Ingredients

Mutton, cut on the bone, into 2”	1 kg
Onions, peeled, sliced and browned	1 ¾ cups
Fresh Yoghurt, beaten	2 cups
Salt	to taste
Red Chilli powder	1 ½ tbspn
Ginger garlic paste	3/4th cup
Clarified butter or ghee	2 cups
Cloves	10 nos.
Cinnamon sticks	10 gms
Bay Leaf	4-5 nos.
Green Cardamom	10 nos.
Eggs, boiled and deshelled	4 nos.
Potatoes, medium sized, peeled & cut into half	4 nos.
Basmati Rice, washed and soaked for 10 minutes	3 cups
Lemon juice	2 tspn
Mace cardamom powder	1 tspn
Saffron (1gm), dissolved in water	1 ½ tbspn
Green Chillies, slit and deseeded	12 nos.
Ginger juliennes, cut from a 1 ½” X 1 ½” X 1 ½” pc	1 no.
Fresh mint leaves, washed	25 nos.
Whole wheat flour, made into soft dough	3/4th cup

PROCEDURE

STEP I: Cooking of Mutton

1. Marinate the mutton pieces with fresh beaten yoghurt, brown onions, ginger garlic paste (reserving 2 teaspoons for potatoes), salt and red chilli powder (reserving 5 gms for potatoes) for half an hour.
2. Heat 2/3rd of the clarified butter or ghee in a heavy bottom pan, add 2/3rd of the whole spices. When they crackle add the mutton pieces and sauté for about ten minutes. Reduce the heat, add water and cook the Biryani mutton for about 20 minutes or until done.
3. Once mutton is cooked separate it from the stock and reserve both the mutton and the stock separately.

 

STEP II: Eggs and Potatoes

1. Heat remaining clarified butter or ghee in a heavy bottom pan, add in the boil eggs and shallow fry. Remove and keep aside.
2. In the same pan add the remaining whole spices, when they crackle, add the potatoes, two teaspoons of ginger garlic paste, salt, red chilli powder and a teaspoon of saffron water. Sauté for 2- 3 minutes
3. Now add about 200 ml of water, cover the pan and let potatoes cook for 15 minutes.
4. Remove the lid add in the boiled eggs and sauté for another 3 minutes.
5. Reserve, to be used while layering the biryani

 

STEP III: Rice

1. Boil water in a pan and add the whole spices, salt and lemon juice.
2. Add the rice and cook till 2/3rd done.
3. Drain in a colander.

 

STEP IV: Layering the biryani and cooking on Dum

1. In a heavy bottom pan, layer the cooked mutton with the prepared eggs and potatoes. Sprinkle slit green chillies, fresh mint leaves, ginger juliennes and saffron water.
2. Layer with rice and once again sprinkle split green chllies, fresh mint leaves, ginger juliennes and saffron water on top.
3. Flavour the mutton stock with mace and cardamom powder and pour with a ladle on to the sides of the vessel, finish pouring towards the centre.
4. Line the lid of the vessel with the dough and seal the pan.
5. Place it on hot griddle to cook for 15 minutes.
6. Remove the pan from the griddle allow to stand for 5 minutes.
7. Remove the lid and Metiabruz Biryani is ready to serve.