Nothing beats the comfort of a robust, aromatic and flavour-packed mutton biryani. But, how about we make it quicker for you? Try this super decadent and rich mutton biryani which gets done quicker than you think!
QUICK MUTTON BIRYANI
750 grams mutton, cut into 2 inch pieces on the bone, boiled with salt, red chilli powder and turmeric powder
1½ cups Daawat Biryani Basmati Rice
2 tbsps oil
2 medium onions, sliced
1½ tbsps ginger-garlic paste
2-3 green chillies, slit + for topping
2 medium tomatoes, sliced
Salt to taste
2 tbsps chopped fresh coriander leaves + for sprinkling
¼ cup browned onions + for sprinkling + for garnish
1 tsp red chilli powder
¼ tsp turmeric powder
1 tbsp biryani masala
1 tsp caraway seeds (shahi jeera)
1 black cardamom
2-3 green cardamoms
1 inch cinnamon stick
1 bay leaf
5-6 fresh mint leaves + for garnish
1 inch ginger, cut into thin strips
Fried cashew nuts for garnish
Fried raisins for garnish
Fresh pomegranate pearls for garnish
Beetroot raita to serve
1. Take Daawat Biryani Basmati Rice in a bowl. Add sufficient water and wash for 2-3 times.
1. Add sufficient water and soak for 20-25 minutes. Drain the water.
2. Heat oil in a wide non-stick pan. Add onions and sauté till translucent. Add ginger-garlic paste and sauté for 1-2 minutes.
3. Add green chillies, mix and cook till the onions turn golden. Add tomatoes and salt and mix well. Cook for 4-5 minutes or till the tomatoes turn soft and pulpy.
4. Add coriander leaves, browned onions, red chilli powder, turmeric powder, and biryani masala and mix well. Cook for 1-2 minutes.
5. Stir in the boiled mutton and mix well. Cook till the mixture comes to a boil. Cover and cook for 5-10 minutes.
6. Meanwhile, bring sufficient water to a boil in a deep pan. Add salt, caraway seeds, black cardamom, cloves, green cardamoms, cinnamon stick, and bay leaf. Add the soaked rice and mix well. Cook till it is ¾ done.
7. Drain the rice and evenly spread it over the mutton mixture. Sprinkle coriander leaves, tear the mint leaves and add on top. Add ginger strips, green chillies and drizzle ghee. Add browned onions. Tightly cover the pan with an aluminium foil. Place the lid on.
8. Heat a tawa on medium heat. Place the biryani pan over it and cook for 20-25 minutes.
9. Switch the heat off and allow the biryani to rest for 15 minutes.
10. Transfer the biryani into a serving plate. Garnish with fresh mint leaves, fried cashew nut, fried raisins, fresh pomegranate pearls and browned onions. Serve hot with cucumber slices, tomato slices, papads and beetroot raita.
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