Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, mutton posto biryani. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Mutton Posto Biryani is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It’s simple, it is fast, it tastes yummy. Mutton Posto Biryani is something that I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this recipe, we have to prepare a few ingredients. You can cook mutton posto biryani using 33 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Mutton Posto Biryani:
- Get 400-500 gm mutton with bones
- Make ready 1 cup yoghurt
- Take 1 onion, roughly chopped
- Get 1" ginger
- Take 4-5 garlic cloves
- Make ready 2-3 green chilies
- Make ready to taste salt
- Prepare 1/2 tsp. turmeric powder
- Get 1 tsp. red chilli powder
- Get 1 tsp. coriander powder
- Take 1 tsp. cumin powder
- Get 3-4 tbsp. oil
- Get 1" " cinnamon stick
- Get 2-3 green cardamoms
- Make ready 5-6 cloves
- Prepare 2 bay leaves
- Take 2-3 dry red chilies
- Get 1 mace
- Take 1 tsp. sugar
- Make ready 1 onion, chopped
- Take 1/4 cup poppy seeds paste
- Make ready 1/4 cup cashew nut paste
- Take 1/2 tsp. garam masala powder
- Get 1 tsp. ghee
- Get 1 tsp. kewra water
- Make ready 1 cup basmati rice, soaked for an hour
- Get 2 tbsp. coriander leaves, chopped
- Prepare 2 tbsp. mint leaves, chopped
- Get 2 tbsp. fried onions
- Prepare pinch saffron / yellow food colour mixed with 2-3 tbsp. milk
- Get 1-2 boiled eggs, cut into half
- Get as needed few onion rings
- Prepare as needed lemon wedges
Steps to make Mutton Posto Biryani:
- Grind to a paste the roughly chopped onion, ginger, garlic and green chilies to a smooth paste. Cook the rice along with some salt till it is 80 percent done. Drain and keep aside.
- Curry - Marinate the mutton with the ground paste, 1 tbsp. oil and all the dry spices (except garam masala powder) for a minimum of 3-4 hours or preferably overnight.
- Heat remaining oil in a pan / kadai and temper with bay leaves, dry red chilies, cinnamon, cardamoms, cloves, mace and sugar. Saute for a few seconds.
- Add the onion and stir fry till light brown. Now add the marinated mutton and cook, covered on a low flame till the oil separates.
- Add 1 cup water and pressure cook for 15-20 minutes on a low flame after the first whistle.
- Bring it back into the pan and add the poppy seeds paste and cashew nut paste. Mix well and cook, covered for 5-10 minutes on a medium flame.
- Add the garam masala, kewra water and ghee. Give it a stir and continue to simmer for 1-2 minutes more or till the gravy is thick.
- Biryani - In an oven proof dish layer the mutton posto curry and top it up with the rice. Sprinkle the coriander leaves, mint leaves, fried onions and the colour. Cover with a lid and bake for 10-15 minutes at 180 degrees C.
- Transfer to a serving dish and garnish with boiled eggs, onion rings and lemon wedges. Serve with raita for a sumptuous lunch / dinner.
So that’s going to wrap this up for this exceptional food mutton posto biryani recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
