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Mughlai Biryani

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  Long grain basmati rice 400 Gram (Pulao Rice)
  Mutton 500 Gram
  Lime 1
  Almonds/Cashewnuts 50 Gram
  Mint sprigs 4
  Fat 115 Gram
  Coriander leaves 1⁄4 Bunch (25 gm)
  Onions 115 Gram
  Ginger 5 Gram
  Green chilies 5 Gram, finely chopped
  Garlic flakes 3
  Curds 225 Gram
  Milk 100 Milliliter
  Red chilies 5 , seeded
  Turmeric 1 Pinch
  Cardamom 2 Gram
  Cloves 2 Gram
  Cinnamon 2 Gram
  Bay leaf 2 Gram
  Sweet cumin 1 Pinch
  Saffron 1 Pinch
  Wheat flour paste 1 Tablespoon (Adjust Quantity Enough To Seal Pan)

1. Wash, clean and cut the mutton into small pieces.
2. Peel and slice the onions, coriander leaves and mint.
3. Peel ginger and garlic.
4. Grind ginger, red chillies, garlic and nuts into a fine paste.
5. Heat fat. Fry onions till golden brown and crisp. Remove.
6. Add bay leaf, ground masala, and fry.
7. Add meat; fry.
8. Add tepid water and cook with lid on till meat is tender and gravy is thick.
9. Boil rice till three-fourths cooked.
10. Add salt.
11. Strain curds with a fine piece of muslin.
12. Add powdered cloves, cinnamon, cardamom, sweet cumin, turmeric, chopped green chillies, coriander leaves and mint. Add lime juice and mix well.
13. Add curds mixture to mutton. Stir well.
14. Dissolve saffron in some milk and sprinkle over half the rice.
15. In a strong pan put in layers of rice, mutton and fried onion. Repeat till all ingredients are used up.
16. Pour remaining milk and fat over the rice. Cover pan and seal edges with whea flour paste.
17. Place in an oven 143°C (300°F) for one hour and serve very hot.

Recipe Summary

Difficulty Level: 
Main Dish
Rice, Meat

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Mughlai Biryani Recipe