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Cuisine Magazine Recipes

Mutton Biryani

Posted on : 15-06-2016

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500 gms mutton
1-1/2 cup basmati rice
2 tbsp thick yogurt
2 tbsp ginger-garlic paste
4 green chillies paste
2 big onions thinly chopped
4 tomatoes finely chopped
1 cup butter milk
1 tsp red chilli powder
1/2 tsp turmeric powder
2 tsp coriander powder
2 tsp meat masala (store bought)
2 tsp ghee
1 tsp oil
1 tsp lemon juice
Fresh coriander leaves chopped
Few mint leaves chopped
Salt to taste

Whole garam masala:

1 bay leaf
2 cloves
1 green elaichi
Few bits cinnamon stick
1/2 tsp shah jeera
A small piece of mace
1/2 star anise

How to make Mutton Biryani:

*Wash and clean the pieces of mutton.
*Combine yogurt, salt, green chillies, ginger-garlic, lemon juice, oil and mutton masala.
*Mix well and add the pieces of mutton.
*Keep this marinated mutton aside for 30 minutes.
*In the meantime boil the rice in sufficient amount of water with little bit of salt.
*Heat the pressure cooker, melt 1 tsp ghee and add whole garam masala.
*Saute for few seconds and add onions.
*Fry onions until turn into light brown in color.
*Add chopped tomatoes, salt, red chilli powder and turmeric powder.
*Mix well and keep stirring until gravy becomes medium thick of red color.
*Add marinated mutton, coriander powder and 1 cup of water.
*Mix well and bring to few boils by stirring occasionally.
*Pressure cook the mutton until it tenders, it will take 5-6 whistles.
*Uncover and check the consistency of gravy, it should be medium thick.
*Switch on the gas and add buttermilk and stir until few boils.
*Now mutton is ready also rice are cooked, lets start making the layers of biryani.
*Heat a wide shaped pan, place a layer of cooked mutton, then a layer of boiled rice, sprinkle some coriander leaves, mint leaves and little bit of ghee.
*In the similar way again make the layers of remaining meat, rice, coriander leaves, mint leaves and top with lots of ghee.
*Cover the pan and allow to cook only for a couple of minutes.
*Serve hot with boondi raita or vegetable raita.

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