Preparation time-90 minutes
Serving-4 to 5
Ingredients:
Basmati rice (long grain)-400 gm
Mutton (washed)-500 gm
Onion-5 (large)
Curd-400 gm
Green chilli-3
Chopped mint leaves-50 gm
Chopped coriander leaves-50 gm
Mace (javitri)-2
Cloves (lavang)-5 to 6
Cinnamon-4 inch
Black cardamom (crushed)-2
Green cardamom( crushed)-5
Ginger garlic paste-2 tbsp
Ghee-4 tbsp
Cooking oil-2 tbsp
Shahi jeera-1 tsp
Shahi biryani masala-25 gm/4 tbsp
Coriander powder-1/2 tsp
Cumin powder-1/2 tsp
Turmeric powder-1 tsp
Red chilli powder-2 tsp
Salt to taste
Method:
Mutton Cooking process:
Heat 2 tbsp oil in a pressure cooker pan, add shahi jeera and fry it few seconds.
Add half of the whole garam masalas and fry it for few seconds.
Add turmeric powder,cumin powder, coriander powder, red chilli powder and stir it.
Add washed mutton and 1/2 tsp salt, fry it for 2-3 minutes on medium flame.
Cover the lid and cook it for one whistle on medium flame.
Once the pressure cooker cool down, take it out in bowl.
Mutton Marination process:
Add green chilli, half of the mint and 1/3 of the coriander leaves in the half cooked mutton.
Add 1/3 of the fried onion, ginger garlic paste, curd, red chilli powder, turmeric powder, shahi biryani masala powder and salt to taste.
Mix it properly and keep it in refrigerator for an hour.
Onion Fry process:
Heat oil, deep fry the finely chopped onions till it turns golden brown.
Take out the fried onion on the kitchen towel to absorb extra oil.
Rice Preparation:
Put 2.5 litre of water in a pan, let it come to boil.
Add washed rice, 1 tsp ghee, 4 green cardamom, 3 black cardamom, 1 javitri, 1 inch cinnamon stick , 1/2 tsp salt into the rice.
Mix it gently, cover the pan and let it come to boil.
When the rice starts boiling, check the rice, it should be 40-50% cooked.
Turn off the flame and drain the rice properly (you may remove the whole spices).
Biryani Layer preparation:
Take out the marinated mutton from the refrigerator.
Take a deep and thick pan, put the marinated mutton on the base of the pan.
Put little fried onion on it, spread it evenly.
Put 1/2 of the half-cooked rice on it, spread it evenly.
Add little fried onion, coriander leaves, mint leaves and ghee again to make second layer.
Put the remaining rice on it, add saffron soaked milk on the half part of the rice.
Add 1 tsp food colour on the other part of rice ( you may add kewra water and rose water for restaurant style aroma).
Sprinkle remaining fried onion, coriander leaves and mint leaves on it.
Spread 1 tbsp ghee again and cover the pan.
Cooking process:
Make a stiff dough of wheat flour to seal the edges of biryani pot.
Seal the edges of the pot properly so that steam does not come out when we cook it.
Turn on the flame and reduce the flame to medium, put the sealed biryani pot on the flame.
Cook it for 7-8 minutes on medium flame then reduce the flame to low.
Cook it for 7 minutes on low flame, turn on the other flame and heat a tawa.
Once the tawa is heated, transfer the biryani pot on it.
Cook it on tawa on low-medium flame for 8 minutes.
Reduce the flame to low and cook it for another 15 minutes on tawa.
Turn off the flame and allow it to cook down a little
Cut the edges of dough carefully, do it very carefully to avoid the burn from the steam.
Ready to serve with raita or mirchi ka salan, you may garnish it with onion and lemon slices.
0 comments:
Post a Comment