Ingredients :
1 kg Basmati Rice
1 kg Mutton/Lamb /Goat
10 gms Cardamom( elaichi)
10 gms Cinnamon(dalchini)
10 gms Cummin seed(jira/jeera)
10 gms Cloves(lawang)
40 gms Ginger (adrak)
20 gms Garlic (lasun)
100 gms Green Chillies(hari mirch)
50 gms Fried Onion(golden brown color)
1 bunch Coriander Leaves1bunch Pudina(mint leaves)
2 Lemon/limes (Nimbu)
1/4 Curd(dahi)
1/4 kg Ghee(clarified butter)
1 tsp Saffron(kesar)
Method:
Wash mutton and then add salt, pepper and ground paste of ginger garlic and let it set(marinade) aside.
In a vessel saute the onions in 2 tblsp ghee and then add the grinded mixture from cardamom to green chillies, corriander leaves and pudina.
Then add muttom and let it cook thorughly. When the mutton is cooked good
Add yogurt(curd) to the mixture.
Take 2 litres of water in a vessel and put it on the stove.
When water boils well put the rice in the vessel. Take out the semi-cooked rice and spread it on the meat and spices mixture as a layer. Take some more rice and spread as second layer. Finally, spread the fully cooked rice.
Prepare a mixture of one cup of boiled water and 1/4 kg ghee and spill it on the rice.
Mix 1/2 tsp saffron in 2 tblsp water and then pour in on the rice to get the nice orange color and aroma.
Now put a plate on the vessel and seal the edges tighltly. Put the vessel on the stove, cook for 15 minutes on medium flame.
Then turn off the stove. Leave the stuff for 15 minutes.
Garnish the biryani with few sprigs of pudina and corriander leaves.
Mughlai style mutton biryani is ready to serve.
Servings-6-8 people
Wash mutton and then add salt, pepper and ground paste of ginger garlic and let it set(marinade) aside.
In a vessel saute the onions in 2 tblsp ghee and then add the grinded mixture from cardamom to green chillies, corriander leaves and pudina.
Then add muttom and let it cook thorughly. When the mutton is cooked good
Add yogurt(curd) to the mixture.
Take 2 litres of water in a vessel and put it on the stove.
When water boils well put the rice in the vessel. Take out the semi-cooked rice and spread it on the meat and spices mixture as a layer. Take some more rice and spread as second layer. Finally, spread the fully cooked rice.
Prepare a mixture of one cup of boiled water and 1/4 kg ghee and spill it on the rice.
Mix 1/2 tsp saffron in 2 tblsp water and then pour in on the rice to get the nice orange color and aroma.
Now put a plate on the vessel and seal the edges tighltly. Put the vessel on the stove, cook for 15 minutes on medium flame.
Then turn off the stove. Leave the stuff for 15 minutes.
Garnish the biryani with few sprigs of pudina and corriander leaves.
Mughlai style mutton biryani is ready to serve.
Servings-6-8 people
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