Achar Biryani Recipe

Ingredients

• Oil : 2 cup
• Mutton : 1000 gm
• National Ginger & Garlic Paste : 2 tablespoon each
• National Achar Gosht Masala : 2 packet
• National Garlic Pickle : 2 tablespoons (optional)
• Crushed Chili : 2 teaspoon
• Yogurt : 2 cup
• Tomato (chopped) : 5 medium
• Lemon Juice : 2 tablespoons
• Green Chili : 6-9 (large)
• National Basmati Rice : 4 cups
• National Iodized Salt : 3 tablespoons
• Water : 3 liters, for boiling rice
• Lemon (sliced) : 2 – 4 medium

Method

• Heat the oil and cook the mutton on a high heat until brown. Turn the heat low and add National Ginger Paste, National Garlic Paste, National Achar Masala (reserve 1 tbsp), National Garlic Pickle, crushed chili, and yogurt; do bhunai.
• Now add tomato and 1 cup of water; allow it to cook on low heat with the lid on till the meat is tender. Add more water if required. You should have 1 1/2 cups of gravy left.
• Meanwhile slit the green chilies. Combine the reserved 1 tbsp of National Achar Masala with lemon juice and stuff the slit chilies.
• Wash and soak 3 cups of National Basmati Rice in water for 15 mins. In a large pan bring 3 liters of water to a rapid boil; add 3 tbsp National Iodized Salt and 2-4 lemons (sliced). Add the drained rice and boil till rice reaches do kanni stage. Drain and use.
• Place the stuffed green chilies on top of the achari meat gravy; top with the do kanni