Ingredients for marination:
1) Mutton mince 1kg
2) Ginger garlic paste 2tbsp
3) Salt to taste
4) Onions fried golden brown 1cup
5) Green chilli 6-7 paste
6) Coriander leaves 1/2 cup
7) Mint leaves 1/2 cup
8) Turmeric pdr 1tsp
9) Red chilli pdr 3tsp
10) Curd 400 gms
11) Garam masala pdr 1-1/2tsp
12) Shah zeera 1/2tsp
13) Few strands of Saffron
14) Lemon juice 2tbsp
15) Oil 3/4 cup
16) Meat tenderizer 1tsp full or raw Papaya paste 2tbsp
17) Onion 1big thick sliced
Ingredients for Rice:
1) Basmati rice 3 cups full
2) Shah zeera 1tsp
3) Cardamoms 3-4
4) Cinnamon sticks 2"
5) Cloves 4-6
6) Salt to taste
Coriander chopped 2tbsp
Mint leaves chopped 2tbsp
Yellow saffron colour
1/4cup fried onions crushed slightly
1/4 cup milk in which soak few strands of Saffron
In a big heavy bottomed vessel/non-stick pan add mutton mince and all the other marination ingredients mentioned above, except onions rings, mix well.
Cover and leave in the fridge overnight.
Wash the rice and soak in the water for about 1hour.
In another large pot pour in water along with cloves, cardamoms, cinnamon sticks, Shah zeera, 1tbsp Oil and salt. Let it come to a boil, add the rice and cook until 40% cooked. Drain the rice and keep aside!
Now add round sliced onions in mutton mince marination.
Spread the drained half-cooked rice over the marinated mince.
Spread evenly chopped coriander & mint leaves, fried onions, yellow saffron color, ghee and saffron soaked milk.
Cover the vessel tightly with aluminum foil, and place a heavy weight over the lid, so that no steam can escape which formed inside!
Cook the rice on high flame for 8-10mins.
Now place the biryani vessel on a iron tawa and let it cook on low flame for about 25-30mins! Do not open the lid immediately, let the dish rest for more 10-15mins.
Let it get cooked in an pre-heat oven @ 220'C for 30-35 mins.
Serve hot with mirchiyo ka saalan and Cucumber Raita!!