Ghee - 1 cup
Mutton - 750 gm
Basmati rice - 500 gm
Green chillies - 2 to 4 (slit)
Coriander leaves - 2 tbsp (finely chopped)
Mint leaves - 2 tbsp (finely chopped)
Saffron - 2 pinches ( soaked in 1 and 1/2 cup warm milk)
Saffron colour - 1 pinch (dissolved in 1 tsp Rose water)
Kewra essence - few drops (as desired)
Water - 1cup (for mutton) and 7-8 cups (for boiling rice)
Atta (for sealing biriyani vessel) - 1 cup (kneaded into soft dough)
Onions - 4 large (thinly sliced)
Salt - 1/4 tsp
Sugar - 1/4 tsp
Ghee - 1 tbsp
Marinade (for mutton):
Thick curd - 1 and 1/2 cup
Kashmiri mirch powder - 2 tsp
Ginger - garlic paste - 2 tbsp
Cinnamon powder - 1 tsp
Green cardamon powder - 1/2 tsp
Cloves powder - 1/2 tsp
Nutmeg powder - 1/2 tsp
Mace powder - 1/2 tsp
Salt - 1 and 1/2 tsp or as desired
Potli masala (for boiling rice):
Black cardamom - 5-6
Green cardamom - 8-10
Cloves - 8-10
Bay leaves - 2-3 (broken into small pcs)
Cinnamon sticks - 2-3(1" pcs)
Mace - 2-3
Star Anise - 1-2
Caraway seeds (shahjeera) - 1 tsp
Whole pepper - 8-10
Coriander seeds - 2 tsp
Fennel seeds - 2 tsp
Other ingredients (for boiling rice):
White oil or ghee - 2 tsp
Salt - 2 tsp or as desired (water will be drained out, hence we keep salt a little in excess)
Method of Preparation
1. Prepare onion birista by putting sliced onions in heated ghee, adding salt and sugar and frying till crisp and browned uniformly.
2. Drain, divide in four parts and keep aside.
3. Mix the ingredients of marinade in a large bowl, crush and add 1 portion of onion birista.
4. Add washed mutton pieces and mix thoroughly. Keep aside for 1 and 1/2 to 2 hrs.
5. Wash and soak rice, in sufficient water, for at least 30 minutes.
6. Take 2 tbsp ghee in a pressure cooker. Add the marinated mutton, along with the marinade, and stir on high flame for 2 minutes.
7. Lower the heat to medium and keep stirring the mutton till water is absorbed and mutton starts sticking to the bottom.
8. Add water (1 cup) and cook mutton on medium heat till done. Keep aside.
9. Take a 8"x8" piece of muslin cloth, put all the masalas of "Potli masala" and tie the potli.
10. Take water (7-8 cups) in a large vessel, put the potli, salt and oil/ghee, and allow to boil for 5 minutes.
11. Add soaked and drained rice to this water and boil till the rice is 90-95% done.
12. Drain this rice, discard the potli and spread rice on a large plate for cooling down.
13. Mix 1/3rd of the rice with saffron colour (dissoved in rose water). Then mix the coloured rice with the rest of the white rice. Keep aside.
14. Now, take a big vessel (Handi) and spread a layer of 1 portion of onion birista.
15. Spread half of the cooked mutton (drain the gravy) pieces over this, top this with a layer of half of the rice.
16. Sprinkle coriander-mint leaves, 1 portion of onion birista, half of the saffron milk and kewra essence. Top up with 2 tbsp ghee.
17. Repeat the layers of mutton, rice, coriander- mint, onion, saffron milk and kewra essence. Pour the mutton gravy and remaining ghee (including the portion in which onion was fried), and add the green chillies on top.
18. Roll atta into a long snake-like shape. Put it around the rim of the handi and press the lid onto it. This will ensure that no steam leaks out of the handi (Dum).
19. Put this handi on fire. Keep for 2-3 minutes on high and then let simmer for 30 to 45 minutes under "Dum".
20. Switch off heat and leave for 5 minutes.
21. Carefully scrape out the atta seal and open the lid. Mix lightly and serve the biryani hot, with raita of your choice.
Notes & Tips