MUTTON BIRYANI RECIPE

Mutton Biryani

Ginger Garlic glue 2 tbsp
Turmeric Powder-1/2 tsp
Red Chili Powder-1 tsp
Instant Biryani Masala-5 tbsp
Whisked curd/plain yogurt-1 US cup measure
Green Chilies, cut 5 numbers
Coriander leaves, hacked 1 cup (0.24 l)
Mint leaves, hacked 1 cup (0.24 l)
For Cooking the Mutton:
Refined Oil-5-6 tbsp
Green Cardamom-5
Cloves-5
Cinnamon-3
Onions cut 5 medium (400 GMS) + 1 medium to be made into a barista(since Biryani Masala has salt added to it, no salt has been included while cooking the lamb. Do taste the sauce for salt while cooking the sheep and include salt if and as required)

Marinate the sheep with the things demonstrated and put in a safe spot for 60 minutes.
In the event that not utilizing pressure cooker, marinate for 4 hours or overnight in a fridge.
Cut the onions (all the 6 onions) and cut the green chillies.
Fry one cut onion into a barista till brilliant, put in a safe spot for use as an embellishment.
Hack 1 cup (0.24 l) coriander leaves and 1 cup (0.24 l) mint.
Whisk the yogurt and put in a safe spot
Wash and drench the Basmati Rice 30 minutes before you to cook it.

To cook the Mutton :

Warmth 5-6 tbsp oil in a weight cooker or overwhelming base container and include the entire flavors.
Give a mix and when it splutters, include the 5 medium estimated cut onions.
Fry on high warmth for around 12 minutes till the onions are light earthy colored.
Presently include the marinated lamb, blend and fry on high warmth for 3 minutes.
Presently keep on fricasseeing the sheep on medium warmth for another 5 minutes till oil isolates. (Ready made Biryani Masala for the most part contains salt, henceforth salt isn't included while cooking the sheep in this formula. Do check if the biryani masala you are utilizing has salt in it or, more than likely include according as you would prefer.)
Include 150 ml water, give a blend and close the weight cooker.
On the off chance that the weight cooker has a whistle cook for 3 whistles (on high warmth till first whistle and on low for next 2) or for 15 minutes when utilizing an alternate sort of weight cooker.
On the off chance that you're not utilizing a weight cooker, keep on cooking secured on low warmth for 45-60 minutes till meat is delicate and include water as and when required.
Give a mix scarcely any occasions with the goal that it doesn't stall out at the base.
When the weight has delivered, open the top and evaporate any overabundance water to get a thick sauce.

Take one all the more overwhelming base container and include around 2.5 liters of water. Spot it on high warmth.
You may remember the water for which rice was absorbed these 2.5 liters for improved flavor and taste.
When the water begins to bubble or air pocket, include Shah Jeera - 3/4 tsp, Green cardamom - 4, Cloves - 4, Cinnamon-2 pieces and Salt-2 1/2 tablespoon (two and half tablespoon)
Mix it well to disintegrate the salt totally. The water must be exceptionally pungent.
When the water begins bubbling, include the stressed basmati rice and mix it well.
Keep on bubbling it on high warmth, mixing hardly any occasions tenderly not to break the rice.
After around 8-9 minutes when the basmati rice is nearly done (90%) expel it from warmth and strain the water. Put it in a safe spot.

Layering the rice and cooked chicken:

Take a substantial base skillet and spread a large portion of the cooked rice as the first layer.
Presently spread the cooked sheep with sauce on head of the rice consistently as appeared in the video.