Mutton Dum Biryani

Birista

Ingredients:

• ONION 750 GRAMS

Method:

1. To make birista you need to cut the onions in a specific way, so firstly peel the onions & cut them in half & now you need to cut the onions length wise, make sure that the slices are neither too thin nor too thick & the slices are evenly cut.
2. Once you have cut all the onions you need to separate all the layers.
3. Now to fry the onions, heat oil in a kadhai till it gets moderately hot, if you have a thermometer then the temperature of the oil should be 135 C.
4. The quantity of the oil should not be too much, the oil should only come up till the surface of the onions.
5. Once the oil is hot, transfer the onions & fry the onions on high flame while continuously stirring them, the onions will start releasing their moisture & the temperature of the oil will tend to drop which is why you’ll need to fry them on high flame.
6. If the oil is extremely hot in the beginning the onions will fry quickly from the outside but won’t lose their internal moisture & they will turn out to be limp & not crispy.
7. After frying them for 15-20 minutes & once they get slightly light golden brown, you’ll need to be very attentive, remove the onions from the hot oil using a spider at this very stage, you can use a ladle to scoop out the onions from the oil & then transfer them onto the spider.
8. Transfer the fried onions on a tissue lined tray or plate & spread them using two forks so that they cool down quickly, dab them from the top using a tissue paper to get rid of any excess oil, reserve a few tablespoons of this oil to use in the marinade.
9. Let the birista cool down for 5-6 minutes, your perfectly coloured & crispy birista is ready.
10. We will use 80% of the birista for the marinade & the remaining 20% will be used while layering the biryani & as garnish.

Biryani Masala

Ingredients:

• CORIANDER SEEDS 2 TBSP
• CUMIN SEEDS 1 TSP
• CARAWAY SEEDS 2 TSP
• GREEN CARDAMOM 2 TBSP
• BLACK CARDAMOM 5-6 NOS.
• CINNAMON 3 INCH
• BLACK PEPPERCORNS1 TBSP
• SPICY RED CHILLIES 7-8 NOS.
• BAY LEAF 7-8 NOS.
• CLOVES 2 TSP
• MACE 3 NOS.
• KASURI METHI 1 TBSP
• TURMERIC POWDER 1/2 TSP
• NUTMEG 1/2 NOS. (GRATED)
• SALT A LARGE PINCH

Mutton

Ingredients:

Marination

• MUTTON 750 GRAMS
• SALT TO TASTE
• LEMON JUICE 1/2 TBSP
• GINGER GARLIC PASTE 5 TBSP
• GREEN CHILLI PASTE OF 3 GREEN CHILLIES
• POWDERED SPICES
• TURMERIC POWDER 1 TSP
• KASHMIRI RED CHILLI POWDER 1.5 TBSP
• CORIANDER POWDER 1 TBSP
• BIRYANI MASALA 2 TBSP
• MINT A SMALL HANDFUL (CHOPPED)
• FRESH CORIANDER A SMALL HANDFUL (CHOPPED)
• BIRISTA 80%
• BIRISTA OIL |5 TBSP
• CURD 300 GRAMS (WHISKED)
• Cooking
• BIRISTA OIL 2 TBSP
• POTATO 2 NOS. (OPTIONAL)
• HOT WATER 500 ML
• FRESH CORIANDER A SMALL HANDFUL (CHOPPED)
• MINT A SMALL HANDFUL (CHOPPED)
• BIRISTA
• BIRYANI MASALA A PINCH

Rice

Ingredients:

• BASMATI 750 GRAMS
• WATER AS REQUIRED (TO SOAK)
• WATER 5 LITRE (TO BOIL)
• SALT TO TASTE
• STAR ANISE 1 NO.
• BAY LEAF 2 NOS.
• GREEN CHILLI 1 NO.
• CLOVES 3-4 NOS.
• BLACK PEPPERCORNS 3-4
• GREEN CARDAMOM 3-4 NOS.
• CARAWAY SEEDS 1 TSP
• LEMON JUICE 1 TSP (ADD THE SLICE)

Layering

Ingredients:

• FRESH CORIANDER A SMALL HANDFUL (CHOPPED)
• MINT A SMALL HANDFUL (CHOPPED)
• BIRISTA
• MILK & SAFFARON 2-3 TBSP
• GHEE 2-3 TBSP (MELTED)