Friday, 18 November 2016

Nawabi Mutton Biryani


  • 325 gms basmati rice
  • 1/2 kg mutton, cut in pieces
  • 3 onions, sliced
  • 1/2 tbsp ginger garlic paste
  • 1 tsp garam masala
  • 3 red chilies
  • 1" piece cinnamon
  • 1/2 cup curd (yogurt), beaten
  • 3 green cardamom
  • 5 pepper corns
  • 5 cloves
  • 1/2 tsp shah zeera (black cumin seeds )
  • 1/2 tsp turmeric powder
  • 1 pinch saffron, dissolved in 1/4cup milk
  • 5 jardalu (apricots)
  • Dry fruits, as required
  • Coriander leaves & pudina (mint ) leaves, as required)
  • Ghee , as required


Fry the dry fruits & apricots in 2 1/2 tbsp ghee with a little salt to taste. Grind the red chilies and fried onions to a fine paste.
Marinate the mutton pieces with curd, onion paste, ginger garlic paste, turmeric powder and salt.
Heat ghee in a pressure cooker and add the marinated mutton and cook them until they get done.
Heat ghee again in another vessel, add the whole spices and fry them for a while and then add the washed rice.
Now add salt , warm water so that comes 1 1/2 inch above the rice and cook it until the rice is done.
Remove, spread it out to cool and remove the whole spices.
Now to assemble, apply ghee to a heavy bottomed vessel, add the cooked mutton and sprinkle little garam masala.
Cover with a layer of rice, followed by a melted ghee and then the saffron milk. Finally, add the fried nuts, cover tightly and keep on dum for about twenty minutes.
Mix and serve hot garnished with chopped coriander & pudina.
Nawabi Mutton Biryani is ready to be served with salad.

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