HANDI MUTTON BIRYANI # GA 4 WEEK 16 (Biriyani). Handi Mutton is one of the most loved mutton delicacies of the Northern region of India. As the name suggests, the dish is traditionally cooked in a Handi or an earthen pot for long hours. The Handi Mutton usually consists of bones of the lamb and slow booking brings out the best possible flavours. HANDI MUTTON BIRYANI # GA 4 WEEK 16 (Biriyani)

You can have HANDI MUTTON BIRYANI # GA 4 WEEK 16 (Biriyani) using 26 ingredients and 7 steps. Here is how you achieve it.

Ingredients of HANDI MUTTON BIRYANI # GA 4 WEEK 16 (Biriyani)
  1. It’s of basmati rice (long grain).
  2. Prepare of mutton with bone.
  3. It’s of cloves.
  4. Prepare of javipattri.
  5. It’s of nut meg.
  6. It’s of white jeera whole.
  7. It’s of black pepper powder.
  8. It’s of black pepper whole.
  9. Prepare of bay leaves.
  10. Prepare of black cardamon.
  11. It’s of green cardamom.
  12. It’s of star Annis.
  13. You need of cinnamon stick.
  14. You need of onions chopped.
  15. You need of ginger.
  16. It’s of garlic.
  17. It’s of green chillies.
  18. Prepare of corriender leaves.
  19. Prepare of mint leaves.
  20. Prepare of lemon juice.
  21. Prepare of saffron.
  22. Prepare of hot milk.
  23. Prepare of ghee.
  24. Prepare of Atta dough as required.
  25. It’s of curd.
  26. Prepare of Salt as required.

This non-vegetarian recipe makes for a sumptuous curry and can be best accompanied with rotis or rice. The lamb pieces need to be marinated to release the maximum flavor. Homemade Handi mutton Biryani ️ By @bellarystreetbyte. To ensure the safety of our customers and employers, we're proactively following these strict.

HANDI MUTTON BIRYANI # GA 4 WEEK 16 (Biriyani) step by step

  1. Take this dry masalas n make powder except white jeera n bay leaf.Now marinated the mutton with this dry powder n card..

  2. Chopped 2 onions n fry it in the ghee.After it became brown keep a side..

  3. Boil the rice with some of balck pepper, bay leaves, green cardamom n cinnamon sticks.Drain the water n keep a side. Now add the white jeera n bay leaf to the ghee.Then add 2 chopped onion n saute it. Add marinated mutton n stir it well..

  4. Now paste all this n add to the mutton.Add 1 cup water to boil n add salt..

  5. When the mutton is cooked add the paste of corriender leaves n mint leaves paste..

  6. Add the saffron to the hot milk n add to the rice.Now take a Handi put some ghee on the bottom n add 1 layer of rice then one layer of mutton.Go for 3 layers like this. Lastly sprinkle some fried onions, ghee n lemon juice on the top of the Handi. Seal the lid with the help of the atta dough. Steam it around 20 mins..

  7. Now the biriyani is ready. Serve with raita..

A Handi is a cooking basin made from copper or clay (pot), which calls the Indian subcontinent home. It is utilised primarily in north Indian, Pakistani and Bangladeshi cooking. This vessel is deep and has a broad mouth, and since there are a wide variety of dishes cooked throughout the Indian subcontinent using the Handi, their names vary too, symbolising its use - such as Chicken Handi. We use finest long-grain basmati rice, freshest chicken and mutton, and handpicked spices in our biryani. Individually cooked in Haadi Our biryani is individually sealed and dum-cooked in earthenware to maintain aroma and real flavour of biryani.