Mughlai Biryani - An aromatic rice and mutton preparation

Name: Mughlai Biryani - An aromatic rice and mutton preparation
Prep time: 40 min
Cook time: 1 h
Total time: 1 h 40 min
Yield: 6-8 serving(s)
Ingredients: 3/4 cup ghee; 1/4 cup oil; 1 kg mutton, cubed; 2 teaspoons crushed ginger-garlic paste; 1/2 cup yogurt; 6 medium onions, sliced,fried brown; 3 teaspoons coriander powder; 1 teaspoon cumin powder; 1/2 teaspoon turmeric powder; 1 teaspoon kashmiri chili powder; 1 cup cilantro, chopped; 1/2 cup mint leaf, chopped; 2 green chilies, chopped; 2 tomatoes, chopped; 1/2 teaspoon saffron, soaked in a little warm milk; 20 almonds, slivered; 1 cup cashews, deep fried; 1 cup raisins, deep fried; 3 1/2 cups basmati rice, washed and drained; 6 cups hot water; 4 black cardamom pods; 8 green cardamoms; 2 cinnamon sticks; 2 bay leaves; 6 cloves; salt

Submitted by Charishma_Ramchandani

"A very tasty biryani that would be perfect on special occasions such as Eid."

Download

Ready In:: 1hr 40mins
Ingredients:: 26
Serves:: 6-8

ingredients

³⁄₄ cup ghee
¹⁄₄ cup oil
1 kg mutton, cubed
2 teaspoons crushed ginger-garlic paste
¹⁄₂ cup yogurt
6 medium onions, sliced,fried brown
3 teaspoons coriander powder
1 teaspoon cumin powder
¹⁄₂ teaspoon turmeric powder
1 teaspoon kashmiri chili powder
1 cup cilantro, chopped
¹⁄₂ cup mint leaf, chopped
2 green chilies, chopped
2 tomatoes, chopped
¹⁄₂ teaspoon saffron, soaked in a little warm milk
20 almonds, slivered
1 cup cashews, deep fried
1 cup raisins, deep fried
3 ¹⁄₂ cups basmati rice, washed and drained
6 cups hot water
4 black cardamom pods
8 green cardamoms
2 cinnamon sticks
2 bay leaves
6 cloves
salt

directions

Marinate mutton in yogurt, 1 tsp.
ginger-garlic and salt.
Heat 1/2 cup of ghee, add ginger-garlic and tomato.
Cook till soft and add powdered spices, half fried onions, herbs and chillies.
Add mutton and fry for 10 minutes, add water and salt.
Cook till done and gravy is thick.
Separately heat the oil.
Add whole spices, hot water, rice and salt.
Cook covered, on low heat, till almost done but firm.
Grease a suitable dish and layer the rice and meat, sprinkling fried onions, raisins and nuts.
Finish with a layer of rice.
Pour the saffron and 1/4 cup melted ghee.
Seal the biryani with foil.
Bake at 180C or cook on low heat for 15 minutes.
Serve HOT with yogurt raita.
This biryani is traditionally served with baghare baingan (spicy bringals).

Questions & Replies

Got a question? Share it with the community!

Reviews

Have any thoughts about this recipe? Share it with the community!

RECIPE SUBMITTED BY

Charishma_Ramchandani

Ruwi

Hi Everybody! Thanks for stopping by in my little niche of the mighty Zaar world. Here is a quick link to the beauty recipes I've posted (highest rated so far):http://www.recipezaar.com/r/chef=6357/253/451/18/ls=h A few things I've done:- 1. Worked part time as a Telemarketer in Oman in the Crowne Plaza Hotel. 2. Worked as a Certified Professional Tarotist (Tarot Card Reader) and done accurate predicitions for many people from different parts of the world, most memorable of which is the reading I did for my college Law lecturer and it came true. 3. Written nearly 1000 poems several of which have been published in leading newspapers, ezines and magazines both in Oman and India. 4. Worked as a Moderator on www.allpoetry.com - my BEST and FAVOURITE site on the internet. My other interests include: Numerology, Vaastu Shastra, Feng Shui, Face Reading, Reiki and Astrology! I am really very keen on getting well-versed with metaphysical sciences such as Astrology, I-Ching, Feng Shui, Runes, Enneagram, Kabbalah and many more. I love researching on the mythology of ancient Goddesses and then condensing my research into poems. In the mood to gift me something? Here's what I'd love - A Nissan 350Z {my dream car}

View Full Profile