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Mutton Biryani
Product code : #IB03
Mutton Biryani

Rs 219.00




Mutton,2 inch  4pieces mutton 150 gm
Basmati rice,soaked 2 cup
Ginger 4 inch piece
Garlic 20-25 clove
Yogurt 2 cup
Green chilli,chopped 2
Red chilli powder 2 teaspoon
Turmeric powder 1 teaspoon
Salt to taste
Onion ,sliced and crisply fried 4-5 large
Fresh mint leaves,chopped 1/2 cup
Clove 5-6
Cinnamon 1 inch piece
Green cardamom 5
Black cardamom 1
Black peppercorns 10
Potli masala 1/4 cup
Caraway seed (shahi jeera) powder 1/2 teaspoon
Green cardamom powder 1/2 teaspoon
Garam masala 2 teaspoon
Fresh coriander leaves,chopped 1 cup
Fresh mint leaves,hand torn 1/2 cup
Olive oil 5 tablespoon
Saffron (kesar),dissolved in two tablespoons of milk 6-8 strands
Rose petals 2 tablespoon
Rose water 1 teaspoon
Kewra essence 1 teaspoon
dough made of atta to seal  


Grind half of the ginger with garlic to a fine paste. Chop the remaining ginger into thin strips. Mix mutton pieces with yogurt, ginger-garlic paste, green chillies, red chilli powder, turmeric powder, salt, one-third of the fried onions and chopped mint leaves.

Tie the cloves, cinnamon, green cardamoms, black cardamom, black peppercorns and potli masala in a muslin cloth to make a potli. Add this potli to a pan with five cups of boiling water. Add salt, caraway seeds and rice. Cook till the rice is parboiled. Remove the potli and drain the rice.

In a thick-bottomed vessel arrange half of the marinated mutton. Cover with half of the rice. Sprinkle one third of the fried onions and ginger strips. Sprinkle half of the green cardamom powder, garam masala powder and coriander leaves.

Spread hand torn mint leaves. Pour two and half tablespoons of olive oil on top. Drizzle half the saffron milk. Sprinkle half the rose petals, rose water and kewra water.

Repeat the layers once. Cover the vessel with a lid. Seal the lid with atta. Cook on high heat for five minutes then lower the heat. Keep on a tawa and cook on low heat for forty-five minutes. 

Serve hot with a raita of your choice.