Celebrate with this royal dish that has fragrant layers of rice centered with tender mutton marinated in spice. Nothing says I love you like a biriyani.
In a large bowl, bang all the ingredients needed to marinate the mutton, making sure the mixture is even and set aside for at least 1 hour.
Dry roast all the ingredients under biryani masala for 4-5 minutes in a skillet on low heat (careful not to burn the spices). When the spices have cooled, put them in a mortar and pestle and grind into a fine powder. Keep aside for later use.
Deep fry the thinly sliced onions on a medium heat, stirring to make sure the onions don't stick to the bottom. When the onions have turned drk brown and crispy, fish them out and place on a kitchen towel. Keep aside for later use.
i) Heat 2 tbsp. of ghee in a large thick bottomed pan on medium heat and then chuck in the hefty chunks of potato. Fry them until they are golden brown all over, drain and set aside.
ii) Now bung in the rest of the ghee into the same pan, add the onions and fry until they are soft and translucent.
iii) Add the marinated mutton along with the masala and continue frying on medium heat. Stir continuously until the meat is mixed well with the fried onions and the meat is browned on all sides. Continue cooking the meat on medium heat stirring frequently.
iv) When the oil starts to come to the top, and the tomatoes and stir for another 5 minutes, then add enough water to cover all the meat, cover and cook the mutton until tender. Keep stirring at regular intervals, if water dries up, add a splash more.
v) About 10-15 minutes before the end, add the potatoes.
vi) The gravy should finish thick and the meat should be tender.
vii) Carefully scoop out the layer of oil in a bowl and set it aside for later use.
TIP: If you're not a fan of tatties, leave them out.
i) In a muslin cloth add cinnamon, green cardamom, cloves, caraway seeds and star anise. Tie a tight knot into a potli. You could just as well use a tea strainer.
ii) Heat a large pot of water and add the spice bag to the water along with salt and bay leaves and a tsp of ghee.
iii) Add the rice and bring it to a boil cook the rice till it is 90 percent done.
iv) Drain the water and discard the bay leaves and spice bag. Spread it on a large plate and keep it aside as we start wit the assembly.
i) Pre-heat the oven to 180 degrees celsius
ii) Soak the saffron in warm milk and keep it aside.
iii) Grease 1 tbsp of ghee in a large oven proof casserole. Now add a layer of rice at the bottom. Then top it up with few pieces of cooked meat and potatoes. Then sprinkle with some birista (crispy fried onions), some saffron milk, biryani masala and melted ghee. Continue with the same process of layering until you are done with the meat and the rice.
iv) Place the boiled eggs sprinkle with the rest of the saffron milk, birista, kewra water, and the rest of the melted ghee. Then cover with aluminium foil and tightly close the lid and cook it in the oven for 30 to 40 minutes.
TIP: For the gas version: follow the same procedure only in a large metal pot with lid. Finally seal the lid with dough. Place the large metal pot on a wide pan and cook it on the lowest heat for 30-40 minutes. Switch off the flame and keep it rested for 10 to 15 minutes.
Carefully dish it out, serve steaming hot biryani with raita of your choice.
0 servings