Poultry
Yield – 2-3 servings
Type - Savory
Function Used – Hot Air + Steam
Temperature- 160 hot air + 100 steam
Time - 90 minutes
Tray Level – level 3

Ingredients For Mutton

  • 800 g mutton (bone-in pieces)
  • 1 cup thick yogurt
  • 2 tbsp ginger-garlic paste
  • 2 tsp Kashmiri red chilli powder
  • 1 tsp turmeric
  • 2 tsp fennel powder
  • 1 tsp dry ginger powder
  • 1 tsp garam masala
  • 1 tsp cumin powder
  • Salt to taste
  • 3 tbsp mustard oil or ghee
  • 2 tbsp fried onions
  • Juice of ½ lemon

For the Rice

  • 500 g basmati rice (soaked 30 min)
  • 3 cloves
  • 3 green cardamoms
  • 1 black cardamom
  • 1 bay leaf
  • 1 small cinnamon stick
  • 1½ tsp salt

For Layering

  • ½ cup fried onions
  • 2 tbsp chopped mint
  • 2 tbsp chopped coriander
  • ¼ cup warm milk + pinch saffron
  • 2 tbsp ghee
  • 1 tbsp kewra water (optional)

Procedure

1. Marinate the mutton with all the ingredients and let it rest for 2-3 hours (preferably in refrigerator)

2. Let’s par boil the rice, place the soaked rice evenly in perforated tray adding all the raw spices & salt mentioned below that take a baking tray add 1.5ltr water place the rice tray above water tray.

3. Cook it in full steam for 10-12 minutes. (rice should be 70% cooked also drain extra water)

4. For mutton preheat the oven on 160 degree Celsius on Hot air adding level 2 steam.

5. Place the mutton inside the oven and cook is for 60-70 minutes, make sure that mutton is cooked 90% and tenderized.

6. Now for the layering, bottom layer of mutton with gravy and top place rice.

7. Sprinkle the remaining fried onion, 1tbsp ghee, chopped mint and coriander, 1tbsp kewra water and saffron milk.

8. Cover it properly with foil paper.

9. Cook it on hot air using level 1 steam for 20 minutes.

10. Let the biryani rest for 10 minutes.