Bhopali Mutton Biryani

40 minutes
| Servings: 4

Ingredients 

Raita

2 cups Yogurt, beaten

1 Cucumber, small dices

1 Onion, finely chopped

Salt to taste

1 tsp roasted Cumin powder

Mint Leaves, chopped

For Biryani

4-5 tbsp Oil

2 tbsp Ginger Garlic Paste

750 gm Mutton on bone, cleaned and washed

1 cup Yogurt

2 Bay leaves

5-6 Cloves

2 Black Cardamoms

3 Green cardamoms

A Pinch of Nutmeg

6-7 Black Peppercorns

2 Maze

Salt to taste

3 large Onions, thinly sliced

2 cups Long Grain Basmati Rice

1 Bay Leaf

3-4 Black Peppercorns

3-4 Cloves

Salt to taste

⅓ tbsp Kewra Water

Few saffron Strands

1 tbsp warm Milk

Few Mint Leave, chopped

Few Coriander Leaves, chopped

Brown Onions/Barista

Process

For Raita

  • In a bowl, whisk the yogurt to semi thin consistency.
  • Add Cucumber, onion, salt and cumin powder, mix well.
  • Garnish with mint leaves
  • Store in refrigerator till further use.

For Biryani

  • In a pan, add oil and onions. Cook till brown in colour.
  • In a grinder, add bay leaves, green cardamoms, black cardamoms, cloves, nutmeg, black peppercorns and maze, grind into a fine powder.
  • Keep aside for further use.
  • Add saffron strands to warm milk and keep aside for further use.
  • In a heavy bottom pan, add oil and ginger garlic paste, cook till raw smell goes off.
  • Add mutton and cook for 20
  • In another pan, add 5-6 cups water, bay leaf, black peppercorns, cloves and salt.
  • Once the water starts to boil, add rice and cook till 85-90% cooked.
  • Drain the water and spread the rice in a big plate.
  • Now in a daig/heavy bottom casserole, layer the biryani.
  • First layer is rice, then mutton, then mint leaves, then brown onions. Repeat the layer till done.
  • Once done, add kewra water and saffron milk.
  • Cover it with a heavy lid and give it a dum for 10-15 minutes.
  • Garnish it with mint leaves, coriander leaves and barista.
  • Serve hot with raita.
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