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.
Are you a passionate cook looking to showcase your skills in our website? Submit your recipe and get a chance to feature your skills with us.
Submit Now
