Mutton Posto Biryani

Hey everyone, I hope you are having an incredible day today. Today, I'm gonna show you how to make a special dish, Mutton Posto Biryani. One of my favorites. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

Mutton Posto Biryani is one of the most popular of current trending foods in the world. It's enjoyed by millions every day. It's easy, it is quick, it tastes yummy. They are fine and they look fantastic. Mutton Posto Biryani is something which I've loved my entire life.

Many things affect the quality of taste from Mutton Posto Biryani, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mutton Posto Biryani delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we must prepare a few ingredients. You can cook Mutton Posto Biryani using 33 ingredients and 9 steps. Here is how you can achieve that.

#dussehra -
Mutton Posto is a classic Bengali dish where the mutton is cooked in a poppy seeds gravy. I turned this yummy dish into an amazing and a quick biryani by layering the rice with all the garnishings over the curry and baking to perfection. This new innovation turned out something unique and can be relished with just a plain raita. One pot delicacy for Dussehra.

Ingredients and spices that need to be Take to make Mutton Posto Biryani:

1. 400-500 gm mutton with bones
2. 1 cup yoghurt
3. 1 onion, roughly chopped
4. 1" ginger
5. 4-5 garlic cloves
6. 2-3 green chilies
7. to taste salt
8. 1/2 tsp. turmeric powder
9. 1 tsp. red chilli powder
10. 1 tsp. coriander powder
11. 1 tsp. cumin powder
12. 3-4 tbsp. oil
13. 1" " cinnamon stick
14. 2-3 green cardamoms
15. 5-6 cloves
16. 2 bay leaves
17. 2-3 dry red chilies
18. 1 mace
19. 1 tsp. sugar
20. 1 onion, chopped
21. 1/4 cup poppy seeds paste
22. 1/4 cup cashew nut paste
23. 1/2 tsp. garam masala powder
24. 1 tsp. ghee
25. 1 tsp. kewra water
26. 1 cup basmati rice, soaked for an hour
27. 2 tbsp. coriander leaves, chopped
28. 2 tbsp. mint leaves, chopped
29. 2 tbsp. fried onions
30. pinch saffron / yellow food colour mixed with 2-3 tbsp. milk
31. 1-2 boiled eggs, cut into half
32. as needed few onion rings
33. as needed lemon wedges

Instructions to make to make Mutton Posto Biryani

1. Grind to a paste the roughly chopped onion, ginger, garlic and green chilies to a smooth paste. Cook the rice along with some salt till it is 80 percent done. Drain and keep aside.
2. Curry - Marinate the mutton with the ground paste, 1 tbsp. oil and all the dry spices (except garam masala powder) for a minimum of 3-4 hours or preferably overnight.
3. Heat remaining oil in a pan / kadai and temper with bay leaves, dry red chilies, cinnamon, cardamoms, cloves, mace and sugar. Saute for a few seconds.
4. Add the onion and stir fry till light brown. Now add the marinated mutton and cook, covered on a low flame till the oil separates.
5. Add 1 cup water and pressure cook for 15-20 minutes on a low flame after the first whistle.
6. Bring it back into the pan and add the poppy seeds paste and cashew nut paste. Mix well and cook, covered for 5-10 minutes on a medium flame.
7. Add the garam masala, kewra water and ghee. Give it a stir and continue to simmer for 1-2 minutes more or till the gravy is thick.
8. Biryani - In an oven proof dish layer the mutton posto curry and top it up with the rice. Sprinkle the coriander leaves, mint leaves, fried onions and the colour. Cover with a lid and bake for 10-15 minutes at 180 degrees C.
9. Transfer to a serving dish and garnish with boiled eggs, onion rings and lemon wedges. Serve with raita for a sumptuous lunch / dinner.

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So that is going to wrap it up for this special food Recipe of Favorite Mutton Posto Biryani. Thank you very much for your time. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!