Preparation Time 30 Minutes

Cooking Time 1 hour 30 minutes

Total Time 2 Hors

Serve 6

Type of Recipe: Rice

Name of Author: Asmi Kadam.

Ingredients:

• ½ Kg Fresh Mutton (Medium Pieces)
• ½ kg basmati rice
• 2 Chopped Onion
• 5 to 6 tablespoon oil
• 4 to 5 tablespoon ghee
• 2 slit green chilies
• 2 tablespoon ginger garlic paste
• Fried onions
• 2 tablespoon red chili powder
• 1 teaspoon turmeric
• Salt
• 2 tablespoon biryani masala
• 1 tablespoon cumin coriander powder
• Chopped coriander
• Chopped mint        
• 1 cup thick curd
• 2 tablespoon lemon juice
• 1 liter water
• Dry Spices:
  • 10 to 12 black pepper
  • 8 to 10 cloves
  • 2 bay leaves
  • 1 tablespoon shahi jeera
  • 1 inch cinnamon stick
  • 1 badi ilayachi
  • 1 green cardamom
  • 1 Star anise

Method:

Wash the mutton 2 to 3 times. Also wash rice and soaked under the water for 1 hour. Let’s start making our biryani.

Heat the heavy bottom vessel for making biryani. Add oil. Once oil heated add dry spices. Once they spluttered, add chopped onions. Cook the onion till translucent. Now add fresh mutton pieces. Stir it. Add red chili powder, turmeric and salt. Mix well and keep a lid on the vessel. Cook for at least 20 minutes on a low flame. (Mutton takes longer time to cook.)

After 20 minutes mutton halfly cooked. Add ginger garlic paste, cumin coriander powder, biryani masala, fried onions, chopped coriander and mint. Mix well. Allow to cook for another 10 to 15 minutes on a low flame. Now switch off the flame. And add whisk curd into the mutton. Stir well.

Now turn to cook rice for biryani. Heat the pot with 1 liter of water. Once water starts boiling add dry spices with slit green chilies, oil, salt and lemon juice. Stir well and add soaked rice into the water. Once rice 70% cooked take the half portion of rice and spread it on the biryani. Also add some fried onions and chopped coriander, mint. Now, take the remaining cooked rice and place it on the biryani’s vessel. Add 2 tablespoon of ghee, chopped coriander and mint.

Now pour 1 cup of rice water on the biryani. (Rice water means the remaining water of boiled rice)

Keep heavy weight on the vessel. Switch on the gas. Cook the biryani on a high flame for 10 minutes, 15 minutes on a low flame. Afterwards keep tava on the gas. And keep the vessel on the tava and let cook for another 15 minutes.

Switch off the gas. Open the vessel after 10 minutes and serve the delicious biryani with onion raita.

Enjoy.

Thank you.

Have a wonderful day.