MOTI MUTTON BIRYANI RECIPE

Biryani, in recent times they range so notably that modern-day Biryani may be described as “rice and meat cooked together”. I love Kolkata style Biryani, because of its sweetness & taste. I am presenting a proper Kolkata-style biryani with a bit of twist. INGREDIENTS • 1 kg mutton (With bone) • 300 gms boneless mutton • Mawa 200 gms • Extra long grain Basmati rice 600 gms • Raw papaya paste 4 tbsp • Curd 300 gms • Salt as per taste • 1/2 liter oil • 5 tbsp ginger garlic paste • 4 large fried onions (Beresta) • A Pinch of yellow food colour • Saffron • Milk 2 cups • 6 Potatoes • 3-4 Boiled eggs • 1 tbsp turmeric powder • 2 large onion chopped • 4 tbsp chilli powder • 200 gms ghee • 2 tbsp Kashmiri mirch powder • 2 green chillies, 4-5 Aloo Bukhara • 2 tbsp Garam masala powder, 2 drops rose water • 5 drops kewara water, 1 tbsp caraway seeds • 1 tbsp white pepper, 2 bay leaf • 2 inch cinnamon stick, Mace 1/2 inch • A pinch of Nutmeg, Small cardamom 8-10 • 2 black cardamom, 6 cloves • 3 tbsp lime juice, 1 tbsp cumin powder • 1 tbsp coriander powder INSTRUCTIONS 1. Marinate the mutton with curd, papaya paste, ginger garlic paste, chilli powder, Biryani masala (Store-sold or home made), salt, cumin and coriander powder. For great taste marinate in a single day. Heat oil and ghee in a pan, upload bay leaf, cinnamon stick, sliced onion and saute for 4 mins. Add within the marinated mutton and some turmeric powder. Cook for 20 mins. Add in the Biryani masala, cook dinner nicely. Add within the hot water and stress cooks it (The rice right here should handiest be 90% cooked). Separate the Mutton, hold apart. 2. Marinate minced meat with salt, cumin, coriander powder, ginger garlic paste and chilli powder. Set aside for 20 mins. Deep fry them in warm oil and then keep them aside to cool. Coat with silver Barak. Boil 60% of the potatoes. Keep them in yellow water, that may be a little turmeric jumbled in water or a few food colouring for 10 minutes. Fry the rest of the potatoes in little oil. Soak the rice for 45 mins to 1 hour in water. Take complete garam masala in a muslin material and make a potli. Steep inside the water along with lime juice. Boil the rice on this water. Cool and spread on a fabric, ensure the rice does not wreck. Three. Biryani Masala: Dry roast 2 bay leaves, four to 5 cloves, 1 tbsp caraway seeds, 1 tbsp white pepper, half inch mace, a pinch of nutmeg, 2 black cardamoms, 4 small cardamoms and a couple of cinnamon sticks. Make a powder in a mixer grinder. Take a huge handi, grease it with ghee, upload lemon juice (2 tbsp), 4 aloo Bukhara, three tbsp garam masala and the organized mutton gravy. Cook for 2 minutes and add in 50 gms ghee, 1 cup milk, salt, mutton and potatoes. Add the fried onions. The first layer of rice, sprinkle a few drops of yellow water by means of hand, diluted saffron, a few mawa and ghee. The 2nd layer of rice, in most cases white so most effective rice, a few mawa, ghee, 1 cup milk, meatballs, egg and rose water or kewra water. Keep the pot at the huge wok with water. Cook for about 10 to fifteen minutes.