Biryani is a popular rice and meat dish, cooked with unique spices and herbs. There are many type of biryani, but one of the most yummy and different one is ghousia nalli biryani, which is made with nalli (beef bone marrow). This meal is the main Karachi dish, which is served in famous restaurants such as Qadri Ghousia Nalli Biryani and Ghousia Nalli Biryani.
Table of Contents
The key to making a ghousia nalli biryani that can get your mouth watering is using succulent pieces of nalli beef, which have a buttery and smooth texture. Nalli (goat meat), when cooked with spices, yogurt, tomatoes, and onions, until it becomes soft and tender. Together with the whole spices such as cardamom, cloves, bay leaves and cinnamon, the rice is simmered separately which helps to make it fragrant and tasty. Then, the rice and the nalli are alternately layered in a big pot, poured with saffron milk, ghee, mint, coriander, and fried onions, and cooked on a low fire till the flavors mix in and the rice becomes soft and moist.
Ghousia nalli biryani is more flavorful when served with raita (yogurt sauce), salad and pickle. It is a hearty and filling dish, which is good for the celebration of special days and families. If you want to make this dish yourself, you can follow the recipe next that serves 4 to 6 people.
Ingredients
- 2 kg beef nalli (bone marrow)
- 2 tbsp ginger garlic paste
- 2 tbsp green chilli paste
- 1/4 cup oil
- 1/4 cup ghee
- 4 onions, sliced
- 4 tomatoes, chopped
- 1/4 tsp turmeric powder
- 1 tbsp coriander powder
- 1/4 tsp garam masala powder
- 1/4 tsp salt
- 1/4 cup yogurt
- 4 green cardamoms
- 4 cloves
- 2 bay leaves
- 2 cinnamon sticks
- 4 cups basmati rice, soaked for 30 minutes
- 1/4 tsp saffron, soaked in 1/4 cup warm milk
- 1/4 cup chopped mint leaves
- 1/4 cup chopped coriander leaves
- 2 tbsp fried onions
Method
- Removed the flesh inside the beef bone marrow, and made small incisions on the edges. Combine them with ginger garlic paste, green chilli paste, and salt by marinating them for one hour.
- Bring oil and ghee to a high temperature in a large pan, using medium-high heat. Fry the sliced onions until golden then they are ready. Remove some fried onions and use them later for garnishing.
- To the same pot, add the tomatoes, turmeric powder, coriander powder, garam masala powder, and salt and cook until the tomatoes are soft and the oil has separated.
- Stir in yoghurt. Warm the mixture and then and then add marinated nalli. Ensue that the pot is covered and cook on low fire for about one hour or until nalli becomes tender and the gravy is thick. If gravy is too thick then you have to add some water for it to become appropriate.
- In another pot, put 8 cups of water and leave it to a boil. Place all cardamom pods, clove buds, bay leaves, cinnamon sticks and salt together. Now add rice let it get almost cooked but still gotta some bite in it. Discard the rice and keep it aside.
- Lay the rice on the bottom that is heavy and deep of the large pot. Pour in some saffron milk, ghee, mint, coriander and fried onions on top for that divine touch! Then nalli and gravy are to be poured atop the rice mixed with samba rice. Layer the nalli with another layer of rice and continue the process, finally layering with the rice on top. Place a lid tightly over the pot, or you can seal it with aluminum foil. Keeping the citronella oil in pot at low flame for 15 to 20 minutes and till the basmati rice is done and the biryani heated through.
- Serve the ghousia nalli biryani with raita, salad, and pickle. Enjoy!
I hope you liked this article. If you want to get the ingredients for this recipe, you can use this Instacart link to order them online.
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