Ariso Recipes
Kashmiri Spiced Mutton Biryani With Mixed Dry Fruits
Last update date: February 24, 2012
Savor the rich and aromatic flavors of Kashmiri Spiced Mutton Biryani with Mixed Dry Fruits. Tender marinated mutton is layered with fragrant basmati rice and a symphony of spices, crowned with saffron-infused beauty. Topped with a delightful medley of dried fruits and fresh mint leaves, this biryani is a royal feast ready to delight your taste buds!
10 minutes.
Indian
Ariso Intelligence
Relatively Clean
Certain ingredients used are not clean
Contains Castor Sugar and Mutton.
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Ingredients
7
How To Cook?
1
In a large bowl, mix together ginger garlic paste, yogurt, turmeric powder, red chilli powder, nutmeg powder, castor sugar, salt, and lemon juice. add the mutton to the marinade and coat it well. cover the bowl and let it marinate in the refrigerator for at least 30 minutes or preferably overnight.
2
Meanwhile, bring 2.5 liters of water to a boil in a large saucepan. add the basmati rice, lime juice, and salt. boil for 6 minutes, until the rice is two-thirds cooked. drain the rice and spread it out on a tray to cool.
3
Heat 120g of ghee in a wide, heavy-based casserole dish. add the raisins and fry for 30 seconds until they puff up. remove them and drain on kitchen paper. add the walnuts and fry for 30 seconds, then remove and drain on kitchen paper.
4
Add the green cardamom pods, cinnamon stick, and bay leaves to the casserole dish. fry for 30-60 seconds. add the cumin seeds and black cardamom pods. add the marinated mutton and cook over high heat for 10-12 minutes, stirring occasionally. add the coriander powder, garam masala, and 250ml of water. cover and cook over medium heat for 30 minutes, or until the mutton is almost cooked and about 235ml of sauce remains in the pan. add more water if needed to maintain the desired consistency.
5
To assemble the biryani, spread an even layer of cooked rice over the mutton and sauce. sprinkle saffron soaked in milk, rose water, fried raisins, walnuts, dried figs, dried cranberries, and fresh mint leaves over the rice. dot the remaining ghee on top.
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