Best Mutton Biryani - With Homemade Masala - Better Than Pulao - بریانی - BaBa Food RRC

Eid Special Degi Mutton Biryani Written Recipe With Directions
Ingredients:
-Mutton with bone 1200g
-Salt (namak) 1/2 tbs or to taste
-Turmeric (haldi) powder 1/4 tsp -Dried coriander (dhania) 1 tsp
-Biryani masala 1 1/2 tsp
-Cumin seeds (zeera) powder 1 tsp
-Red chili (lal mirch) powder 1 tsp
-Cinnamon sticks (dar cheeni) 2
-Green cardamom (choti elaichi) 4
-Cloves (laung) 5-6
-Kashmiri red chili (lal mirch) powder 1 tsp
-Ginger garlic (lehsan adrak) paste 2 tbs
-Clarified Butter (desi ghee) 1 tbs
-Bay leaves (taz paat) 2 -Brown onions (piyaz) 5 tbs
-Yogurt (dahi) 1 cup
-Green chilies (hari mirch) 5 -Fresh mint (podina) 1 1/2 tbs
-Fresh coriander (dhania) 1 1/2 tbs
-Rice (chawal) 1Kg
-Cooking oil 3/4 cup
-Water (pani) 2 cup
-Bay leaves (taz paat) 2
-Cumin seeds (zeera) 1/2 tsp
-Cloves (laung) 4-5
-Star anise (badiyan k phool) 4 -Green cardamom (sabz elaichi) 4-5
-Mace flower (Javatri ka phool) 1/2
-Cardamom stick (dar cheeni) 1 inch -Salt (namak) 2 1/2 tbs
-Cooking oil 1 tbs
-Fresh mint(podina) -Fresh coriander (dhania)
-Brown onions
-Biryani masala 3 pinch
-Clarified butter (desi ghee) 1tbs
-Red food color
Directions:
-In a chopper, add green chilies, fresh mint, and fresh coriander. Chop well. -In a bowl, add mutton, salt, turmeric powder, dried coriander, biryani masala, cumin seeds powder, red chili powder, cinnamon sticks, green cardamom, cloves, Kashmiri red chili powder, ginger garlic paste, clarified butter, bay leaves, brown onions, yogurt, and prepared green paste. Mix well, cover and marinate it for 40 mins in refrigerator.
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-In a pressure cooker, add cooking oil and heat it. -Add the marinated mutton and water. Cook well
until water starts boiling.
-Cover and cook it for 20 mins or until it tenders. -On high flame, cook it and dry the water. -In a wok, add water, bay leaves, cumin seeds, cloves, star anise, green cardamom, mace flower,
and cinnamon sticks. Cover and bring it to boil. -Add salt, cooking oil, and rice.
-Cover and cook for 5 mins. (Without cover 8
mins). -Strain the water and set aside the boiled rice.
-On low (dum)flame, place wok on griddle and add
prepared mutton gravy and rice. -Add fresh mint, fresh coriander, brown onions,
biryani masala, and clarified butter. Cover the lid
with aluminum foil,
-Cover and cook it on medium flame for 3 mins, then cook it on low (dum) flame for 15 mins. -Add red food color. Cover and cook it for 2 mins. -Remove the cover and let it rest for 2-3 mins. -Dish out, serve and enjoy with raita and salad.
Tips and Tricks:
-Wash the rice twice. Soaked basmati rice for 45 mins or soaked sellaa rice for 1 hour.
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