Biryani in any form - both veg. and non-veg is liked by everyone. So here is a unique way of serving it. It is basically a layered version of the cooked mutton and rice (that is cooked separately), followed by all the flavouring ingredients.
The presentation is done in a greased bowl and then flipping it over while serving. It can be served as it is too. Same method can be applied with chicken, egg, fish, prawns or vegetable Biryani. Serve them hot with any raita, lemon wedges, sliced onion and fresh chilies and surprise your family and friends with this one-pot meal.
- 1 1/2 cups Basmati rice, soaked for 30 minutes.
- 400 gms, mutton on bones, cubed
- 2 tbsp. ghee
- 2 tbsp. oil
- 2 bay leaves
- 3 green cardamom
- 5-6 cloves
- 1" cinnamon
- 1 leaf mace (javitri)
- 1 onion, chopped
- 1 tbsp. ginger-garlic paste
- 1 tbsp. red chili powder
- 1/2 cup yoghurt
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tbsp. roasted coriander-cumin powder
- 1 tsp. garam masala powder
- 1 tbsp. kasuri methi (dry fenugreek leaves), crushed
- few strands of saffron soaked in 1/4 cup milk
- 10-12 roasted cashewnuts
- 10-12 roasted almonds
- 1/2 cup fried onions
- 3 tbsp. coriander leaves, chopped
- 3 tbsp. mint leaves, chopped
- 1 tsp. rose water
- sliced onion, mint leaves and sliced lemon to garnish
Marinate the mutton with salt to taste, ginger-garlic paste, turmeric powder, yoghurt, red chili powder, coriander-cumin powder, garam masala powder, kasuri methi and 1 tbsp. oil for 5-6 hours, preferably overnight.
Heat ghee and the remaining oil. Temper with bay leaves, cardamoms, cinnamon, cloves, mace and shahjeera. Saute for a few seconds. Add onion and fry till light brown.
Now add the marinated mutton and fry on low flame till dry. Add 3/4 cup water and pressure cook for 25 minutes on low flame after the first whistle.
When done, simmer again till dry. Now to assemble, grease a serving dish of any shape and size. Spread a layer of half of the boiled rice, followed by some coriander leaves, mint leaves and fried onion.
Spread a layer of the cooked mutton, followed by some coriander and mint leaves. Now a last layer of the leftover rice, fried onion, coriander leaves, mint leaves and half of the saffron milk. Drizzle the rose water and heat through in the microwave for 2 minutes.
While serving, flip it over on to a serving plate and garnish with sliced onion, cashews, almonds, some fried onion, coriander leaves, mint leaves and sliced lime. Drizzle the leftover saffron milk and relish this layered Biryani with some raita.
Marinate the mutton with all the ingredients starting from
ginger-garlic paste to kasuri methi preferably overnight.
Heat ghee and oil. Temper with cinnamon, cardamoms, cloves,
bay leaves and mace.
Add the onion and saute till light brown.
Now add the marinated mutton and fry on low flame till dry.
Add 3/4 cup water and pressure cook for 25 minutes on low
flame after the first whistle. Simmer till dry.
To assemble - Spread a layer of half of the rice, followed by some
coriander leaves, mint leaves and fried onion.
Then spread the cooked mutton, coriander and mint leaves.
Spread the last layer with the leftover rice, coriander leaves,
mint leaves, fried onion and saffron milk. While serving, heat
through in the microwave and flip it over a serving plate.
Serve with raita, sliced onion and lemon wedges.