Mutton Biryani
FineDiningIndian
December 19, 2020
Portion Size – One
Plateware – One Portion Handi
No Reviews
Ingredients
Adjust Servings
| 210Gms Mutton Shanks buy fresh | |
| 120Gms Mutton Leg Boneless Cube | |
| 3Gms Bay Leaf | |
| 2Gms Cinnamon | |
| 2Gms Cloves | |
| 5Gms Green Cardamom | |
| 25Gms Ginger | |
| 60Gms Ghee | |
| 10Gms Yellow Chilly Powder | |
| 10Gms Mace Cardamom Powder | |
| 75Gms Yogurt | |
| 5Gms Green Chilly | |
| 10Ml Kewda Water | |
| 0.05Gms Saffron Water | |
| 20Gms Brown Onion Paste | |
| 20Gms Brown Onion | |
| 300Gms Paya Stock | |
| 6Gms Mint Leaves Fresh | |
| 20Gms Salt | |
| 350Gms AIP – Biryani Rice | |
| 300Gms AIP – Biryani Jhol |
For Dressing
| 30Gms Mint Chutney | |
| 30Gms Tamarind Chutney | |
| 2Gms Coriander Spring |
Nutritional Information
200g
Fat
100g
Protein
146g
Sugars
436g
Calories
24g
Carbs
137g
Trans fat
Directions
1.
Stage 1
In a clean vessel, heat ghee and crackle all the spices. Add ginger garlic paste and sauté well. Add the mutton shanks and the boneless meat.
Cook on a high heat till the mutton leaves water. Add the yoghurt and cook. Add salt and the yellow chilly powder, cook till it leaves oil.
Mark as complete
2.
Stage 2
Add brown onion paste and cook for another 5 minutes. Add the brown onion. Add water and simmer till the mouton is done 60%.
Add the paya stock and cook till the lamb is done. Add half of the mace and cardamom powder.
Mark as complete
3.
Stage 3
Separate the mutton and let the mutton gravy cook till the right consistency is achieved. Now remove the meat on the bone.
Strain the gravy and put all the boneless meat in it. Just give a boil and transfer to a clean bowl. Store properly after cooling, in a chiller.
Mark as complete
4.
Stage 4 - Assembly
Put the mutton for the Biryani in a pan. Put mint, green chilly slit, brown onion, salt, and mace and cardamom powder, as per the order. Put this gravy with meat in the Biryani pot.
Add the rice for the mutton Biryani on top. Sprinkle the Biryani jhol for the mutton Biryani, on the rice evenly.
Mark as complete
5.
Stage 5 - Final Part
Sprinkle the kewda and the saffron water. Garnish with brown onion, fresh mint leaves and slit green chilly. Cook on Dum, on a slow heat.
Mark as complete
Notes
*Nutrition info is a rough estimate based on the ingredients. Note that values may vary from case to case.
*As with all recipes, there is a number of ways you can get things done. If you believe that some of the instructions can be improved, or have a good alternative solution, feel free to leave a comment.
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