Upside Down Chicken Biryani

          Biryani is a very popular dish equally enjoyed by young and old alike, be they made of mutton, chicken, vegetable, prawns eggs, etc. Now here is a unique way of serving your favorite Biryani.......... 

          The cooking of rice and mutton / chicken / eggs / prawns / veggies is done separately. It is then assembled in layers in a bowl of your choice and then flipped over on a serving dish. Hence the name Upside Down Biryani. You can use up any leftover cooked chicken too.

          The garnishing is done with chopped coriander & mint leaves, roasted cashew nuts and walnuts, fried onion, sliced onion, sliced tomatoes, hard boiled eggs, etc. This not only gives your Biryani a good visual effect but also makes it very appetizing too. So serve this yummy one-pot wonder along with raita and enjoy with family and friends. So check out the step by step pictorial recipe to prepare it.

• 1 cup Basmati rice, soaked for 30 minutes
• 500 gms. semi-dry cooked chicken
• handful of coriander & mint leaves, chopped
• 1 cup fried onion
• few fried cashew nuts to garnish
• onion slices, tomato slices and hard boiled eggs to garnish
• 1-2 tbsp. ghee to drizzle

          Pressure cook the rice in 1 & 1/2 cups water for 1 whistle. Leave aside to cool a bit. Grease  a large bowl of any shape with either melted ghee or butter.

          Layer 1/3 of the boiled rice followed by 1/3 of the fried onions. Arrange 1/2 of the cooked chicken followed by 1/2 of the chopped coriander & mint leaves.

          Now again arrange another 1/2 of the rice , followed by 1/2 of the fried onions. Now in goes the leftover  portion of the chicken, followed by the remaining coriander & mint leaves.

          The last layer should be of the remaining rice and the remaining of the fried onions. While serving, heat through and flip it over on a serving dish.

          Drizzle the melted ghee / butter and garnish with the boiled eggs, sliced onion, sliced tomatoes, cashew nuts and mint leaves. Serve along with any raita for an enjoyable meal with family and friends. 

                                  Layer 1/3 of boiled rice followed by 1/3 of fried onions. 

                  Arrange 1/2 cooked chicken followed by 1/2 chopped coriander-mint leaves.

                        Again arrange another 1/2 rice, followed by 1/2 of the fried onions. 

                                 Now in goes the leftover portion of the chicken, 

                                 followed by the remaining coriander & mint leaves.

                      The last layer should be of remaining rice & remaining fried onion. 

                               While serving, heat through & flip it over on a serving dish.

Upside Down Layered Mutton Biryani

          Biryani in any form - both veg. and non-veg is liked by everyone. So here is a unique way of serving it. It is basically a layered version of the cooked mutton and rice (that is cooked separately), followed by all the flavouring ingredients.

          The presentation is done in a greased bowl and then flipping it over while serving. It can be served as it is too. Same method can be applied with chicken, egg, fish, prawns or vegetable Biryani. Serve them hot with any raita, lemon wedges, sliced onion and fresh chilies and surprise your family and friends with this one-pot meal. So check out the step by step pictorial recipe to prepare it.

• 1 & 1/2 cups Basmati rice, soaked for 30 minutes.
• 400 gms. mutton on bones, cubed
• 2 tbsp. ghee
• 2 tbsp. oil
• 2 bay leaves
• 3 green cardamom
• 5-6 cloves
• 1" cinnamon
• 1 leaf mace (javitri)
• 1 onion, chopped
• 1 tbsp. ginger-garlic paste
• 1 tbsp. red chili powder
• 1/2 cup yoghurt
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. roasted coriander-cumin powder
• 1 tsp. garam masala powder
• 1 tbsp. kasuri methi (dry fenugreek leaves), crushed
• few strands of saffron soaked in 1/4 cup milk
• 10-12 roasted cashew nuts
• 10-12 roasted almonds
• 1/2 cup fried onions
• 3 tbsp. coriander leaves, chopped
• 3 tbsp. mint leaves, chopped
• 1 tsp. rose water
• sliced onion, mint leaves and sliced lemon to garnish

          Marinate the mutton with salt to taste, ginger-garlic paste, turmeric powder, yoghurt, red chili powder, coriander-cumin powder, garam masala powder, kasuri methi and 1 tbsp. oil for 5-6 hours, preferably overnight.

          Heat ghee and the remaining oil. Temper with bay leaves, cardamoms, cinnamon, cloves, mace and shah jeera. Sauté for a few seconds. Add onion and fry till light brown.

          Now add the marinated mutton and fry on low flame till dry. Add 3/4 cup water and pressure cook for 25 minutes on low flame after the first whistle.

          When done, simmer again till dry. Now to assemble, grease a serving dish of any shape and size. Spread a layer of half of the boiled rice, followed by some coriander leaves, mint leaves and fried onion.

         Spread a layer of the cooked mutton, followed by some coriander and mint leaves. Now a last layer of the leftover rice, fried onion, coriander leaves, mint leaves and half of the saffron milk. Drizzle the rose water and heat through in the microwave for 2 minutes. 

