Mughlai Biryani - An aromatic rice and mutton preparation

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READY IN: 1hr 40mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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).
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