To cook 2 kgs of Mutton Biryani, you will need :
1 kg mutton cubes (bone and boneless mix). Keep Mutton cubes little big in size so that the no become paste when cooked with rice.
3 tomatoes chopped
4 tbsp curd
2 tbsp ginger garlic paste
1/2 cup mint leaves chopped
1/2 cup coriander chopped
1 tsp turmeric powder
2 tsp red chili powder
1 tsp Everest shahi biryani
1 tsp Everest Meat Masala
2 + 1 tbsp salt
4 cups basmati rice
4 tej patta
8-9 whole black pepper
2 cinamon sticks
1 star mace
4-5 green cardamom
3 black cardamom
½ cup milk
A pinch of jayfal (nutmeg) powder
5-6 strands of saffron
8 medium size onion cut into julians
5-6 chopped green chilies
Oil for deep frying onion
1 tbsp ghee
Juice of 1 lemon
1 tsp jira
1 tsp fennel
3 potatoes - peeled and cut into 4 pieces (Optional - used only in Kolkatta Style Biryani)
Steps To Make:
Marinate mutton with curd, chopped tomatoes, turmeric powder, red chili powder, 2 tbsp salt , meat masala, shahi biryani masala and ginger garlic paste.
Marinate Mutton overnite for better result.
Heat pressure cooker and 1 tbsp oil.
Add 1 onion finely chopped.
Once onion turns brown, add marinated mutton and cook for a minute on high.
Put the lid on and heat on high for 10 minutes.
Switch off the flame and lift the whistle to allow pressure to drop completely.
Your mutton is now half cooked.
Soak Rice for half an hour.
Heat almost 1 litre water in a deep vessel.
Add 1 tsp shahi jira and 1 tsp fennel and 1 tbsp salt.
Add 1 tbsp oil, bay leaves, whole black pepper, cardamo - both green and black, cinnamon sticks, cloves and star mace.
Once water starts boiling add soaked rice to it . Cook till rice is half cooked.
Strain water and keep aside.
Heat 3 tbsp oil in a pan.
Cook cut onions till it turns light pink.
At this point, add potatoes and cook till onion turns brown.
Take an aluminium vessel and turn the half cooked mutton and make it the lowest layer.
Sprinkle Lemon juice over it.
Add half of the cooked onions and all potato pieces.Mix well.
Sprinkle half of mint leaves, coriander leaves and green chilies.
Put half cooked rice above it.
Sprinkle rest of mint leaves, coriander leaves and green chilies.
Pour 1/2 cup milk soaked with saffron strands and jayfal powder
Cover with a flat plate. Put a heavy weight on it. Cook for 30 minutes on lowest flame.
Serve with Raita.