Ingredients (Serves 4)
- Mutton – 500 gm, cubed
Coriander powder – 1/2 tsp
Cumin seeds – 3/4 tsp
Fennel seeds – 3/4 tsp
Garam masala powder – 1/2 tsp
Pepper powder – 1/2 tsp
Salt – 3/4 tsp or as required - Onion – 1 cup, sliced
Garlic – 5 medium cloves, sliced
Green chilies – 4 – 5, slit
Bay leaves – 3
Water – 1.5 cup - Basmati rice – 1.5 cup
- Ghee – 2 tbsp + Oil – 2 tbsp
- Cumin seeds – 3/4 tsp, cloves – 5, cinnamon stick – 1.5 inch broken, star anise – 2, bay leaf – 1, cloves – 8, whole black pepper – 3/4 tsp
- Onion – 1 small, sliced (around 1 – 1.5 cup)
- Ginger-garlic paste – 2 tbsp
Green chilies – 4, diagonally sliced - Yoghurt – 1/3 cup
- Lemon juice – 1 tsp
Garam masala powder – 1/2 tsp - Mint leaves – 8 – 10, chopped
Kewra water – 1 tsp
Mawa, grated – 1/4 cup, optional
Heavy cream – 3 tbsp, optional - Salt – To taste
Method
- Combine mutton with all the other ingredients numbered 1. Set aside for 30 minutes. Transfer to a pressure cooker. Add onion and other ingredients numbered 2. Mix well. Pressure cook for 5 – 6 whistles until mutton is completely cooked. Remove the mutton pieces. Strain the stock and set aside.
- Rinse and soak basmati rice for 30 minutes.
- Heat 2 tbsp ghee + 2 tbsp oil in a pan over medium heat. Add whole spices numbered 5 and stir for a few seconds till fragrant. Add 1 – 1.5 cup sliced onion, a pinch of salt and cook till onion turns transparent. Add ginger-garlic paste, green chilies and cook for a few minutes till their raw smell leaves. Add mutton pieces and fry for 4 – 5 minutes until lightly golden. Add yoghurt and cook for a few minutes till dry. Now measure and add 2 1/4 cup mutton stock (For 1 cup rice, use 1.5 cup stock. I used 1.5 cup basmati rice, hence 2 1/4 cup stock) and 1 tsp lemon juice. If you don’t have enough stock, add hot water to make up to 2 1/4 cup. Bring to a boil. Taste-check for salt. Add drained basmati rice and mix gently. Cover and cook over medium heat for 5 – 6 minutes till the moisture is completely absorbed. Top with chopped mint leaves, kewra water, grated mawa and heavy cream. Cover with an aluminum foil tightly and cover with lid. Place the biriyani pot on a hot tawa and cook on dum for 8 – 10 minutes on the lowest heat. Switch off the flame. Let rest for 15 minutes before opening. Serve with green chutney and kachumber salad.
Hi Maya, what if I make this with chicken instead of mutton? Just wondering, thanks!
The method is slightly different for chicken..will post it soon..
Thanks Maya!
Looking forward to the chicken version… pls do
Sure 🙂