Receipe of Mutton Kacchi Biryani

Ingredients Of Mutton Biryani

·         For the rice:

·         500 gm basmati rice, washed & drained

·         1 bay leaves

        1 black cardamom

·         1 tsp black cumin seeds

·         3 black peppercorn

·         6 green cardamom

·         1 cinnamon sticks

·         6 cloves

·         1/2 tsp fennel

·         1/4th jaiphal

·         1//2 javitri

·         1/2 tsp salt

·         For 1st mutton marination:

·         1 kg mutton, cut in 2 inches pieces, preferably front leg part and avoid shoulder cut

·         1 Tbsp garam masala

·         1 Tbsp garlic paste

·         1 Tbsp ginger paste

·         3 Tbsp raw papaya paste

·         4 Tbsp hung curd

·         Juice of 1 lemon

·         coriander powder

·         cumin powder

·         1 Tbsp red chilli powder

·         1 tsp salt

For 2^nd mutton marrination :

·         2 bay leaves

·         2 black cardamom

·         2 tsp black cumin seeds

·         6 black peppercorn

·         3 green cardamom

·         2 cinnamon sticks

·         3 cloves

·         1/4th jaiphal

·         1 javitri

·         4 onions, thinly sliced

·         Kewra essence

·         Potato Receipe

·         250g potato peeled , cut in to 4 pieces

·         1 teaspoon Sugar

·         1/4^TH  Teaspoon Saffron

·         oil

·         Other ingredients:

·         1/4 th cup milk, warm

·         Ghee

·         Saffron strands

·         Rose water

·         Kewra essence

·         Prum fruit ( alu bokra)

How to Make Mutton Biryani Methods 

1^st Marination of the mutton:

1.To the mutton add the beaten curd, ginger-garlic paste, raw papaya paste, chilli powder, salt, lemon juice, garam masala.

2.Allow the mutton to marinate for 3 hours.

Making fried onions or Barista:

1.Slice 2 onions very thinly. Separate the slices.

2.In a pan or kadai add oil and fry the onion slices till nicely brown.

3.Take care not to burn them. Fry in small batches. Do not put all the slices at a time, that will lead to lumpy messy onions.

4.Make sure all the onion slices frying are dipped in oil, if needed add more oil. Keep stirring continuously but gently for an even brown color.

5.Take the fried onions out with a slotted spoon or ladle.

6.Keep them on a paper-towel lined plate. This crispy brown fried onion slices are called Barista.

2^nd  Marination of the mutton:

 1.After 3 hours of 1^st marrination add all the above mentioned ingredients.and mix it well.

2. Take a utensil in which you will cook add the marinate mutton

Potato receipe

1.   Mix the saffron with potato

2.    Heat the oil ,when its heated add the suga

3.  When the sugar starts bubbleing and looks brown in colour , immediatedly  add the saffron mixed potato n fry until its gets brownish in colour. And keep aside

Preparing the rice:

1.Use only good quality long grain Basmati rice. Soak the rice for 20 minutes in water. Wash well till the water runs clear. Drain all the water.

2.In a small piece of cloth take cardamom, cinnamon, cloves, javitri, jaiphal, black peppercorn, shahi jeera, star anise and tie a knot to make a bag (potli).

3.Bring 750 ml water to boil, add rice, bay leaf, salt and potli, cover and cook till rice is done 1/3rd.

4.Drain the water & remove the whole masala potli

.

Preparing the saffron-milk:

1.Take 1/4th cup warm milk in a cup and dissolve saffron strands in the milk.

2.Cover and wait for 20 minutes. Add rose water and kewra essence in the milk. Mix well and cover. Keep aside.

Layering the biryani:

1.Take a large heavy bottom pan with tight fitting lid.

2.Add the marinated mutton , layered the fried potato and add the prum fruit over it

3.Add a layer of cooked rice, sprinkle saffron water, add fried onion slices, kewra water and ghee. [ MELTED GHEE ,MIX IN A BOILING WATER ]

4.Add the water level upto mutton

5.Put the lid on. Seal the pan with flour dough or aluminium foil, then put the lid. Keep the heat to lowest. And cook the Biryani in this 'Dum' process for 20 minutes on high flame ,40min low flame , then turn off the gas and keep it for more 20 min

6. Transfer to a serving bowl.

7.Serve with raita or salad or borhani

NOTE :.Make sure your pan is heavy-bottomed or the rice will burn, place a flat tawa then keep the pan on that tawa..put a pot of boiling water above the lid and conatainer of pot must be the equal width of the lid .so that it gets equal heat from above also and bake well.