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MUTTON BIRYANI

INGREDIENTS

750 grams mutton, cut into 1 inch pieces on bone

1½ cups Daawat Dubar Basmati Rice

16-18 black peppercorns

1 black cardamom

7 green cardamoms

1 star anise (phool chakri)

1 inch cinnamon

2 bay leaves

8-10 cloves

Salt to taste

1 cup yogurt

3 tablespoons ginger-garlic paste

1 tablespoon red chilli powder

2 teaspoons garam masala powder + as required

12-16 dried plums

16-18 fresh mint leaves + as required

8-10 fresh coriander sprigs

½ cup fried onions + as required

2 tablespoons ghee + as required

7 green chillies

Few drops screwpine essence (kewra)

2 tablespoons saffron milk

Whole wheat flour (atta) dough as required

INSTRUCTIONS

1. Boil 3 cups water in a deep non-stick pan. Add peppercorns, black cardamom, green cardamoms, star anise, cinnamon, bay leaves, cloves, salt and Daawat Dubar Basmati Rice, stir lightly and let it cook.

2. Mix together yogurt, ginger-garlic paste, chilli powder, garam masala powder, salt, mutton pieces and dried plums in a bowl. Add mint leaves, coriander sprigs and fried onions, mix well and set aside to marinate for 2-3 hours.

3. Add 2 tablespoons ghee to the rice, mix and cook till the rice is 3/4th done.

4. Preheat oven to 180º C.

5. Spread a layer of marinated mutton pieces in an ovenproof deep pan. Top with 4 green chillies and set aside.

6. Discard bay leaves and black cardamom and strain the Daawat Dubar Basmati Rice in a colander.

7. Spread a layer of strained Daawat Dubar Basmati Rice in the pan, add some ghee, some garam masala powder, some fried onions, some mint leaves, screwpine essence, and 1 tablespoon saffron milk.

8. Spread a layer of remaining marinated mutton pieces on top. Add remaining green chillies and spread remaining strained Daawat Dubar Basmati Rice. Top with some fried onions, some mint leaves, some garam masala powder, remaining saffron milk, some ghee and some screwpine essence.

9. Cover with a lid, seal with wheat flour dough, press and cook on low heat for 25-30 minutes. Let it rest for 2 hours.

10. Serve hot.