This scrumptious smoked Mutton Biryani is nonvegetarian's all time pleaser . Hot hot Smoky Biryani in chill winters . Uff . Inexpressible. Only Biryani lovers can feel that .
Recipe Tags
Tossing
Non-veg
Medium
Dinner Party
Fusion
Shallow fry
Simmering
Boiling
Main Dish
Healthy
Ingredients Serving: 4
Mutton boneless 1 kg boiled90% with broth
Basmati rice 3 cups washed and soaked for 1 hour
Tomatoes big red and ripe 3 finely chopped
Bay leaves 3
Star anise 2 big
Cloves 9
Mace 1/4 teaspoon
black cardamom 2
Green cardamom 3
Black whole pepper 1 teaspoon
Green chilles 2
Ginger garlic paste 1. 5 tablespoon
Red chilli paste 1 teaspoon
Turmeric powder 1 teaspoon
Cumin powder 1 teaspoon
Coriander powder 1 teaspoon
Red Chilli Powder 1/2 teaspoon
red chilli flakes 1 teaspoon
Dried fenugreek leaves 1 tablespoon
Mint leaves 1/4 cup
Cilantros 1 cup
Barista onion 1.5 cup
Sunflower oil 4 tablespoons
Ghee 1 tablespoons
Unsalted butter 2 to 3 tablespoons
Salt 3 teaspoons or as required
Lime juice 1 tablespoon
Saffron food colour a big pinch
Water 3 Cups
Kewra water 1/2 teaspoon
Instructions
In a deep wide wok , heat sunflower oil.
Add 5 cloves .
Add in the 90% boiled mutton . Add 1/2 teaspoon salt . Fry the mutton in the hot oil until mutton turns golden .
Now pour in the mutton broth .
Add ginger garlic paste .
Add red chilli paste .
Add finely chopped tomatoes .
Mix .Cover and let the ingredients boil .
Meanwhile, in another large pot , boil 2.5 cups water for 3 cups rice.
Add the remaining whole spices to the water .
Add remaining salt in the water.
Add ghee .
Add 5 mint leaves.
Bring the water to boil . Add the drained Basmati rice .
Cover and cook rice in low heat until 80% done .
Coming to the mutton gravy , add in the dry powders one by one .
Add the red chilli flakes , green chillies , chopped mint leaves and cilantros reserving few for the last.
Cook until gravy shrinks to masala consistency . Not pouring consistency .
Add in the crushed dried fenugreek leaves .
Place a small bowl of a piece of hot charcoal on the masala. Pour a teaspoon butter on the coal . Cover the wok immediately just after the coal leaves out smoke .
After 2 minutes, remove the lid . Remove the charcoal bowl .
By the time, our hot rice is ready .Fluff it up .
Spread the hot rice on the mutton masala .
Sprinkle Onion Barista .
Sprinkle remaining herbs .
Pour in the kewra water.
Sprinkle food colour .
Add the butter.
Seal the wok and dum cook in low for 10 minutes .
After 10 minutes , fluff the Biryani .
Finally squeeze lime juice .
Mix gently from down to up .
Koyla Karahi Mutton Biryani isv ready .
Serve hot with any raitas .
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Add in the 90% boiled mutton . Add 1/2 teaspoon salt . Fry the mutton in the hot oil until mutton turns golden .
Now pour in the mutton broth .
Add ginger garlic paste .
Add red chilli paste .
Add finely chopped tomatoes .
Mix .Cover and let the ingredients boil .
Meanwhile, in another large pot , boil 2.5 cups water for 3 cups rice.
Add the remaining whole spices to the water .
Add remaining salt in the water.
Add ghee .
Add 5 mint leaves.
Bring the water to boil . Add the drained Basmati rice .
Cover and cook rice in low heat until 80% done .
Coming to the mutton gravy , add in the dry powders one by one .
Add the red chilli flakes , green chillies , chopped mint leaves and cilantros reserving few for the last.
Cook until gravy shrinks to masala consistency . Not pouring consistency .
Add in the crushed dried fenugreek leaves .
Place a small bowl of a piece of hot charcoal on the masala. Pour a teaspoon butter on the coal . Cover the wok immediately just after the coal leaves out smoke .
After 2 minutes, remove the lid . Remove the charcoal bowl .
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