Ingredients Mutton - 1 kg Onion - 3 no Spices - cardamon pods(5), Star anise(1), Cloves(5), Cinnamon stick(1 medium size) Bay leaves - 3 small size Ghee - 3 to 4 tbsp Pink Salt - as per taste(if you don't have pink salt, you can use regular salt) Basmati rice - 3 cups Lemon juice - 1 tsp Biryani masala - 1 tsp Curd- 4 tbsp Fried onions - 1 1/2 cup Coriander leaf - as required For marination: Tomato - 1 no Ginger - medium size Garlic - 1 whole bulb Shallots - 4 nos Green chilli - as required Mint leaf - one handful Coriander leaf - one handful Salt - as per taste Chilli powder - 2 tsp (here I used Kashmiri chilli powder) Turmeric powder - 1/2 tsp Pepper powder - 1/2 tsp Coriander powder - 1 tsp Garam masala - 1/4 tsp Grated coconut - a little Water - a little (1/4 cup) Method Step 1 ------ In a blender, add tomato, ginger, garlic, shallots, green chilli, mint leaf, coriander leaf, chilli powder, turmeric powder, pepper powder, coriander powder, garam masala, grated coconut, water and salt. Blend smoothly. Pour the blended mixture into the bowl with mutton pieces. Mix well. Add one sliced onion and mix well. Marinate for at least 30mins. After 30 mins, add the marinated chicken into the pressure cooker. Turn heat to medium flame. Pressure cook for about 8 whistles. Mutton is ready. Step 2 ------ In a pot, add water to cook rice. Add spices and 1 tbsp of ghee and lemon juice. Boil water. Add cleaned rice into the boiled water and cook for about 10mins. Make sure not to overcook the rice. Drain the rice. Pour some cold water so that it doesn't overcook. Step 3 ------ In a pan, add ghee, sliced onion and pink salt. Cook until translucent. Add curd. Mix well. Add cooked mutton and mix well. Cook for about 15 to 20 mins. Check salt and add if you want more. Step 4 ------ In another pan, layer the rice with mutton, fried onion and coriander leaf. Turn heat to low flame. Close lid and cook for 10mins. After 10mins open the lid and mix without breaking rice.
Ingredients Mutton - 1 kg Onion - 3 no Spices - cardamon pods(5), Star anise(1), Cloves(5), Cinnamon stick(1 medium size) Bay leaves - 3 small size Ghee - 3 to 4 tbsp Pink Salt - as per taste(if you don't have pink salt, you can use regular salt) Basmati rice - 3 cups Lemon juice - 1 tsp Biryani masala - 1 tsp Curd- 4 tbsp Fried onions - 1 1/2 cup Coriander leaf - as required For marination: Tomato - 1 no Ginger - medium size Garlic - 1 whole bulb Shallots - 4 nos Green chilli - as required Mint leaf - one handful Coriander leaf - one handful Salt - as per taste Chilli powder - 2 tsp (here I used Kashmiri chilli powder) Turmeric powder - 1/2 tsp Pepper powder - 1/2 tsp Coriander powder - 1 tsp Garam masala - 1/4 tsp Grated coconut - a little Water - a little (1/4 cup) Method Step 1 ------ In a blender, add tomato, ginger, garlic, shallots, green chilli, mint leaf, coriander leaf, chilli powder, turmeric powder, pepper powder, coriander powder, garam masala, grated coconut, water and salt. Blend smoothly. Pour the blended mixture into the bowl with mutton pieces. Mix well. Add one sliced onion and mix well. Marinate for at least 30mins. After 30 mins, add the marinated chicken into the pressure cooker. Turn heat to medium flame. Pressure cook for about 8 whistles. Mutton is ready. Step 2 ------ In a pot, add water to cook rice. Add spices and 1 tbsp of ghee and lemon juice. Boil water. Add cleaned rice into the boiled water and cook for about 10mins. Make sure not to overcook the rice. Drain the rice. Pour some cold water so that it doesn't overcook. Step 3 ------ In a pan, add ghee, sliced onion and pink salt. Cook until translucent. Add curd. Mix well. Add cooked mutton and mix well. Cook for about 15 to 20 mins. Check salt and add if you want more. Step 4 ------ In another pan, layer the rice with mutton, fried onion and coriander leaf. Turn heat to low flame. Close lid and cook for 10mins. After 10mins open the lid and mix without breaking rice.
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