Popular Muslim Style Mutton Biryani Recipe | Ramadan - iftar - recipes | Dawat wali biryani

Hi friends I'm Hussain Sayyed Welcome to my channel Today we're making a Muslim-style wedding biryani It's just like the biryani you enjoy during a celebration It's no less than that It's incredibly easy to prepare I've also included some helpful tips So be sure to watch the video all the way to the end Like share and don't forget to subscribe to my channel So let's get started with the recipe First of all we need to marinate the mutton For that I’ve taken 500 grams of mutton I've washed it with three to four cups of water I've added two tablespoons of ginger and garlic paste I've added one tablespoon of green chilies These chilies aren't very spicy You can add 100 grams of yogurt or a small bowl of yogurt Some whole spices I've added one bay leaf a clove a cinnamon stick black peppercorns green cardamom pods and a star anise 1 teaspoon of turmeric 1 teaspoon of cumin powder 1 teaspoon of red chili powder We've added green chilies I've added a pinch of salt Based on the amount of mutton I'm using 2 to 3 drops of kewra essence If you don't have kewra essence you can skip it I've added the juice of 1 lemon We need to combine all the ingredients I haven't marinated it If you'd like you can marinate it for two hours but I'd definitely recommend doing so You really should marinate it It offers a wonderfully authentic taste The mutton becomes tender and its flavor is excellent Combine all the ingredients and set aside I've used a pressure cooker If you'd like you can prepare it in a regular pot I've added 1 cup of oil You need to add 4 to 5 medium onions sliced We need to fry it until it turns a rich brown color—neither too pale nor too dark The flavor of the biryani hinges entirely on the onions It should be this color Take a quarter of it For garnish I've added marinated mutton Mix well Tomatoes were not used You can add tomato puree if you'd like I've added a quarter cup of water The mutton and curd need to release their own moisture so we won't add any more water Now we need to secure the lid on the pressure cooker Place the whistle on high heat Simmer for 10 to 12 minutes If your mutton is tough it will require additional cooking time While it's cooking I've kept water boiling for the rice You need to add enough salt so the rice doesn' t feel wet You can taste and check The water should be slightly salty I've added 1 tablespoon of oil You can use desi ghee And a touch of lemon juice So the rice is ready In the garam masala I' ve included 2 bay leaves cloves cinnamon black pepper and green cardamom I've added three or four green chilies These green chilies aren't very spicy but they add a delicious flavor Once the water comes to a boil let it simmer for one minute So the spices' flavor can be fully released Then you add the rice I had already washed the rice and soaked it for half an hour I'm using biryani rice for the feast You must use the extra long grain It has a wonderful taste I' ve boiled it for seven minutes And it's ready Turn off the heat Then drain the water Set it aside I've opened the pressure cooker It has cooled down The gravy has set There isn't much gravy in it so I won't dry it We need to garnish it this way If you'd like you can enjoy it with romali roti or naan—it tastes delicious For garnish I've added some fried onions coriander and mint leaves I've placed the boiled rice on it I prepared it in the cooker You can also make it in a pot but it cooks much faster saving both time and gas I've spread it Now we'll garnish it with fried onions coriander and mint leaves If you'd like you can add kewra essence I've added green food coloring And a touch of orange food coloring If you're using powder color Then mix it with water and add it so it spreads evenly I've used desi ghee If you'd prefer not to include desi ghee simply remove the excess oil from the mutton korma I've added the remaining rice I've added a quarter cup of water You'll need to turn on the gas flame I'll cover the lid of the pressure cooker You must close it before the whistle sounds You don't need to wait until the whistle blows Keep the gas flame high Close it before the whistle Let the cooker cool naturally When it cools down then you can check it You can also make it in a vessel If you are making it in a vessel Then cover it with a damp cloth And cook it over low heat for 5 to 10 minutes or for 10 to 12 minutes until no more vapors rise from it The biryani is ready —just like you 'd eat at weddings Try it during Ramadan it's very easy to make and doesn't require many spices If you like the recipe then hit the like button below the video share it with your family and friends and don 't forget to subscribe to my channel I have a Facebook page and a Facebook group If you'd like to join I've included the link in the description box That's enough for today See you in the next video Till then thank you so much for watching my video Take good care Bye