Name: Upside Down Mutton Biryani recipe by Bethica Das at BetterButter
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4
Ingredients: 300-400 gms. mutton on bones; few saffron strands soaked in 2 tbsp. milk; 1 1/4 cup basmati rice, soaked for 20 minutes; 2-3 tbsp. oil; 2-3 green cardamoms; 2-3 cardamoms; 5=6 cloves; pinch of nutmeg powder (jaiphal); 1-2 onions, sliced; 1 tbsp. ginger-garlic paste; 1 tomato, chopped; 1-2 green chilies, chopped; salt to taste; 1 tsp. red chili powder; 1 tsp. garam masala powder; 1 tbsp. yoghurt; few roasted cashewnuts; 2 cup fried onions; 1/2 cup coriander leaves, chopped; 1/2 cup mint leaves, chopped; 2 tbsp. ghee / melted butter; 1 tsp. rose / kewra water; sliced onion, sliced lemon & mint leaves to garnish

ABOUT Upside Down Mutton Biryani RECIPE

Biryani both veg. and non-veg. are universally liked by one and all. So here is an unique way of making any Biryani. I named it "Upside down Mutton Biryani" as it is basically a layered version of the cooked meat and rice, followed by all the other flavouring ingredients, in a greased bowl and then flipping it over while serving. Same method can be applied while making with chicken, eggs, prawns, fish or vegetables. Serve them hot with any raita, sliced onion and lemon wedges and surprise your family and friends with this one-pot meal.

Ingredients Serving: 4

300-400 gms. mutton on bones
few saffron strands soaked in 2 tbsp. milk
1 1/4 cup basmati rice, soaked for 20 minutes
2-3 tbsp. oil
2-3 green cardamoms
2-3 cardamoms
5=6 cloves
pinch of nutmeg powder (jaiphal)
1-2 onions, sliced
1 tbsp. ginger-garlic paste
1 tomato, chopped
1-2 green chilies, chopped
salt to taste
1 tsp. red chili powder
1 tsp. garam masala powder
1 tbsp. yoghurt
few roasted cashewnuts
2 cup fried onions
1/2 cup coriander leaves, chopped
1/2 cup mint leaves, chopped
2 tbsp. ghee / melted butter
1 tsp. rose / kewra water
sliced onion, sliced lemon & mint leaves to garnish

Instructions

Pressure cook the mutton with salt for 25-30 minutes on low flame after the first whistle. When cool, drain and keep aside. (The stock can be used later).
Pressure cook the rice in 1 3/4 cups water for 1 whistle. Spread it on a plate to cool down.
Heat oil in a pan and temper with cardamoms, cloves and cinnamon. Saute for a few seconds.
Add the onion and fry till light brown. Then add the ginger-garlic paste and saute till the raw smell disappears. Now add the tomatoes and continue to saute till it is well mashed up.
Add the mutton, green chilies, salt, red chili powder, nutmeg powder and garam masala powder. Fry for a minute or two on low flame. You can add little water if it sticks to the pan.
Add the yoghurt and cook further for 2 minutes or till dry. Switch off the flame and keep it aside.
Now to assemble, take a dish of your choice and grease it with some ghee / butter. Spread a layer of half of the boiled rice, followed by some more fried onions, coriander and mint leaves.
Now to assemble, take a dish of your choice and grease it with some ghee / butter. Spread a layer of half of the boiled rice, followed by some more fried onions, coriander and mint leaves.
Drizzle the ghee / melted butter and rose water. Heat through in the microwave for 2-3 minutes.
While serving, flip it over onto a plate and garnish with fried onions, cashew nuts, coriander & mint leaves and a drizzle of the saffron milk. Serve with an accompaniment of sliced onion, sliced lemon and mint leaves.

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