Mutton Biryani



Product code : #BR02
Mutton Biryani


Soak the saffron in warm milk and set aside. Marinate the mutton in a mixture of the yogurt, salt, turmeric powder and one tablespoon each of ginger and garlic pastes for about four hours in the refrigerator. Cook the rice in boiling salted water together with the cloves, cinnamon, green cardamoms, black cardamoms and peppercorns till rice is almost cooked. Strain and keep the rice warm. Heat the oil in a kadai and deep-fry half the onions till golden brown. Drain on absorbent paper. Heat five tablespoons of oil in a thick bottomed pan; add the remaining onions and green chillies and sauté, stirring continuously, till the onions turn a light golden brown. Add the remaining ginger and garlic pastes and mix well. Add the marinated mutton and cook over high heat for seven to eight minutes. Add the coriander powder, cumin powder and red chilli powder and mix thoroughly. Stir in three cups of water, bring to a boil, reduce heat and cook, covered, till the mutton is almost cooked. Add the tomatoes, salt, one teaspoon of garam masala powder and the fresh coriander. Cook for fifteen minutes over medium heat, stirring occasionally. If using a pressure cooker, add the tomatoes, salt, garam masala powder, two cups of water and coriander leaves after adding the spice powders. Pressure cook till the mutton is almost cooked (two to three whistles). If the gravy is too thin, cook over high heat to thicken the gravy. Preheat the oven to 200°C. Arrange half the quantity of cooked mutton in an ovenproof dish and spread half the quantity of rice on top of it. Sprinkle half the remaining garam masala powder, half each of the ginger strips, saffron-flavoured milk and mint leaves. Dot with half the butter. Repeat the layers ending with butter. Cover tightly with aluminium foil and cook in the preheated oven for fifteen to twenty minutes. Serve, garnished with fried onions and a mixed vegetable raita. 



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