When I hear the word “Mutton biriyani” I only dream about this biriyani that I once had at my schoolmate’s house on Ramzan. Recently, one of our friends made this amazing biriyani which tasted a lot similar and I fell in love with it. I tried to recreate his recipe and here is my best try.
Ingredients:
Marinade:
Mint Leaves, finely chopped - 1/2 bunch
Cilantro, finely chopped - 1/2 bunch
Ginger garlic paste - 2 Tbsp
Lemon juice - 2tsp
Yoghurt - 1 cup
Turmeric powder - 2 tsp
Chilli powder - 4 tsp
Curry Powder - 4 tsp
Garam masala - 2 tsp
Biriyani Masala - 4 tsp
Biriyani paste - 3 tsp, optional
Mutton - 3lbs
For Biriyani:
Onions, thinly sliced - 2 large
Tomatoes - 1
Basmati rice - 3 cups
Spices - Cloves-3, cinnamon-2, anise-2, cardamom-2
Fried onions - 1/4 cup, optional
Method:
- Marinate the mutton overnight with all the ingredients from above overnight.
- Cook rice in the rice cooker with 1 1/2 cups of water per cup of rice, oil and all the spices and cool it in a large mixing bowl or tray.
- In a large saucepan, add onions and fry until browned. Add tomatoes and the marinated mutton and cook for 45 minute or so until the mutton cooks and becomes a thick gravy.
- Preheat oven to 350 degrees.
- In an oven safe tray, layer rice with the gravy one on top of the other and cover with aluminuim foil and bake it for 30 minutes.
- In you have fried onions, mix it with the biriyani towards the end and serve hot.
Enjoy with raitha and boiled eggs :)
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