Let’s make the biriyani masala first
Powder together one 2″ piece of cinnamon, 2 cardamom, 4 cloves, 2 small pieces of nutmeg, 1/2 tsp of fennel seeds, 1/2 tsp of cumin seeds & 1 whole mace in your coffee grinder. We require only 1 tsp of this masala for making the biriyani.
Next let’s make the mutton masala
- Soak 1 tsp of poppy seeds in hot water for 1 hour. Grind it to a smooth paste with 1/4 cup of grated coconut.
- Heat 2 tbsps of oil & 1 tbsp of ghee in a pan & add 3 medium onions (thinly sliced) + a few torn curryleaves.
- Cook till the onions turn golden brown in color. Add 7 big garlic cloves ( pasted in the mixer) + 2″ piece of ginger ( pasted in the mixer) + 10 small greenchillies ( pasted in the mixer) & cook for 10 minutes.
- Add 1/2 heaping tbsp of coriander powder, 1/2 tsp of turmeric powder and 1/4 tsp of kashmiri chilly powder.
- Add 3/4 cup of finely chopped tomato and 1/4 cup of water. Cook for 20 minutes or till the tomato turns really mushy.
- Add 1 tsp of biriyani masala powder + 500 grams of cubed mutton + 1 tsp of salt. Fry for 5 minutes on medium high heat. Add 1/4 cup of beaten curd & 1/8 cup of water. Mix well & transfer this entire mixture to your pressure cooker. Close & put the weight on. Simmer for 20-25 minutes after the first whistle ( cooking time varies with meat). Open the cooker after the pressures completely subside.
- Add 1/4 cup each of finely chopped cilantro & mint leaves & also stir in the ground coconut-poppy seed paste. Cook further for 2 minutes.
It is time to make the fragrant rice
- Soak 2 cups of kaima rice in water for 30 minutes. Drain.
- Heat 2 tbsps of ghee & add two 1″ pieces of cinnamon, 4 cardamom, 4 cloves & 1 bayleaf. Add the rice & fry for 4 minutes on high heat. Add 4 cups of boiling water & 2 tsps of salt. Cover cook on medium low heat for 10 minutes/ till all the water has been absorbed by the rice.
- Add 1 medium onion ( deep fried till golden brown & crisp) and 2 tbsps of toasted cashews to the rice & mix carefully.
Now it is time for the final process of layering the biriyani & cooking it on dum
- Preheat the oven to 180C.
- Grease a dum pot. Spread half of the cooked rice in it. Sprinkle 3/4 tbsp of lime juice over the rice. Spread the mutton masala over the rice layer.
- Spread the remaining rice over the mutton maslala. Sprinkle 3/4 tbsp of lime juice.
- Cover the pot tightly with an Al foil.
- Bake at 180C for 2o minutes.
- Wait for atleast 1 hour before serving.