⅓CupFresh Coriander LeavesFinely chopped (set aside a little for garnishing)
⅓CupFresh Mint LeavesFinely chopped (set aside a little for garnishing)
¼Cup Rice bran oilOr any other cooking oil
Pressure cooking Mutton Mince
600GramsMutton KeemaWash well to remove blood from the mince and then place it on a sieve to drain excess liquid out
1TbspGinger Garlic paste
¼TspGaram Masala Powder
Salt as required
Masala Paste (Grind the following into a thick paste using very little water)
1 ½InchGingerCan substitute ginger and garlic to ginger garlic paste of 2 tbsp
2TspRed Chili Powder
3CupsBasmati rice or Long grain white rice
1Javitri (Whole Mace)
Natural Food Colour
Firstly before you start preparing the masala for the biryani, wash the rice in water and rinse, repeat this 4 to 5 times until the water comes out clear. This process discards the extra starch. Soak the rice in clean water for 45 mins to an hour or so this will make the cooked rice long and non sticky. Set it aside.
3 Cups Basmati rice or Long grain white rice
Before 45 mins of soaking are complete, place a cooking pot filled with ¾ level of water to heat up over high flame which you will use for boiling rice. Once its hot enough add the whole garam masala mentioned in ”Boiling Rice” ingredients list. Add salt as needed.Discard the water in which the rice was soaking then add the soaked rice to the boiling water. Cook until the rice is cooked ¾. Because we will cook it on simmer again after layering the entire dish together. Drain and set aside.
1 Inch Cinnamon Stick, 3 Cloves, 2 Green Cardamom, 1 Javitri (Whole Mace), 1 Star Anise, Salt as required
On slow flame place a pressure cooker, add all the ingredients mentioned in “Pressure cooking mutton mince”. Close it with a lid and fix the whistle.Pressure cook on slow flame for 10 mins. Once done switch of the flame and let the steam release from the pressure cooker naturally.Meanwhile you can continue with the recipe on the side.
600 Grams Mutton Keema, 1 Tbsp Ginger Garlic paste, ¼ Tsp Turmeric Powder, ¼ Tsp Garam Masala Powder, Salt as required, 1 ½ Cup Water
While the mutton mince is getting pressure cooked on the other side you can grind all the ingredients mentioned in “Masala Paste” using a mixer grinder. Once done set it aside.
1 ½ Inch Ginger, 1 Pod Garlic, ½ Tsp Shah Jeera, 2 Tsp Red Chili Powder, 3 Tsp Coriander Powder, 1 Inch Cinnamon Stick, 3 Cloves, 2 Green Cardamom, ¼ Piece Nutmeg, 2 Green Chillies
On a medium flame place a wide cooking pot, add rice brain oil once hot add whole garam masala mentioned in “Mutton Mince Masala” ingredient list. Fry for 2 mins until the aroma is released.
1 Bay leaf, 3 Green Cardamom, 4 Cloves, 1 Black Cardamom, ¼ Cup Rice bran oil
Now add the finely chopped onions and continue to fry it until they turn golden brown and soft.
3 Medium Onions
Now open the pressure cooker carefully and add the entire contents of it in the cooking pot. Keep frying until all the water dries up.
Once the water has dried up, add the earlier ground masala paste and continue to fry on medium flame. Make sure the masala doesnt stick to the bottom of the pan. To avoid that from happening while frying you can add little water at a time.
Keep frying until the oil separates and you can start seeing it on top of the masala. Add some salt as required.
Note: Be careful when you add salt. Make sure you add it in small quantities in every step and make sure you even taste it. So that the entire dish doesn’t become to salty.
Once you notice the oil floating on top, add the finely chopped tomatoes.Continue frying them until they get soft and mushy and the water from the tomatoes dry up
2 Large Tomatoes
Turn the flame to slow and add the beaten yoghurt. Mix well and let it cook on low flame so that the yoghurt doesnt curdle.
2 Tbsp Yoghurt
In a cup microwave the milk for around 20 seconds (it should be warm and not boiling hot) and then once its warm add in pinch of saffron strands. Set it aside and allow it to sit for sometime.
¼ Cup Milk, 1 Pinch Saffron
Now returning back to the cooking pot once the taste of yoghurt gets well combined with the masala, add the chopped coriander leaves and mint leaves. Make sure the Mutton mince masala is not watery. It should be thick.
⅓ Cup Fresh Coriander Leaves, ⅓ Cup Fresh Mint Leaves
Now switch the flame off and in the same cooking pot layer half the quantity of rice over the mutton mince masala.
Garnish it with a little of chopped coriander and mint leaves.
Now layer the left over rice on top. Pour the saffron milk on the top layer and roughly mix it around lightly with a fork so that the milk and the natural colour spreads evenly.
Cover the cooking pot with a lid. Usually the lid has a small hole on top for the steam to escape. Block that hole with a small piece of foil.
On medium high flame place the simmer mat carefully. Once the simmer mat is hot enough turn the flame to low and then place the cooking pot.
Let it simmer on low flame for around 10 mins until you see steam collecting underneath the lid.
Once done switch of the flame and let it sit with the closed lid for sometime until you are ready to serve.