Elements
**For the Marination:**
1 kg mutton, lower into small items
2 tbsp. yogurt
2 tbsp. ginger-garlic paste
1 tbsp. lemon juice
1 tbsp. pink chili powder
1 tbsp. coriander powder
1 tbsp. cumin powder
1 tsp. turmeric powder
1/2 tsp. garam masala
1/4 cup chopped coriander leaves
1/4 cup chopped mint leaves
1/2 cup oil
For the Biryani
2 cups long-grain basmati rice
4 cups water
4 tbsp. ghee or butter
1 massive onion, thinly sliced
2 inexperienced chilies slit lengthways
1 teaspoon saffron dissolved in 1/4 cup heat milk
1 cup milk
1/2 tsp. kewra water or rose water (non-compulsory)
Salt to style
For the Dum
1/2 cup finely chopped coriander leaves
1/4 cup finely chopped mint leaves
1/4 cup fried onions
Directions
Marination
1. In a big bowl, mix the mutton, yogurt, ginger-garlic paste, lemon juice, pink chili powder, coriander powder, cumin powder, turmeric powder, garam masala, coriander leaves, mint leaves, and oil.
2. Combine effectively to coat the mutton evenly.
3. Marinate for a minimum of half-hour, or as much as in a single day.
Biryani Layer
1. Rinse the basmati rice totally beneath chilly water and soak for 20 minutes.
2. In a big pot or Dutch oven, add the ghee or butter and soften over medium warmth.
3. Add the sliced onions and sauté till golden brown.
4. Add the inexperienced chilies and sauté for 30 seconds.
5. Drain the soaked rice and add it to the pot.
6. Stir the rice to coat it in the melted ghee or butter.
7. Add the water and salt to style, and produce to a boil.
8. As soon as boiling, cut back the warmth to low, cowl the pot, and simmer for 10 minutes.
Meat Layer
1. In a separate pan, warmth the remaining oil over medium warmth.
2. Add the marinated mutton and cook dinner till it’s browned on all sides.
3. Add the saffron dissolved in milk, the milk, and kewra water (if utilizing).
4. Cowl and simmer for 15-20 minutes, or till the mutton is tender.
Layering and Dum
1. Preheat oven to 180°C (350°F).
2. Unfold half of the cooked rice evenly over the underside of a giant baking dish.
3. High with the cooked mutton and its gravy.
4. Unfold the remaining rice over the mutton layer.
5. Sprinkle with coriander leaves, mint leaves, and fried onions.
6. Cowl the baking dish with aluminum foil and bake for 20–25 minutes, or till the rice is cooked by way of.
7. Take away it from the oven and let it relaxation for 10 minutes earlier than serving.
Suggestions
For a richer taste, use ghee or butter as a substitute of oil.
If you do not have a Dutch oven, you need to use a big pot with a lid.
Alter the spices in line with your style choice.
Serve the biryani with raita, onion salad, and cucumber slices.
additionally learn : Recipe of Dum Biryani
