Mutton Biryani | Best Biryani recipes

Mutton Biryani

Mutton Biryani

Ingredients:

Biryani rice - 1 kg,

Khasi meat - 1 kg cut into large pieces.

For the meat:

* Onion batter: 4/5 pcs.

* Ginger paste: 3 teaspoons.

* Garlic paste: 4 teaspoons

* Garam masala, bay leaf, pepper paste 1 teaspoon.

* Jayatri pastes half teaspoon.

* Nutmeg: 1 Pcs.

* Kebab sugar: 1 spoon.

* Sour yogurt: 200gm.

* Like the amount salt.

Akhnir Pani Masala:

* Crushed ginger: 1 inch

* Chopped onions: 2

* Crushed garlic: 4-5

* Cumin: Half teaspoon

* Pepper: Half teaspoon

* Coriander: half teaspoon

* Crushed nutmeg: 1 t

* Jayatri: half teaspoon

* Dry chilies: 2-3 t

Biryani Masala:

* Sugar: 1 teaspoon

* Salt: 1 teaspoon

* Garam masala: 10 grams

* Alu Bukhara 15-20 pcs

* Chopped onions: 200 grams

* Ghee: 350 grams

* Orange color, sweet perfume: 4 drops, or as much as saffron.

Cooking method:

Tie all the spices of Akhni in a rag Beat the curd and mix all the spices of the meat in it Soak saffron, perfume or dye in 1 cup of milk.

Heat half ghee in Daksi or hot pot and fry chopped onions for biryani until brown. In the remaining ghee of the pot, add the remaining masala, bay leaves, garam masala and ground meat and cook the meat with half a pinch of salt and a little water. When the meat is almost cooked, put it down to have 1 cup of water

Now put more water in another vessel and boil the water in the vessel by keeping the putti tied with Akhnir in the water.

When the water boils well, take out the Pulti.

Then wash the rice with bay leaf, garam masala, salt and sugar in boiling water and leave it in boiling water. When the rice is half cooked, remove the starch

Now spread 200 grams of ghee little by little over the cooked meat and mix it with half cooked rice Arrange the onions and Alu Bokhara in each layer

Once everything is mixed in this way, mix the milk with saffron, color, sprinkle water on top and spread ghee on it.

Now close the lid of the mouth of the pot well and mix the flour and close the lid around the lid in such a way that no air can escape, keep it for 10-15 minutes and open the lid of the pot.

Now take out the Alu Bukhara and meat as usual and serve