Upside down Mutton Biryani

Name: Upside down Mutton Biryani
Cuisine: Indian
Ingredients: few strands of saffron, soaked in 2 tbsp milk; 300-400 gms. mutton on bones; 1 1/4 cup basmati rice, soaked for 20 minutes; 2-3 tbsp. oil; 1/2 tsp. shahjeera; 2-3 green cardamoms; 4-5 cloves; 1 " cinnamon stick; 1 mace (javithri); pinch nutmeg powder (jaiphal); 1 star anise; 1-2 onion, sliced; 1 tbsp. ginger-garlic paste; 1 tomato, chopped; 1-2 green chilies, chopped; to taste salt; 1/2 tsp. turmeric powder; 1 tsp. red chili powder; 1 tsp. garam masala powder; 1 tbsp. yoghurt; few roasted cashewnuts; 2 cup fried onions; 1/2 cup coriander leaves, chopped; 1/2 cup mint leaves, chopped; 2 tbsp. ghee / melted butter; 1 tsp. rose water; sliced onion, sliced lemon & mint leaves to garnish

Bethica Das @kitchen_flavours

Sharjah (UAE)

Biryani both veg. and non-veg. are universally liked by one and all. So here is an unique way of making any Biryani. I named it "Upside down Mutton Biryani" as it is basically a layered version of the cooked meat and rice, followed by all the other flavouring ingredients, in a greased bowl and then flipping it over while serving.

Same method can be applied while making with chicken, eggs, prawns, fish or vegetables. Serve them hot with any raita, sliced onion and lemon wedges and surprise your family and friends with this one-pot Iftar meal. #Ramadan entry

Bethica Das @kitchen_flavours

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Ingredients

few strands of saffron, soaked in 2 tbsp milk
300-400gms. mutton on bones
1 1/4 cupbasmati rice, soaked for 20 minutes
2-3 tbsp.oil
1/2 tsp.shahjeera
2-3green cardamoms
4-5cloves
1" cinnamon stick
1mace (javithri)
pinchnutmeg powder (jaiphal)
1star anise
1-2onion, sliced
1 tbsp.ginger-garlic paste
1tomato, chopped
1-2green chilies, chopped
to tastesalt
1/2 tsp.turmeric powder
1 tsp.red chili powder
1 tsp.garam masala powder
1 tbsp.yoghurt
few roasted cashewnuts
2 cupfried onions
1/2 cupcoriander leaves, chopped
1/2 cupmint leaves, chopped
2 tbsp.ghee / melted butter
1 tsp.rose water
sliced onion, sliced lemon & mint leaves to garnish

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Steps

1

Pressure cook the mutton with salt to taste and turmeric powder for 25-30 minutes on low flame after the first whistle. When cool, drain and keep aside. Pressure cook the rice in 1 3/4 cups water for 1 whistle. Spread it on a plate to cool down.
2

Heat oil in a pan and temper with cardamoms, cloves, star anise, cinnamon, mace, and shahjeera. Saute for a few seconds.
3

Add the onion and saute till light brown.
4

Add the ginger-garlic paste and saute.
5

Add the tomatoes and continue to fry till it is mashed.
6

Add the boiled mutton, green chilies and all the powdered spices.
7

Add the yoghurt and cook till dry
8

To assemble, in a greased bowl of any shape, spread a layer of half the boiled rice, fried onions, coriander & mint leaves.
9

Spread the cooked mutton, coriander and mint leaves.
10

Spread the last layer with rice and fried onions. Drizzle the ghee/melted butter and rose water. Heat through in the microwave for 2 minutes before serving.
11

Serve, garnished with fried onions, coriander & mint leaves, cashew nuts, sliced onion, lemon, mint leaves and a drizzle of the saffron milk.