This recipe is best with
Recipe Ingredient
- For rice:
- 2 cup basmati rice
- 3 1/2 cup water
- 1 1/2 tsp salt
- 3 tsp ghee or butter
- 3 x cloves, cardamoms, and cinnamon
- 1 x bay leaf
- 1 tsp black cumin seeds
- For mutton:
- 1/2 kg (1 pound) mutton
- 3 x green chilies
- 3 lrg onions
- 3 x tomatoes
- 3 x cloves, cardamom and cinnamon 4 tsp ghee
- 1 bn coriander leaves
- 1/2 bn mint leaves
- Masala #1 (Grind together to a fine paste)
- 1 lrg clv garlic
- 1 lrg piece ginger
- Masala #2 (Grind together to a fine paste)
- 12 x red chilies
- 2 tbl coriander seeds
- 2 tsp fennel seeds
- 2 tsp khus khus seeds
- Masala #3 (Grind together to a fine paste)
- 1/2 cup grated coconut
- 3 tsp chopped cashew nuts
- 1/2 cup yogurt
- For biryani:
- 1 pch saffron
- 1/4 cup milk
- Garnish:
- Fried onions
- Cashew nuts
- Raisins
- Hard boiled eggs
Instructions
- For rice: Soak the rice in water for 20 minutes, drain and keep aside. Heat ghee, add the remaining spices for rice preparation and fry for 1 minute.
- Add rice and fry for further 2 - 3 minutes. Add water, salt and cook till the water is absorbed. Allow rice to cool.
- For mutton: Clean the meat, cut into pieces and soak in the yogurt. Heat ghee, add spices, chopped green chilies and onions and fry until mixture turns brown.
- Add masalas #1 and #2 and stir well. Add the tomatoes and fry for 2 minutes. Add mutton pieces, coriander and mint leaves and simmer for 5 minutes. Add 1/2 cup of water and salt to taste.
- Cook for 15 minutes and add masala # Cook till the gravy becomes thick.
- Arranging the biryani: Divide rice into 3 parts and mutton into 2 parts. Grease a dish and arrange alternate layers of meat and rice and meat, beginning and ending with rice.
- Dissolve a little saffron or yellow coloring in 1/4 cup of milk. Pour over rice, cover and bake for 20 - 30 minutes. Transfer to a serving dish and garnish with fried onions, cashew nuts, raisins and hardboiled eggs.
