I Made It
- Moderate
- 30 mins
- 4-5
Ingredients
- Mutton 750 grams
- Yogurt 200 grams
- National Bombay Biryani Masala 1 pack
- Ginger garlic paste 1 tablespoon
- Oil 3-4 tablespoons
- Vinegar 2 tablespoons
- Roasted cumin seeds 1 teaspoon
- Green cardamoms 5-6
- Cloves 7-8
- Black peppercorns 10-12
- Cinnamon sticks 2-3
- Star anise 2-3
- Bay leaf 1-2
- Mint leaves 1/4 cup
- Coriander leaves 1/4 cup
- Tamarind 1 tablespoon
- Onions 300 grams (sliced)
- Tomatoes 400 grams (chopped)
- Final touches
- Fried onions to sprinkle
- Tomato slices 10-12
- Lemon slices 5-6
- All spice powder 1 tsp
- coriander leaves 1/4 cup
- mint leaves 1/4 cup
- Green chilies 5-6
- Boiled rice 1 kg
- Food color a pinch
Directions
- Take the flour, salt and water in a bowl and prepare the dough. when dough is 80% done, add ghee and knead well.
- Take a bowl and marinate mutton with all the spices, yogurt, ginger garlic paste, mint leaves, and coriander leaves with a bit of oil for 2 hours.
- Take a wok add oil and sliced onions, let it fry till golden, add ginger garlic paste, sauté it a bit, and add tomatoes.
- Cover it for a while add your marinated mutton and let it cook till the mutton is completely tender, add mint, and coriander leaves, and top it with green chilies and lemon juice.
- Take a broad pan, add some oil in the base along with cardamoms and let it fry for 2 minutes, turn the flame on the lowest add half of your boiled rice, and put the layer of biryani masala and leftover boiled rice.
- Top it with fried onions, sliced tomatoes, mint leaves, coriander leaves, food coloring, and some spice powder.
- Cover it for 5-7 minutes and your piping hot National Mutton Biryani is ready.
