Mutton Chops Biryani By SooperChef (Bakra Eid Special)

Eid menu is incomplete without biryani so here we have mutton chops biryani which is sooper aromatic and delicious. Treat your guest with this lip smacking mutton biryani and be the star of your dawat. Do let us know your feedback if you try this recipe.

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Mutton Chops Biryani Recipe
Ingredients for boiling rice:
Guard Basmati rice 2 cups
Water 4 cups
Curry leaf 1
Cumin seeds 1 ½ tsp
Salt 1/2 tbsp
Vinegar 2 tbsp
Oil 2 tbsp
Ingredients for potli:
Coriander seeds 1 tsp
Cumin seeds 1 tsp
Black peppercorns 1/2 tsp
Cloves 6-7
Cinnamon stick 1
Black cardamom 1
Star anise 1
Ingredients for chops:
Mutton chops 8
Bay leaf 1
Water 2 cups
Salt to taste
Garlic cloves 4-5
Ginger cube 2
Potli 1
Ingredients for gravy:
Onion fried 3/4 cup
Tomato chopped 1 cup
Water 1/2 cup
Ingredients for korma masala:
Oil 1 cup
Green chilies 2-3
Cumin seeds 1 ½ tsp
Boiled chops 8
Salt 1/2 tbsp
Onion (sliced) 1 ½ cup
Red chili powder 1/2 tbsp
Red chili flakes 1 tbsp
Coriander powder 1/2 tbsp
Cumin powder 1/2 tbsp
Turmeric powder 1 tsp
Yogurt 1/2 cup
Tamarind pulp 1/4 cup
Plum dry 5-6
Garnish:
Coriander leaves as required
Mint leaves as required
Tomato slices as required
Lemon slices as required
Green chilies as required
Orange food color 1 pinch
Leftover stock 1/2 cup
Directions for potli:
Take a piece of cheesecloth, add coriander seeds, cumin seeds, black peppercorns, cloves, cinnamon, black cardamom and star anise.
Tie knot and your potli is ready.
Directions for chops:
In a deep pan simmer water, add chops, bay leaf, salt, garlic cloves, ginger cube and potli.
Cover and cook for 1 hour to 40 minutes on medium low flame.
Separate the chops and set aside stock for later use.
Direction for gravy:
In a blender add 3/4 cup of fried onion, tomatoes and water.
Blend until smooth paste is formed. Set aside.
Directions for rice:
In a bowl soak Guard basmati rice in three cups of water for 25 minutes.
In a pan, add water, bring it to boil, and then add salt, cumin seed, vinegar, oil and bay leaf.
When water starts simmering add soaked rice and boil them until 80% done.
Directions for korma masala:
In a pan heat oil, add onion and cook until light golden brown. Take it out and set aside.
In same oil add cumin seeds, green chilies, ginger garlic paste and sauté it for a minute.
Add boiled chops, salt and fry. Add one cup prepared onion tomato paste and cook for 2 to 3 minutes.
Then add red chili powder, red chili flakes, coriander powder, cumin powder, turmeric powder and cook for 5 to 6 minutes.
Add yogurt, tamarind pulp, dry plum and mix. Let it simmer on low flame for 2 to 3 minutes. Take it off from flame.
Assembling:
In a pan firstly add korma, cover it with boiled rice, top it again with korma masala and add garnish on top.
Repeat the same layering process; lastly sprinkle fried onion, food color and remaining chops stock on top.
Cover and cook on medium low flame for 10 to 15 minutes.
Serve your delicious chops biryani with raita and enjoy.
Preparation time: 20 minutes
Cooking time: 1 hour 30 minutes
Serving: 5-6