1 1/2 Kg  Bone/Boneless Mutton / Lamb shanks
4 Cups Basmati Rice
3 Large Sliced Onions
2 Cups Canola Oil

For Marinating The Meat
1 1/2 Cup Yoghurt
2 Tbsp Meat Tenderizer Powder  ( or you can use raw papaya grind it and mix 4 tbsp into the meat)
1 1/2 Tbsp Ginger Garlic Paste
1 Tbsp Red chilli powder
1 Tbsp Turmeric powder
1 Tsp Garam Masala powder
1 Big pinch Saffron threads
4 Tbsp Lemon
4 Green Chillies
Coriander (finely Chopped)
Mint ( finely chopped)
Salt to taste

For  Preparing Basmati Rice
1 Tbsp Caraway Seeds (Shah Zeera)
4 Black Peppercorns
4 Green Cardamoms
2 Cinnamon sticks
2 Cloves
Salt to taste
For Garnish
2 Tbsp Ghee
3 Tbsp Coriander (finely chopped)
3 Tbsp Mint ( finely chopped)
Yellow colour
2 Boil Eggs (optional)
2 Tbsp Toasted sliced Almonds  (Optional)
Fried Onions

  1. In a large bowl, add the meat and marinate with meat tenderizer, yoghurt ginger garlic paste, red chilli powder, turmeric powder, garam masala powder, saffron, lemon, fried onions, green chillies, coriander (finely chopped), mint ( finely chopped), salt to taste and oil and mix well. Cover and leave in the fridge for overnight.
  2. Wash the rice and soak it in surplus water for about 1/2  an hour.
  3. In a large saucepan at medium heat, add 2 cup oil. Add onions and fry to golden brown, take out  few fried onions (these are used for garnishing).
  4. Meanwhile, in a large cooking pot pour in water along with cloves, cardamom, cinnamon, caraway seeds and salt. Let it come to a boil, add the drained rice and give it a stir and let the rice cook until it is half done (about 3-5 minutes). Drain the rice.
  5. Then take a large non stick vessel, add the marinade, raw mutton and oil in the vessel then spread the drained half cooked rice over. Spread evenly the chopped coriander, mint, fried onions,Toasted sliced Almonds, yellow colour and Ghee.
  6. Then Cover the vessel properly with aluminium foil or cover with cotton cloth or seal with wheat dough, then place a heavy weight over the lid, so that no steams can escape and nice steam can form inside.
  7. Place the Biryani vessel on the iron Tawa and cook on low flame.
  8. Allow to cook in very low heat for 1 and 1/2 hours, turn off the heat, but leave the saucepan on the hot stove so that a nice steam forms. Let the dish rest for 15-30 minutes.
  9. Serve the Biryani with Dahi ki chutney,Baghare Baingan, kachumber (diced cucumber, tomato and onion salsa) and mirch-ka-salan.


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    January 9, 2017 at 4:03 pm

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