         While serving, flip it over on to a serving plate and garnish with sliced onion, cashews, almonds, some fried onion, coriander leaves, mint leaves and sliced lime. Drizzle the leftover saffron milk and relish this layered Biryani with some raita.

                    Marinate mutton with all ingredients starting from ginger-garlic paste
                    to kasuri methi, preferably overnight.

                  Heat ghee & oil. Temper with cinnamon, cardamoms, cloves, bay leaves & mace.

                                  Add onion & sauté till light brown.

                                 Add marinated mutton & fry on low flame till dry.

                    Add 3/4 cup water & pressure cook for 25 minutes on low flame after the
                    first whistle. Simmer till dry. 

                   To assemble - Spread a layer of half of the rice, followed by some coriander
                    leaves, mint leaves & fried onion.

                                  Then spread cooked mutton, coriander & mint leaves.

                   Spread the last layer with leftover rice, coriander leaves, mint leaves, 
                   fried onion & saffron milk. While serving, heat through in microwave
                   & flip it over a serving plate.

                               Serve with raita, sliced onion & lemon wedges.

Upside Down Mutton Biryani

          Biryani both veg. and non-veg. are universally liked by one and all. So here is an unique way of making any Biryani. I named it "Upside down Mutton Biryani" as it is basically a layered version of the cooked meat and rice, followed by all the other flavoring ingredients, in a greased bowl and then flipping it over while serving.

          Same method can be applied while making with chicken, eggs, prawns, fish or vegetables. Serve them hot with any raita, sliced onion and lemon wedges and surprise your family and friends with this one-pot meal. So check out the step by step pictorial recipe to prepare it.

• few strands of saffron, soaked in 2 tbsp. milk
• 300-400 gms. mutton on bones
• 1 1/4 cup basmati rice, soaked for 20 minutes
• 2-3 tbsp. oil
• 1/2 tsp. shah jeera
• 2-3 green cardamoms
• 4-5 cloves
• 1" cinnamon stick
• 1 mace (javitri)
• pinch of nutmeg powder (jaiphal) 
• 1 star anise
• 1-2 onion, sliced
• 1 tbsp. ginger-garlic paste
• 1 tomato, chopped
• 1-2 green chilies, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tsp. garam masala powder
• 1-2 tbsp. yoghurt
• few roasted cashew nuts
• 1 cup fried onions
• 1/2 cup coriander leaves, chopped
• 1/2 cup mint leaves, chopped
• 2 tbsp. ghee / melted butter
• 1 tsp. rose water
• sliced onion, sliced lemon & mint leaves to garnish

          Pressure cook the mutton with salt to taste and turmeric powder for 25-30 minutes on low flame after the first whistle. When cool, drain and keep aside. (The stock can be used later).

          Pressure cook the rice in 1 3/4 cups water for 1 whistle. Spread it on a plate to cool down.

          Heat oil in a pan and temper with cardamoms, cloves, star anise, cinnamon, mace, and shah jeera. Sauté for a few seconds.

          Add the onion and fry till light brown. Then add the ginger-garlic paste and saute till the raw smell disappears. Now add the tomatoes and continue to saute till it is well mashed up.

          Add the mutton, green chilies, turmeric powder, salt, red chili powder, nutmeg powder and garam masala powder. Fry for a minute or two on low flame. You can add little water if it sticks to the pan.

          Add the yoghurt and cook further for 2 minutes or till dry. Switch off the flame and keep it aside.

          Now to assemble, take a dish of your choice and grease it with some ghee / butter. Spread a layer of half of the boiled rice, followed by some more fried onions, coriander and mint leaves.

          Now spread the prepared mutton, followed again by some chopped coriander and mint leaves. The last layer should be of the leftover rice with a sprinkle of some fried onions.

          Drizzle the ghee / melted butter and rose water. Heat through  in the microwave for 2-3 minutes. 

          While serving, flip it over on a serving plate and garnish with fried onions, cashew nuts, coriander & mint leaves and a drizzle of the saffron milk. 

           Serve with an accompaniment of sliced onion, sliced lemon and mint leaves.

                                  Boil mutton with salt to taste & a pinch of turmeric.

                     Temper oil with cardamoms, cloves, cinnamon, star anise, mace, nutmeg
                     & shah jeera. Sauté for a few seconds.

                                 Add onion & sauté till light brown.

                                 Add ginger-garlic paste & sauté.

                                 Add tomatoes & continue to fry till it is mashed.

                                 Add boiled mutton, green chilies & all the powdered spices.

                                  Add yoghurt & cook till dry.                   

       

              
                  To assemble, in a greased bowl, spread a layer of half the boiled rice, fried 
                  onions, coriander & mint leaves.

                                  Spread cooked mutton, coriander & mint leaves.

                 Spread last layer with rice & fried onions. Drizzle ghee/melted butter &
                 rose water. Heat in microwave for 2 minutes.

                    While serving, flip it on a serving plate. Garnish with fried onions, 

                    coriander & mint leaves, cashew nuts, sliced onion, lemon, mint leaves 

                    & a drizzle of saffron milk.