Hi everyone, today I want to show you how to make the best mutton biryani possible, I use mutton. but you can use any type of protein you want. I guarantee you its going to be tasty and leave you a very nice sensation of satisfaction right after your first spoon. Stay tune and learn it step by step, enjoy!
Cooking time 70 minutes
Serves 6
Ingredients
To marinate Mutton
1 kg Mutton with bone chopped into 1.5 inches cubes
1 cup (250g) Yogurt
1 tbsp Garlic paste
1 tbsp Ginger paste
1 tsp green Chili paste
1.5 tsp Garam Masala
1 tsp Cumin powder
1 tsp Coriander powder
0.5 tsp red Chili powder
0.5 tsp Turmeric powder
1 tsp Salt or as per your taste
2 tbsps vegetable Oil
To cook Rice
500 grams long grain Basmati Rice
2 liters water
1 tsp Cumin seeds
1 Cinnamon leaf
6 Cloves
6 Green Cardamoms
1.5 tsps salt or as per your taste
To cook Mutton
2 Cinnamon leaves
1 Cinnamon stick
2 Black Cardamoms
3 medium sized Onion sliced
2 tbsps Oil
1 tbsp Ghee
1 cup Water
0.5 cup Milk
2 tbsps heavy cream
1 tsp Rose water
A pinch of saffron strands
To assemble for Biryani
1 tbsp Saffron soaked Milk
1 tsp Ghee
1 tbsp chopped green Coriander
1 tbsp chopped green Mint
How to make:
Prepare all the ingredients above.
First to marinate the Mutton, into a large bowl add in the spices from “To marinate Mutton” above. Combine it very well. Pour onto the chopped meat and combine it evenly. Lid on, marinate for 3 hours or overnight.
To cook Rice, 500g Basmati Rice, soaked for 30 minutes and drain the soaked water. Boil 2 liters of water in a large Pot and add in aromatic spices from “To cook Rice” above. Give a light mix and add into all the soaked Rice. Combine it very well. Boil it for 7 minutes. Drain the water
transfer to a strainer, let it cool down.
To cook the Mutton, heat a heavy base Pot, add into Oil and Ghee. After the Ghee melts, put in Cinnamon leaves, Black Cardamom and Cinnamon stick, stir it for 10 seconds. Next add in Onion sliced, fry it for 8 to 10 minutes. Now add in all the marinated meat, combine it well, lid on, keep the heat on medium and cook it for 15 minutes in its own juice. After 15 minutes, combine it evenly, Add in a cup of Water, and combine it again. Lid on, keep the heat on medium, cook it for another 20 minutes. Next lid off, give a little mix, by this time the meat is cooked well. Add in Milk, Heavy Cream, a pinch of Saffron strands and Rose Water, combine them evenly. Cook it over medium heat for 5 minutes or until the gravy has thickened. After the gravy has thickened, mix it well and turn off the heat.
To prepare for Biryani, make sure that you have a heavy based Pot, place in cooked meat then fresh chopped Mint and green coriander, spread on the meat evenly. Next, the rice we cooked earlier, spread it gently and evenly. Finally drop in Ghee and Saffron soaked Milk then Some Chopped Mint & Coriander.
Lid on tide and cook it for 15 minutes on lowest heat possible. After 15 minutes, turn off the heat then let it rest for 10 minutes, fluff it up gently before serving and Serve hot with Raita & Pickles.
