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

Prep 0 h : 25 m
Cook 1 h : 30 m
Serves
6

Ingredients

  • 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


Method

  • 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.