Recipe by Charishma_Ramchandani
This recipe is from last week's Thursday magazine. It was posted by Hoorbanu Iqbal. I feel that if you really want to enjoy biryani, have it hot with your fingers and not with a spoon. Mmmmm! My brother loves biryani. Come Friday and Biryani is what he wants;)
Top Review by lnd.dmello
Yum recipe.. Yummy food. All of us enjoyed the meal. There was few alteration that I had done. I had added / saute three onions before adding spices besides frying crisp onion. So in total i used 6 onions. also one can add tomatoes after adding spices as there was no mention of adding tomatoes on the recipe. Could have been missed out. Final output.. Delicious
- 500 g mutton, pieces
- 600 g basmati rice, washed, drained and soaked for one hour before cooking
- 200 g potatoes
- 300 g onions, thinly sliced and fried crisp
- 200 g tomatoes, peeled and chopped
- 22.18 ml garlic paste
- 22.18 ml ginger paste
- 118.29 ml fresh yogurt
- 59.14 ml oil or 59.14 ml ghee
- 3-4 piece cinnamon
- 3-4 cloves
- 8-10 black peppercorns
- 2 green cardamoms
- 2 bay leaves
- 2 green chilies, slit
- 14.79 ml cumin powder
- 14.79 ml red chili powder
- 1.23 ml turmeric powder
- 3-5 saffron strands, dissolved in a little
- warm milk
- 3-5 leaf of fresh mint
- 3-5 leaf fresh coriander
Directions See How It's Made
- First of all, cut potatoes into quarters.
- Apply salt to them.
- Deep fry.
- Pour oil/ghee in a skillet.
- Fry the onions until pink in colour and crisp, remove them and keep aside before adding the cinnamon, cloves and the pastes.
- Add cinnamon, cloves, peppercorns, bay leaves and green cardamoms.
- Add ginger-garlic pastes.
- Fry for 3 minutes.
- Add in the washed mutton pieces.
- Saute until the mutton gives out its own juices.
- Add the slit green chillies.
- Add turmeric, chilli and cumin powders.
- Mix well.
- Saute for 5 minutes, stirring continuously.
- Mix in fresh yogurt.
- Simmer until the mutton is cooked.
- Add salt.
- Continue to cook until the oil separates from the meat.
- Add finely chopped corriander and mint leaves.
- In a separate pot, parboil rice until the grains are half cooked.
- Strain the rice.
- Spread out the mutton mixture in a heavy bottom pan.
- Sprinkle the rice on top.
- Add fried potatoes.
- Sprinkle saffron milk over this.
- Sprinkle crisp fried onions on top.
- Cover the platter with a tight fitting lid.
- Cook on low flame for 20 minutes.
- Serve with plain chilled yogurt or raita (I'd love to have cucumber raita as it's my favourite) and pappadams.