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Mutton Trump Biryani

1h 15m
Serves 1
instagram.com

Mutton Trump Biryani

instagram.com
1h 15m
Serves 1

Directions

  1. 1Prepare a coarse secondary biryani masala by crushing roasted caraway seeds, roasted kasoori methi, cinnamon stick, cloves, mace, green & black cardamom.
  2. 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.
  3. 3Heat ghee in a biryani vessel, add sliced onions, bay leaf, and secondary biryani masala. Fry until brown.
  4. 4Add coconut milk, mix, and cook on low flame for 2 minutes, then close the lid for 3 minutes.
  5. 5Add marinated mutton and fry on high for 15 minutes, then close the lid for 15 minutes.
  6. 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.
  7. 7Add soaked basmati rice and cook to 50-60% doneness. Take out half a cup of rice water and add it to the mutton.
  8. 8Layer the rice on top of the mutton.
  9. 9Add remaining secondary biryani masala, saffron milk, chopped mint and coriander leaves, crispy fried brown onions, ghee and rose water.
  10. 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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