Ingredients:
Step 1:
For mutton marination
• Mutton mix boti 1.5 kg
• Yogurt (Dahi) 1 cup
• Cream 225 ml
• Red chili powder (Lal mirch powder) 1 tsp
• Turmeric powder (Haldi powder) 1 tsp
• Salt (Namak) 2 tsp
• Crushed cumin seeds (Zeera) 1 tbsp
• Coriander powder (Dhania powder) 1 tbsp
• Garam masala powder 1 tsp
• Green cardamom powder (Hari elaichi powder) 1/2 tsp
• Almond powder (Badam powder) 1 tbsp
• Mace powder (Javitri powder) 1/4 tsp
• Nutmeg powder (Jaifal powder) 1/4 tsp
• Ginger garlic paste (Adrak lehsan paste) 2 tbsp
• Lemon juice 2 tbsp
Step 2:
For making the gravy
• Ghee 3 tbsp
• Cooking oil 1/4 cup
• Green cardamoms (Hari elaichi) 3
• Black peppercorns (Kali mirch) 1 tsp
• Cloves (Long) 3
• Cinnamon stick (Dar cheeni) 1//2 inch
• Bay leaf (Tez paat) 2
• Star anise (Badiyan ka phool) 2-3
• Cumin seeds (Zeera) 1 tsp
• Crushed coriander (Dhania) 1 tsp
• Onions paste/blended (Pyaz paste) 2-1/2 medium
• Marinated mutton pieces
• Crushed red chili 1/2 tsp
• Tomatoes chopped (Tamatar) 4 medium
• Kewra water 1 tsp
• Lemon juice 1 tsp
• Onion rings (Pyaz) as required
• Fresh mint leaves chopped (Pudina) 1 tbsp
• Fresh coriander chopped (Hara dhania) 1 tbsp
• Green chilies (Hari mirch) 2
Step 3:
For cooking the rice
• Water as required
• Salt (Namak) 1 tbsp
• Oil 1 tbsp
• Bay leaf (Tez paat) 1
• Star anise (Badiyan ka phool) 2
• Black peppercorns (Kali mirch) 7-9
• Green cardamoms (Hari elaichi) 2-3
• Cloves (Long) 3 • Vinegar (Sirka) 1 tsp
• Fried onion 1 tsp
• Rice 4 cups (Soaked for 30 mins)
Step 4:
To assemble the biryani
• Boiled rice
• Prepared mutton gravy
• Lemon juice 1 tsp
• Mace powder (Javitri powder) 1/4 tsp
• Nutmeg powder (Jaifal powder) 1/4 tsp
• Kewra water 1 tsp
• Fresh mint leaves chopped (Pudina) 2 tbsp
• Fresh coriander chopped (Hara dhania) 2 tbsp
• Onion rings (Pyaz) 1 small • Yellow food color 1/4 tsp
• Red food color 1/4 tsp • Green food color 1/4 tsp
• Orange food color 1/4 tsp
• Fried onion 1-2 tbsp
• Dried plums (Aloo bukhara) 10-12
Directions:
Step 1
In bowl, add yogurt, cream, red chili powder, turmeric powder, salt, crushed cumin seeds, coriander powder, garam masala powder, green cardamom powder, almond powder, mace powder, nutmeg powder, ginger garlic paste, lemon juice and whisk well. Now add the mixture into the mutton pieces and marinate it for 1-2 hours in the refrigerator.
Step 2
In wok, heat ghee and oil. Add green cardamoms, black peppercorns, cloves, cinnamon stick, bay leaf, star anise, cumin seeds, crushed coriander, mix and fry for thirty seconds on high flame. Add onion paste, mix and cook for 8-10 minutes on medium flame. Now add marinated mutton pieces, mix, cover and cook for 45 minutes on low flame or until meat is tender. Uncover, add crushed red chili, tomatoes, mix it and cook on high flame until oil separates. Add kewra water, lemon juice, onion rings, fresh mint leaves, fresh coriander, green chilies and mix it. Set aside.
Step 3
In pot, add water, salt, oil, bay leaf, star anise, black peppercorns, green cardamoms, cloves, vinegar, fried onion, mix it and bring it to boil. Now add soaked rice, mix well and boil until 3/4th done (approx 8-10 mins). strain and set aside. Step 4 In pot, add boiled rice, prepared mutton gravy, lemon juice, mace powder, nutmeg powder, kewra water, fresh mint leaves, fresh coriander, onion rings, yellow food color, red food color, green food color, orange food color, fried onion, dried plums, cover and steam cook on low flame for 15-20 minutes. Satrangi Mutton Biryani is ready. serve hot.
