A twist in usual biryani where kadhai mutton is layered with aromatic basmati cooked rice along with biryani flavors and dum cooked to perfection.
Course Main Course
Cuisine Indian
Keyword Biryani, Mutton
Prep Time 30 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour30 minutesminutes
Servings 5
Author Shanaz Rafiq
Ingredients
For Mutton Kadhai Gravy
1kilogramMutton
2mediumonion sliced
3largetomatoes finely chopped
2tablespoonginger & garlic pastecombined
½cupyogurt
4green chilies roughly chopped
2inchpiece of ginger julienned
1tablespoonred chili flakescrushed dry red chilies
1teaspoonturmeric powder
1tablespoonwhole cumin seeds
1bay leaf
¼cupcooking oil
1teaspoonsalt
For Rice Preparation:
4cupsof long grain basmati rice
2bay leaves
1pieceof cinnamon stick
5cardamom
1tablespoonvinegar
3tablespoonsalt
4tablespoonoil
5litres water
For Dum Cooking:
1cupfried onion
1cupchopped coriander leaves
¼cupmilk + 1 tsp rose water + Pinch of yellow color
1teaspoongaram masala powder
4tablespoonof ghee or butter
Instructions
For making Kadhai Gosht Gravy:
First boil the mutton pieces in a pressure cooker with salt, 1 tbsp. ginger & garlic paste and 2 cup water. Heat oil in a kadhai and add bay leaf, whole cumin, and sliced onion, fry till soft.
Then add 1 tbsp ginger & garlic paste, turmeric, and red chili flakes. Fry for 1 minute. Now add chopped tomatoes and cook till soft and oil separates. Add cooked mutton pieces with 1 cup of its water, yogurt, chopped green chilies, and ginger pieces. Taste and add salt.
Cook for 10 more minutes till mutton is well combined with all the spices. The consistency should not be too dry. It should be like a thick gravy.
For preparing rice:
Wash the rice thoroughly and soak for 30 minutes in water. Heat a large vessel (this will be used for dum cooking) filled with water. Bring to a boil and add 2 bay leaves, cinnamon stick, cardamom, vinegar, salt, and oil. Add the soaked rice and cook till 90% done. When you check the rice it should be firm and not fully cooked. Drain the rice in a colander and set it aside.
For dum cooking:
In the same vessel pour the hot kadhai gosht gravy. Spread half of the cooked rice and sprinkle with a few drops of milk + rose water + color mixture.
Sprinkle a handful of coriander leaves and fried onion along with a pinch of garam masala. Repeat step 6 with the rest of the rice. Make some deep dents in the rice so that the steam can easily circulate. Pour some ghee or butter over the rice and seal the vessel with a foil and a tight lid. To avoid the steam from escaping. Cook on medium-low heat for 15 minutes. You will see the foil has puffed up due to the steam. Switch off the gas and let the biryani stay covered for another 15 minutes.