Fatafat Mutton Biryani A recipe for a quick mutton biryani, but just as tasty.a generic recipe to make muslim mutton biryani or chicken biryani in south Indian style, one that is served in weddings & gatherings Traditional mutton biryani made in a jiffy This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 08 Mar 2019 in Recipes Course New Update " frameborder="0" allowfullscreen> Main Ingredients Mutton, Basmati rice Cuisine Indian Course Rice Prep Time 31-40 minutes Cook time 26-30 minutes Serve 4 Taste Spicy Level of Cooking Moderate Others Non Veg Ingredients list for Fatafat Mutton Biryani 800 grams Mutton on bone, cut into cubes 2 cups Basmati rice soaked 12-14 Green cardamoms 12-15 Cloves to taste Salt 1 inch Cinnamon 7-8 Garlic cloves 1 inch Ginger roughly chopped 8 tablespoons Clarified butter 2 large Onions sliced 5 Green chillies 1 cup Yogurt whisked 1 cup Milk as required Fresh mint leaves as required Fresh coriander leaves 2 tablespoons Kewra water a few saffron strands Method Take 4 cups water in a large microwave safe bowl. Add 2 cardamoms, 3 cloves and salt and heat in the microwave for 10 minutes or till the water boils. Combine remaining cardamoms, remaining cloves and cinnamon in a mortar. Grind them coarsely with a pestle. Discard the cardamom skins and add garlic and ginger. Grind further. Heat 5 tablespoons ghee in a pressure cooker. Add onion and sauté till lightly browned. Add rice to the boiled water and heat in the microwave for 12 minutes or till ¾ done, stirring once after every 2-3 minutes. Add ground masala in the cooker, mix and sauté for 10-15 seconds. Add mutton, salt and stemmed green chillies. Mix well and sear the mutton on high heat for 5-10 minutes. Add yogurt, mix well and cook further. Add milk and 2-3 cups water and stir to mix. Add some mint leaves, some coriander leaves and 1 tablespoon kewra water. Mix well and bring to a boil. Cover and pressure cook on simmer for 2-3 minutes and then on high heat for 15 minutes. Strain the rice in a colander and transfer the rice in another bowl. Add 1 tablespoon ghee, some mint leaves and some coriander leaves. Cover with an aluminium foil and set aside. Transfer cooked mutton in a deep non-stick pan and put on heat. Add saffron, remaining kewra water, some mint leaves, some coriander leaves and mix well. Adjust salt if required and bring to a boil. Add rice and spread evenly on the mutton. Reduce heat to low, drizzle remaining ghee on top, cover with aluminium foil and cook on dum for 8-10 minutes. Remove aluminum foil and mix the biryani from the sides. Transfer into a serving dish and serve hot garnished with a coriander sprig. Nutrition Info Calories 4168 Carbohydrates 347.5 Protein 192.8 Fat 222.8 Other Fiber Iron- 35.1mg #Basmati rice #Cinnamon #Clarified butter #Cloves #Fresh coriander leaves #Fresh mint leaves #Garlic cloves #Ginger #Green cardamoms #Green chillies #Kewra water #Milk #Mutton #Onions #saffron strands #Salt #Yogurt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article