2CubesPapaya pulpRefer to the meat tenderizer method mentioned in the post
Salt as needed
MASALA PASTE (GRIND THE FOLLOWING INTO A THICK PASTE USING VERY LITTLE WATER)
2TspRed chili powder
4MediumOnionsCut into fine cubes
4MediumTomatoesCut into fine cubes
3MediumPotatoesPeeled and cut into 4 quarters
⅓CupFresh coriander leavesFinely chopped
⅓CupFresh mint leavesFinely chopped
Salt as needed
For Boiling Rice
1Javitri (Whole Mace)
⅓TspRed food colour
Salt as needed
Water as needed
Marinating Mutton Mince for Seekh Kebabs
Firstly place the mutton mince on a sieve and wash it a couple of times in water until the blood drains off.
Let the mutton mince sit in a sieve so that excess liquid is drained of as it is very important to not have much moisture in the mince inorder to form the kebabs.You can even press it down on the sieve to help remove the excess liquid faster.
Now in a mixer grinder add all the ingredients mentioned in “Seekh Kebabs” Excluding the roasted gram flour.Give it a good spin until all the ingredients are well combined and the mince forms a paste. (Refer to the image in the post for knowing the consistency)
Transfer it in a bowl, cover it well and then leave it for marination in the refrigerator preferably overnight. If not then 3-4 hours would suffice too.
Firstly before you start making the seekh kebab 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 basmati 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.
Grind the ingredients mentioned in “Masala Paste” and set it aside.
Finely chop the onions, tomatoes, fresh mint leaves and coriander leaves and set it aside.
Making Seekh Kebab Mixture
Now in a small frying pan over low heat roast the gram flour stirring it continuously so that it doesnt burn. Once an aroma has released switch of the flame and transfer the flour in a bowl to cool
After you have marinated the mixture for the required number of hours if you see any excess liquid in the mixture bowl then do drain it out before proceeding with the kebab formations.
Add the roasted gram flour to the mixture and give it a good mix.
Make a medium size ball of the mixture and pierce it though the skewer. Press it gently to make it long and to form a seekh kebab. (Refer to image in the post)The size of the kebab and the thickness depends on how you want it. You could make the kebabs thicker or medium size as per your preference.
Place a frying pan on medium high heat. Pour some oil in it for shallow frying the kebabs. Once hot add a few batches of the formed seekh kebabs.Do not over crowd the pan.
After you see a golden brown colour on one side, lower the flame to medium heat and turn the kebab over. Now you need to cover it and cook for around 2 mins until the other side has achieved the golden brown colour too. (Each batch of seekh kebabs may take around 10 mins to get done)Once done remove them on a plate and set them aside. (Keep the same frying pan out as we will be needing it again at a later stage).Repeat this step until you have finished making all the seekh kebabs.
Boiling Basmati Rice
After you have soaked the basmati rice for 45 mins to an hour its then time to boil it.
Fill a cooking pot with ¾ level water in it and place it on high heat.
Now add the Javitri, Star Anise, Cinnamon, Green Cardamom and Cloves. Let it boil until the water is hot and bubbling. Then add salt as needed.
1 Inch Cinnamon stick, 3 Cloves, 2 Green cardamom, 1 Javitri (Whole Mace), 1 Star Anise, Salt as needed
Once the water is bubbling add the rice to it (make sure you have discarded the water in which it had been soaking)
4 Cups Basmati rice
Boil the rice until its nearly done but not to soft as we will then be simmering it with the biryani masala.
Once done switch of the flame and using a colander drain of the rice water and set the rice aside.
Take a mixing bowl and divide the rice into 2 batches. Leave 1 batch in the colander itself and the other batch in the mixing bowl. Adjust the salt as needed
Salt as needed
To the rice in the mixing bowl we will be adding food colour.Now this depends on what kind you have. If you have a liquid one use it on the rice and run a fork through it so that it spreads well and not all grains get covered in the colour. Now if you are using a colour in the powder form. Then mix it in water and then pour it around the rice kept in the mixing bowl and then run the fork through it.
⅓ Tsp Red food colour
Making Biryani Masala
Place a wide cooking pot on medium high heat. Pour the oil and ghee in it.
1 Tbsp Oil, 2 Tbsp Ghee
Once its hot add the bay leaf, cloves, green cardamom and black cardamom.Fry for around 2 mins until a nice aroma has been released.
1 Bay leaf, 3 Green Cardamom, 4 Cloves, 1 Black cardamom
Now add the finely chopped onions and fry them until they turn soft and translucent.
4 Medium Onions
Now add the potatoes and continue frying them for 5 minutes.
3 Medium Potatoes
Lower the flame to medium low heat and add the “Masala Paste” that you had ground earlier.
Keep frying by adding very little water at a time. Fry this until the oil starts to appear on the top.
Once you see the oil floating on the top, add a little water until ¾ of the potatoes are submerged in it. Then cover the cooking pot with a lid and cook until the potatoes are a little more than ¾ cooked.
Now you need to turn the flame to low and add the beaten yoghurt.Mix well and let it cook for around 5 mins until the yoghurt is well combined.
3 Tbsp Yoghurt
The biryani masala needs to be thick and not watery. If there is quiet a lot of water in your masala then turn the flame to high heat and dry it off.
Add half quantity of the freshly chopped mint and coriander leaves to the masala before you turn it off
Now the frying pan in which you had fried the seekh kebabs earlier place that on medium low heat. Take a little of biryani masala and add it to the frying pan. Then add the seekh kebabs that you had set aside in batches to this masala and fry carefully for few mins.(We need the seekh kebab to get some biryani masala flavour in them and vice versa)
Once done switch of the flame of the cooking pot and frying pan.
Layering the Rice and Biryani Masala
Now in the cooking pot which has the biryani masala, add a few pieces of the seekh kebabs.
Now add on top the half batch of rice which was kept in the colander. Spread it evenly.
Sprinkle some salt as needed, some freshly chopped mint and coriander leaves and pour some ghee (optional). Cover with a lid.
Now add the remained coloured rice over it. Spread evenly. Sprinkle the left over coriander and mint leaves. And then place the left over seekh kebabs. Pour some ghee (optional)
Place a simmer mat on high flame and wait for it to become hot. Once the simmer mat is hot, set the flame to low heat.
Put the cooking pot on top of the simmer mat. Make sure the cooking pot is covered with a lid and if it does have a small hole for the steam to escape then cover that hole up with a foil piece.
Let the entire dish steam for around 20 to 30 mins until you see all the vapors collected beneath the lid.
Once done you can then serve it hot with some raita and pickle on the side.