Mutton biryani

• Meat

  • 1 1/2 kg Mutton

• Produce

  • 1 Bay leaf
  • 2 tsp Coriander, Powder
  • 1 bunch Coriander leaves/cilantro
  • 2 Green chili
  • 1 bunch Mint leaves/pudina
  • 4 Onions
  • 5 Tomatoes, ripe

• Condiments

  • 2 tbsp Ginger-garlic paste
  • 2 tbsp Lemon juice

• Pasta & Grains

  • 1 kg Basmati rice

• Baking & Spices

  • 4 Cardamom
  • 4 Cloves
  • 2 One inch cinnamon sticks
  • 2 tsp Red chili powder
  • 1 Salt

• Dairy

  • 1 cup Oil/ghee
  • 4 cup Yogurt

• Other

  • 1/2 tsp Shahi jeera

Found on faskitchen.com

Description

Ingredients

• 1.5 kg mutton, cut into medium pieces
• 1 kg basmati rice, soaked for half an hour
• 1 cup oil/ghee
• 4 onions, finely sliced
• 2 green chili, slit
• 2 tbsp ginger garlic paste
• 5-6 ripe tomatoes, very finely chopped
• 1 Bay leaf
• 4 cloves
• 2 one inch cinnamon sticks
• 4 cardamom
• 1/2 tsp shahi jeera
• 2 tsp red chili powder
• 2 tsp coriander powder
• 4 cup yogurt
• salt to taste
• 2 tbsp lemon juice
• bunch of coriander leaves/cilantro, finely chopped
• bunch of mint leaves/pudina, finely chopped

Directions

• Mix the red chili powder, coriander powder, salt, tomato, yogurt and ginger garlic paste to the mutton pieces and set aside for atleast an hour.
• Heat oil/ghee in a large pan and add the bay leaf, cloves, cinnamon sticks, cardamom, shahi jeera and green chili and fry for 30 secs
• Add onions and fry till golden brown.
• Add the marinated mutton to the onions and cook till mutton is done and the oil start leaving the sides of the pan.
• Mix in the lemon juice, coriander leaves/cilantro and mint leaves. Switch off the flame and set aside this yakhni while you get the rice ready.
• Boil sufficient water in a large vessel to cook the rice. Add salt and a tbsp of oil to the water. The oil helps to keep the rice seperate. Add rice to the boiling water.
• Cook rice to 70% (This step is absolute crucial. Do not leave the kitchen at this point. If you don’t know how to identify the cooking of the rice. See notes below).
• Add rice to the yakhni. Do not mix. Add a teaspoon of ghee on top of the rice.
• Cover with foil and close the lid. The foil do not let the steam escape.
• Place on a tawa on cook on low heat for 15 minutes. If you do not have a tawa, cook on low flame for 10 minutes. (see Notes)
• Mix the rice and gravy gently before serving. Serve hot with Raita or bagare baingan