Memoni mutton biryani
A special dish of the Memon community, until recently no celebration in the community was complete without this biryani. It is served with a variety of sweets, date pickle, onion raitha and kababs
Oil 10 tbsp
Ghee 5 tbsp
Split cashews 3 tbsp
Raisins 2 tbsp
Sliced onion 700g
Ginger-garlic paste 4 tbsp
Green chillies 10, split
Kashmiri chilli powder 1 tbsp
Turmeric powder 1 tsp
Mutton 1kg, cut into large chunks, washed and drained
Mint leaves 15
Salt to taste
Garam masala 1 tsp
Fennel seed powder 1 tsp
Lemon juice 5 tbsp
Water 8 glasses
Sliced tomatoes 500g
Chopped coriander leaves 1 bunch
Rice 800g, washed and allowed to soak in water
Whole spices: 2 sticks of cinnamon, 5 cloves, 1 bay leaf, 8 peppercorn
1 pinch saffron soaked in half cup milk
Heat ghee and oil in a large pan and fry split cashews, raisins, separately to golden brown and set aside.
Now add onion to the pan and sauté until it turns light brown.
Add ginger-garlic paste and sauté for 1 min. Add split green chillies, chilli powder, turmeric powder and mutton. Sauté on high flame for 2 min.
Add half the mint leaves and salt and stir well for 3 min. Add ½ tsp garam masala powder and fennel seed powder followed by lemon juice. Stir well for 2 mins and then cook on medium flame.
Add 2 glasses of water. Let mutton cook until it is almost done.
Add chopped tomatoes, coriander leaves and remaining garam masala powder to the mutton. Cover it again and cook on medium flame.
Cook rice with water, salt and whole garam masala (2 sticks of cinnamon, 8 peppercorns, 5 cloves & 1 bay leaf).
When it is almost done, drain and set aside.
In a thick-bottomed vessel, place a layer of rice, then mutton mixture and cover with rice. Garnish with ghee, a few mint leaves, fried onion flakes, cashews and raisins and sprinkle a pinch of garam masala powder. Drizzle saffron milk over.
Keep over a heated tawa for 10 mins until steam builds up inside. Serve.