What is Eid without a feast of dishes that are rich with masala, ghee and calories? After a month of abstinence, a mutton biryani is one staple that you can surely forgive yourself for. This biryani recipe is a guilty pleasure that must be tasted to be believed.
Ingredients
1000gm mutton 300gm oil 1000gm brown onions 150gm ginger garlic paste Salt to taste 500gm yoghurt 50gm garam masala 250gm ghee 750gm basmati rice 50ml water (for steaming the rice) 10ml kewra water 10ml green chilli 10ml bay leaf 10ml sugar 10ml cinnamon stick 10ml black pepper 10ml mint leavesBiryani masala
10 green cardamoms 1 small nutmeg 2-3 blades of mace 2 star anise 3 pieces of cinnamon 1 black cardamom 3 cloves 2-3 dry bay leaves 1tsp caraway seeds 1tsp fennel seeds 1tsp cumin seeds 2tsp coriander seeds 10-15 peppercornsFry the onions till golden brown. In a saucepan add oil, mutton, ginger garlic paste, salt, garam masala, yoghurt, red chilli powder, biryani masala and slowly stir the ingredients with mutton till it's half cooked. Next, in a pot add salt, sugar, green chilli, bay leaf, mace, cardamom, cinnamon stick in water. Add rice and boil till it's 75% done. Drain water from rice.
In the saucepan layer mutton gravy, rice, fried onions, green chillis and mint leaves one after another in consecutive layers. Sprinkle green chillis, mint leaves, powder milk and ghee. Cover the saucepan with its lid and cook the biryani about 40 to 45 minutes over low heat. Once done, sprinkle fried onions and mint leaves on top and serve it hot.
