Mutton Korma Biryani
Ingredients:
- 1 kg mutton, cut into pieces
- 2 cups basmati rice, soaked for 30 minutes
- 1 cup yogurt
- 2 large onions, thinly sliced
- 1/2 cup ghee
- 1/4 cup cooking oil
- 2 tablespoons ginger-garlic paste
- 1 cup fried onions (for garnish)
- Fresh coriander and mint leaves for garnish
- Salt to taste
Korma Paste:
- 1/2 cup cashews
- 1/4 cup desiccated coconut
- 2 tablespoons poppy seeds
- 2 tablespoons melon seeds
- 1 tablespoon fennel seeds
- 4 green cardamom pods
- 4 cloves
- 2-inch cinnamon stick
Whole Spices:
- 2 bay leaves
- 4 green cardamom pods
- 4 cloves
- 2-inch cinnamon stick
- 1-star anise
Steps:
Step 1: Blend all the korma paste ingredients into a smooth paste using a little water.
Step 2: In a large pot, heat ghee and oil. Add whole spices and sliced onions. Sauté until onions are golden brown.
Step 3: Add ginger-garlic paste and sauté until the raw smell disappears.
Step 4: Add the mutton pieces and cook until browned.
Step 5: Stir in the korma paste and yogurt. Cook until the oil separates.
Step 6: Meanwhile, parboil the soaked basmati rice with salt and whole spices.
Step 7: In a large biryani pot, layer half of the partially cooked rice, followed by the mutton korma.
Step 8: Top with the remaining rice. Sprinkle fried onions, coriander, and mint leaves.
Step 9: Cover and cook on low heat for 30-40 minutes until the rice is fully cooked and infused with the flavors.
Step 10: Gently mix the layers before serving.
Present the Mutton Korma Biryani adorned with fried onions and fresh herbs for a grand and aromatic dining experience reminiscent of royal feasts.
How to cook Mutton Korma Biryani:
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