Boneless Mutton Potli Biryani Using Mutton From Meamo Meats

Opening a parcel on the dinner table is always fun. Mutton potli biryani is full of surprise, one must surely try it. Well marinated morsels of mutton, cooked to perfection wrapped into a parcel and grilled, is packed with unique combination of flavours, it's absolutely delicious.

To purchase original jhatka meats is a hazel in the city and one must know the right place and way to clean it. At meamo fish, poultry, mutton and offals are fantastic and can vouch and say this is original jhatka meat from the flavor and taste. Meamo meats is 100% certified Jhatka meat, which means painless and cruelty free butchering. Be it goat meat, chicken or fish its hygienically cleaned and washed with turmeric then packaged and shipped to your door. I highly recommend meamo meat it does not contain any smell the meats are fresh and very tasty. Do use the Promo Code Vidya10 to purchase meat as per choice from meamo.

Mutton Potli Biryani Recipe on My Youtube Channel 😀

Ingredients:
500 Grams Boneless Mutton Meamo Meats
400 Grams Basmati Rice
1 1/2 Cups Curd to prepare Hung Yogurt
1 Tbsp Green Chilly Paste
1 Tbsp Ginger Paste
1 1/2 Tbsp Garlic Paste
1 Tsp Kashmiri Chilly Powder
1 Tbsp Degi or Spicy Chilly Powder
1/4 Tsp Turmeric Powder
1 Tsp Garam Masala
1/4 Tsp Pepper Powder
2 Inch Stick Cinnamon
4 Cloves
3 to 4 Green Cardamom
1 Black Cardamom
2 to 3 Strands Mace
1 Marathi Moggu / Dried Caper
1 Tsp Shahi Jeera
3 To 4 Drops Vinegar
3 to 4 Onions Fried
2 Tbsp Fried Onion Oil
1 Tbsp Mustard Oil
Salt as per taste.

Garnish:
2 Tbsp Ghee
2 Tbsp Finely Chopped Mint
2 Tbsp Finely Chopped Coriander
3 Finely Chopped Green Chilli
10 Fried Cashews
2 Onions Fried
Boiled Eggs

First Step:
Place a muslin cloth on a strainer. Add 1 1/2 cups curd tie a knot and allow to strain for 3 to 4 hours.
Once the moisture has strained reserve it in a bowl.

Second Step:
Peel, wash and thinly slice the onions.
Heat 2 cups oil for frying in a wok on low flame.
Add fist full of sliced onions in a batch and fry till golden on low flame. Once fried strain and reserve on a plate.
Repeat the process and fry the entire batch.

Third Step:
Peel, wash and thinly chop 1 1/2 inch ginger.
Peel, wash and reserve 10 to 15 garlic pods.
Remove stem, wash well and reserve the 10 green chilies.
In a mixer jar add garlic and grind first and reserve. Next add ginger and reserve in a bowl. Next add chilies and few spoons water grind to form smooth paste and reserve.

Marination:

Wash the meat twice and place it in a colander to drain for few minutes.

Add the meat to a bowl.

Next add degi mirchi, kashmiri mirchi and turmeric powder.

Add whole spices, cinnamon, black and green cardamom, cloves, shahi jeera, marathi moggu, mace, pepper powder, garam masala, and hung yogurt.

Add fried onions, couple of tbsp fried onion oil, mustard oil and salt.

Massage all the ingredients well in the meat and allow to marinate for 4 hours in a airtight container refrigerated, for best results marinate over night.

Method:

Boil 4 to 5 cups water and reserve.

In a pan add 4 to 5 cups water and 2 tbsp salt. Gently place 4 eggs and boil for 10 minutes. Remove from flame allow to cool rinse and peel the eggs and reserve.

Remove the roots and hard stem from coriander and mint, Rinse twice to thrice and strain. Finely chop and reserve.

Peel, wash and slice 3 onions. place enough oil in a wok and gently drop small batches of onion and fry till golden on low flame. Once fried strain and reserve.

Fry 10 cashews in oil till light golden and reserve.

Thaw the marinated meat.

Heat a pressure cooker on medium flame, add the marinated meat fry for few minutes.

Add 1 1/2 Cups warm water, cover place a whistle and cook the meat for 4 to 5 whistles until tender, remove the cooker from flame allow to release.

Wash the basmati rice twice and add water allow to soak for 15 minutes.

Once the pressure has released, remove the cover and place the cooker on medium flame allow excess moisture from the meat to evaporate and reserve. 

Strain the rice and add warm water and place it in the cooker cover and cook for 2 to 3 whistles until done.

For ever cup of rice I used 1 1/2 cups warm water to cook.

Wash a plantain leaf. Wipe with a cloth.

First place 2 to 3 cups cooked rice. Add 1 tbsp ghee. Place the cooked meat in the middle, top with finely chopped mint and coriander.

Cover the meat with 1 to 2 cups cooked rice. Top with fried onions,chopped mint and coriander, cashews, boiled eggs.

Fold the leaf into a parcel, using a thread or plantain leaf fiber tie it to secure.

Place a tawa on medium flame add 1 tbsp ghee. place on low flame and place the parcel. Every 2 minutes turn and cook on low flame, for 10 to 15 minutes.

Serve the plantain biryani on a plate with raita and lime wedges...Enjoy!