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| Main ingjredients | Mutton on the bone, Goat trotters, Chicken mince, Basmati rice, Green cardamoms, Cloves, Star anise, Mace, Bay leaves, Cinnamon, Red chilli powder, Garam masala powder, Ghee, Caraway seeds, Black peppercorns, Ginger-garlic paste, Onions, Oil, Saffron, Milk, Fresh mint leaves |
| Cuisine | Uttar Pradesh |
| Course | Rice |
| Prep time | 30-35 minutes |
| Cook time | 1-1.25 hours |
| Serve | 8 |
| Taste | Spicy |
| Level of cooking | Moderate |
| Others | Non vegetarian |
Ingredients
- 750 grams mutton, cut into 2 inch pieces on the bone
- 2 goat trotters (paya)
- 400 grams chicken leg mince (keema)
- 3 cups Basmati rice, washed, soaked for 30 minutes and drained
- Masala potli (3-4 green cardamoms, 4-5 cloves, 1 star anise, 1 mace piece, 2 bay leaves, 2 inch cinnamon)
- Salt to taste
- 1 teaspoon red chilli powder
- ½ teaspoon garam masala powder
- Biryani
- ½ cup ghee
- 1 teaspoon caraway seeds (shahi jeera)
- 1 mace blade
- 2 inch cinnamon
- 4-5 green cardamoms
- 4-5 cloves
- 1 bay leaf
- 7-8 black peppercorns
- 1½ tablespoons ginger-garlic paste
- 2 medium onions
- ¾ cup oil
- A large pinch of saffron, soaked in 2 tablespoons warm milk
- Fried onion for garnish
- Fresh mint leaves for garnish
Method
- To make the stock, put mutton pieces and lamb trotters in a large handi. Add the masala potli¸ salt and 10-12 cups water and mix well. Switch the heat on and cook till the mixture comes to a boil. Continue to cook for 50-55 minutes, occasionally discarding the scum that forms on the surface of the stock.
- Meanwhile, to make the meat balls, take chicken mince in a large bowl. Add red chilli powder, garam masala powder and salt and mix well.
- Transfer the chicken mixture into a blender jar and blend into a fine paste. Take small equal portions of the mixture and shape each into a ball.
- Heat 3-4 cups water in a small handi, add salt, mix well and bring it to a gentle boil. Add the chicken mince balls and poach till they are half cooked. Drain.
- Discard the masala potli from the stock and strain the mixture. The strained liquid is the yakhni.
- Heat ghee in another large handi, add caraway seeds, mace blade, cinnamon, green cardamoms, cloves, bay leaf and black peppercorns, mix and sauté on low heat till fragrant.
- Add the strained mutton pieces, mix and sauté on high heat for 1-2 minutes. Add ginger-garlic paste, mix well and saute for 2-3 minutes. Add the rice and mix well gently.
- Add 6 cups of yakhni mix well. If the yakhni is enough, you can add water to complete 6 cups. Mix gently and cook on high heat till the mixture comes to a boil. Add the chicken mince balls and mix gently ensuring that they are completely submerged in the yakhni. Cover and cook on low heat for 20-25 minutes or till the rice is cooked.
- Halve the onions and slice them thinly.
- Meanwhile heat oil in a small pan, add the onions and deep-fry till golden brown and crisp.
- Drizzle the saffron milk over the biryani. Pour the fried onions along with the oil over this.
- Transfer onto a serving plate, garnish with some fried onion and fresh mint leaves. Serve hot.
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