Why you should make this recipe:
A biryani has so many variations and stories about the origin. However this is not a claim to any authentic or original biryani.
I make it like this at home. It is my comfort food and is great option if i am feeling lazy to cook anything elaborate.
A simple raita or pickle will make sure this dish is complete
- Bay leafs – 2no’s
- Cloves – 5no’s
- Cinnamon – 2 stick
- Star anise – 1nos
- Cardamom – 5no’s
- Onion – 3 no’s
- Tomato – 2 no’s
- Ginger & garlic paste – 2 tbsp
- Green chilli – 3nos
- Mint – 1/2 cup
Coriander – 1/2 cup
- Turmeric powder – 1/2tsp
- Chilli powder – 1tsp
- Coriander powder – 1 tsp
- Mutton – 1/2 kg
- Ghee – 2tbsp
- Curd – 2 tbsp
- Salt – to taste
- Rice – 2 cup
- Water – 4 cup
- Oil – 3tbsp
- Wash & soak basmati rice for 1/2 hour
- Marinate mutton with ginger & garlic paste, turmeric powder, chilli powder & salt.
- Cook mutton in pressure cooker for 4 sound
- Pour oil in cooker, add cloves, cinnamon, bay leaf, cardamom & star anise, Sauté well
- Add green chillies, onion & sauté till it is golden brown in colour
- Then add ginger and garlic paste cook till raw smell goes off. Add the tomato & sauté.
- Add masala powder & cook it , then add mint & coriander
- After that add the cooked mutton, curd & mix well.
- Add remaining mutton stock plus water(total liquid for rice is 4 cups).
- Add soaked rice, ghee & mix well, check for seasoning & cover it with cooker lid & whistle.
- Whistle for 2 sound & wait for 15 minutes.
- Serve with onion Raitha
In this Recipe
Subscribe to our Weekly Recipe Newsletter
Recipes from Professional chefs sharing their secrets