Name: Mutton Posto Biryani recipe by Bethica Das at BetterButter
Prep time: 180 min
Cook time: 60 min
Total time: 240 min
Yield: 3
Ingredients: 400-500 gms. mutton with bones; 1 cup yoghurt; 1 onion, roughly chopped; 1" ginger; 4-5 garlic cloves; 2-3 green chilies; 1/2 tsp. turmeric powder; salt to taste; 1 tsp. red chili powder; 1 tsp. coriander powder; 1 tsp. cumin powder; 3-4 tbsp. oil; 1: cinnamon stick; 2-3 green cardamoms; 4-5 cloves; 2 bay leaves; 2-3 dry red chilies; 1 mace; 1 tsp. sugar; 1 onion, chopped; 1/4 cup poppy seeds paste; 1/4 cup cashew nut paste; 1/2 tsp. garam masala powder; 1 tsp; ghee; 1 tsp. kewra water; 1 cup basmati rice, soaked for an hour; 2 tbsp. coriander leaves, chopped; 2 tbsp. mint leaves, chopped; 2 tbsp. fried onions; pinch of saffron / yellow food colour mixed with 2-3 tbsp. milk

Ingredients Serving: 3

400-500 gms. mutton with bones
1 cup yoghurt
1 onion, roughly chopped
1" ginger
4-5 garlic cloves
2-3 green chilies
1/2 tsp. turmeric powder
salt to taste
1 tsp. red chili powder
1 tsp. coriander powder
1 tsp. cumin powder
3-4 tbsp. oil
1: cinnamon stick
2-3 green cardamoms
4-5 cloves
2 bay leaves
2-3 dry red chilies
1 mace
1 tsp. sugar
1 onion, chopped
1/4 cup poppy seeds paste
1/4 cup cashew nut paste
1/2 tsp. garam masala powder
1 tsp; ghee
1 tsp. kewra water
1 cup basmati rice, soaked for an hour
2 tbsp. coriander leaves, chopped
2 tbsp. mint leaves, chopped
2 tbsp. fried onions
pinch of saffron / yellow food colour mixed with 2-3 tbsp. milk
1-2 boiled eggs, cut into half
few onion rings
lemon wedges

Instructions

Grind to a paste the roughly chopped onion, ginger, garlic and green chilies to a smooth paste. Cook the rice along with some salt till it is 80 percent done. Drain and keep aside.
Curry - Marinate the mutton with the ground paste, 1 tbsp. oil and all the dry spices (except garam masala powder) for a minimum of 3-4 hours or preferably overnight.
Heat remaining oil in a pan / kadai and temper with bay leaves, dry red chilies, cinnamon, cardamoms, cloves, mace and sugar. Saute for a few seconds.
Add the onion and stir fry till light brown. Now add the marinated mutton and cook, covered on a low flame till the oil separates.
Add 1 cup water and pressure cook for 15-20 minutes on a low flame after the first whistle.
Bring it back into the pan and add the poppy seeds paste and cashew nut paste. Mix well and cook, covered for 5-10 minutes on a medium flame.
Add the garam masala, kewra water and ghee. Give it a stir and continue to simmer for 1-2 minutes more or till the gravy is thick.
Biryani - In a oven proof dish layer the mutton posto curry and top it up with the rice. Sprinkle the coriander leaves, mint leaves, fried onions and the colour. Cover with a lid and bake for 10-15 minutes at 180 degrees C.
Transfer to a serving dish and garnish with boiled eggs, onion rings and lemon wedges. Serve with raita for a sumptuous lunch / dinner.

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