Boom Mutton Yakhni Pulao Biryani Garam Masala | Masala Magic

Description

You Will Need:

Oil: 250 ml
Water: 1.5 liters
Ghee: 6-8 tbsp
Meat: 1 kg
Rice: 1 kg
Curd: 200ml (whisked)
Coriander: 1 bunch
Mint: 1/2 bunch
Onions: 3-4
Lemon: 1
Ginger-Garlic Paste: 2-3 tbsp
Green Chilli Paste/Crushed: 12 pc
Green Chillis: 8 pcs
Tomato: 1
Kewra Water: 2 tbsp (optional)
Salt & Chilli: To taste

For a delicious taste, follow the recipe below.

Cooking Instructions:

1. Soak Rice:

• Wash and soak rice for 30 minutes. Set aside.

2. Tenderize Mutton:

• In a vessel or pressure cooker, add meat, 1 onion (sliced), 6 tbsp curd, 2 bay leaves, 1 tbsp salt, 1 tbsp ginger garlic paste, 4 tbsp oil, and 500ml water.

• Cook on medium flame until the meat is 80% cooked.

3. Fry Onions:

• In a biryani pot, heat oil and add 3 sliced onions.

• Stir-fry until the onions are light golden brown.

4. Cook the Meat:

• Add 3 tbsp ghee, whole spices (cloves, star anise, bay leaf, cinnamon, cardamom), ginger garlic paste, and green chili paste. Sauté for 2 minutes.

• Add the cooked meat (without the stock), tomato, and salt. Sauté for 15 minutes.

• Add whisked curd, Boom Garam Masala, and 200ml water. Stir-fry until the oil separates from the masala.

5. Boil the Biryani:

• Add the meat stock (yakhni), 2-3 glasses of plain water, green chilies, coriander, and mint leaves.

• Mix well and bring to a boil for 10-15 minutes. Adjust salt and spice level.

• Add lemon juice, kewra water, and the soaked rice. Mix well and cook on medium flame until most of the water evaporates.

6. Dum Cooking:

• Spread 4 tbsp ghee over the rice.

• Cover the pot and cook on low flame for 15-20 minutes.

• Let it rest for 10 minutes before mixing and serving.

Enjoy your aromatic and flavorful Mutton Yakhni Pulao Biryani!