Name: Mutton biryani recipe by Minakhi Behera at BetterButter
Prep time: 240 min
Cook time: 60 min
Total time: 300 min
Yield: 3
Ingredients: 2 cups or 1/2 kg long grain basmati rice; 1/2 kg mutton on the bone; Ginger garlic paste 2 table sp; Curd 1 cup; Onion 6 large; Egg 2; Chili powder 1 table sp adjust according to your taste; Jeera powder 1 tbsp; Dhania powder 1tbsp; Garam masala 1 tbsp; Mint leaves a bunch; Bay leaves 4; Black cardamom 1; Green cardamom 2; 5 black pepper; 5 cloves; 3 whole star anise; 1 inch piece of cinnamon 2; Salt; Ghee 3 tbsp; Saahjeera a teasp; Gulabjal 1teasp; Saffron few strands soaked in worm milk.

Ingredients Serving: 3

2 cups or 1/2 kg long grain basmati rice
1/2 kg mutton on the bone
Ginger garlic paste 2 table sp
Curd 1 cup
Onion 6 large
Egg 2
Chili powder 1 table sp adjust according to your taste
Jeera powder 1 tbsp
Dhania powder 1tbsp
Garam masala 1 tbsp
Mint leaves a bunch
Bay leaves 4
Black cardamom 1
Green cardamom 2
5 black pepper
5 cloves
3 whole star anise
1 inch piece of cinnamon 2
Salt
Ghee 3 tbsp
Saahjeera a teasp
Gulabjal 1teasp
Saffron few strands soaked in worm milk.

Instructions

Wash the mutton well and discard all water.
Finely chop onions and add a spoon of salt. Rub well. Leave for 5 minutes.
Add 3 tablesp oil to the kadhai and fry the onions in batches.
Onions should not be burnt. Fry till the become crisp and brown. Fry the kajus.
Now add curd dry masala and egg to the mutton.
Add ginger garlic paste. Mix.
Grind half of fried onions and add the paste to the mutton. Add few mint leaves.
Mix everything nicely cover and keep aside. Marinate for atleast 3 to 4 hrs.if possible marinate overnight.
Now soak rice for 1/2 hr.
Boil sufficient water in a wide mouth deep button pan.
Add whole garam masala and salt.you can bind then in a cotton cloth and put it .
When water comes to boil add rice.
When rice is 3/4th done drain the rice.
Take a large plate and scatter the rice over it for few minutes so that it becomes little cool and stop further cooking.
Add the mutton and the marinade to a pressure cooker. Add salt .pressure cook for 4 whistles on medium flame.
Check the mutton if you have thin watery gravy keep the pressure on high flame for some time.
The mutton should be well coated with masala but it should not be too dry.
Now take a wide heavy button pan.
Add 2 and half spoon ghee. Add sahjeera.
Switch off the flame.
Add a layer of rice. Top with the mutton, few mint leaves ,Kaju ,fried onion. Add another layer of rice and repeat the process .make sure your top layer should be rice. Top the upper layer with fried onions kaju mint leaves. Sprinkle garam masala gulab jal. If u wish you can soak saffron in milk for some time and add. Sprinkle rest half tbsp ghee.
Seal the pot tightly with dough ring so that no air escapes outside.
Place it on lowest flame possible for at least 30 minutes.
Open the seal just before you serve.
Serve with kachhumbar.

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