Directions
- 1Wash the bamboo cups.
- 2Marinate the mutton with red chilli powder, turmeric powder, coriander powder, salt, chopped mint leaf, chopped coriander leaf, green chilli, curd, ginger garlic paste and lemon.
- 3Finely chop the onions, green chilies, coriander leaves and mint leaves.
- 4Add oil to a pan. Add black pepper, cinnamon, star anise, cardamom and bay leaf and saute.
- 5Add chopped onions and saute until golden brown.
- 6Add marinated mutton and cook until tender.
- 7Rinse the basmati rice.
- 8In a bowl, mix the cooked mutton, rice, chopped mint leaves, coriander leaves, green chilies and salt.
- 9Fill the bamboo cups with the mixture.
- 10Add a boiled egg to each cup.
- 11Wrap the top of each bamboo cup with banana leaf and aluminum foil.
- 12Steam the bamboo cups for about 45 minutes.
- 13Remove the cooked biryani from the bamboo cups and serve.
Ingredients
- 1 kg Mutton
- 1.5 tbsp Red chilli powder
- 0.5 tsp Turmeric powder
- 1 tbsp Coriander powder
- 1 tbsp Salt
- 0.5 cup Chopped mint leaf
- 0.5 cup Chopped coriander leaf
- 2 Green chilli
- 0.5 cup Curd
- 1 tbsp Ginger garlic paste
- 0.5 Lemon
- 2 Onion
- 5 Green chilli
- 1 cup Chopped Coriander leaf
- 1 cup Chopped mint leaf
- 1 Lemon
- 1.5 tbsp Black pepper
- 2 inch Cinnamon
- 2 Star Anise
- 4 Cardamom
- 2 Bay leaf
- 350 gm Basmati Soaked rice
- 0.25 cup Mint leaf
- 0.5 cup Coriander leaf
- 2 Green chilli
- 1 tbsp Salt
Equipment
Bamboo
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