Mutton 1 kg
Yogurt -1 ½ cup
Ginger & Garlic paste – 2 ½ tbsp
Chopped Onions - 3
Tomatoes chopped - 3
Red Chili Powder - 2 tsp
Red chili flakes – 1 tsp
Turmeric Powder – ½ tsp
Salt
Star Anise - 5
Mint Leaves chopped –1 cup
Chopped Coriander - 1 ½ cup
Green Chilies – 4 -5
whole spices – a pinch
kaala zeera – 1 teaspoon
Dar cheeni (small )– 2
Choti ilaichi- 2
Longs- 3
Milk- 4 tablespoon
aaloo bukhara- 5
bay leaves- 2
lemon juice -3 tbsp
Kewra water – 1 tbsp
Oil 1 cup
Rice 1 kilo
Method :
In a pan, add oil, add chopped onions, fry till they turn golden brown. Now in a blender, blend fried onions, red chili flakes, yogurt, chopped tomatoes and 3 green chilies.
In a bowl, for marinating, add mutton ginger/garlic paste, red chili powder, turmeric powder, salt and 2 green chilies, whole spices, squeezed lemon juice, keep this bowl aside for half an hour.
In a pateela, add marinated mutton, cardamom, cinnamon, cloves, mint leaves, chopped coriander, caraway seeds, dry plum & salt and the paste of onions, tomatoes and green chilies which was blended before.
Cook the rice with bay leaves and drain the water, it’s better to semi cook so that it gets fully cooked at the time of dum.
When the mutton is fully cooked, add star anise and mint leaves and coriander and mix it well, cook more for 5 minutes. Now layer the rice in the pateela then mutton gravy and repeat. (See point # 6 for food coloring in every layer). Rice layer should be at the top.
Add milk mixed with food colour on the top and a pinch of orange color (after every layer of rice and gravy-repeat two times if you have two layers) and one tablespoon kewra water and add to the rice, spread this mixture over the top layer.. phir dum day dain
Biryani is ready!
