Ingredients
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500 Gms Sella Basmati
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750 Gms Mutton
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200 Gms Hung Curd
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200 Gms Desi Ghee
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8-10 Strands Kesar (Saffron)Mixed in 50 ml of Milk
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1 Pinch Red Food ColorMixed with half cup of water
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1 Pinch Yellow Food ColorMixed with half cup of water
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500 Gms
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200 Gms TomatoFine Chopped
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20 Nos Hari Mirch
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10 Nos Laung (Clove)
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20 Nos Kali Mirch Sabut
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5 Nos Badi Elaichi
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10 Nos Elaichi (Cardemom)
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3 Nos Dal Chini1 Inch Long
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1 Nos Javitri (Mace)
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1 Nos Star Anise
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2 Nos Adrak (Ginger)Cut into Jullians
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7 Cloves Lehsun (Garlic)
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50 Gms Hara DhaniaFine Chopped
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20 leaves Punida
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5 Tbsp Nimboo Ras
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3 Tbsp Garam Masala (Mixed Spices)
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4 Tbsp Dhania (Coriander) Powder
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4Tbsp Laal Mirch (Red Chilli) Powder
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4 Tbsp Refined Oil
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To Taste Namak (Salt)
Directions
Biryani is an evergreen classic that really needs no introduction. India offers so much on its culinary platter but the one dish Indians unanimously love indulging in is the mouth-watering biryani. With local and hyperlocal variations having evolved into distinctive styles of biryanis, one is spoilt for options when it comes to experiencing this melting pot of flavors.
Steps
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1
Done
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MerinationWash the Mutton and add hung curd, 1 Tbsp Garam Masala, 2 Tbsp Dhania Powder, 1 Tbsp Red Chilli Powder, 1 Tbsp Lemon Juice, Mace, Anise, 6-8 Cinnamon, 6-8 Green Cardamom, 3-4 Black Cardamom, 15 Black Pepper, 6-8 Cloves, Salt to taste and mix well. Keep the marinated mutton aside for 1 hour. |
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2
Done
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Side PreparationIn the meanwhile, slice the onions and chop the tomatoes. Take 1/3 of the onion and fry until golden brown. Take out 1/3 the fried onions for final garnish and keep rest of the fried onions for the preparation of “Mirchi ka Saalan”. |
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3
Done
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Preparing the MuttonMutton takes a long time to cook. So it’s better if we pre-cook the mutton before adding it to the rice. Take a pressure cooker and add 50 Gms of Desi Ghee. Add left of the sliced onions to it and cook until translucent. Now add 2/3 of the chopped tomatoes and marinated mutton to it and stir well. Cook the mixture on high flame for 8-10 mins and keep stirring. Now close the lid of the pressure cooker and wait for 1 whistle. Simmer the gas after 1 Whistle and leave it for 10-12 minutes on low flame and then switch-off the gas. Once the pressure is released completely, open the pressure cooker and stain the mutton to get the excess water out of it. Keep the mutton and stained mutton stock aside. |
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4
Done
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Preparing the RiceIn the meanwhile, wash the rice and cook it in an open vessel till 70% cooked. Stain the rice and keep it aside. Add 1 Tbsp each of the masalas and salt to taste to it and pour 50 Gms of Desi Ghee and mix well with light Hands. |
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5
Done
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Preparing the BiryaniTake an Aluminium Tope (Patila) and add 50 Gms of Desi Ghee. Heat and then add rest of the whole Masalas (Black and Green Cardamom, Cloves, Black Pepper, Cinnamon) and stir well. Add the cooked mutton mixture and cook for 2-3 minutes. Take half of the mutton out of the Tope and keep aside. Switch off the gas and spread the mutton well at the bottom of the Tope to form a layer. Now add half of the rice and spread well. Add half the quantity of Ginger Julian, Mint Leaves, Coriander and ½ Tbsp lemon juice. Spread rest of the mutton evenly over it and add 5-8 green chillies and 25Gms of Desi Ghee. Now spread rest of the rice and form the second layer. Add rest of the mint leaves, coriander, Ginger Julian, lemon and Desi Ghee. Now Add Kesar milk and Red food color evenly on the top surface. Now evenly spread atta (Wheat dough) on the circumference of the tope and place the lid to seal the tope tightly. Switch on the gas and lower the flame. Place a tava on the gas and the put the tope on the tava. Dum cook the biryani for 25-30 minutes like this on low flame. Once done, keep the tope aside for 5 minutes and rest it. Now open the Tope and sprinkle 1/3 of the golden fried onions. |
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6
Done
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Preparing the SaalanWhen the Briyani is cooking, in a grinder add rest of the golden fried onion, tomatoes, 1 Inch ginger, 3-4 Garlic cloves, Green Chillies, rest of the masalas, salt to taste and make a fine paste. Heat a small pan and add 3-4 Tbsp of oil. Heat the oil and add the paste to it. Cook well until the time the masala starts leaving the oil. Add the mutton stock, (water if required) and bring to Boil. Cook the Saalan on low heat covered with a lid for 8-10 mins. Now turn off the gas and keep aside for 10 minutes with lid covered. Open the lid and sprinkle some coriander and mix well. Serve the Biryani with Mirchi Ka Saalan |
