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| Prep Time | 2 hours |
| Servings |
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Ingredients
- Boneless Mutton - 1 kg
- raw papaya paste - 2 tbsp
- Garlic Ginger Paste - 1 tbsp
- turmeric/haldi powder - 1 tsp
- coriander/dhania powder - 1½ tsp
- Cumin/Jeera powder - 1 tsp
- Red chili powder - 2 tsp
- Salt(to taste) -
- Curd - 1 cup
- mint/phudina - ½ bunch
- Coriander leaves - ½ bunch
- lemons juice - 2
- Onions - 1 kg
For the rice:
- Basmati rice(¾ kg) -
- cinnamon/dalchini - 2-3” pc
- cloves/lavang - 4-5
- Star anise - 1
- black cardamom/elachi - 1
- green cardamom/elaichi - 4-5
- Bay leaves - 2
- mint/phudina - ½ bunch
- Coriander leaves - ½ bunch
- Orange color - ¼ cup
- Potatoes(peeled and cut in half) - 6
- Saffron - 1 pinch
- Milk - 1 cup
- Oil - 1 ½
- Atta - 1 cup
Ingredients
For the rice:
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Instructions
- To the marinated mutton add 1 cup curd, ½ the chopped mint and coriander leaves and juice of 2 lemons.
- Heat 1½ cups oil in a kadai and fry 1 kg 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 garnish.
- Add the onion paste (keep some aside for the garnish) to the marinated mutton/gosht and mix well.
- Boil the potatoes in pan of water 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)
- Now mix this with the remaining white rice and mix well. Add the remaining mint and coriander leaves to the rice and mix well.
- TO LAYER THE BIRYANI:
- 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 biryani is cooked.
- Remove the seal.
- Serve with onion raita.
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