This is a flavorful briyani recipe which is a typical dish from the Mughal’s. This is rich creamy and full of flavour. Try the easy recipe of Mughlai Biryani shown below.
[one_third] Prep Time: 30 minutes[/one_third] [one_third]Cook Time: 1 hour 30 mins[/one_third] [one_third_last] Servings: 5[/one_third_last]
[tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]
- 500 gm mutton or lamb
- 250 gm rice, boiled
- 125 gm milk
- 10 almonds, blanched
- 2 large onion, thinly sliced
- 2 black cardamom
- 2 cloves
- 2 green chilies, chopped
- 1 cinnamon stick
- 3 cups water
- 1 cup clarified butter
- 1 cup yogurt
- 4 tablespoon lemon Juice
- 2 tablespoon mint leaves
- 2 tablespoon fresh coriander leaves, chopped
- 1 tablespoon ginger garlic paste
- 1 tablespoon oil
- 1/2 tablespoon cumin seed
- 1/2 tablespoon saffron
- 1/2 tablespoon red chili powder
- salt to taste
[/tab] [tab]Yield: 5 servings
Nutritional information is not yet available.
[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]
Wash rice and soak for 30 minutes
Heat oil in a deep wok over medium heat. Add onions, and fry until golden brown.
Soak saffron strands in water.
Melt butter in the same pan. Add ginger garlic paste, red chilies and almonds. Saute in butter for 2 minutes or until fragrant.
Add mutton and salt. Stir and cook for 5 minutes or until lightly browned.
Add water. Bring to a boil then lower heat to medium low. Cook until meat becomes tender and all water evaporates.
Now boil rice with salt in another wok.
In a small bowl, mix together the yogurt,cloves, cardamoms, cumin seed, mint leaves, chopped chillies and coriander. Strain the saffron water and add lemon juice. Pour over the mutton.
Cook 2-3 minutes longer.
Sprinkle half of the boiled rice over the mutton. Add fried onion. Then cover with remaining rice. Pour milk and butter on top.
Cover with a lid; seal the edges of the pan with flour paste. Put the wok on hot griddle for one hour. Mughlai Biryani is ready to serve. ENJOY!
- Serve with salad, raita.