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| Prep Time | 25 minutes |
| Servings |
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Ingredients
- Rice(washed and drained) - 1½ cups
- Cinnamon stick - 2 one
- Cloves - 3 nos
- Cardamom - 2 nos
- Bay leaves - 2 small
- Oil - 1 tsp
- Salt(As reqd) -
- Mutton with bones - 500 gm
- Ghee - 1½ tbsp
- Oil - 1½ tbsp
- Onion(sliced lengthwise) - 2 nos
- Ginger(garlic paste - 2 tsp) -
- Chilli powder - 2 tsp
- Coriander powder - 2 tsp
- Turmeric powder - ½ tsp
- Thick curd - 1 tbsp
- Garam masala powder - 1 tsp
- Coriander leaves(An handful) -
- Mint leaves(An handful, Pudhina) -
- Salt(As reqd) -
- Coal(Koyla) - 2 -
- Small pot -
Ingredients
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Instructions
- Clean and wash the mutton. Add to it ginger-garlic paste, chilli powder, coriander powder, salt, garam masala powder and turmeric powder.
- Add curd, coriander leaves, mint leaves, 1 tbsp oil, half fried onion and marinate for 10 minutes.
- Add the marinated mutton in the cooker. Close the cooker and cook for 25 minutes on low flame. Then open the cooker and stir well.
- Drain off the water and spread the rice in a big plate.
- To make biryani, take a large bottom vessel. Add some ghee and spread over the vessel.
- Add cooked mutton in the vessel and place the cooked rice over it.
- Pour some ghee over the rice.
- Add coriander leaves and rest of the fried onion.
- Take a small pot & keep some pieces of burning koyla (coal) into it.
- Keep this pot in the middle of the biryani vessel and put 2 tsp ghee over the burning koyla. Cover tightly with lid. Keep weight on the lid or use maida to seal the vessel.
- :- Do Not allow the smoke to go outside of the vessel.
- Keep the biryani on a very low flame for 5 minutes.
- Remove the lid and remove the pot from the vessel.
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