Pakistani Biryani

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Ingredients of Pakistani Biryani
  • 500 grams of Basmati Rice (washed & drained)





  • 1 kilogram of Mutton (cut into 2" pieces)





  • 1 (2" piece) of Raw Papaya (Kacha Papita) (made into a paste)





  • 5 large Onions (peeled, finely sliced and fried until crisp) (or you may use ready fried onions)





  • 4 sticks of Cinnamon (Dal Cheeni)





  • 2 Big Black Cardamoms (Bari Kaali Ilaichi)





  • 6 small Cardamoms (Choti Ilaichi)





  • 6 Cloves (Long)





  • 2 Bay Leaves (Tezz Patta)





  • 1 tsp. Whole Black Peppers (Kaali Mirch)





  • 1 tsp. Cumin Seeds (Sufaid Zeera)





  • 2 tbsp. Red Chilli Powder (Pisi Lal Mirch)





  • 1 tsp. of Turmeric Powder (Pisi Haldi)





  • 1 tsp. Ginger Paste (Pisi Adrak)





  • 1 tsp. Garlic Paste (Pisa Lehsan)





  • 1 ½ cups Plain Yogurt (beaten)





  • 2 pinches of Saffron (Zaffron) (dissolved in warm water)


Ingredients for Rice
  • A handful of Mint Leaves (Podina) (chopped)





  • 1 Big Black Cardamom (Kaali Baari Ilaichi)





  • 2 Cinnamon Sticks (Dal Cheeni)





  • 2 Small Cardamoms (Choti Ilaichi)





  • 3 Cloves (Loung)





  • A handful of Kothmir





  • Salt (to taste)





  • 5 tbsp. Clarified Butter (Ghee) or Refined Oil


Prepration


  1. To the mutton add the beaten curd, ginger-garlic paste, raw papaya paste, chilli powder, haldi, powdered masala, salt and half of the crushed fried onions. Allow the mutton to marinate for 3 hours.






  2. Heat water (2 ½ times more than the rice). As soon as it boils, add the whole masala, rice and salt to taste.






  3. Cook the rice till ¾ done and then drain in the colander.






  4. Remove the whole masala. Melt the clarified butter and set aside
Assembly

  1. Take a heavy-bottomed pot and add the marinated mutton and ½ of the melted clarified butter.






  2. Cover with chopped pudina and kothmir, fried onion and slit green chillies and juice of half a lemon. Spread the rice over this. Sprinkle the remaining clarified butter, saffron milk and lemon juice. Cover and seal the pot with atta paste. Place over high heat for 20-25minutes.




  3. Lower heat and cook for another 45 minutes.
  4. Serve hot
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Pakistani Biryani, How to make Pakistani Biryani.

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