Prep 40 mins
Cook 1 hr
A very tasty biryani that would be perfect on special occasions such as Eid.
- 3⁄4 cup ghee
- 1⁄4 cup oil
- 1 kg mutton, cubed
- 2 teaspoons crushed ginger-garlic paste
- 1⁄2 cup yogurt
- 6 medium onions, sliced,fried brown
- 3 teaspoons coriander powder
- 1 teaspoon cumin powder
- 1⁄2 teaspoon turmeric powder
- 1 teaspoon kashmiri chili powder
- 1 cup cilantro, chopped
- 1⁄2 cup mint leaf, chopped
- 2 green chilies, chopped
- 2 tomatoes, chopped
- 1⁄2 teaspoon saffron, soaked in a little warm milk
- 20 almonds, slivered
- 1 cup cashews, deep fried
- 1 cup raisins, deep fried
- 3 1⁄2 cups basmati rice, washed and drained
- 6 cups hot water
- 4 black cardamom pods
- 8 green cardamoms
- 2 cinnamon sticks
- 2 bay leaves
- 6 cloves
- Marinate mutton in yogurt, 1 tsp.
- ginger-garlic and salt.
- Heat 1/2 cup of ghee, add ginger-garlic and tomato.
- Cook till soft and add powdered spices, half fried onions, herbs and chillies.
- Add mutton and fry for 10 minutes, add water and salt.
- Cook till done and gravy is thick.
- Separately heat the oil.
- Add whole spices, hot water, rice and salt.
- Cook covered, on low heat, till almost done but firm.
- Grease a suitable dish and layer the rice and meat, sprinkling fried onions, raisins and nuts.
- Finish with a layer of rice.
- Pour the saffron and 1/4 cup melted ghee.
- Seal the biryani with foil.
- Bake at 180C or cook on low heat for 15 minutes.
- Serve HOT with yogurt raita.
- This biryani is traditionally served with baghare baingan (spicy bringals).