Malai Mutton Biryani

Impress your guests this Bakra Eid with the luxurious indulgence of our Malai Mutton Biryani. This recipe offers a delectable twist on a traditional favorite, sure to tantalize taste buds, with the goodness of Olper’s Dairy Cream and elevate your celebration. #OlpersDairyCream #GoodnessBarhao #happycookingtoyou #foodfusion #digitalammi

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-Ghee (Clarified butter) 3-4 tbs

-Darchini (Cinnamon sticks) 2-3

-Hari elaichi (Green cardamom) 2-3

-Tez patta (Bay leaves) 2-3

-Badi elaichi (Black cardamom) 1

-Sabut kali mirch (Black peppercorns) ½ tsp

-Laung (Cloves) 2-3

-Zeera (Cumin seeds) 1 tsp

-Mutton mix boti 750g

-Lehsan (Garlic) crushed 1 tbs

-Adrak (Ginger) crushed 1 tbs

-Himalayan pink salt 2 tsp or to taste

-Water 3 & ½ Cups

-Ghee (Clarified butter) 5 tbs or as required

-Pyaz (Onion) sliced 2 medium

-Pyaz (Onion) pureed 1 medium

-Hari mirch (Green chilli) paste 1 & ½ tbs

-Dhania powder (Coriander powder) 1 tbs

-Himalayan pink salt 1 tsp or to taste

-Kali mirch powder (Black pepper powder) 1 tsp

-Zeera powder (Cumin powder) ½ tbs

-Safed mirch powder (White pepper powder) 1 tsp

-Biryani masala 1 tbs

-Garam masala powder 1 tsp

-Javitri powder (Mace powder) ½ tsp

-Jaifil powder (Nutmeg powder) ¼ tsp

-Badam powder (Almond powder) 2 tbs

-Dahi (Yogurt) whisked 1 Cup

-Olper’s Cream ½ Cup (room temperature)

-Chawal (Rice) 500g (boiled with salt,whole spices & green chillies)

-Podina (Mint leaves) chopped 1-2 tbs

-Hara dhania (Fresh coriander) chopped 1-2 tbs

-Hari mirch (Green chillies) 2-3

-Podina (Mint leaves) chopped

-Saffron water (dissolve ¼ tsp saffron in 2 tbs water)

-Biryani essence 1 tsp

-Ghee (Clarified butter) melted 1-2 tbs



-In a pot add,clarified butter & let it melt.

-Add cinnamon sticks,green cardamom,bay leaves,black cardamom,black peppercorns,cloves,cumin seeds & mix well.

-Add mutton,garlic,ginger,pink salt,mix well & cook on medium flame for 3-4 minutes.

-Add water & mix well & bring it to boil,on stove,cover & cook on low flame until meat is tender (40-50 minutes) & in pressure cooker,pressure cook for 20-25 minutes & set aside.

-In the pot,add clarified butter & let it melt.

-Add onion & fry until light golden & reserve half quantity for later use.

-In remaining fried onion,add pureed onion,green chilli paste & mix well.

-Add coriander powder,pink salt,black pepper powder,cumin powder,white pepper powder,biryani masala,garam masala powder,mace powder,nutmeg powder,almonds powder & mix well.

-Add yogurt,mix well & cook for 2-3 minutes.

-Turn off the flame,add cream,turn on the flame,mix well for a minute & reserve ½ cup of gravy for later use.

-Now add cooked mutton with stock,mix well & cook on medium flame for 1-2 minutes.

-Add half quantity of boiled rice & spread evenly.

-Add & spread reserved gravy,sprinkle mint leaves,fresh coriander,green chillies,remaining boiled rice, reserved fried onion,mint leaves,dissolved saffron & biryani essence.

-Make deep holes in rice with the back of wooden spoon.

-Add clarified butter,cover with kitchen cloth and lid,place heat diffuser & steam cook on low flame for 10-12 minutes.

-Garnish with reserved fried onion & serve!

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