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Mutton Posto Biryani

Mutton Posto Biryani

Cooking Time

Preparation Time : 180

Cook Time : 60

Total Time : 240

Ingredients

Serves 3

  • 400-500 gms. mutton with bones

  • 1 cup yoghurt

  • 1 onion, roughly chopped

  • 1

  • 4-5 garlic cloves

  • 2-3 green chilies

  • 2-3 green chilies

  • 1 tsp. salt or to taste

  • 1/2 tsp. turmeric powder

  • 1 tsp. red chili powder

  • 1 tsp. coriander powder

  • 1 tsp. cumin powder

  • 3-4 tbsp. oil

  • 1

  • 2-3 green cardamoms

  • 4-5 cloves

  • 2 bay leaves

  • 2-3 dry red chilies

  • 1 mace

  • 1 tsp. sugar

  • 1 onion, chopped

  • 1/4 cup poppy seeds paste

  • 1/4 cup cashew nut paste

  • 1/2 tsp. garam masala powder

  • 1 tsp. ghee

  • 1 tsp. kewra powder

  • 1 cup basmati rice, soaked for an hour

  • 2 tbsp. chopped coriander leaves

  • 2 tbsp. chopped mint leaves

  • 2 tbsp. fried onions

  • pinch of saffron / yellow food colour mixed with 2-3 tbsp. milk

  • 1-2 boiled eggs, cut into half

Directions

  • 01

    Grind to a paste the roughly chopped onion, ginger, garlic and green chilies to a smooth paste. Cook the rice along with some salt till it is 80 percent done. Drain and keep aside.

  • 02

    Curry - Marinate the mutton with the ground paste, 1 tbsp. oil and all the dry spices (except garam masala powder) for a minimum of 3-4 hours or preferably overnight.

  • 03

    Heat remaining oil in a pan / kadai and temper with bay leaves, dry red chilies, cinnamon, cardamoms, cloves, mace and sugar. Saute for a few seconds.

  • 04

    Add the onion and stir fry till light brown. Now add the marinated mutton and cook, covered on a low flame till the oil separates.

  • 05

    Add 1 cup water and pressure cook for 15-20 minutes on a low flame after the first whistle.

  • 06

    Bring it back into the pan and add the poppy seeds paste and cashew nut paste. Mix well and cook, covered for 5-10 minutes on a medium flame.

  • 07

    Add the garam masala, kewra water and ghee. Give it a stir and continue to simmer for 1-2 minutes more or till the gravy is thick.

  • 08

    Biryani - In a oven proof dish layer the mutton posto curry and top it up with the rice. Sprinkle the coriander leaves, mint leaves, fried onions and the colour. Cover with a lid and bake for 10-15 minutes at 180 degrees C.

  • 09

    Transfer to a serving dish and garnish with boiled eggs, onion rings and lemon wedges. Serve with raita for a sumptuous lunch / dinner.

  • 10

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