Mutton Biryani
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Ingredients:
For Preparation of Gravy
- Mutton - 1/2 kg
- Oil - 1/2 cup
- Black peppercorns - 5
- Cinnamon - 1
- Cardamom - 3
- Bay Leaves - 2
- Cloves - 3
- Onion - 5 medium sized, finely chopped
- Garlic paste - 1 tsp
- Ginger paste - 3 tsp
- Curry masala - 4 tsp
- Yoghurt - 1/2 cup
- Salt - to taste
- Green Chillies - 3-4, chopped into chunks
- Tomato - 1 medium size, chopped
- Coriander Leaves - 1 bunch, chopped
- Lemon - 1/2, squeezed
- Rice - 1/2 kg basmati, washed and soaked for 30 minutes
- Ghee - 1 tbsp
- Cardamom - 2
- Bay Leaf - 1
- Salt - 4 tsp and adjust it on slightly higher side
- Water- 4 times the rice
- Food colour - Orange, take handful of rice and mix the colour with it, then make it as the topmost layer
- Milk - 1 tbsp
- In a pressure cooker, add oil and fry the onions till golden brown. Remove half of it for layering the biryani
- Add the whole spices
- Now add the mutton pieces and fry for 2 minutes
- Add ginger garlic paste and fry for 3 minutes or till the raw smell fades away
- Add the curry masala, beaten yoghurt and salt. Stir for 10 minutes till oil separates
- Add just enough water so that no gravy is formed and pressure cook till the meat is tender
- Add tomatoes, green chillies and lemon juice and cook till all water dries up.
- In a separate pot, add ghee, cardamom and bay leaf
- Add water and salt
- Once the water starts boiling add rice and cook till 90% done. Strain the rice
- Now take a pot and oil the bottom
- Layer it with rice, mutton, fried onions and coriander leaves. Repeat the process till all the rice and mutton is used up
- Finish it with the coloured rice
- Drizzle milk on top, cover the lid and place any heavy item on it and simmer for 20 minutes
- Yummy biryani is ready!!!
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Also see my post on How to make a perfect biryani
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