Punjabi Mutton Biryani
Punjabi Mutton Biryani is a new addition in the line of Biryani. Very tasty, eye appealing and fragrant but less spicy. The term Punjabi Biryani and its formulation and recipe is solely developed at my kitchen with full Punjabi touch.
Ingredients:
- Mutton 3/4 kg
- Rice Basmati (soaked in water) 1/2 kg
- Oil 1 cup
- Onion chopped 3
- Tomatoes chopped 3
- Yoghurt 1 cup
- Ginger crushed 2 teaspoon
- Garlic crushed 2 teaspoon
- Garnish: 1/4 chopped onion and 1 tablespoon oil
- Red Chilli powder 1 teaspoon
- Salt 2 teaspoon
- Black pepper whole 25
- Cardamom brown whole 2
- Cardamom green whole12
- Cinnamon sticks 4
- Tez Patta (Bay leaves) 2
- Kashmiri Caraway whole1 teaspoon
- Coriander whole 1 teaspoon
- Badiani phool (star aniseed) whole 4
Procedure:
- Fry onion in oil till golden brown.
- Now add ginger, garlic, Mutton, tomatoes, Yoghurt and all spices and fry for 5-10 minutes.
- Then add 2 cup water and cook on medium flame till mutton is tender.
- Now add 2 cup water and drained and soaked rice and cook till Rice is nearly cooked (Aek Kanni rehnay tak).
- Lower the flame, take 1 table spoon oil in a frying pan and saute 1/4 onion in it and pour over the prepared dish.
- Simmer for 10-15 minutes.
- Delicious Punjabi Biryani is ready
- Serve with Salad and Raita.
