Ingredients:
1 kg Mutton cut into bite size pieces
1 kg Biryani/ Basmati Rice
100 grams hung yogurt
1/2 cup biryani masala
Salt to taste
Pinch of turmeric powder
Green chilies(optional)
250 grams Ghee
Oil 2 tbsp
4 chopped onions
whole spices- 5 black pepper corns, 3 black cardamoms, 2 green cardamoms, 5 cloves, 1 medium size cinnamon stick, 1 bay leave, 2 teaspoon cumin seeds
2 tbsp kashmiri mirch
2 tbsp ginger garlic paste
1 raw papaya
1 lemon
4 cups water
Preparation Method:
1. Wash and soak the Biryani/basmati rice in water for at least 30 minutes.
2. Now peel the raw papaya and grind it to a fine paste and keep it aside.
3. Take a big utensil with water and add pinch of salt and turmeric powder to it. Now to it add your washed mutton and half cook it. Once done take out the pieces and keep the stock aside.
4. Now take a big utensil and add the mutton pieces. To it add papaya paste along with cumin seeds, salt, turmeric powder, green chilies, hung yogurt, Kashmiri red chili powder, ginger garlic paste and biryani masala. Mix everything well and keep it aside to marinate for minimum 5 hour in a refrigerator.
5. After 5 hours or more, take out the marinate and keep it to defrost.
6. Now in a deep frying pan or a handi, heat some oil and add the marinate to it and cook until you see some oil released from the marinate and meat is also nicely roasted. This may take about 10-15 minutes. keep it aside once done.
7. Simultaneously half cook your washed rice in a mutton stock and other whole spices.
8.Once your mutton and rice is done, its time to assemble everything in layers. You can also use food color at this time but its optional.
9. Take a thick bottom pan and grease it with ghee. Add a layer of mutton masala and a layer of rice top it with fried onions. Then another layer of mutton masala and then rice again and cover it to cook in slow flame until rice is fully cooked.
10. Garnish with coriander leaves, lemon and fried onions and serve.