- Add green chilies, ginger, garlic, cilantro, and mint leaves to a blender along with 2 tablespoon water. Blend to make a smooth paste. Wash mutton and mix it with yogurt, green paste, crispy fried onions, salt, and lime juice. Keep the marinated mutton in the refrigerator for at least 2 hours. Take out the marinated mutton from the refrigerator and keep it on the counter for 30 minutes so that it comes to room temperature. Heat vegetable oil in a 3-liter pressure cooker over medium-high heat. Once the oil is hot, add onions and fry until the onion turns golden brown. Add the marinated mutton along with the marinade to the cooker and fry on high heat for 4-5 minutes. Keep stirring frequently. Add tomatoes and cook for 2-3 minutes. Add coriander powder, turmeric powder, Kashmiri red chili powder, garam masala powder, and cumin powder, and cook for another 2-3 minutes. Now add 1 cup of water and close the lid of the cooker. Pressure cook for one whistle on high heat. Then lower the heat and cook for 20-25 minutes until the mutton is tender. Remove the cooker from heat and let the pressure release naturally. Put the cooker back on high heat and cook the mutton until most of the water is evaporated and the gravy is almost dried. Set aside. Wash basmati rice 2-3 times with water until the water runs clear. Soak it in 5-6 cups of water for 40-45 minutes. Heat 8-10 cups of water in a large pot over high heat. Add green cardamoms, cloves, bay leaves, cinnamon stick, whole star anise, ghee, salt, shahi jeera. ginger garlic paste, and kewra essence to the pot, and bring the water to a boil. Drain the rice and add it to the pot and stir gently. Cook the rice on low heat uncovered until it is 90% cooked. Drain the rice and set it aside. Transfer the cooked mutton to a large heavy bottom pot and spread evenly. Top with cooked rice and spread evenly. Pour milk all over and sprinkle saffron soaked in water, crispy fried onions, and ghee on top. Cover the pot tightly with a lid. Place it on very low heat for 40-45 minutes. Remove the lid and mix the mutton biryani gently. Serve hot.
Mutton biryani
#myrecipe
By Arun Kumar
Mar, 13th
578
Servings
4 persons
Cook Time
1 hr and 30 minutes
Ingredients
27
- 29
Ingredients
- Green chillies
- Ginger garlic
- Corinader
- Mint
- Lemon
- Mutton
- Curd
- Onion
- Salt
- Oil
- Tomato
- Corinader powder
- Turmeric
- Red chilli powder
- Garam masala
- Cumin
- Rice
- Cinnamon
- Cloves
- Cardamom
- Bay leaf
- Star anise
- Ghee
- Caraway
- Kewra essence
- Milk
- Saffron
- Fried onion
- Ginger garlic paste
