Indian Relish:Best Online Indian Recipes Collection Blog

Ingredients:

General:
1.1 kg Mutton pieces(with bones) and

2.1 kg Basmati Rice

Marination:
1.1 cup Yoghurt,

2.2 tsp garlic paste,

3.1 tsp ginger paste and

4.2 tsp whole garam masala

Gravy:
1.2 tbsp oil,

2.2 tbsp Jeera,

3.2 bay leaves,

4.3-4 cardamom,

5.1 inch cinnamon,

6.1 tbsp chopped onion,

7.1 tbsp chopped tomato,

8.1 tbsp ginger-garlic paste,

9.1 tbsp green chilly paste,

10.1 cup spinach puree and

11.Fried cashew nuts,raisins,chopped coriander and chopped mint leaves to garnish

Method:

1.Wash & clean mutton with the bone.Marinate with the given ingredients,keep for over half an hour.

2.Wash & soak rice for 15 mins.

3.In a pan heat oil, add tempering of cumin seeds/ jeera.Add the whole garam masala.

4.Once the masala is brown.Mix in the chopped onions,saute,mix in the ginger garlic paste & the chilly paste.

5.Add chopped tomatoes, saute till well cooked.Add the mutton,cook till almost 3/4th cooked.

6.Mix in the spinach puree.Saute for few mins.On the other side,boil water to cook rice once the rice is 3/4th cooked transfer the rice through the strainer over the mutton gravy.Garnish with chopped coriander,mint leaves.Cover the vessel with a lid and place the vessel on a very low flame for 30 mins.

7.Keep a tawa(pan) underneath the vessel to avoid burning from bottom.

8.Once the biryani is cooked,steam will try to escape from the lid-an indication that the biryani is ready to be served!