Name: Bombay Biryani recipe by Asifa Kouser at BetterButter
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: 750 grams mutton; 750 grams Basmati rice; 2-3 potatoes; 4tomatoes cut into roundals; 3-4 onion; 5-6 whole green chillies; 2-3 tablespoon ginger garlic paste( preferably fresh); 1/2 bunch mint; 1/2 bunch coriander leaves; 2tablespoon red chilli powder; 1table spoon coriander powder; 1table spoon garam masala; 1/4 teaspoon turmeric powder; 1/2 table spooncummin powder; 1cup curd ( well beaten); Whole garam masala( 2-3 cardamom,4 cloves, 5-6 pepper corn,1inch cinnamon stick,1/2 tablespoon shahi jeera,1-2 Star anise); Orange food colour; Ghee 2-3 tablespoon; 1cup oil; Salt to taste; 5-6 dry plums; Lemon juice of 1lemon

Ingredients Serving: 4

750 grams mutton
750 grams Basmati rice
2-3 potatoes
4tomatoes cut into roundals
3-4 onion
5-6 whole green chillies
2-3 tablespoon ginger garlic paste( preferably fresh)
1/2 bunch mint
1/2 bunch coriander leaves
2tablespoon red chilli powder
1table spoon coriander powder
1table spoon garam masala
1/4 teaspoon turmeric powder
1/2 table spooncummin powder
1cup curd ( well beaten)
Whole garam masala( 2-3 cardamom,4 cloves, 5-6 pepper corn,1inch cinnamon stick,1/2 tablespoon shahi jeera,1-2 Star anise)
Orange food colour
Ghee 2-3 tablespoon
1cup oil
Salt to taste
5-6 dry plums
Lemon juice of 1lemon

Instructions

Marinate the mutton with ginger garlic paste, curd, turmeric powder salt for 15-20 minutes.
Heat oil in a kadai fry onion till golden brown colour and take it on tissue paper.
In same kadai fry boiled potato till golden brown.
In same oil add marinated mutton fry for 5 minutes.
Add all the spices like coriander powder, cummin powder, red chilli powder, garam masala, plums and Cook till mutton cooks nicely.
Once the mutton cooks add potatoes, crushed fried onion,mint leaves, coriander leaves, green chillies and cook for 2-3 minutes.
In a different vessel boil the water with whole garam masala , little oil,drops of lemon juice, coriander and mint leaves
When the rice cooked 70-75% drain the water and keep aside.
In a vessel add little oil in the bottom add rice then cooked mutton,arrange tomato slices, mint, coriander leaves,and fried onion.
Again the layer of rice. On top add food colour, ghee mint leaves,coriander leaves and fried onion.
Seal the vessel properly so the steam should not go out.
Cook for high on 5 minutes then on dum mode till you get the nice fragrance or aroma of biryani. Probably 10-15 minutes.
Serve with raita of your choice.

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