Please connect to Internet to continue
Preparation Time : 30
Cook Time : 50
Total Time : 80
For the biriyani masala, Shah jeera 1/2 teaspoon
Black cardamon 1
green cardamom 2
cinnamon stick 1 inch
black pepper 2 teaspoon
Mace 1 strand
Mutton kofta, minced mutton 200g
ginger garlic paste 1 tablespoon
Chilli paste 1 teaspoon
garam masala powder 1/2 teaspoon
For the biriyani, rice 2 cups
Shah Jeera 1 teaspoon
green cardamom 3
black cardamom 1
cinnamon stick 1/2 inch
Saffron 1 fat pinch
Biriyani masala preparation - dry roast all the ingredients mentioned under the biriyani masala. Once cools down ground to fine powder
Preparation of the kofta-Add oil in a pan, add finely chopped onions. Once it turns translucent add ginger garlic paste and chilly paste.
Add the minced mutton, salt, garam masala and cook for 5-10 minutes.
Once the mutton cools down make small koftas.
Preparation of the rice-Soak saffron in hot milk for 20 minutes.
Soak the Basmati rice for half an hour.
Take water in a heavy bottom pan. Throw in the Shah Jeera, Cinnamon stick, cardamon, clove and bay leaf .
Once the water begins to boil add the soaked Basmati rice and salt.
Cover and cook the rice to it's al dante. Drain the rice and keep aside.
Heat ghee in a heavy bottom, large mouth pan.
Add thinly sliced onions and fry to make the Beresta, keep aside.
To the same oil add the cooked rice and the biriyani masala. Fry them in ghee for a few minutes.
Take out some portion of the rice. Add the koftas on the bed of rice, spread the Beresta, sprinkle saffron infused milk and kewra water.
Add the next layer of rice and repeat the same as above.
Sprinkle 1/4 cup of milk on the top. Cover the lid and seal with dough.
Cook on a low flame for 20-25 minutes.
Check once at 20 minutes, if you feel the rice or the koftas haven't cooked well cover and cook for another 5 minutes.
Then keep it covered for another 15 minutes before serving hot with raita.
Please Login to comment