Prep Time 10 minutes
Cook Time 30 minutes
Additional Time 10 minutes
Total Time 50 minutes
- 1 star anise
- 500 grams basmati rice
- 2 bay leaves
- 2 black cardamoms
- 2 tsp black cumin
- 6 black pepper
- 6 green cardamoms
- 6 cloves
- 2 cinnamon sticks
- 1 tsp saunf
- 1 mace
- 3 tsp salt
- 1 kg mutton
- 1 tbsp garam masala
- 1 garlic paste
- 3 papaya paste
- 4 tablespoons hung cord
- juice of a lemon
- 1 tbsp red chilli powder
- 1 tsp salt
- 4 onions, finely chopped
- 2 tomatoes, sliced
- slightly warm) cup milk
- Rose water
- 4 green chilies
- Mutton should be mixed with curd, ginger-garlic paste, papaya paste, red chili powder, salt, lemon juice, and garam masala. Allow it to sit for three hours.
- To make the Barista or Roasted Onions, follow these steps:
- 2 onions, finely chopped Cut the onion into pieces. Then, in a pan or kadhai, heat the oil. Fry the onions in the oil.
- Remember that you don't have to add all of the onions at once. Add the onion and fry it in small batches. It will not burn, and no onion lumps will form as a result of using this method.
- All of the onions should be thoroughly coated with oil. If necessary, add more oil. Lightly fry the onions. Also, keep driving.
- Remove the onions after they have been fried. Place tissue paper on top. This crispy roasted onion is referred to as barista.
- In a heavy pan, melt the ghee. Mix in the remaining onions and green chilies. Fry until it turns a light brown color. Keep in mind to constantly stir the mixture. Then stir in the ginger-garlic paste.
- Cook for 7 to 8 minutes on high heat with the marinated mutton. After that, mix in the coriander powder, cumin powder, and red chili powder. Add three cups of water and bring to a boil.
- Reduce the heat and continue to cook until the mutton is fully cooked. Then stir in the tomatoes, salt, garam masala powder, and coriander leaves.
- Cook for 15 minutes on medium heat. In between, keep stirring the mixture. After a while, the spices will begin to release oil and the water will evaporate.
- Soak the basmati rice in water for 20 minutes and set it aside. Then thoroughly clean it and drain the water from it.
- Tie a small cloth around cardamom, cinnamon, clove, mace, nutmeg, black pepper, Shahjeera, and star anise.
- Approximately 750 minutes Took. Bring water to a boil, then add the rice, bay leaves, salt, and prepared bundle. Put a lid on the pan.
- Cook the rice in thirds. After that, drain the remaining water from it and remove the bundle.
- Fill a cup halfway with lukewarm milk. Saffron should be added. Keep it covered for 20 minutes. Combine rose water and kewra in it as well. Set it to the side.
- Take a large pan. Heat it with two tablespoons of ghee. Reduce the flame to melt the ghee. Apply ghee evenly to the pan's bottom and sides.
- Turn off the heat. Then top it with the rice layer. On top, there are pieces of mutton. Then add saffron water, fried onions, and ghee to taste. Re-enact this action.
- Repeat this process until all of the rice, mutton, and ingredients are gone. Remember that the bottom and top layers should be made of rice.
- After that, top with the juice of half a lemon, mint and coriander, onion, and green chili.
- Place a piece of dough or foil paper around the edge of the pan. Then, cover the pan with a lid. Cook the biryani for about 40 minutes in a dum style.
- Keep in mind that a heavy-bottomed pan is required; otherwise, the rice will burn. Alternatively, you can keep the pan on top of the pan.
- After 40 minutes, turn off the heat.
- Allow the biryani to stand for about ten minutes.
- Serve the biryani in a bowl with salad and raita.
Amount Per ServingCalories 1190Total Fat 64gSaturated Fat 26gTrans Fat 0gUnsaturated Fat 32gCholesterol 256mgSodium 2672mgCarbohydrates 78gFiber 9gSugar 22gProtein 72g