1/2 of the oil from remaining oil from frying potatoes and onion
1" Cinnamon Stick
2 Black Cardamom
4 Green Cardamom
Salt (already mentioned)
To make Akhni Water:
4" Cinnamon Stick
4 Bay Leaf
1cupWheat Flour dough (For sealing the Utensil/ Aluminium Foil)
30Bay leaf A bunch (to place inside the utensil while cooking the Biryani)
As the process is elaborate; I am writing down phase by phase to help you to understand what to do next.
Making of Biriyani Masala:
Dry roast all the spices mentioned under the head of Biryani Masala.
Once cooled, make a powder of the spices.
Around 2 Tbsp. of this powder will be used in the Biryani.
Store the masala in an airtight container for further use.
Marinating the Mutton (stage 1 & 2)
Marinate mutton with Papaya glue and 1 Tsp. Salt for 8 hours.
After 8 hours Mix Onion paste, ginger paste, Garlic paste, green chili paste, and also crushed Birissta along with plain curd, sweet curd, and also sahi jira paste (optional). Turmeric powder, tomato ketchup with 1/4 tsp. salt.
Add 1 Tsp. of Biryani Masala as well along with and marinate the mutton with the spices for 2 hours.
Making of Birista and Fried Potato:
Finely chop Onion.
Heat oil in a pan.
Fry the onion till they are crisp.
Strain from the oil.
Peel and cut potatoes in half. If using medium-sized potatoes keep those wholes.
Marinate potatoes with a mixture of yellow food color and 1/4 Tsp. Salt.
Heat the same oil used for making Birista.
Temper the oil with 1" Cinnamon, 1 Black Cardamom, 2 Cloves, and green cardamom.
Fry potatoes until they are golden in color and 70% cooked.
Add 1/2 Tsp. Biryani Masala to it as well.
Strain fried potatoes from the pan.
Use the same oil for cooking mutton.
Cooking the Mutton:
Heat Ghee and 1/2 of the spiced oil used in frying Onion and Potato in a deep bottom pan and temper it with bay leaf and dry red chili, bay leaf, mace, nutmeg, cinnamon, and cardamom.
Add marinated mutton with the marinade and mix.
Cover the pan with a lid and cook over low flame for around 1 hour or till the mutton is done 70%.
You do not need to add water. Mutton will be cooked in its own water.
Once the cooking is done the pan will have cooked meat and the oily substance separated.
This oily substance is known as "Tahr".
Separate the Tahr when the meat is hot from the pan and keep it aside.
This makes the biryani flavorful.
To make Akhni Water and cooking the rice:
Take 2 liters of water in a vessel.
Take the spices mentioned under the head "Akhni Masala" and make a "Potli using a fresh cloth with the spices.
Boil the spice potli along with the water for around 30 minutes.
The water will change color and will turn light brown in color.
Meanwhile, wash rice 2-3 times under running water.
Soak rice for the time water is boiling.
Add 2 Tsp. salt to the boiling water and also the soaked rice.
Cook till the rice is done 70%.
Switch the flame off and drain the water.
Spread cooked rice over a plate.
Assembling the Biryani:
Warm the Tahr before using it again and mix with the remaining oil from frying the onion and potatoes.
Mix Keshar and a pinch of yellow food color with milk after crushing it using a mortar and pestle.
Take 2 Tbsp. Ghee and coat the inner side of a handi with the ghee.
Take around 15 Bay leaves and place those.
Pour cooked mutton with the gravy.
Top it with 1/3 of the cooked rice.
Sprinkle 1/3 of the Biriyani masala followed by 1/3 of the keshar milk and a drop of mitha Itr followed by 1 Tbsp. of Tahr and some ghee.
Add 1/3 Rice again followed by boiled Egg (if using) and Fried Potatoes.
Sprinkle 1/3 of the Biriyani masala followed by 1/3 of the keshar milk and a drop of mitha Itr followed by 1 Tbsp. of Tahr and some ghee again.
Add Keora Water as well.
Again add the rest of the rice followed by crumbled khowa and aloo Bukhara.
Sprinkle 1/3 of the Biriyani masala followed by 1/3 of the keshar milk and a drop of mitha Itr followed by the remaining ghee and Tahr.
Cover the Handi with a lid and seal it with Soft Whole wheat Flour dough.
Keep the flame on the lower side and place a Tawa over the heat.
Place the Handi on the top of the Tawa and cook for around 15 minutes.
The dough will be tough after 15 minutes and you can break it using your fingers.
When the dough is crumbly, your Biryani is basically ready.
Switch the flame off and do not open the seal for 15 minutes.
After 15 minutes open the seal.
Using a spatula lightly mix the Biryani while serving but not before that.
If using Aluminium Foil to seal
Cover the vessel with foil (2 fold) and then place the lid.
The rest of the process is the same.
In the video, I have shown how to follow this process.
Instead of Flour dough, you may use aluminum foil to seal the utensil. The aged the rice is, the more is the taste.
Use better quality mutton to make biryani. The fat transformed into the Tahr which is needed to make the Biryani.
I skip Egg mostly, however, mentioned in the recipe when to add it.