Impress your guests this Bakra Eid with the luxurious indulgence of our Malai Mutton Biryani. This recipe offers a delectable twist on a traditional favorite, sure to tantalize taste buds, with the goodness of Olper’s Dairy Cream and elevate your celebration. #OlpersDairyCream #GoodnessBarhao #happycookingtoyou #foodfusion #digitalammi
Ingredients:
-Ghee (Clarified butter) 3-4 tbs
-Darchini (Cinnamon sticks) 2-3
-Hari elaichi (Green cardamom) 2-3
-Tez patta (Bay leaves) 2-3
-Badi elaichi (Black cardamom) 1
-Sabut kali mirch (Black peppercorns) ½ tsp
-Laung (Cloves) 2-3
-Zeera (Cumin seeds) 1 tsp
-Mutton mix boti 750g
-Lehsan (Garlic) crushed 1 tbs
-Adrak (Ginger) crushed 1 tbs
-Himalayan pink salt 2 tsp or to taste
-Water 3 & ½ Cups
-Ghee (Clarified butter) 5 tbs or as required
-Pyaz (Onion) sliced 2 medium
-Pyaz (Onion) pureed 1 medium
-Hari mirch (Green chilli) paste 1 & ½ tbs
-Dhania powder (Coriander powder) 1 tbs
-Himalayan pink salt 1 tsp or to taste
-Kali mirch powder (Black pepper powder) 1 tsp
-Zeera powder (Cumin powder) ½ tbs
-Safed mirch powder (White pepper powder) 1 tsp
-Biryani masala 1 tbs
-Garam masala powder 1 tsp
-Javitri powder (Mace powder) ½ tsp
-Jaifil powder (Nutmeg powder) ¼ tsp
-Badam powder (Almond powder) 2 tbs
-Dahi (Yogurt) whisked 1 Cup
-Olper’s Cream ½ Cup (room temperature)
-Chawal (Rice) 500g (boiled with salt,whole spices & green chillies)
-Podina (Mint leaves) chopped 1-2 tbs
-Hara dhania (Fresh coriander) chopped 1-2 tbs
-Hari mirch (Green chillies) 2-3
-Podina (Mint leaves) chopped
-Saffron water (dissolve ¼ tsp saffron in 2 tbs water)
-Biryani essence 1 tsp
-Ghee (Clarified butter) melted 1-2 tbs
Directions:
-In a pot add,clarified butter & let it melt.
-Add cinnamon sticks,green cardamom,bay leaves,black cardamom,black peppercorns,cloves,cumin seeds & mix well.
-Add mutton,garlic,ginger,pink salt,mix well & cook on medium flame for 3-4 minutes.
-Add water & mix well & bring it to boil,on stove,cover & cook on low flame until meat is tender (40-50 minutes) & in pressure cooker,pressure cook for 20-25 minutes & set aside.
-In the pot,add clarified butter & let it melt.
-Add onion & fry until light golden & reserve half quantity for later use.
-In remaining fried onion,add pureed onion,green chilli paste & mix well.
-Add coriander powder,pink salt,black pepper powder,cumin powder,white pepper powder,biryani masala,garam masala powder,mace powder,nutmeg powder,almonds powder & mix well.
-Add yogurt,mix well & cook for 2-3 minutes.
-Turn off the flame,add cream,turn on the flame,mix well for a minute & reserve ½ cup of gravy for later use.
-Now add cooked mutton with stock,mix well & cook on medium flame for 1-2 minutes.
-Add half quantity of boiled rice & spread evenly.
-Add & spread reserved gravy,sprinkle mint leaves,fresh coriander,green chillies,remaining boiled rice, reserved fried onion,mint leaves,dissolved saffron & biryani essence.
-Make deep holes in rice with the back of wooden spoon.
-Add clarified butter,cover with kitchen cloth and lid,place heat diffuser & steam cook on low flame for 10-12 minutes.
-Garnish with reserved fried onion & serve!
