About this recipe:Here's one of my authentic mutton biryani recipes. Guys and gals enjoy! Let me have your comments.
500 g rice
500 g mutton or you can substitute chicken
500 g tomatoes, chopped finely
250 g onion, chopped
50 g garlic
50 g ginger
5 green chillies, slit
½ lemon, juiced
3 cinnamon sticks, about 5cm each
5 whole cardamom pods
chilli powder to taste
125 ml cooking oil
50 g ghee
handful of chopped fresh coriander, leaves only no stalks
handful of chopped fresh mint leaves
2 tablespoons yoghurt or curd
1:2 ratio/ 1 liter water, for rice
salt to taste
Directions Prep:30min › Cook:30min › Ready in:1hr
To make spice powder: Grind the cardamom, cinnamon and cloves in food processor till medium fine. Grind the ginger and garlic to a fine paste.
Heat oil to pot and when it gets hot, add the ghee. When that gets hot, add the onions and fry till golden brown. Then add the ginger and garlic paste and stir fry for about 2 minutes, followed by the ground spices. Fry for another minute.
Put the mutton into the pot, stir, add the chillies and chilli powder. Add half of the chopped coriander and mint leaves and season with salt. Fry until oil starts oozing out, about 5 minutes. Pour in 1 cup of water. Cover pot with lid and simmer until mutton is cooked.
Add remaining water and another teaspoon of salt for the rice. Mix in the remaining coriander and mint leaves and bring water to boil, then add rice. Pour in the lemon juice, add the yoghurt, stir and cover pot with lid. Simmer on low flame for about 20 minutes or until the rice is cooked. Serve hot.