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KASHMIRI MUTTON BIRYANI

INGREDIENTS

500 grams mutton, cut into 1 inch pieces on bone

1½ cups Daawat Biryani Basmati Rice

5 tablespoons ghee

1 tablespoon fennel seeds (saunf)

3 bay leaves

10-12 cloves

7 green cardamoms

1 inch cinnamon

5 green chillies

Salt to taste

1 tablespoon ginger-garlic paste

2 teaspoons caraway seeds (shahi jeera)

1 tablespoon fennel (saunf) powder

½ teaspoon dried ginger powder (saunth)

¼ teaspoon mace (javitri) powder

¼ cup yogurt

2 tablespoons saffron milk

Few drops rose water

Fresh mint sprig for garnishing

INSTRUCTIONS

1. Soak Daawat Biryani Basmati Rice in sufficient water for 30 minutes.

2. Heat 2 tablespoons ghee in a pressure cooker.

3. Take a piece of muslin cloth. Add fennel seeds and tie into a potli.

4. Add bay leaves, cloves, green cardamoms, cinnamon and broken green chillies to ghee and sauté for a minute.

5. Add mutton pieces and mix. Add salt, mix and sauté till mutton pieces are lightly browned.

6. Add ginger-garlic paste and mix well. Add sufficient water and stir to mix. Add potli, cover and pressure cook for 15-20 minutes.

7. Discard the potli and strain the mutton pieces. Discard bay leaves and cinnamon. Reserve the mutton stock.

8. Heat remaining ghee in a deep non-stick pan. Add caraway seeds and sauté till seeds crackle.

9. Add mutton pieces, fennel powder, ginger powder and mace powder and mix well. Add yogurt, mix and bring to a boil.

10. Add 3 cups reserved mutton stock and drained Daawat Biryani Basmati Rice, cover and bring to a boil.

11. Add saffron milk and rose water, cover and cook on low heat for 10-12 minutes.

12. Garnish with mint sprig and serve hot.