Tandoori Mutton Biryani Recipe

 

Tandoori mutton biryani

Ingredients:

⇰ 1 kg of rice, 

⇰ 1 tablespoon of garlic, 

⇰ 1 cup of sour curd, 

⇰ 1.5 tablespoons of chilli powder, 

⇰ 1 teaspoon of fenugreek powder, 

⇰ 2 tablespoons of groundnut paste, 

⇰ 3 tablespoons of vinegar, 

⇰ 1 tablespoon of kebab spice, 

⇰ Half a cup of barbecue sauce, 

⇰ Mango pickle 2 tablespoons, 

⇰ 3 tablespoons of sugarcane molasses, 

⇰ Half a cup of onion paste, 

⇰ Half a teaspoon of black pepper powder, 

⇰ Half a cup of soybean oil,

⇰ Half a cup of mawa, 

⇰ 1 tablespoon of kasuri methi, 

⇰ 1 cup of onion barista, 

⇰ 1 cup of salt to taste and 1 cup of liquid milk.

Method: 

Cover one kg of meat with 10 pieces. Once washed, drain the water and marinate with all the ingredients except barista and mawa and cover for 1 hour. Heat oil in a pot and add onion. When the onion is brown, take it down and cook it with the meat marinated in the oil.

When the meat is boiled, the meat should be separated from the broth. In a frying pan, fry the meats like a barbecue with a little oil. Now simmer the roasted meats for 5 minutes. If the broth is smeared, it should be taken down.

Rice should be half boiled in salt water and sifted. Spread 1 / 3rd of the rice in a pot with a little oil. Add some cooked rice again with a layer of cooked meat on top of the rice. Meat cooked again on rice — In this way 3-4 layers should be arranged. Spread ghee, barista and mawa on each layer. Spread 1 cup milk and 2 teaspoons sugar on the top layer. Now take the burning coal in the ceramic bowl. Then cover it with foil and place it on the biryani. Spread 2 drops of ghee. Cover with a lid and simmer for 30 minutes. This will give a smoky taste to the biryani. Serve hot.