| Prep Time | 25 minutes |
| Cook Time | 40-1 hour |
| Servings |
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Ingredients
For Marination
- 1 kg Mutton Pieces
- 1 cup Yoghurt
- ½ cup Mustard Oil
- 1 tsp turmeric
- ¼ tsp star anise powdered
- 1 tsp Cumin Powder
- salt as required
- 1 tsp coriander powder
- 1 tsp red chilli powder
For Biryani
- 2 cups Basmati rice parboiled
- 1 cinnamon stick
- ¼ cup Milk
- ½ cup raisins fried in ghee
- 1 tbsp Garlic paste
- 2 tsp Cumin
- 4 red chilli
- 1 tsp Garam masala powder
- 2 large onions thinly sliced
- ½ cup fresh cream
- 2 green cardamom
- 2 dashes saffron soaked in warm milk
- ½ cup cashews fried in ghee
- 1 tbsp Ginger Paste
- 1 bay leaf
- ½ cup ghee
Ingredients
For Marination
For Biryani
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Instructions
- Making the marination paste is the first step to cooking a delicious Biryani. Make a paste of ginger, garlic, red chilli powder, turmeric powder, cumin powder, coriander powder, mustard oil, star anise powder and yoghurt. Wash the lamb or goat biryani cuts and remove the excess water. Coat this mixture on the mutton pieces. Make sure the paste is coated evenly. Marinate the mutton for 1-2 hours.
- Heat a wok and add the onion slices. Deep-fry the onion on medium to high flame until they turn golden brown and crispy. Spread them evenly on a kitchen tissue.
- Heat oil in a deep vessel or a pressure cooker. Add the whole spices, onion, and sauté the mixture. Add the ginger-garlic paste, green chillies, salt and yoghurt to the mix. The key is to sauté the gravy until the oil starts to separate. Add the marinated mutton and cook until it is tender. Add garam masala and once the oil separates, remove the mutton from the vessel.
- The gravy stays as is. Now add the layer of parboiled rice and then add the mutton. Then again add the layer of rice. Sprinkle some dry-fruits in between the layers.
- On the top layer add the saffron soaked milk, birista onions and cream. Add water as required. Cover the vessel with a lid and cook the biryani on low flame for 15 minutes. Once you turn off the flame, let the biryani rest for a few minutes. The garnish with mint leaves and serve with Raita.
Recipe Notes
Recipe Tip
If you want to reduce the cooking time, then you can parboil the meat beforehand.
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Frequently Asked Questions
Can I dry roast the spices?
Yes. If you want to enhance the flavour, then you can dry roast the spices.
How do I avoid the rice to get sticky?
To avoid the rice to get sticky, it is essential to use good quality rice that has aged well. Soak the rice for 30 minutes before boiling. Also, add a teaspoon of oil or ghee to the rice while boiling.