Preparation
Wash and keep the goat meat in a mixing bowl.
Wet-grind all spices including onion, ginger and garlic to a thick paste.
Mix salt and spices with mutton. Add curd and mustard oil.
Mix well. Add 1 cup of water and pressure cook it till ¾ is done.
Remove from the heat and keep aside.
Fry potatoes. Sprinkle salt and keep aside.
When pressure the is released, open the cooker and the add fried potatoes.
Again cook for 2 whistles or till done.
Open lid when the pressure is completely released.
Open lid when the pressure is completely released.
Cut lemon from middle, deseed and cut into small pieces. Keep aside.
Chop onions finely. Fry contents of 2 onions for making the beresta. Keep aside one chopped onion.
Mix salt, ground garam masala and fennel powder with rice. Add lemon pieces and 1 tbsp. ghee.
In a dekchi / degchi / deep vessel, add 1 tbsp. ghee with remaining mustard oil that was used for frying the onions.
Throw in bay leaves and khare masale. Add remaining chopped onion. Sauté till the aroma is released.
Reduce heat to minimum.
Now set layers of partly cooked rice, mutton, potatoes and beresta.
Keep repeating layers till you finish all ingredients.
Sprinkle milk adding a pinch of salt and fennel powder all over.
Roughly splash zafrani colour.
Close the vessel with a lid and keep on dum till the rice is cooked.
Moradabadi Mutton Biryani is ready to serve.While serving, take out the biryani from the middle where the coloured rice and plain rice meet. This will help you to serve every plate with biryani with varying colours.