Recipe Summary
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Ingredients:
- Mutton cubes - 100g
- Sliced onions - 30g
- Basmati rice - 80g
- Red chili powder - 30g
- Coriander powder - 15g
- Curd - 20g
- Ginger garlic paste - 10g
- Javitri - 4g
- Coriander leaves - 10g
- Mint leaves - 8g
- Lemon juice - 5g
- Kesar powder - 4g
- Cinamon - 2g
- Cardamom - 2g
- Cloves - 2g
- Refined oil - 40ml
- Atta or maida - 100g
- Charcoal - 30g
Directions:
- Fry the sliced onions till golden brown and keep aside.
- Make a soft dough with atta or maida
- Marinate mutton cubes with add fried brown onions, curd, chili powder, Refined oil, coriander powder, ginger garlic paste, chopped coriander leaves, mint leaves, lemon juice and salt for 3-4hrs.
- Boil water in a handi add javitri, cinnamon, cardamom, cloves, oil, salt, little chopped coriander and mint leaves.
- Now put the basmati rice.
- Cook the rice till half done.
- Put the marinated mutton in a handi.
- Strain this rice and put it on the marinated mutton.
- Put the kesar powder in little water and sprinkle it on the biryani.
- Now cover the handi with a lid and seal it with the dough.
- Place the handi on a hot plate or a tawa with high flame.
- Burn the charcoal and place in on the top of the lid.
- After 20-25mins remove the dough and mix the biryani.
- Check whether the rice and mutton is cooked.
- Also check for the seasoning and serve hot
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