Mutton and potato Biryani

Name: Mutton and potato Biryani
Total time: 3600 s
Yield: 4-5 servings
Cuisine: Pakistani
Ingredients: 4 cups Rice; 1.25 kg meat (I added a little more meat but you can add less if you like) and I used goat back leg meat; 1 cup Oil; Tej pat (Bay leaf); 2-3 dar chini (cinnamon); 1 1/2 inch jaiphal (nutmeg); 1tsp javathri powder (optional),; 6-7 prunes (Dry Aloo Bhukara),; 4-5 green cardamoms; ¾ tsp whole black pepper; 3 black cardamoms; 7-8 cloves; 1½ cup greek style yoghurt or Regular; beaten; 1 tsp crushed chillies; 1 tsp salt; 1 1/2 tsp chilli powder; 1 1/2 tsp coriander powder; 1 1/2 tsp cumin seeds; 1 tbsp Shan Bombay Masala; 2 large size onion; 3 med tomatoes; 2-3 green chillies; 3 medium potatoes; 1 tbsp Lemon Juice

Saadia Ehtasham @saadiyaehtasham

#cookwithtehmina

Saadia Ehtasham @saadiyaehtasham

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Ingredients

1 hour

4-5 servings

4 cupsRice
1.25 kgmeat (I added a little more meat but you can add less if you like) and I used goat back leg meat
1 cupOil
Tej pat (Bay leaf)
2-3dar chini (cinnamon)
1 1/2 inchjaiphal (nutmeg)
1tspjavathri powder (optional),
6-7prunes (Dry Aloo Bhukara),
4-5green cardamoms
¾ tspwhole black pepper
3black cardamoms
7-8cloves
1½ cupgreek style yoghurt or Regular; beaten
1 tspcrushed chillies
1 tspsalt
1 1/2 tspchilli powder
1 1/2 tspcoriander powder
1 1/2 tspcumin seeds
1 tbspShan Bombay Masala
2large size onion
3med tomatoes
2-3green chillies
3medium potatoes
1 tbspLemon Juice

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Steps

1 hour

1

To the mutton add the beaten yoghurt, ginger-garlic paste, chilli powder, 1 tbsp haldi, crushed red chillies, coriander (dhaniya) powder, lemon juice, cumin seed (safaid Zeera). Shan Bombay Masala
2

Allow the mutton to marinate for couple of hours. I usually just marinate till I fry the other masalas. you can also marinate overnight too if you like
3

Now in a pot warm up 1 cup oil add sliced onions and fry them till they turn golden brown then add tomatoes
4

Fry them until they are soften. Now add the marinated mutton. Fry for some more minutes now cover the pot and lower the flame. Cook until meat is tender Completely!
5

After the meat is tender add potatoes, cook for only 5-6 minutes on medium to high flame because the rest it will cook while you put it on dum
6

Heat water (2 ½ times more than the rice) add the whole masala (Again you can adjust Khara masala on your own taste if you like less you can do that),salt to taste according to your rice, once the water starts boiling then add the rice & Vinegar (3 tsp). Cook the rice till ¾ done and then drain in the colander
7

Assembling: Take a heavy-bottomed pot or take the same pot that you cooked rice in, Spread a lil oil at the bottom then spread three quarer rice and pour the cooked mutton curry on top. At this point you can add Aloo bukhara and hara dhaniya if you like.
8

Spread the remaining rice over this. Now add fried onions, and heat up 1/4 cup of oil in a pan add some green chillies,once they starts to crackle up put the green chillies on top of the onions and pour the oil over the rice. Now put the flame high for 5 minutes, then lower the flame completely until the Rice is Tender! Birayni is ready..