
Serves: 4 Servings Cooking Time: 60 - 70 minutes
INGREDIENTS
500gms Mutton pieces with bones
2 Medium-sized Onions chopped
2 Medium-sized tomatoes chopped
2-3 green chillies slit
60 gms curd beaten
2 medium-sized potatoes cut in half and shallow fried (Optional but recommended if you love potatoes😍)
2 hard-boiled eggs cut into half and shallowly fried
1.5 tsp salt
1 tsp turmeric powder
2 tsp Kashmiri chilly powder
1 tsp spicy chilly powder
1 tbsp mix of cumin and coriander seeds powder
1 tsp homemade garam masala (my mom's special)
1 tbsp ghee
250 gms rice washed (don't soak it)
500 ml of water
Whole garam masala - 2 elaichi, 1 bay leaf, 3 cloves, 1 small stick cinnamon, 4 peppercorns,1 tsp whole jeera
100 ml of oil
1 onion sliced and fried onion (birista for garnishing
A bunch of coriander leaves for garnishing
PREPARATIONS
Marinate the mutton with all the dry spices, curd and chopped tomatoes...keep aside for atleast 1 hour.
Heat up oil in a heavy bottom pressure cooker then add the whole garam masala and jeera and fry it for a minute then add the chopped onions and fry till it turns light brown. Now add the marinated mutton.
Cook the mutton well until the water released from the mutton dries up then add around 50 ml of water or enough water to cook the mutton. Pressure cook it for around 5-6 whistles.
When the air releases naturally from the pressure cooker, open and add the washed rice and fried potatoes into it, add the remaining water in it and just pressure cook for just 1 whistle.
Let the biryani rest for few minutes then open the pressure cooker add the garam masala powder and ghee mix it very lightly to incorporate the garam masala and ghee into it.
Remove it on to the serving dish and decorate it with the eggs, fried onions (birista and chopped coriander leaves.
You can enjoy the biryani with cucumber raita and freshly cut salad.
𝗤𝘂𝗶𝗰𝗸 𝗙𝗮𝗰𝘁
𝒯𝒽𝑒 𝓃𝒶𝓂𝑒 "𝐵𝐼𝑅𝒴𝒜𝒩𝐼" 𝒸𝑜𝓂𝑒𝓈 𝒻𝓇𝑜𝓂 𝓉𝒽𝑒 𝒫𝑒𝓇𝓈𝒾𝒶𝓃 𝓌𝑜𝓇𝒹 𝒷𝑒𝓇𝓎ā(𝓃) 𝓌𝒽𝒾𝒸𝒽 𝓂𝑒𝒶𝓃𝓈 "𝒻𝓇𝒾𝑒𝒹" 𝑜𝓇 "𝓇𝑜𝒶𝓈𝓉𝑒𝒹".
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