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Kesar Jalebi and Mutton Biryani

Recipe by
Total Time:
26 hours
Serves:4
Rated 4.5 based on 100 votes
4.5
Course: Main Recipe
Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

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Rate This Recipe
4.5

Ingredients

How to Make

  • To prepare the sugar syrup:
  • Boil sugar and water and make a thick syrup and add saffron strands.
  • Add curd and two cups water to the flour and mix well.
  • Cover and keep aside for at least 24 hours to ferment.
  • Heat the ghee.
  • Put the jalebi mixture into a cloth with a hole and gently pipe round-shaped jalebis directly into the hot ghee, fry till brown, strain the jalebi and put them immediately into sugar syrup.
  • Method for biriyani:
  • Bring 750 ml water to boil, add rice, salt and turmeric, cover and cook for 15 minutes.
  • Heat ghee and fry half onions till brown and add these to the rice.
  • Fry the remaining onions, add ginger, garlic, cumin, chilli powder, and fry, add mutton and cook on high heat for 5 minutes.
  • Add cinnamon, cardamoms, cloves, peppercorns, coriander powder, nutmeg, salt and 125ml water, and stir well.
  • Cover and simmer for about 10 minutes.
  • Remove from heat, stir in the curd and simmer for 5 minutes.
  • Layer a dish with alternate layers of rice and mutton, cook in a preheated oven at 200 degrees C for 10 minutes.