Irani biryani

Irani biryani

Cloves – 7-8

Cinnamon – 3 inch

Cardamoms – 4-5

Black peppercorns – 12-16

Ghee – 1 1/4 cups

Mutton pieces – 2 kgs

Onions – 5 medium. chopped

Ginger-garlic paste 4 tbsps

Salt – to taste

Coriander powder – 2 tbsps

Garam masala powder – 2 teaspoons

Curds – 1 1/2 cups

Fresh coriander leaves – 1 cup chopped

Saffron – a pinch, dissolved in one tbsp warm milk





Method





Boil rice in sufficient water with all the whole spices till three fourth done. Drain in a colander and set aside.

Heat ghee and add onions.

Saute till brown. Remove half and set aside.

To remaining onions in the pan add ginger-garlic paste and mutton pieces.

Saute for two to three minutes, stirring continuously.

Add salt, coriander powder, garam masala powder, curds and coriander leaves.

Saute for three to four minutes. Allow mutton to cook on low heat, covered with a lid. Add a little water only if necessary. Cook till tender and water is absorbed. Stir fry till mutton is browned, tender and well coated with masala.

Take a large wide mouthed vessel.

layer one third of the rice and cover with half the mutton and half the fried onions. Cover with one third of rice. make another layer of mutton and onions and cover with last layer of rice. Sprinkle saffron milk and cover the vessel. Cook on low heat for fifteen twenty minutes. Serve hot.