Saturday, September 7, 2013

Mutton Biriyani


Biriyani is a very popular rice dish in India. It's unique in its flavors and is an excellent addition to any family gettogethers.

Cooking Time : 60 minutes
Serves - 6

Ingredients :

For the Biriyani Masala :
Mutton- 2lb
Onions – 5
Green Chillies – 8
Tomato – 2
Coriander Masala- 2 tblspn
Turmeric powder- a pinch
Ginger paste – 1 tspn
Garlic paste – 2 tspn
Olive oil or Refined oil - 3 tblspn
Bay leaf – 2
Coriander leaves -1 cup
Garam Masala - 1tspn

Yoghurt- 2 tblspn
Lime – 1tblspn

For the marinade :

Chilli powder – 1 tblspn
Turmeric powder – ½ tspn

Coriander powder- 2 tspn
Ginger and garlic paste- 1 tspn

Salt to taste
Refined oil – 3 tblspn

For the Rice :

Basmati Rice- 3 cups
Water - 6 cups
Bay leaf - 2
Cardamon(elakka) -4
Cinnamon(Karugapatta) - 3
Cloves(Grambu) – 2

Curry leaves- 1 stem
Salt to taste
Ghee - 3 tblspn


Method of Preparation :

1.Getting the Mutton ready

Marinate the mutton with chilli powder,coriander powder, turmeric powder , ginger garlic paste and salt and keep for atleast 2 hours.
Add the marinated mutton pieces into a pressure cooker. Add water till it covers the mutton. Close the lid and pressure cook the mutton till its cooked. I usually do 3 whistles..

2.Preparation of Masala

Heat oil in a a pan and add the chopped onions to it.
Grind the green chillies in the and add it to the onions along with garlic paste, ginger paste, turmeric powder , coriander powder and salt. Saute till the onions become golden yellow in colour.

Add garam masasla and stir.

Add tomatoes and cooked mutton and sauté for 10 minutes.


Add yoghurt and cook for 5 minutes

Add lime juice and chopped coriander leaves.

3. Preparation of Rice

Take the required amount of water in a saucepan and bring to boil.

Meanwhile heat ghee in a non-stick vessel and add curry leaves, cardamom, cinnamon, bay leaves and cloves to it.

Add the washed and drained rice and salt and sauté for 10 minutes in medium flame.

Pour the boiled water into it, close the lid and cook the rice in medium flame.I  usually add the water remaining in the pressure cooker from cooking the mutton.This fills the dish with a lot of flavors.
4. Making of dum

Take the maximum amount of rice from the non stick vessel and put it into the pan containing the mutton masala.Close the lid and cook for around 5 -10 minutes in low flame.

Turn off the flame and take the entire rice from the vessel containing masala and put it back to the non stick vessel.Mix well.The rice would have absorbed the flavor of the masala by then.

If needed you can skip step 4(Making of dum) and mix the entire mutton masala with the rice and serve.We usually make both the masala and rice separately and put dum.



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