MUTTON & VEGETABLE BIRYANI
Ingredients
For Boiling Mutton:
1: mutton 1 kg
2: onion 1 large
3: bay leaves 3
4: cumin seeds 1 tbsp
5: black peppercorn 1 & 1/2 tsp
6: cloves 1/2 tsp
7: black cardamom 3
8: cinnamon sticks 3 pieces (2 inch each)
9: fennel seeds 1 & 1/2 tbsp
10: corainder seeds 2 tbsp
11: salt 1 tsp
12: ginger & garlic paste 2 tbsp
13: green cardamom 6
14: water 4 glass or (enough to boil the meat to get tender)
To Make The Curry:
1: oil 1/2 cup
2: green cardamom 3
3: cloves 6
4: black cardamom 3
5: black peppercorn 8
6: onions 2 large (grind)
7: ginger & garlic paste 1 & 1/2 tbsp
8: coriander powder 2 tsp
9: red chilli powder 1 & 1/2 tsp
10: salt 1 tsp
11: turmeric 1/2 tsp
12: black pepper powder 1 tsp
13: cumin powder 2 tsp
14: garam masala powder 1 tsp
15: tomatoes 4 large (grind)
16: brown sugar 1 tbsp
17: green chilli 5
18: fresh coriander handful
Instructions
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MUTTON & VEGETABLE BIRYANI
1: heat oil add onion, ginger & garlic paste and fry on high flame till changes colour.
2: then add salt, red chilli powder, turmeric, chops and mix well, and cook it on high flame for 10 minutes.
3: now add yogurt and cook it further on high flame for 10 minutes.
4: add water 4 glasses, wait for a boil on high flame, then cover and cook on low to medium flame, till the meat is tender and oil comes on surface.
5: then add green cardamom powder, garam masala powder mix.
6: add the boiled potatoes, peas and cook it with the curry for 4 minutes, add fresh coriander.
7: transfer the curry in a large pot, top it with the boiled rice, kewra water and food colour, cover and keep it on high flame 10 minutes then simmer for 5 minutes.
8: mix and serve hot.
