Korma Biryani

Name: Korma Biryani
Cuisine: Indian
Ingredients: 1 kg basmati rice; 500 g mutton; 7 green cardamoms; 2 black cardamoms; 1 teaspoon black pepper; 4-5 cloves; 2 teaspoon cumin seeds; 2 inch cinnamon piece; 1 g mace; 2 g nutmeg; 3 Bay leaves; 4 medium sized onions; 4 inch ginger; 20-30 garlic cloves; 5 green chillies; 1 cup curd; 5 tablespoon oil; as needed Salt; Half teaspoon orange colour

Loba Fatima @Sabiha_binte_rukn

Kanpur, India🇮🇳

#week2of5
Favourite Lunch Recipe..

Loba Fatima @Sabiha_binte_rukn

Kanpur, India🇮🇳

#week2of5
Favourite Lunch Recipe..

Saved

Ingredients

1 kgbasmati rice
500 gmutton
7green cardamoms
2black cardamoms
1 teaspoonblack pepper
4-5cloves
2 teaspooncumin seeds
2 inchcinnamon piece
1 gmace
2 gnutmeg
3Bay leaves
4medium sized onions
4 inchginger
20-30garlic cloves
5green chillies
1 cupcurd
5 tablespoonoil
as neededSalt
Halfteaspoon orange colour

Saved

Steps

1

Take a grinding jar and add 2 medium-sized onions, ginger and garlic to it
2

Now add 1 teaspoon cumin seeds, mace, nutmeg, cardamoms, cinnamon, black pepper, cloves and grind.
3

Now heat oil in a cooker and add a chopped onion to it..
4

Then add 5 chopped chillies and 2 bay leaves to it
5

When your onions become translucent, add the prepared paste to it..
6

Now add salt to it and keep stirring.. When oil starts separating add thoroughly washed mutton pieces to it and fry for 5 mins..
7

After 5 mins add curd and water and close the lid of the cooker..and cook for 10-15 mins..
8

While the meat is cooking, boil water in a large vessel, add a bay leaf, green cardamoms, 1 teaspoon cumin seeds, salt and rice, cover and cook until rice is cooked 80%
9

When your rice is done, transfer them to a strainer to drain extra water..
10

Keep them aside till all the water is drained out..
11

When the pressure goes off open the lid. mutton must be cooked completely now..
12

Take a heavy bottom pan with tight fitting lid.. Add a layer of cooked rice and then korma..
13

Again add a layer of rice then korma... go on like this till you are done.. (Top and bottom layer should be of rice)..
14

Cover the lid and, keep the heat to the lowest... Cook the biryaani in this 'Dum' process for 20-30 mins.. (You can place a tawa on the flame then keep the pan on that tawa).. After 30 mins put off the flame..
15

Now dissolve half teaspoon orange colour in a teaspoon water
16

Now heat oil in a pan and add chopped onions to it..
17

Fry your onions till golden brown..
18

When the onions become golden brown.. Add the colour to the biryaani..
19

Then pour the 'baghaar' over the coloured rice..
20

Now your biryani is ready to serve..
21

Serve your biryani with salad, raita or achaar..