Ingredients
For the rice
- 2 cups Biryani Basmati Rice
- 10 gm Potli Masala (mentioned below)
- 1 tbsp. Ghee
- 1 tsp Shahi Zeera
- 2 tsp Salt
Potli masala
To make potli masala, tie 2 gm green cardamom, 2 gm cloves, 2 bay leaves, 2 gm cinnamon and 2 gm star anise put together in a small cloth piece
For the Mutton
- 750 g Mutton Cut into small pieces
- 3 tbsp. Raw Papaya Paste
- 2 tsp Ginger paste
- 2 tsp Garlic Paste
- 1/2 tsp Garam Masala Powder
- 2 tsp Red Chilli Powder
- 1 tsp Turmeric Powder
- 2 tsp Salt
- 2 tbsp. Ghee
- 4 tsp Green Chilli Crushed
- 2 tbsp. Lemon Juice
- 200 gm Curd
- 2 tbsp. Mint Chopped
- 2 tbsp. Coriander Chopped
- 1/4 cup Golden Fried Onion
For assembling the biryani
- 1/2 cup Milk
- 1 pinch Saffron (Soaked in water)
- 1/2 cup Golden Fried Onion
- 2 tbsp. Ghee
- 1 tbsp. Coriander Chopped
- 1 tbsp. Mint Chopped
Method
For the rice
- Wash the rice and soak in water for 40-45 minutes.
- Heat the water in a large pot.
- Add potli masala, ghee, salt and shahi zeera in the pot and boil properly.
- Drain the rice and add it in the boiling water.
For the Mutton
- Mix mutton with raw papaya paste, ginger paste, garlic paste, garam masala powder, red chilli powder, turmeric powder, salt, ghee, green chilli, and lemon juice and marinate for 10-12 hours.
- Add curd, mint, coriander, and golden fried onion in the marinated mutton and mix them well.
Assembling the biryani
- Transfer the mutton along with all the ingredients in a heavy bottom pan.
- Once the rice gets 30% cooked, take out half of the rice then add mutton over the rice.
- Once the remaining rice is cooked by 70 %, take it out and top it over the 30% cooked rice.
- Sprinkle 1/2 cup milk, saffron (soaked in water), coriander, mint, golden brown onion and ghee on top.
- Cover the pan tightly with a lid.
- Place the pan on a very slow heat for 40-45 minutes.
- Remove the lid and mix the biryani gently.
- Serve hot.
Prakash Kumar
Executive Chef, The Woodrose
