Indian Mughlai Biryani (Mutton)

Ingredients
3/4 cup ghee
1/4 cup oil
1 kg mutton, cubed
2 teaspoons crushed ginger-garlic paste
1/2 cup yogurt
6 medium onions, sliced,fried brown
3 teaspoons coriander powder
1 teaspoon cumin powder
1/2 teaspoon turmeric powder
1 teaspoon kashmiri chili powder
1 cup cilantro, chopped
1/2 cup mint leaf, chopped
2 green chilies, chopped
2 tomatoes, chopped
1/2 teaspoon saffron, soaked in a little warm milk
20 almonds, slivered
1 cup cashews, deep fried
1 cup raisins, deep fried
3 1/2 cups basmati rice, washed and drained
6 cups hot water
4 black cardamom pods
8 green cardamoms
2 cinnamon sticks
2 bay leaves
6 cloves
salt
Directions
1-Marinate mutton in yogurt, 1 tsp.
2-ginger-garlic and salt.
3-Heat 1/2 cup of ghee, add ginger-garlic and tomato.
4-Cook till soft and add powdered spices, half fried onions, herbs and chillies.
5-Add mutton and fry for 10 minutes, add water and salt.
6-Cook till done and gravy is thick.
7-Separately heat the oil.
8-Add whole spices, hot water, rice and salt.
9-Cook covered, on low heat, till almost done but firm.
10-Grease a suitable dish and layer the rice and meat, sprinkling fried onions, raisins and nuts.
11-Finish with a layer of rice.
12-Pour the saffron and 1/4 cup melted ghee.
13-Seal the biryani with foil.
14-Bake at 180C or cook on low heat for 15 minutes.
15-Serve HOT with yogurt raita.
16-This biryani is traditionally served with baghare baingan (spicy bringals).

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