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Ingredients:
• 500 gm Mutton
• 1 cup Curd
• 4~5 slit Green chilies
• 1 tsp Biryani masala
• 1 tbsp Cumin powder
• 1 tbsp Coriander powder
• 1/2 tsp Turmeric powder
• 1 tsp Red chili powder
• Mint leaves
• Finely chopped Coriander leaves
• 1 tbsp Ginger-Garlic paste
• 2~3 thinly sliced Onions
• Salt to taste
• 4~5 tbsp Oil
• 2~3 Bay leaves
• 6~7 black Peppercorns and Cloves
• 1 Cinnamon stick
• 1 Star anise
• 2 green Cardamom
• 1 finely chopped Onion
• Water as needed
• 500 gm Basmati rice
• Water as needed
• 4 tsp Salt
• 1 Star anise
• 2~3 Bay leaves
• 1 Cinnamon stick
• 6~7 black Peppercorns and Cloves
• 1 cup saved Water from cooked rice
• Saffron milk
• Finely chopped Coriander leaves
• Mint leaves
Method:
• Wash mutton really good and drain all the water from it.
• Add curd, green chilies, biryani masala, cumin powder, coriander powder, turmeric powder, red
chili powder, mint leaves, ginger-garlic paste and coriander leaves.
• Mix everything well together and marinate it preferably overnight in freeze or at least 3-4 hours.
• In you marinate it in freeze then make sure to take the bowl of mutton 1 hour before cooking
biryani.
• Add salt in sliced onion and mix well.
• Rest it for about an hour.
• Squeeze as much water as possible for the onion and spread it on a tissue paper.
• Heat up oil in a cooker and add onion.
• Fry it well on medium heat until it gets dark golden color.
• Take the onion out, drain excess oil and transfer it into a dish.
• In the same cooker add bay leaves, black peppercorns, cloves, cinnamon and onion and fry until
onion gets nice golden color.
• When onion is almost fried add the marinated mutton and mix well.
• Add water and mix well.
• Close the lid and cook on medium heat until 4-5 whistles.
• Or you can cook on high heat for about 5 minutes and when steam begins to release from the
cooker, reduce the heat to low and steam for another 25-30 minutes.
• Wash basmati rice really good and soak it in enough water for 30 minutes.
• Drain all the water from it and keep it aside.
• Heat up water in a pan and add salt, star anise, bay leaves, cinnamon, black peppercorns and
cloves and soaked rice.
• Cook it together for about 7-8 minutes until rice is almost cooked. Stir at the regular intervals.
• Drain water from cooked rice and add it as a layer on cooked mutton.
• Add water in which we cooked rice, saffron milk. Spread coriander leaves and mint leaves.
• Close the lid and steam the biryani on high heat for about 3-4 minutes.
• Lower the heat to low and steam the biryani for another 10 minutes.
• Turn off the gas and mutton biryani is ready.
• Serve it with raita, salad.
• If you are serving inly biryani then this is enough for 5 people and if you are serving as part on
main course, then in it enough for 10 people.
For more Such Recipes
कांदा, टोमॅटो न चिरता आणि वाटण घाटण न करता अशी बनवा रसरशीत चिकन बिर्याणी | Chicken Dum Biryani - https://youtu.be/D8LI_ZtL4PQ