Mutton Briyani

Ingredients

Basmati rice - 1 cup

Oil and Ghee
Cumin seeds - 12 tspn
Bay leaf - 1 or 2
Cinnamon - a small stick
Cloves - 2
Kalpasi (Black stone flower) - a small piece
Onion - 12
Green Chili - 2
Mint leaves - 12 cup
Coriander leaves - 12 cup
Coconut milk -34 cup
Lemon juice - 12 tspn
Salt - to taste

Fry and make a coarse paste of

Onion - 12
Tomato - 2
Mint leaves - 12 cup
Coriander leaves - 12 cup

For marination

Mutton - 14 kg
Ginger garlic paste - 1½ tspn
Turmeric powder - 14 tspn
Chili powder - 12 to 1 tspn
Coriander powder - 1½ tspn
Cumin powder - 1 tspn
Garam masala powder - make a fine powder of (Saunf- 12 tspn, Cardamom - 2,
Cinnamon - 1 inch stick, Cloves - 3,
Star anise - 14)
Curd - 3 tspn
Salt - to taste

Recipe
 • Marinate the above given ingredients for 20 to 30minutes. Then pressure cook
them for 3 whistles by adding little water. Little water is enough since the mutton
pieces also releases some moisture.
• Heat Oil in a pan. Add half of a Onion and fry till they are light brown. Then add
Tomato and fry for 1 or 2 minutes. Add Mint and Coriander leaves. Remove from
heat and grind them into a coarse paste.
• Soak Basmati rice for 10 minutes.
• Heat Ghee in a pressure cooker and add Cumin seeds, Cinnamon stick, Cloves,
Bay leaf, Kalpasi. Once it starts spluttering, add Onion and fry till they are golden
brown.
• Add the ground paste(from step 2) and fry for 2 to 3 minutes. Then add cooked
mutton pieces, Mint leaves and Coriander leaves. Fry them for a minute or two.
• Add Basmati rice, Coconut milk, Mutton stock (the water which you used to cook
mutton), Water, Lemon juice and Salt. Mutton stock, Coconut milk and Water
altogether is 1½ cups.
• Pressure cook for 2 to 3 whistles. Once the pressure is released, open the cooker,
mix well and serve.

Goes well with Raita