INGREDIENTS:
*Zeeraga samba rice- 3 cups (washed and soaked)
*Mutton- 1/2 kg
*Curd- 1 cup
*Onion- 2 nos (medium sized, thinly sliced)
*Tomatoes- 1 (large, thinly sliced)
*Red chili powder- 1 tsp
*Lemon juice- 2 tbsp
*Salt- to taste
*BIRYANI MASALA - 2 tsp
*Cooking oil- 1/2 cup
*Pudina- 2tbsp chopped
*Coriander leaves- 2 tbsp
*Green chilies- 2 tbsp (chopped)
For Cooking Rice:
*Zeera- 1 tsp
*Peppercorns- 1/4 tsp
*Bay leaf- 2-3 nos
*Fennel seeds- 1 tsp
*Green cardamom- 2 nos
*Cloves- 3-4 nos
*Cinnamon- 3-4 (1" sticks)
*Salt- to taste
For Keeping Rice On Dum:
*Ghee- 3 tbsp
*Yellow food colour- 1/4 tsp dissolved in 1/2 cup Milk
*Brown onions- 1 cup
*Pudina- 1 cup
*Coriander leaves- 1 cup
PROCEDURE:
*Wash mutton well and allow to drain in a colander.
*Take all the ingredients listed under the marinade in a large bowl.
*Mix well and add mutton and mix such that the mutton is infused with the marinade.
*Allow to marinate for min. 1 hour.
*For best results marinate it overnight.
*Heat oil in a wide bottomed vessel.
*Caramelise the onions while stiiring in intervals .
*Take care that they should turn brown amd not black or else they'll burn and taste bitter.
*Remove them in a plate and set aside.
*Now add the marinated mutton to the hot oil.
*Fry well and lower the flame and allow the mutton to cook in it's own juices.
*Keep stirring in intervthat to ensure that mutton doesn't stick to the bottom.
*Sprinkle water if necessary.
*When it's 70% done, its time to cook the rice.
*Take water in a wide vessel.
*Add all the whole spices and salt, allow the water to come to a rolling boil.
*Add washed and drained rice.
*Check for salt and cook the rice until 70% done.
*Drain in a colander.
The Assembly:
*Take a wide mouthed vessel.
*Spread 1/3 of the rice inside it.
*Now spread 1/3 part of the mutton evey.
*Sprinkle some brown onions, coriander leaves and mint leaves on it.
*Sprinkle some food colour dissolved yellow milk.
*Layer one more portion and repeat the layers.
*The process should start with rice and end with rice.
*Now pour ghee over the last rice layer.
*Pour the remaining yellow milk over it.
*Heat an old tawa and place the biryani pot on it for dum.
*Wrap the lid of the vessel with a clean white cloth.
*Cover the pot with this lid and place something heavy on it.
*Allow to remain on dum for about 20 mins on low flame or until done.
