Mutton Biryani is a wonderful spiced mutton gravy and grains of basmati rice topped with mint , coriander leaves and fried onions. Served with raita and some papad or also knowns as papadam .
Ingredients
1 kilo mutton
For the marination and gravy
12 Kashmiri chilies
1 tbsp Coriander seeds
1 tsp pepper corn
1/2tsp turmeric powder
1 black cardamom
8 cloves
1/4 tsp shahjeera {black cumin}
1/4 tsp methi seeds (Fenugreek seeds)
1 and 1/2 inch cinnamon stick
1/2 tsp chaat masala
1/2 tsp amchur powder
2 tbsp Kasuri methi {dry fenugreek leaves}
1 maypatri { this is also called rampatri a spice very similar to mace flower , much denser and aromatic which is knowns as ' false nutmeg'}
1tbsp ginger garlic paste
30 cashew nuts
grind all the above with some amount of water to a smooth paste
Ingredients2
6 medium size onions sliced
shallow fry the onions till brown.
2 tomatoes sliced round
300 gms curd /yoghurt
3 cups Coriander leaves
1 cup mint leaves
Method
Take 300 gms yoghurt and add to the ground paste. Mix well. Take a baking glass dish. Add the mutton and the marinade mixture to it. Mix well.
Add salt according to taste .
Add 3 tbsp fried sliced onions
2 tbsp ghee
2 tbsp Coriander leaves finely chopped
1 tbsp mint leaves finely chopped
1 tomato sliced round.
Bake in a preheated oven at 200 degrees.
Cover the baking dish with foil. Bake for 1 hour till done.
Ingredients3
600 gms basmati rice
Boil and cook rice till almost done along with 1 bay leaf, 2 star anise, 1 maypatri, 2 inch cinnamon, 6 cardamoms and salt to taste.
Method
From the cooked mutton dish, take out some gravy and keep aside.
Now add some of the cooked rice spreading it well over the mutton gravy.
Add over the rice the reserved gravy . Add over it some finely chopped coriander leaves and mint leaves. Add over it some fried onions.
Now Add the remaining rice spreading well. Add the remaining Coriander leaves and mint leaves, fried onions , tomatoes , and 2 tbsp ghee.
Cover with foil. Cook in oven for another 20 mins.
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