Ingredients
Mutton 1 and a half kg
Basmati rice 1 kg
3 large onions finely sliced
Oil 2 cups
For Marinade
Yoghurt 2 cups
4 tbsp ground papaya paste to tenderise the meat
Ginger garlic paste 2 tbsp
1 tbsp chilly powder
1/2 tbsp turmeric powder
1 tbsp garam masala 1 pinch saffron strand
3-5 slit greenx chillies
3-4 tbsp lime juice
Coriander and mint leaves finely chopped
Salt as per taste
Method
Add the ingredients listed under marinade to the mutton and keep in in the fridge overnight or at least for 3 - 4 hours. Wash rice and soak it for 1/2 hour. Heat Oil and fry onions till golden brown. Keep it aside for garnishing. In a large vessel pour water add cloves cardamoms caraway seeds and salt. Bring it to a boil and now add the drained rice.cook till it's half done. Drain the rice and keep aside.
In a large vessel add the oil used for frying onions . Add the marinaded mutton now spread the half cooked rice on it. Spread the fried onions coriander and mint leaves. Cover the vessel and seal it with wheat dough. Place something heavy on the lid to ensure no steam escapes. Place the vessel on a tawa and let it cook on a low flame. After one and a half hour switch off the flame. Let the weight remain on the lid for half an hour. Your mutton biryani is ready. It can be accompanied by dahi chutney or Mirchi ka saalan
Mutton 1 and a half kg
Basmati rice 1 kg
3 large onions finely sliced
Oil 2 cups
For Marinade
Yoghurt 2 cups
4 tbsp ground papaya paste to tenderise the meat
Ginger garlic paste 2 tbsp
1 tbsp chilly powder
1/2 tbsp turmeric powder
1 tbsp garam masala 1 pinch saffron strand
3-5 slit greenx chillies
3-4 tbsp lime juice
Coriander and mint leaves finely chopped
Salt as per taste
Method
Add the ingredients listed under marinade to the mutton and keep in in the fridge overnight or at least for 3 - 4 hours. Wash rice and soak it for 1/2 hour. Heat Oil and fry onions till golden brown. Keep it aside for garnishing. In a large vessel pour water add cloves cardamoms caraway seeds and salt. Bring it to a boil and now add the drained rice.cook till it's half done. Drain the rice and keep aside.
In a large vessel add the oil used for frying onions . Add the marinaded mutton now spread the half cooked rice on it. Spread the fried onions coriander and mint leaves. Cover the vessel and seal it with wheat dough. Place something heavy on the lid to ensure no steam escapes. Place the vessel on a tawa and let it cook on a low flame. After one and a half hour switch off the flame. Let the weight remain on the lid for half an hour. Your mutton biryani is ready. It can be accompanied by dahi chutney or Mirchi ka saalan
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