Mutton Biriyani
Ingredients
1. 2 large pieces of mutton
2. Curd 200gm
3. 4 tbsp of ginger garlic paste
4. 2 large onions finely chopped
5. 2 glass of basmati rice
6. 1 large potato cut in two pieces
7. Turmeric powder 2 tablespoon
8. Red chilli powder 2 teaspoon
9. Rose water 1 teaspoon
10 keora water 1 teaspoon
11. Milk
12. Saffron
13. Garam masala whole
14. Biriyani masala
15. 6 tablespoons of white oil
16. 6 teaspoons of ghee
17. Salt as per taste
Process
Wash the rice and soak in water for 1 hour
Marinate potatoes for 1 hour with turmeric powder, salt,red chilli powder
Marinate mutton for 1 hour with curd, ginger garlic paste turmeric powder and red chilli powder
Roast garam masala whole and biriyani masala whole in a tawa
Bring it to room temperature
Prepare a dust
Add 2 tablespoon of oil and deep fry the onion slices
In a bowl add milk, rose water, keora water, saffron and keep it on rest for 30 minutes
In a pan add 1 tablespoon of oil and 1 teaspoon of ghee fry the potatoes
In a pressure cooker add 3 table spoon of oil 1 teaspoon of ghee, add marinated mutton , cook it for some time, add salt and 2 cups of boiled water
Add potatoes and cook the mutton 80%
Drain excess water from rice
In a pan add water 4 times the quantity of rice.
add the garam masala whole in a cotton cloth
Add the cotton cloth to the boiling water
Add rice to the boiling water
Add salt as per taste
Cook rice upto 90%
Drain excess water, remove the cotton cloth
In a pan, add a foil paper, add bay leaves
Add rice ghee, mutton , mutton gravy, milk ( mixed with rose water, keora water, saffron) potatoes in each layer
Add fried onions
Cover the container with aluminium foil.
Closet lid of the contai
Put the container on a tawa in a low flame for 30 minutes
Switch off the gas for 30 mins and again switch on the gas for 30 mins and serve hot
1. 2 large pieces of mutton
2. Curd 200gm
3. 4 tbsp of ginger garlic paste
4. 2 large onions finely chopped
5. 2 glass of basmati rice
6. 1 large potato cut in two pieces
7. Turmeric powder 2 tablespoon
8. Red chilli powder 2 teaspoon
9. Rose water 1 teaspoon
10 keora water 1 teaspoon
11. Milk
12. Saffron
13. Garam masala whole
14. Biriyani masala
15. 6 tablespoons of white oil
16. 6 teaspoons of ghee
17. Salt as per taste
Process
Wash the rice and soak in water for 1 hour
Marinate potatoes for 1 hour with turmeric powder, salt,red chilli powder
Marinate mutton for 1 hour with curd, ginger garlic paste turmeric powder and red chilli powder
Roast garam masala whole and biriyani masala whole in a tawa
Bring it to room temperature
Prepare a dust
Add 2 tablespoon of oil and deep fry the onion slices
In a bowl add milk, rose water, keora water, saffron and keep it on rest for 30 minutes
In a pan add 1 tablespoon of oil and 1 teaspoon of ghee fry the potatoes
In a pressure cooker add 3 table spoon of oil 1 teaspoon of ghee, add marinated mutton , cook it for some time, add salt and 2 cups of boiled water
Add potatoes and cook the mutton 80%
Drain excess water from rice
In a pan add water 4 times the quantity of rice.
add the garam masala whole in a cotton cloth
Add the cotton cloth to the boiling water
Add rice to the boiling water
Add salt as per taste
Cook rice upto 90%
Drain excess water, remove the cotton cloth
In a pan, add a foil paper, add bay leaves
Add rice ghee, mutton , mutton gravy, milk ( mixed with rose water, keora water, saffron) potatoes in each layer
Add fried onions
Cover the container with aluminium foil.
Closet lid of the contai
Put the container on a tawa in a low flame for 30 minutes
Switch off the gas for 30 mins and again switch on the gas for 30 mins and serve hot
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