Hajir Biriyani with recipes

Hajir Biriyani

The cooking of hajir biriyani was started on 1939 by a cook named Haji Mohammad Hossain. After Haji Mohammad Hossain died in 1992, his son, Haji Mohammad Golam Hossain continued their cooking business without making any changes in style and tradition. On the basis of circulation process, he handed over their families cooking business to his son, Haji Mohammad Shahed.

          

 The hajir biriyani has 3 branches which are located in 

                                    One is in Old Dhaka which is the main branch

                                    One is in Motijheel

                                    One is in Nazira Bazar

Lets see the recipes --- 

1. Bay leaves 2
2. Shah jeera 1 tbsp
3. Black cardamom 2 pcs
4. Kabab chini 9 pcs
5. Cardamom 7 pcs
6. Cinnamon 2 sticks
7. Cloves 7

For powder spices:

• Nutmeg 1/2 tsp
• Mace 1/4 tsp
• White pepper 1 tsp
• Kalijeera rice 5 cups
• Mustard oil 1 cup
• Sliced onion 1.5 cups
• Red meat 1.5 kg
• Green chili paste 1 tbsp
• Garlic paste 1 tbsp
• Ginger paste 1 tbsp
• Salt to taste
• Plain yogurt 3 tbsp
• Nut paste 3 tbsp
• Prune 5 pcs
• Hot water 6 cups + milk 1.5 cups
• Green chili 8-10 pcs
• Kewra water 1 tsp
• Rose water 1 tsp
• Ghee 1 tbsp

Instructions:

• Fore mostly, heat a pan with 1 cup of mustard oil, then fry shah jeera and whole biryani masala once the oil is hot (saute them until fragrant).
• Then add the sliced onion and fry them till translucent.
• Add the amount of lamb , beef and Saute for 2-3 minute
• When the meat starts changing color add green chili paste, garlic paste, ginger paste and cook for 10 min over medium high heat.
• Add the 1 tsp of nutmeg -mace- pepper powder and salt
• Add the yogurt and cook for 15 mint (stir occasionally)
• Then remove the cover and add nut paste , prune and remainder nutmeg-mace powder
• Add the 6 cups of hot water and 1.5 cups of warm milk and add soaked rice.
• Add the salt to taste (needed wise)
• Then cover the pan until the rice absorbs most of the liquid .
• Add the green chili and rose-kewra water and ghee.
• Then cover the pan with aluminium foil and place a tight-fitting lid . 
• After that place a tawa and cook for 20-30 min in dum (low heat) .
• Finally Enjoy!