3 Cups basmati rice
Mutton Prep:½ Cups oil3 Cardamoms (green)4 Cloves1 Cinnamon stick2 Bay leaves
1 Medium onion (sliced)
2 Tablespoons ginger garlic paste
½ kg mutton¾ Tablespoons salt
½ Tablespoons coriander powder1 Teaspoons all spice (garam masala)½ Teaspoons cumin powder1 Teaspoons red chili powder1 Tablespoons green chili (crushed)1 Tablespoons biryani masala¼ Teaspoons turmeric2 Medium tomatoes (chopped)
1 & ½ Cups water or as needed
¾ Cups yoghurt
8-10 dry plums
3 Green chili (chopped)1 Tablespoons fresh ginger (julienne)Mint leavesHandful coriander leaves
Rice Prep:12 Cups water to boil rice3 Tablespoons salt1 Star anise1 Cinnamon stick (small)1 Bay leaf (small)1 Teaspoons black cumin seedsMint leaves (few)
Final Prep:Prepared mutton1 Medium onion (fried)Cooked/Boiled riceMint leaves (few)Handful coriander leaves4-5 Tablespoons ghee (Clarified butter) (or melted unsalted butter)¼ Teaspoons orange food colour mixed with 3 tablespoons water1 Teaspoons all spice (garam masala)2-3 Tablespoons lemon juice
Soak the rice in water for 1 hour.
Mutton Prep:In a pot add oil, cardamoms, cloves, cinnamon and bay leaves, fry for 20 seconds. Add onion, fry until light brown. Add ginger garlic paste, fry for 30 seconds. Add mutton and salt, fry until colour changes and the water dries.Add coriander powder , all spice, chili powder, green chili, biryani masala, turmeric, mix, add tomatoes, cook on medium heat until tomatoes get soft.Add water, cover and cook on medium heat until mutton is 85-90% cooked.Turn off heatAdd yoghurt, mix immediately.Turn on heatAdd plums, cover and cook for 5 minutes or until oil comes out. Mutton should be 90% done for perfect biryani.Add green chili, ginger, mint leaves and coriander leaves, mix until you have a slightly thick gravy. Turn off heat and set aside.
Rice Prep:In a pot add water, salt, star anise, cinnamon, bay leaf, cumin seeds and mint leaves, cover and wait to boil.Add soaked rice, cover and cook/boil until rice is 85-90% done.
Final Prep:Add fried onions to mutton. Layer cooked/boiled rice on top of mutton, sprinkle mint leaves, coriander leaves and fried onions as desired on top of rice. Drizzle the ghee (Clarified butter) and food colour over the rice. Sprinkle all spice and drizzle lemon juice over the rice. Cover and turn on to medium heat for 2 minutes. After 2 minutes turn the heat to low and simmer for 25-30 minutes until biryani is done. Mix the biryani gently from the side to incorporate mutton and rice together.
Garnish with mint leaves or coriander leaves and serve. Enjoy!
INFO & TIPS
3-4 sticks saffron mixed in water can be used instead of food colour.
08 Oct 2021
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Joined 9 years ago