Mutton Chaunp Biryani Recipe

Spice up your lunch with Mutton Chaunp Biryani.

INGREDIENTS

Mutton champ: 1 kg
Rice: 1 kg (soak in water)
Onions: 2 (grind and make a paste)
Black cardamom (bari elaichi): 6 (grind them)
Green cardamom: 6 (grind them)
Green chilies: 6 (cut from the middle)
Onion: 2 (cut and fry them)
Yogurt: 1 cup
Apna Cooking Oil: 1 cup
Mint: ¼ cup (chopped)
Saffron: 1 teaspoon
Javitri powder: 1 teaspoon
Garlic paste: 1 tablespoon
Ginger paste: 1 tablespoon
Cashew nut paste: 3 tablespoons
Red chili powder: 1 tablespoon
Coriander powder: 1 tablespoon
Milk: 5 tablespoons
Rose water: 1 tablespoon
Garam masala (whole): 1 tablespoon
Kewra: a few drops
Salt: to taste
Rose petals: for garnishing
Roasted cashew nuts: for garnishing

PROCEDURE

Marinate champs in yogurt, onion paste, ginger garlic paste, cashew nut paste, green cardamom, black cardamom, javitri powder, red chili, cumin powder and salt for 2 to 3 hours in a refrigerator In a pan, heat up Apna Cooking oil. Put in the champs with masala and cook it on high heat till the masala dries out. Then add water and cook till champ tenderizes. Heat up milk, put in saffron and mix it in the champs Add green chilies and kewra and take it off the heat. In another pan, put in some water, garam masala (whole), rice and salt. Boil rice till almost done. Now take the water out. In a pan, put a layer of champs first, then a layer of rice and add rosewater on top. Keep doing this layering process till all ingredients are in the pot. In the end, put in fried onions and mint. Cover with the lid and put on low flame (dum) Once ready, garnish with rose petals and roasted cashew nuts