Biryani is a mouth watering treat at any event! However, no matter how fun to eat, no matter how delicious, it takes patience and love to make. Soft neck mutton, aromatic basmati rice, the aroma of ghee-spices and stewed gravy—all in all, a royal treat. The satisfaction that everyone will get when you serve it after cooking will be worth the long wait-
For mutton marination
Mutton – 1 kg (bone in, medium pieces)
Sour Yogurt – 1 cup (beaten)
Ginger paste – one and a half tablespoon
Garlic paste – one and a half tablespoon
Lemon juice – 2 tbsp
Salt – to taste
Chilli paste – 1 tsp (optional)
Red Chilli Powder – 1 tsp
Turmeric powder – half teaspoon
Garam masala powder – 1 tsp
Fried onion – 1 cup
Mustard oil – 2 tbsp
need more
Basmati rice – 500 grams (soaked for 1 hour)
Cinnamon, cardamom, cloves – 2-3 each
Bay leaves – 2
Salt – Adequate
Ghee – 3-4 tbsp
Onion – 2 (browned)
Saffron – a pinch (2 tbsp soaked in hot milk)
Keora water – 1 teaspoon
Rose water – 1 teaspoon
Milk – little (optional, for color and gravy)
Cashew nuts and raisins – fried (optional)
Chillies – 4-5 (sliced)
cooking method
Marinate the meat first (minimum 4 hours, overnight is best). Mix all the ingredients together and marinate well. When cooking, strain the rice after boiling it to 70 percent. The rice should not be fully cooked, it should be a little hard. It will be absolutely perfect.
Lightly cook the mutton if desired (optional).
Many prefer raw mutton, but if you want, you can cover and cook marinated mutton for 20 minutes on low heat. It takes less time to suffocate.
Now preparing to put down
Take a large spreading pot. Add 1 tablespoon ghee below. Then layer the marinated mutton. On it fried onions, cashew-raisins, green chillies. Then a layer of boiled rice. Now spread saffron soaked in milk, keora water, rose water, ghee.
If desired, sprinkle some milk and fried onion again. Seal the mouth of the pot well (can seal with flour or put a heavy lid). Simmer on medium flame for first 10 minutes, then on very low flame for 30-40 minutes. Placing a heat diffuser/tawa below will prevent the rice from burning. After 5 minutes open the lid.
remember
If the meat is raw, it will be completely soft by steaming. If it is old, you can give it a whistle in the pressure cooker. The longer and more fragrant the basmati rice, the better the biryani. Color can be used if saffron is not available.
