Pakki Mutton Biryani

Name: Pakki Mutton Biryani
Cuisine: Indian
Ingredients: 1 KG/2LBS (approx.) Fresh Goat Meat – with Bone cut medium to big size piece; 2 tbsp Ginger-Garlic Paste –; to taste Salt; 1/4 tsp Turmeric – (use less turmeric as it will spoil the colour of your final biryani); 2 tsp Red Chilli powder –; 2 Lemon juice – Juice of 2 medium-sized lemon; 1 & 1/2 tsp Cumin Powder–; 2 tablespoons Biryani Masala – (I prefer Shaan); 1 & 1/2 tsp Coriander Powder-; 5 Yellow Onions large, sliced; 1 Fried Onions – Fry large sized onion in home or we can buy the fried onions from store; 1 Tomato medium; 1 &1/2 cup Yogurt; as needed Water – To cook rice and; as needed Oil for cooking; 2 tbsp Caraway seeds/Shahi jeera –; 1 & ½ flower Star Anise –; 1& ½ inches Cinnamon – stick; 2 Black Cardamom –; 4-5 Green Cardamom –; 4-5 Bay leaves –; 2 Mace – flowers; 10-12 pieces Cloves; 10-12 pieces Whole Pepper –; 6 to 7 Green Chilies –chopped into 1 inches pieces; 1 bunch Mint leaves –; 1 Bunch Fresh Coriander or Cilantro-; 1/2 cup Warm Milk –; 1 big pinch Saffron strands –; 3 tbsp Pure Ghee –

Anjali Gupta @cook_10159522

A biryani is a rice dish that is popular in India and Pakistan and usually features a mix of rice, herbs,spice,and usually meat, which is made by layering cooked rice and meat in a casserole.

Anjali Gupta @cook_10159522

A biryani is a rice dish that is popular in India and Pakistan and usually features a mix of rice, herbs,spice,and usually meat, which is made by layering cooked rice and meat in a casserole.

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Ingredients

1 KG/2LBS (approx.)Fresh Goat Meat – with Bone cut medium to big size piece
2 tbspGinger-Garlic Paste –
to tasteSalt
1/4 tspTurmeric – (use less turmeric as it will spoil the colour of your final biryani)
2 tspRed Chilli powder –
2Lemon juice – Juice of 2 medium-sized lemon
1 & 1/2 tspCumin Powder–
2 tablespoonsBiryani Masala – (I prefer Shaan)
1 & 1/2 tspCoriander Powder-
5Yellow Onions large, sliced
1Fried Onions – Fry large sized onion in home or we can buy the fried onions from store
1Tomato medium
1 &1/2 cupYogurt
as neededWater – To cook rice and
as neededOil for cooking
2 tbspCaraway seeds/Shahi jeera –
1 & ½ flowerStar Anise –
1& ½ inchesCinnamon – stick
2Black Cardamom –
4-5Green Cardamom –
4-5Bay leaves –
2Mace – flowers
10-12 piecesCloves
10-12 piecesWhole Pepper –
6 to 7 Green Chilies –chopped into 1 inches pieces
1 bunchMint leaves –
1 BunchFresh Coriander or Cilantro-
1/2 cupWarm Milk –
1 big pinchSaffron strands –
3 tbspPure Ghee –
5 cupsBasmati, Long Grained Rice –
2-3 DropsKevra Essence

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Steps

1

Wash the meat and let all the water drip off. The meat should be dry and clean before we being the cooking process
Wash the rice well with gentle hands, soak in water, and keep aside
Warm the milk, add the saffron strands to the milk, and let it soak in milk – we will need this at the end for layering
Garam Masala – We usually use whole spices in Biryani but many people do not like the whole spices in their mouth while eating food and more so if you have kids at home.
2

Take meat in a large bowl for marinating add the ginger garlic paste,lemon juice, salt, turmeric and red chilli powder, mix well and keep aside in refrigerator for 30-45 minutes
Since Goat Meat is hard to cook We cook the meat in a pressure cooker and then cook for biryani. This will ensure a juicy and well-cooked meat in the final biryani.
Heat 3-4 tablespoon of Oil in a pressure cooker, once the oil is hot add 3 to 4 whole red chilli, 3 to 4 bay leaves, add all of the sliced onion and saute.
3

Once the onion is translucent add chopped tomatoes, 1/2 tsp of Salt and 1/4 tsp of Turmeric Powder
Add marinated meat into the cooker, give it a good mix and close the lid of pressure cooker with weight and let it cook for 2 whistles on medium flame.
4

Open the lid once the stem is settled and now we are ready for our next process to cooking meat further
Heat a large pan add 1 tablespoon of oil in the pan
Add the pressure cooked meat into the Pan
Once the meat is cooked for about 5 minutes add the coriander powder and cumin powder
Add 1 & ½ cup of yogurt to the meat and cook for 10-12 minutes on high flame until the yogurt is fully cooked and the water is dried up and your meat starts to separate the fast
5

At this point add 1/2 cup each of coriander and Mint leaves, 1 and 1/2 tbsp of biryani masala. Finally add 1/2 cup of fried onion, cook it for 2 to 3 minutes.
6

Meat is ready and we need to start cooking the rice.
7

Take plenty of water (2 & ½ times the rice) and keep it in an open and wide pan to boil. Add plenty of salt to the water (taste the water and it should taste salty). Along with it, add few bay leaves and caraway seed to the water for flavor and let the water come to a boil.
Take a muslin bag to it add 1/2 tsp of Shahi jeera, 1/2 inch piece of Cinnamon, 1 Black cardamon, 2-3 Green cardamon and Mace
Tie the mouth of the muslin bag and put it into the boiling water for rice.
8

Once the water starts to boil add rice to the boiling water and gently mix it once so that the rice does not stick to bottom and the rice does not break
Lower the flame to Medium-high and let the rice cook. Stir gently in between.
The good trigger to know when rice is about to cook is when the rice grains will start floating on the top of the vessel and kind of swim with boiling water at that time take few grains of rice and they should feel hard and break easily.
9

This is the time when we take out the rice in a strainer and remove the water completely
10

Now take an oven safe pan. Divide the meat and Rice you separately cooked earlier in 2 parts.
11

Sprinkle some chopped coriander and mint, some biryani masala and a handful of fried onion
Take one portion of the meat pieces with some masala and spread it evenly at the bottom as the first layer.
Now take the one part of the rice and spread it evenly over the meat
Take the remaining portion of the meat and gently spread over the layer of rice
Now take the remaining part of the rice as spread gently and evenly over the meat completing the fourth layer.
12

Make sure you have some (around 2 inches of space left in the container. We need this for rice to swell further and the air to circulate inside when we put this on dum.
Sprinkle some more chopped coriander and mint, some biryani masala and a handful of fried onion on the fourth layer
Take the warm milk with saffron and pour it evenly over the rice
Take the ghee (melt it if solid) and pour evenly around the walls of the container.
13

Add few drops of Kewra essence over top and biryani is ready for dum.
14

Cover the container with Aluminum foil, place the lid tightly over it, and make sure even the sides of the aluminum foil are tightly tucked over the surface
Preheat an oven at 190C/475F for 5 minutes
Put the container in the oven and leave it at 180C/450F for 30-35 minutes
After 30 minutes take the container out of oven, be very careful, as it will be very hot (exercise caution while removing the foil as the steam will escape and can burn)
15

For plating take out the biryani by inserting a spatula vertically till the bottom and scoop out. Yammy delicious biryani is ready serve with Raita.