Ibu's Cook

Ingredients

Basmati rice 500 gm, bay leaves 2, black cardamom 2, black cumin 2 tablespoons, black pepper 6, cinnamon 6, small cardamom 6, cloves 8, fennel 1 tbsp, anise 1 tbsp, salt to taste, shahi cumin tbsp 1 kg of mutton, hot spices, garlic paste, 1 tablespoon of ginger paste, 3 tablespoons of papaya paste, 4 tablespoons of sour curd, 1 whole lemon juice, coriander powder-cumin powder-dried chilli powder, salt to taste, crushed onion 4, 2 crushed tomatoes, 3 cups of hot milk, ghee, saffron oil, keora water, rose water, 2 teaspoons of crushed mint leaves and coriander leaves, 1 piece of star anise (if not given), 5 green chillies, 8 black pepper 6, color as required.

How to make

1 ➽ Put all the spices on the meat and marinate for three hours. Then fry the onion in the pan with oil little by little.

2 ➽ Put a thick pot on the fire and put ghee in it.

3 ➽ Now mix some crushed raw onion and raw chilli and stir.

4 ➽ Add garlic paste and ginger paste, papaya paste and marinate the meat. Add coriander powder, cumin powder and dried chilli powder. Simmer meat with three cups of water.

5 ➽ When cooked, cook with tomatoes, salt and hot spices for another 15 minutes.

6 ➽ Now soak the basmati rice in water for about 20 minutes. Wash well. Then in a clean cloth mix small cardamom, black cardamom, cinnamon, clove, black pepper, nutmeg, jaggery, cumin and star anise to make a bundle.

7 ➽ Then boil in 650 ml of water with rice, salt, bay leaves and bundles. When it is about half boiled, add water and remove all the spices from the bundle and mix it with the rice.

8 ➽ Mix saffron in quarter cup hot milk for color and cover for 20 minutes. Now mix rose water and keora water in it. Mix well and set aside.

9 ➽ Take a large, airtight lid. Mix 2 teaspoons of ghee all over the body. Put the pot on the fire and lightly melt the ghee. Now add some rice, add meat on it, color on it. Again a little meat, spices on it, color spread on it — thus distribute the whole rice, meat and color and spread.

10 ➽ Sprinkle barista, crushed mint leaves, coriander leaves and barista on top and add half a lemon juice. Now before closing the lid, spread flour on it so that air does not enter.

11 ➽ In this case, put it on a low flame. If it is not a thick pot, the rice in the lower part will be burnt. So the pot has to be thick. Turn off the heat after 40 minutes and after another 10 minutes open the lid and serve hot mutton handi biryani.