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Mutton Biryani
Product code : #IB03
Mutton Biryani
Rs 219.00
ingredients
| • | 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 | ||
Method
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.
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.
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