Cooking biryani or rice for that matter isn't my forte , so with great hesitation I set out to replicate this superb biryani that Harjeet Sir taught us at the sikandalous cuisine's master class at Diya . The result was fabulous and I am pretty chuffed with my efforts.I played a bit with his recipe but 90% stuck to the original.The list of ingredients is long , but don't let that intimidate you as the end results are worth it.
1 Kg Mutton Marinated in :
1 Cup Hung Yogurt.
2 Teaspoons each Ginger & Garlic Paste.
3 Teaspoons Kashmiri Mirchi Powder.
1 Teaspoon Haldi.
1 Teaspoon Yellow Chili Powder ( use normal if unavailable ).
1/2 Teaspoon Minced Green Chilies.
1/2 Teaspoon Shahi Jeera.
1 Teaspoon Ginger Juliennes ( I forgot )
2-3 Teaspoons Desi Ghee.
3 Teaspoons Cream ( I didn't have )
4- Medium Sized Onions Sliced and Browned.
15 Mint Leaves.
3-4 Slit Green Chilies.
3 Teaspoons Minced Coriander Stems.
4-5 Tablespoons Refined Oil ( I used 3 Tablespoons Ghee )
100 Ml Coconut Milk ( I added mine not to the meat but to boiling rice when half done ).
50 Grams Mixed Whole Spice.
10 Grams Curry Leaves.
2 Tablespoons Poppy Seeds .
Salt to taste
I marinated mutton overnight - Chef said 30 minutes was enough.
I then cooked my mutton in a dutch oven at 170 C for 45 minutes . You can cook it covered over low heat till done.
I prepared the water by bringing it to a boil , then added whole spice and star anise boiled it covered for 5 minutes and allowed the whole spice to sit in the water covered - 1 hour to heavily infuse water with the aromas of these delicious spice. I strained the whole spice , brought water to a boil , added salt and the rice and when rice was halfcooked I added coconut milk to the rice and cooked the rice till 75% done.
3 Teaspoons Mint Leaves.
1 Gram Saffron - lightly roasted and soaked in 120 Ml Milk / Water.
2-3 Tablespoons Ginger Juliennes.
6-8 Tablespoons Fried Onions.
Place 1/3d rice in a dish , sprinkle ginger juliennes , green chilies , mint and coriander greens. Cover with 1/2 of the mutton.Top with 1/3d Rice , sprinkle ginger juliennes , green chilies , mint and coriander greens.Top with balance mutton , cover with rest of the rice and sprinkle sprinkle ginger juliennes , green chilies , mint and coriander greens.Dot saffron milk on the surface . Seal with foil and bake at 160C for 30 minutes or 10-15 minutes kept on a flat tawa.Garnish with fried brown onions when ready to eat .
This is one spectacular recipe and seriously a must make .