Mughlai Biryani - An Aromatic Rice And Mutton Preparation

Total Time: 1 hr 40 mins Preparation Time: 40 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 3/4 cup ghee
• 1/4 cup oil
• 1 kg mutton, cubed
• 2 teaspoons crushed ginger-garlic paste
• 1/2 cup yogurt
• 6 medium onions, sliced,fried brown
• 3 teaspoons coriander powder
• 1 teaspoon cumin powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon kashmiri chili powder
• 1 cup cilantro, chopped
• 1/2 cup mint leaf, chopped
• 2 green chilies, chopped
• 2 tomatoes, chopped
• 1/2 teaspoon saffron, soaked in a little warm milk
• 20 almonds, slivered
• 1 cup cashews, deep fried
• 1 cup raisins, deep fried
• 3 1/2 cups basmati rice, washed and drained
• 6 cups hot water
• 4 black cardamom pods
• 8 green cardamoms
• 2 cinnamon sticks
• 2 bay leaves
• 6 cloves
• salt

Recipe

• 1 marinate mutton in yogurt, 1 tsp.
• 2 ginger-garlic and salt.
• 3 heat 1/2 cup of ghee, add ginger-garlic and tomato.
• 4 cook till soft and add powdered spices, half fried onions, herbs and chillies.
• 5 add mutton and fry for 10 minutes, add water and salt.
• 6 cook till done and gravy is thick.
• 7 separately heat the oil.
• 8 add whole spices, hot water, rice and salt.
• 9 cook covered, on low heat, till almost done but firm.
• 10 grease a suitable dish and layer the rice and meat, sprinkling fried onions, raisins and nuts.
• 11 finish with a layer of rice.
• 12 pour the saffron and 1/4 cup melted ghee.
• 13 seal the biryani with foil.
• 14 bake at 180c or cook on low heat for 15 minutes.
• 15 serve hot with yogurt raita.
• 16 this biryani is traditionally served with baghare baingan (spicy bringals).