SHAZIA
& NOOR

shazia

Shazia is the youngest 80-year-old we know. She’s a snapchatting, filter-flexing grandmother who’s hip to all the latest trends. And while she has one foot always in the now, she has another firmly planted in the past. With her ancestral roots reaching far back into the beginnings of the Mughal empire, Shazia is a repository of forgotten recipes that are all but lost to time. She generously shared the recipe for her legendary Bade ki Biryani, a hand-me-down from the khansamas of yore. It’s the finest testimony yet to the belief that some things never grow old.

Little Miss Noor is the great-granddaughter of none other than Shazia who absolutely dotes on her. This charming chatterbox talks nineteen to the dozen, regaling friends and strangers with amazing tales of adventure that she dreams up every night with her puppet friend, Mimi. Noor insists that they’re all true, and Shazia concurs. For what are dreams if not reality simply waiting to happen? Dream on, Noor, dream on.

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biryani

SHRIMP
CHAAT

JUST HOW NOOR LIKES IT.
cows

HOW DO I GET
ON DISCORD?"

- Shazia
TRY THEIR FAVOURITE

BADE KI
BIRYANI

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biryani
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BADE KI BIRYANI

Shazia shared it with us. And we're sharing it with you. Because biryani recipes shouldn't be secret; they're gifts to humanity, meant to be savoured by all. Try your hand at it and let us know how it tasted. You’re welcome!

INGREDIENTS
FOR MARINATION:
  • BONELESS BEEF CUBES 1 KG
  • ROYAL CUMIN 2 GMS
  • CINNAMOM 2 GMS
  • CLOVES 4 GMS
  • BLACK CARDAMOM 2 NOS
  • GREEN CARDAMOM 8 TO 10 NOS
  • GHEE 80 GMS
  • GARLIC PASTE 60 GMS
  • GINGER PASTE 30 GMS
  • FRIED ONION 60 GMS
  • JAVETRI/ELAICHI POWDER 3 GMS
  • GARAM MASALA POWDER 5 GMS
  • YOGHURT 150 GMS
  • STOCK 2 KG
  • SALT 1 GMS
  • YELLOW CHILLI POWDER 10 GMS
  • BASMATI RICE (SOAKED) 600 GMS
  • WATER 3 LTR
  • SAFFRON (SOAKED IN 3 TBL SPOON OF WATER)
FOR JHOL:
  • UNSALTED BUTTER 50 GMS
  • DOUBLE CREAM 75 ML
GRAVY MIXTURE FOR BIRYANI:
  • TOTAL COOKED GRAVY FOR BIRYANI 600 GMS
  • GINGER JULIENNE 30 GMS
  • FRESH CORIANDER 5 GMS
  • FRESH MINT 5 GMS
  • DOUBLE CREAM 50 ML
  • BROWN ONION 50 GMS
  • JAVETRI ELAICHI POWDER½ GMS
  • KEWRA WATER 2 GMS
  • ROSE WATER 2 GMS

PROCESS

FOR RICE

  • Wash & soak the rice for at least 45 mins.
  • Heat water in a pan, add salt.
  • Add the rice to the boiling water and cook till rice is 70% done.

FOR BIRYANI

  • In a heavy bottom pan, add ghee and whole spices. Cook for 1 to 2 minutes.
  • Add ginger and garlic paste, saute for 1 to 2 minutes, add the boneless cubes of beef, add salt and cook till beef leaves water.
  • Add the powder masala, cook for a minute, add stock and water and cook the beef till it is soft.
  • Once the beef is cooked, remove the whole spices from the gravy and add the ingredients for the “gravy mixture for biryani”.
  • Heat water in a pan and let it boil. Cook the soaked rice and put it on top of the gravy mixture. Pour the “jhol” (cream and butter mixture) on top of the rice. Add soaked saffron in the center of the rice and cover the pan with aluminium foil.
  • Put the pan on high heat for 1 minute ...Or until the steam is released and... The aluminium foil rises. Lower the heat to simmer and futher cook for 10 to 12 minutes.
  • Turn off the flame and let the biryani rest for 5 to 10 minutes.
  • Serve hot with raita.
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