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  Mutton 1000 Gram (leg and champ)
  Basmati rice 600
  Shahi jeera 2
  Clove 4
  Cinnamon 2
  Green cardamom 6
  Bay leaf 2
  Onion 150 Gram
  Ginger garlic paste 100 Gram
  Salt To Taste
  Curd 100
  Ghee 100
  Yellow chili powder 20 Gram
  Lemon slice 20 Gram
  Ginger 10 Gram, julienned
  Green chili 20 Gram
  Mint leaves 15 Gram
  Saffron 1 Gram
  Water 2 Gram (kewra flavored)
  Sweet attar 2 Gram
  Rose water 2 Gram
  Cream 300 Gram

1. Heat ghee and add all the whole spices till they crackle, add ginger garlic paste, meat, brown onion paste and salt.
2. Cover the pan and let the meat cook until all moisture has evaporated
3. Add the curd, yellow chili powder. Simmer till the fat surfaces from the curd.
4. Add stock and simmer till the meat is tender.
5. Wash and soak rice for 30 minutes.
6. Bring the water to boil for the rice. Add whole garam masala, salt and lemon juice.
7. Add the salt and only par boil rice and remove.
8. Remove meat and strain the gravy
9. Place the meat and gravy in a handi and add the ginger juliennes, green chilies slit and mint leaves
10. Add the par boiled rice, saffron and cream. Seal the pot with a lid and place on a slow simmer to cook.
11. Garnish with golden brown onions and serve hot with Burrani Raita*.

Recipe Summary

Difficulty Level: 
Bit Difficult
Main Dish
Slow Cooked
Preparation Time: 
10 Minutes
Cook Time: 
70 Minutes
Ready In: 
80 Minutes
Biryani is derived from the Farsi word 'Birian'. Based on the name, and cooking style (Dum), one can conclude that the dish originated in Persia and/or Arabia. It could have come from Persia via Afghanistan to North India. It could have also been brought by the Arab traders via Arabian sea to Calicut. We know the history little better during 1800 to 1900. During Mogul empire, Lucknow was known as Awadh, giving rise to Awadhi Biryani. In 1856, British deposed Nawab Wajid Ali Shah in Calcutta, giving rise to Calcutta Biryani. Aurangzeb installed Nizam-ul-mulk as the Asfa Jahi ruler of Hyderabad, as well as a "Nawab of Arcot" to oversee Aaru Kaadu region (Six Forrests) south of Hyderabad. These moves gave rise to Hyderabadi Biryani and Arcot Biryani. The Biryani spread to Mysore by Tipu Sultan of Carnatic. Needless to say it was a royal dish for Nawabs and Nizams. They hired vegetarian Hindus as bookkeepers leading to the development of Tahiri Biryani. Besides the historical facts, the story gets little fuzzy with legends. One legend has it that Timor, the lame brought it down from Kazakhstan via Afghanistan to Northern India. According to another legend, Mumtaz Mahal (the beauty who sleeps in Taj Mahal) concocted this dish as a "complete meal" to feed the army. Yet, some say the dish really originated in West Asia. The Nomads would burry an earthen pot full of meat, rice and spices in a pit, eventually the pot was dug up and there was the Biryani. I don't want to leave this topic without mentioning at least the names of Turkish Pilaf, Iranian Biryani, Quaboli, Malaysian Biryani, Indonesian Biryani, Sindhi Biryani Idiyappam Biryani from Sri Lanka, and and Kashmiri Yakhni Biryani.
Mutton Biryani

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GOSHT DUM BIRYANI Recipe, Mutton Biryani