Mutton mumbaiya biryani

Name: Mutton mumbaiya biryani
Total time: 3600 s
Yield: 9 servings
Cuisine: Indian
Ingredients: 1 kg nafees rice; 1 kg mutton; 6 onions; 1/2 kg potatoes; 1 tomato; 4 green chillies; 2 tbsp chopped coriander leaves; 1 tsp biryani masala; 1/2 tsp turmeric powder; 1/2 tsp red chilli powder; 1/4 tsp cumin powder; 1/4 tsp black pepper powder; 2 tsp coriander powder; 200 ml refined oil; to taste Salt; 200 gm curd; 2 green cardamom; 2 cloves; 1 small cinnamon; 2 bay leaves; 1/2 tsp zafran/saffron colour

Mubashirin Noori @cook_19624946

#goldenapron3
#week9
#biryani

Mubashirin Noori @cook_19624946

#goldenapron3
#week9
#biryani

Saved

Ingredients

60 mins

9 servings

1 kgnafees rice
1 kgmutton
6onions
1/2 kgpotatoes
1tomato
4green chillies
2 tbspchopped coriander leaves
1 tspbiryani masala
1/2 tspturmeric powder
1/2 tspred chilli powder
1/4 tspcumin powder
1/4 tspblack pepper powder
2 tspcoriander powder
200 mlrefined oil
to tasteSalt
200 gmcurd
2green cardamom
2cloves
1small cinnamon
2bay leaves
1/2 tspzafran/saffron colour

Saved

Steps

60 mins

1

Wash and clean the mutton. Keep in a bowl. Add all the powdered masala, salt, chopped tomato, coriander and green chillies, curd and marinate the mutton for about half an hour.
2

Boil water in a pot for rice. Add 1tbsp oil, green cardamom, cloves, cinnamon and bay leaves 3tsp salt. When the water comes to boil then add washed and soaked rice to it. Cook 70% and drain water. Keep aside.
3

Peel and cut potatoes into halves. Mix a pinch of zafran colour to the potatoes and deep fry them with 1/2tdp salt and keep aside.
4

Deep fry 2sliced onions till golden and keep aside.
5

In a pressure cooker fry 4 sliced onions till golden then add marinated mutton to it, add a little water and cover lid. Cook for 3 whistles or until tender. Remove the lid and cook on high flame till the water is dry.
6

Layering: 1st layer : in a big pot add half of the cooked rice. 2nd layer: add cooked mutton and on top of it add the fried potatoes. Garnish with some fried onions and drizzle 1tsp kewra water and sprinkle some garam.masala.3rd layer: cover with the rest of rice and drizzle some kewra water, sprinkle a pinch of saffron colour here and there. Drizzle 50ml hot oil over it. Sprinkle some garam masala and garnish with some more fried onion. Keep on 'dum' for 20 mins.
7

Serve hot biryani with some raita and salad