This yummy biryani recipe is borrowed from a Bohri family, hence the name...
Ingredients (for 4 people)
Ingredients (for 4 people)
- 1/2 kg mutton
- 1/2 kg rice
- 250 gms onion
- 1/2 cup curd
- 1/2 cup mint leaves, chopped
- 1/2 cup coriander leaves, chopped
- Juice of 1/2 lemon
- 2 tomatoes, finely chopped
- garlic ginger paste 1.5 tbsp
- 7-8 cloves
- 5-6 small cardamom
- a small stick of cinnamon
- red chilli powder (as per taste)
- coriander powder 1.5 tbsp
- cumin powder 1.5 tbsp
- 3/4 cup milk
- few strands of kesar
- ghee 2-3 tbsp
- salt to taste
- 4-5 cashew nuts (for garnishing)
Method
- Cut onions in long and thin slices and deep fry it.
- Prepare garam masala powder by grinding cloves, cardamom and cinnamon.
- Marinate all the ingredients together except rice and tomatoes. Add tomatoes after half and hour. Marinate for minimum 3 hours.
- Add kesar to hot milk for about 30 mins.
- Par boil rice in a lot of water and a little bit of salt. Strain and keep aside.
- Put some oil in the bottom of pressure cooker, put a layer of marinated mutton and then add a layer of rice.
- Pour kesar milk on top of the rice; this prevents the rice from becoming too dry. Add ghee on top of rice as well.
- Put the pressure cooker on high flame till you get 2 whistles; then keep on low flame for 7-10 mins and switch off the gas. Let the pressure cooker cool completely.
- Serve hot with onion tomato raita and garnish with golden fried cashew nuts + onions.
