Mutton Biryani
For marinating:
|
Mutton
|
1 kg
|
|
Curd
|
2 cups
|
|
Fried onions
|
2 big
|
|
Chili powder
|
2 tsp
|
|
Coriander powder
|
1 tsp
|
|
Turmeric powder
|
½ tsp
|
|
Vinegar
|
½ tsp
|
|
Ginger garlic paste
|
5tsp
|
|
Lemon juice
|
1
|
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Cooking oil
|
Half a cup (6 to 8 tsp)
|
|
salt
|
1 ½ tsp
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The onion should be sliced into medium size pieces and fry with about 2 tsp of oil till it
becomes dark brown. Now add all the above ingredients with the mutton and marinate
for at least 2 hrs.
For Rice :
|
Basmathi rice
|
6 cups
|
|
water
|
18 cups
|
|
cardamom
|
3nos
|
|
Cinnamon
|
1 inch pieces 2
|
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cloves
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4
|
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salt
|
1 tsp
|
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Oil
|
3tsp
|
1.
Rice needs to be cooked in two stages. So follow the below
steps to get the biryani with the best rice consistency.
2.
Wash and Soak the
rice for about ½ an hour.
3.
In a big vessel
take the water and add the cardamom, cinnamon, cloves and salt. Now take about
6 cups of water with the spice mixture and keep aside.
4.
Now boil the
water. When it is boiling add about 4 cups if soaked rice .
5.
Add ½ tsp of salt
and 2 tsp of oil and stir. Cook this
rice for about 8 to 9 minutes. This part of the rice should be cooked ¾.Drain
off excess water completely.
6.
Now with the
remaining water , oil and salt cook the remaining rice in a separate vessel.
This part of the rice should be cooked for about 5 minutes. This should be only
½ cooked rice.
7.
Similarly drain
off the water completely.
For Main Curry:
|
Onions
|
3 big
|
|
Tomatoes
|
3 medium
|
|
Green chilies
|
5 numbers
|
|
Coriander
|
Half a cup
|
|
Mint
|
1 cup
|
|
Ginger garlic paste
|
10 tsp
|
|
Cooking oil
|
Half a cup (6 to 8 tsp)
|
|
cardamom
|
3nos
|
|
Cinnamon
|
1 inch pieces 2
|
|
Pepper pods
|
1 ½ tsp
|
|
cloves
|
4
|
|
Oil
|
Half a cup
|
Method:
1.
In a pressure
cooker / heavy bottom vessel heat the oil. \
2.
Add the cardamom,
cinnamon, cloves and pepper pods .You can add or reduce the amount if needed.
But the spices amount I have give is moderate amount.
3.
Now add the
Onions and fry till it becomes golden brown.
4.
Add the green
chilies. Chilies can be added or reduced as per requirement.
5.
Add the mint
leaves and the coriander leaves. Roast till brown .
6.
Add the ginger
garlic paste. And fry till raw smell goes.
7.
Add tomatoes and
cook. Don’t mash just fry by stiring. Tomatoes should be cut into medium size
pieces.
8.
For biriyani the
tomatoes preferred would be the Hybrid ones( Naatu Thakali ).Cause it would add
the tangy taste. In this case u can avoid or reduce the lemon juice to half.
9.
Now once the
tomatoes is cooked for about 5 mins add the Marinated mutton mixture and stir well .
10.
The gravy and the
mutton should blend well.
11.
Then after
cooking for about 5minutes add enough water till the mutton is covered. Now Pressure
cook the mutton for one whistle
12.
If u feel the
mixture is very watery keep it on low flame for 5 mins.
13.
In a another
heavy bottom vessel add half of the gravy and maximum pieces in the lower
layer.
14.
Then add the half cooked rice over the gravy.
15.
Then add another
layer of the gravy .
16.
Then cover that
with the remaining rice .i.e. the ¾ cooked rice.
17.
Over this add the
left over gravy and pieces.
18.
Also it would be
great if u added some roasted onions like the one added for a marinating.
19.
Check for salt in
the gravy before u add the rice. If you feel it will need some more salt add it
in this stage itself. Because during the Dhum process it will get absorbed in
the rice evenly.
20.
Now close the
container with a heavy and proper fit lid.
Dhum Process :
1. Once the container is closed with a thick plate, take
some chapathi dough.
2. Seal the sides of the vessel and the plate together
through out. This will keep the vapor inside and
allow the rice
and gravy to set well.
3. Now Place a Dosa tawa on the stove and heat.
4. Place the briyani dhum vessel over the tawa. Keep the
flame very low.
5. Add little water on the tawa to keep the warmth on
to the briyani vessel.
6. This should be there on flame for 40 minutes. ( note for
chicken I said jus 15 to 20 minutes, In the case of mutton its 40 minutes.
Cause we have cooked the mutton only for one whistle. The rest of the flesh
will cook only during the Dhum. This will add more taste to the flesh.
7. Once the flame is put off leave it like that for about 10
minutes till the pressure inside subsidizes.
8. