Directions
- 1Prepare a coarse secondary biryani masala by crushing roasted caraway seeds, roasted kasoori methi, cinnamon stick, cloves, mace, green & black cardamom.
- 2Marinate mutton with curd, salt, red chilli powder, secondary biryani masala, primary biryani masala, turmeric, Kashmiri red chilli powder, and ginger-garlic paste. Let it sit for 1.5 hours.
- 3Heat ghee in a biryani vessel, add sliced onions, bay leaf, and secondary biryani masala. Fry until brown.
- 4Add coconut milk, mix, and cook on low flame for 2 minutes, then close the lid for 3 minutes.
- 5Add marinated mutton and fry on high for 15 minutes, then close the lid for 15 minutes.
- 6For the rice, add ghee, salt, caraway seeds, green & black cardamom, lemon juice, bay leaves, chopped mint & coriander, cloves, and green chillies to boiling water.
- 7Add soaked basmati rice and cook to 50-60% doneness. Take out half a cup of rice water and add it to the mutton.
- 8Layer the rice on top of the mutton.
- 9Add remaining secondary biryani masala, saffron milk, chopped mint and coriander leaves, crispy fried brown onions, ghee and rose water.
- 10Seal the vessel and cook on dum for 5 minutes on high flame, then on low flame for 50-60 minutes.
Ingredients
- 1.5 tsp secondary biryani masala
- 1.5 tsp roasted caraway seeds
- 1.5 tsp roasted kasoori methi
- 1.5 inch cinnamon stick
- 4 cloves
- 0.5 mace
- 6 green cardamom
- 3 black cardamom
- 1 kg mutton
- 250 grams curd
- 1 tbsp salt
- 3.75 tbsp red chilli powder
- 3.75 tbsp primary biryani masala or garam masala
- 0.5 tbsp turmeric
- 0.5 tbsp Kashmiri red chilli powder
- 2 tbsp ginger-garlic paste
- 8 tbsp ghee
- 7 onions
- 1 bay leaf
- 1 cup coconut milk
- 800 grams basmati rice
- 1 tsp caraway seeds
- 3 green chillies
- 1 black cardamom
- 1 lemon juice
- 2 chopped mint & coriander leaves
- 3 cloves
- 4 green chillies
- 0.5 cup rice water
- 1 saffron milk
- 1 crispy fried brown onions
- 1 ghee
- 1 rose water
Equipment
knifebowlfrying panbiryani vessel
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