A balanced combination of mutton, rice, and spices make it perfect to be enjoyed for lunch or dinner.
Mutton piece | 300 Gram | |
Rice | 300 Gram , soaked in water for 3 hours | |
Water | 600 Milliliter | |
Cloves | 6 | |
Green cardamom | 3 | |
Ghee | 5 Teaspoon | |
Onion | 1 Medium , sliced | |
For mutton marination | ||
Red chili paste | 2 Teaspoon | |
Green chili paste | 1 Teaspoon | |
Cardamom powder | 1 Teaspoon | |
Cinnamon stick piece | 3 | |
Cloves | 4 | |
Cumin seeds | 2 Teaspoon | |
Lemon juice | 2 Teaspoon | |
Yogurt | 150 Gram | |
Mace powder | 1/4 Teaspoon | |
Ghee | 4 Teaspoon | |
Salt | To Taste | |
To sprinkle on top | ||
Mint leaves | 2 Teaspoon | |
Saffron strands | 1/2 Gram , dissolve (in 2 teaspoon of water) | |
Ghee | 2 Teaspoon |
GETTING READY
1. Wash and clean the mutton.
MAKING
2. In a pan, add soaked rice, water, cloves, and whole cardamom. Keep checking and cook rice until half done. Drain and set aside.
3. In a separate pan, heat 5 teaspoons of ghee; add onion and sauté until golden brown. Transfer to a plate and set aside.
4. In a deep vessel, add mutton, red chili paste, green chili paste, cardamom powder, cinnamon stick, clove, cumin seeds, salt, lemon juice, yogurt, mace powder, fried onion, and 4 teaspoons of ghee. Mix well.
5. Spread the rice in a layer over mutton and drizzle 2 teaspoon ghee on top. Add dissolved saffron and chopped mint leaves on top.
6. Seal the vessel with foil and cover with lid. Heat a skillet and put the vessel on top so that that direct heat does not hot the biryani. Cook for 40-45 minutes over low flame or until done.
SERVING
7. Serve hot with green chili chutney.
Serving size
Calories 1127Calories from Fat 285
% Daily Value*
Total Fat 33 g50.8%
Saturated Fat 18 g90%
Trans Fat 0 g
Cholesterol
Sodium 465 mg19.38%
Total Carbohydrates 144 g48%
Dietary Fiber 7 g28%
Sugars 8 g
Protein 17 g34%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet