1packageBombay Biryani Masala, or 1 Tablespoon homemade Biryani Masala plus powdered spices.
⅔cupPlain Yogurt, preferably Indian yogurt
¼ cupchopped Mint
6-8fried Potato halves
2cupsBasmati Rice, preferably aged Basmati, soaked in water for 15 minutes
¼teaspoonCaraway Seeds(Black Cumin Seeds)
1Green Chili, optional
8-10 threadsSaffron, soaked in ¼ cup warm water
Thoroughly wash and clean mutton. In a large bowl, combine mutton, ginger-garlic paste, and Biryani spices. Mix it well and set it aside.
Heat oil in an InstantPot or Pressure cooker on medium heat. Add marinated Mutton and fry the meat and spices until fragrant. Cover and pressure cook on high setting for 25 minutes in an InstantPot. Cook on low heat for 25 minutes in a pressure cooker after 2 whistles.
Meanwhile, bring water to boil in a large pan and add washed Basmati rice, whole spices, green chili, salt, and lemon juice. Cook until rice is partially cooked or aldente. Take out the rice in a large colander and drain all the water. Set it aside. Release the pressure of IP and set the curry aside.
In a large Dutch oven or oven-safe pot, cook chopped tomatoes with a drizzle of oil until soft on medium-high heat. Add mutton curry and cook until curry becomes thick.
Turn the heat off and add yogurt, fried onions, mint, cilantro, and garam masala. Mix gently and add potatoes in the curry.
Meanwhile, preheat the oven at 365 F.
Top the Curry with Rice. Swirl food coloring and soaked saffron on top of the rice and sprinkle the rest of the onions. Cover the lid and pop the Dutch Oven in the oven.
Bake the Biryani at 365 F for 25 minutes. Serve it hot with Yogurt Cucumber Raita.
Tip- Swirl a tablespoon of Ghee on top of the Rice layer before baking the Biryani for an authentic tastes.
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