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| Prep Time | 2 hours |
| Servings |
people
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Ingredients
- Boneless Mutton - 1 kg
- raw papaya paste - 2 tbsp
- Garlic Ginger Paste - 1 tbsp
- Turmeric powder - 1 tsp
- Coriander powder - 1½ tsp
- Cumin powder - 1 tsp
- Red chili powder - 2 tsp
- Curd - 1 cup
- Mint leaves - ½ bunch
- Coriander leaves - ½ bunch
- lemons juice - 2
- Onions - 1 kg
- Salt(As reqd) -
For the rice:
- Basmati rice(¾ kg) -
- Cinnamon - 2-3” pc
- Cloves - 4-5
- Star anise - 1
- Black cardamom - 1
- Green cardamom - 4-5
- Bay leaves - 2
- Mint leaves - ½ bunch
- Coriander leaves - ½ bunch
- Orange color - ¼ cup
- Potatoes(peeled and cut in half) - 6
- Saffron - 1 pinch
- Milk - 1 cup
- Oil - 1½ cup
- Atta - 1 cup
Ingredients
For the rice:
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Instructions
- Marinate the mutton the day before with raw papaya paste, garlic-ginger paste, turmeric powder, coriander powder, cumin powder, spicy red chili powder and salt and leave in the refrigerator.
- :- The marinade should be slightly salty.
- To the marinated mutton, add curd, ½ the chopped mint and coriander leaves and juice of 2 lemons.
- Heat 1½ cups of oil in a kadai and fry sliced onions till golden brown.
- :- Don’t over fry them.
- When cool, grind ¾ of the fried onions to a paste. Keep the rest aside for garnishing.
- Add the onion paste to the marinated mutton and mix well.
- Boil the potatoes in a pan for 20 minutes. Drain and keep aside.
- Wash the rice. Add water, whole garam masala and salt and bring the water to a boil.
- :- The rice needs to just fluff up and will feel raw when you touch it.
- Drain off the water in a colander and keep the rice aside to cool.
- Take a small bowl of the rice and mix it with the orange color.
- :- This is an optional step.
- Mix this with the remaining white rice and mix well.
- Add the remaining mint and coriander leaves to the rice and mix well.
- :- Use color if you do not have saffron (optional).
- To layer the biriyani:-
- Heat 4 - 5 tbsp of oil in a 12” pan.
- :- Use the oil in which the onions have been fried.
- Spread the marinated mutton in the pan.
- Add whole green chilies (optional).
- Spread half of the prepared rice on the mutton and spread the potatoes and whole green chilies on top.
- Layer the remaining rice on top of the potatoes and garnish with fried onions.
- Pour ½ cup plain milk on top of the rice.
- Roll the atta into a thin roll.
- Seal the pan with the atta.
- Place the pan on top of the tava and cook on low flame for 70 - 75 minutes.
- When the atta becomes hard, the biriyani is cooked.
- Remove the seal.
- :- Serve with onion raita.
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