Mutton Zafrani Biryani|Bakra Eid Special Recipe|Cooking Centre|

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Written Recipe for Mutton Zafrani Biryani




For Cashew & Green Chilli Paste
Ingredients:
•Cashew Nuts (Kaju) 2 tbsp
•Green Chilli (Hari Mirch) 20
•Water 1/2 Cup
Direction:
•In the grinder, add Cashew Nuts, Green Chilli, Water and grind into a fine paste.
•Separate it into a bowl, set aside for later use.

For Marinated & Cooked Mutton
Ingredients:
•Mutton Mix Boti 2-1/2 Kg
•Curd (Dahi) 2 Cup
•Cashew & Green Chilli Paste
•Ginger & Garlic Paste (Adrak & Lehsan Paste) 2-1/2 tbsp
•Salt (Namak) 2-1/2 tbsp
•Red Chilli Powder (Lal Mirch Powder) 2 tbsp
•Turmeric Powder (Haldi Powder) 1/2 tbsp
•Coriander Powder (Dhanya Powder) 2 tbsp
•Black Cardamom (Badi Elaichi) 1
•Green Cardamom (Hari Elaichi) 2
•Cloves (Laung) 8
•Parmotrema Perlatum (Dagad Phool) 1
•Cinnamon Stick (Dar Chini) 1
•Black Pepper (Kali Mirch) 20
•Cubeb (Kabab Chini) 20
•Bay Leaf (Tez Patta) 2
•Mace Powder (Javitri Powder) 1/2 tsp
•Nutmeg Powder (Jaifal Powder) 1/2 tsp
•Lemon Zest 2 tbsp
•Tomato (Tamatar) 2 Medium
•Garam Masala Powder 1 tsp
•Fried Onion (Piyaz) 7 Medium
•Oil 1 Cup
•Dry & Crush Masala 2 tbsp Dry & Cursh Masala|How to Store Dry &...
Direction:
•In a work, add Mutton Mix Boti, Curd, Cashew & Green Chilli Paste, Ginger & Garlic Paste, Salt, Red Chilli Powder, Turmeric Powder, Coriander Powder, Black Cardamom, Green Cardamom, Cloves, Parmotrema Perlatum, Cinnamon Stick, Black Pepper, Cubeb, Bay Leaf, Mace Powder, Nutmeg Powder, Lemon Zest, Tomato, Garam Masala Powder, and Fried Onion and mix well.
•Add Oil and Cover and marinate for 5-6 hours or Over Night in refrigerator.
•Turn on the flame on high flame, and Stir Well.
•Add Dry & Crush Masala, mix well and cook & cover on low flame until mutton is 80% Done (Approx 30-35 mints).

For Assembling:
Ingredients:
•Basmati Rice 2 Kg (Soaked 30 Minutes and Boiled with Salt & Whole Spices)
•Mutton Gravy Masala
•Fried Potato 4 Large
•Fresh Coriander Leaves
•Fresh Mint Leaves
•Tomato Slices
•Siya Jeera 1/2 tbsp
•Fried Onion
•Soaked Zaffran (Saffron)
•Water + Lemon Juice 1 Cup + 1/2 Cup
•Soaked Zaffran (Saffron)
•Orange Food Colour
•Green Food Colour
•Fried Onion
•Cooking Oil
•Lemon Slice
•Mint Leaves
•Raita
Direction:
•In a Separate Pot, add Boiled Rice, spread evenly, add Mutton Gravy Masala, Fried Potato, Fresh Coriander Leaves, Fresh Mint Leaves, Tomato Slices, Siya Jeera, Fried Onion, Soaked Zaffran, and add remaining boiled rice.
•Turn on the flame, and add lemon Juice, Soaked Zaffran, Orange Food Colour, Green Food Colour, Fried Onion, Cooking Oil and cook & cover on high flame for 5 mints. •Place the Wok at the heavy heat Bottom Tawa, When steam starts coming out then cover with Plain Paper and lid, place heavy weight on it & steam cook on low flame for 8-10 mints.
•Mutton Zafrani Biryani is ready to hot serve.
•Garnish it with Lemon Slices and Mint Leaves and serve with raita.

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