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for the rice: 1 star anise 500 g basmati rice, blanched 2 bay leaves, 2 black cardamoms, 2 tsp black cumin seeds, 6 black peppercorns, 6 green cardamoms, 2 cinnamon sticks, 6 cloves, 1 tsp fennel, 1/4 jaiphal, 1 javitri, 3 tsp salt
for mutton marination: 1 kg mutton (cut in 2 inches piece), 1 tbsp garam masala, 1 tbsp garlic paste, 1 tbsp ginger paste, 4 tbsp hung curd, 1 lemon (juiced), coriander powder, cumin powder, 1 tbsp red chilli powder, 1 tsp salt
other ingredients: 4 onions, sliced 2 tomatoes, chopped 1/4 cup milk (warm), 2 tbsp ghee, 4 tbsp oil, saffron strands oil, 4 green chillies
Marinate the mutton: To the mutton add the beaten curd, ginger-garlic paste, chilli powder, salt, lemon juice, and garam masala.
Allow the mutton to marinate for 3 hours.
For Barista: Slice 2 onions very thinly. Separate the slices.
In a non-stick add 4 Tbsp oil and saute till nicely brown.
Cook the mutton: Heat 1 Tbsp ghee in a pressure cooker
Add remaining sliced onions and green chillies. Cook, stirring continuously, till onions are light golden brown.
Add ginger paste and garlic paste and mix well.
Add marinated mutton and cook on high heat for seven to eight minutes.
Add coriander powder, cumin powder and red chilli powder. Mix thoroughly.
Stir in three cups of water, secure lid and pressure cook covered till mutton is almost cooked.
Add tomatoes, salt, garam masala powder and fresh coriander leaves later
Cook for 15 minutes on medium heat, stirring occasionally. The ghee would be separated from the spices and there should not be any watery gravy on the meat. Make sure to dry out excess water.
Prepare the rice: Use only good quality long-grain Basmati rice. Soak the rice for 20 minutes in water. Wash well till the water runs clear. Drain all the water.
In a small piece of cloth take cardamom, cinnamon, cloves, javitri, jaiphal, black peppercorn, shahi jeera, and star anise and tie a knot to make a bag (potli).
Bring 750 ml water to boil, add rice, bay leaf, salt and potli, cover and cook till rice is done 1/3rd.
Drain the water & remove the whole masala potli.
Prepare the saffron milk: Take 1/4th cup warm milk in a cup and dissolve saffron strands in the milk.
Cover and wait for 20 minutes.
Layer the biryani: Take a large heavy bottom pan with a tight-fitting lid.
Add 1 tbsp ghee to the pan. Melt the ghee on low heat. Turn and rotate the pan carefully so the ghee can coat the bottom and sides of the pan. Switch off the heat.
Add a layer of cooked rice, then cooked meat pieces, sprinkle saffron water, and add sauteed onion slices and ghee.
Again add a layer of rice, then meat, and go on like this till you are done. The top and bottom layers will be of rice.
Cover with chopped pudina and coriander, fried onion and slit green chillies and juice of half a lemon.
Put the lid on. After 30 minutes switch off the heat and let the biryani stand for another 10 minutes. Transfer to a serving bowl.