Bhatkali Style Mutton Biryani
A bhatkali style biryani where mutton curry is cooked with very fewer spice powders and more of aromatics like green chilies and mint leaves.
Ingredients
- 1 kilogram mutton with bones
- 1 large onion sliced & deep fried
- 5 cloves of garlic
- 3 inch piece of ginger
- 4 medium green chilies for making paste
- 5 whole green chilies for frying
- 4 medium size onion
- 2 large tomatoes
- ½ cup chopped mint leaves
- ½ tsp turmeric powder
- 1 tsp garam masala powder
- 1 cup chopped coriander leaves 3/4 cup for gravy + 1/4 cup for dum cooking
- 1 ¾ teaspoon salt
- 1 cup water
- ½ cup cooking oil or as per your need
To cook rice
- 4 cups basmati long grain rice 1 cup = 250 gms
- 4 cardamom
- 3 bay leaves
- Some chopped coriander leaves
- 2 tbsp vinegar
- 2 tbsp cooking oil
- 5 tbsp salt
- ¼ cup warm milk
- 2 tbsp rose water
- 1 pinch saffron strands
- 3 tbsp ghee
Instructions
- Wash rice till water runs clear. Soak for 20 minutes.
- Make a paste of 5 big size cloves of garlic, the same amount of ginger & 5 green chilies (as per your taste).
- Heat 1/2 cup or less oil in a pressure cooker and fry 4 onions finely chopped till soft and transparent. Then add 5 whole green chilies, ginger+garlic+green chili paste, and chopped mint leaves.
- Add chopped tomatoes, 1/2 tsp turmeric powder & 1 tsp garam masala powder. Fry well till tomatoes are well combined.
- Then add mutton pieces, salt and 1 cup water, cook for 1 minute. Place the lid and pressure cook for 20 minutes or until mutton is cooked. Once cooked add 3/4 cup chopped coriander leaves.
- Remove some of the top layers of oil from the gravy and set aside for later use (dum cooking).
- Heat a large vessel (this will be used for dum cooking) filled with water (3 or 4 times more than the rice). Bring to a boil and add bay leaves, cardamom, vinegar, chopped coriander, salt, and oil.
- Add the soaked rice and cook till 90% done. When you check the rice it should be firm and not fully cooked.
- Drain the rice in a colander and set aside.
- In the same vessel (in which rice was cooked) pour the hot mutton gravy.
- On the gravy, spread half of the cooked rice and sprinkle with half of milk + rose water + saffron mixture. Sprinkle a half of chopped coriander leaves and half of the fried onion.
- For third layer repeat the previous step with rest of the rice.
- Make some deep dents in the rice so that the steam can easily circulate. Pour some ghee and some oil from the top layer of the mutton gravy over the rice and seal the vessel with a foil and a tight lid. (to avoid the steam from escaping)
- Cook on medium-low heat for 15 minutes. You will see the foil has puffed up due to the steam. Switch off the gas and let the biryani stay covered for another 15 minutes.
- Serve hot with Raita or salad.
Video
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