An amazing fusion of Arabic and Pakistani spices to bring out of the best Fusion Biryani Recipes using Kisan ghee. “Arabic Mutton Biryani”. #HappyCookingToYou #FoodFusion #Biryani #Kisan
Ingredients:
Prepare Arabic Spice Mix:
-Sabut dhania (Coriander seeds) 1 & ½ tbs
-Zeera (Cumin seeds) 1 & ½ tbs
-Sabut kali mirch (Black peppercorns) 1 & ½ tbs
-Laung (Cloves) 1 tsp
-Hari elaichi (Green cardamom) 10-12
-Darchini (Cinnamon sticks) 6-7
-Badiyan ka phool (Star anise) 2
-Dried lemons 3
-Tez patta (Bay leaves) 2-3
-Haldi powder (Turmeric powder) 1 tsp
Prepare Mutton Stock:
-Mutton mix boti 750g
-Adrak lehsan paste (Ginger garlic paste) 1 & ½ tsp
-Namak (Salt) 1 & ½ tsp or to taste
-Darchini (Cinnamon sticks) 3
-Badi elaichi (Black cardamom) 1
-Laung (Cloves) 2
-Tez patta (Bay leaves) 2
-Water 4 Cups
-Kisan Basmati ½ Cup
-Darchini (Cinnamon stick) 1
-Zeera (Cumin seeds) 1 tsp
-Pyaz (Onion) sliced 3 medium
-Tamatar (Tomatoes) chopped 2 medium
-Adrak lehsan paste (Ginger garlic paste) ½ tbs
-Namak (Salt) 1 & ½ tsp or to taste
-Dhania powder (Coriander powder) 1 & ½ tsp
-Lal mirch powder (Red chilli powder) ½ tbs or to taste
-Zeera powder (Cumin powder) 1 & ½ tsp
-Haldi powder (Turmeric powder) ½ tsp
-Dahi (Yogurt) whisked ¾ Cup
-Chawal (Rice) sella 500g (boiled with salt & whole spices until 50% done)
-Pyaz (Onion) fried
-Hara dhania (Fresh coriander) chopped
-Podina (Mint leaves) chopped
-Lemon juice 2 tbs
-Pyaz (onion) fried
-Podina (Mint leaves) chopped
-Hara dhania (Fresh coriander) chopped
-Yellow food color
-Kisan Basmati 2-3 tbs
Directions:
Prepare Arabic Spice Mix:
-In a frying pan,add coriander seeds,cumin seeds,black peppercorns,cloves,green cardamom, cinnamon sticks,star anise,dried lemons,bay leaves,mix well & dry roast until fragrant.
-Add turmeric powder & mix well.
-Let it cool.
-In spice mill,add roasted spices & grind to make a fine powder.Arabic spice mix is ready!
Prepare Mutton Stock:
-In a pot,add mutton mix boti,ginger garlic paste,salt,cinnamon sticks,black cardamom,cloves,bay leaves,water,mix well & bring it to boil.
-Remove the scum,cover & cook on medium low flame until meat is tender (35-40 minutes) & ½ Cup of stock should be left.
-In a pot,add kisan basmati & let it melt.
-Add cinnamon stick,cumin seeds & mix well.
-Add onion,mix well & fry until light golden.
-Add tomatoes,mix well and cook until tomatoes are soft (2-3 minutes).
-Add ginger garlic paste,salt,coriander powder,red chilli powder,cumin powder,turmeric powder,2 tbs of prepared arabic spice mix,mix well & cook for 1-2 minutes.
-Add yogurt,mix well and cook until oil separates (2-3 minutes).
-Now add boiled mutton along with its stock,mix well and cook for 1-2 minutes.
-Take out half quantity in a bowl & reserve for layering.
-In a pot,add half quantity of boiled rice,fried onion,fresh coriander,mint leaves,reserved mutton gravy,remaining boiled rice,lemon juice,fried onion,mint leaves,fresh coriander,yellow food color,kisan basmati,cover & cook on high flame for 5 minutes to build up the steam then steam cook on low flame for 8-10 minutes.
-Serve Arabic mutton biryani with tomato chutney & salad!
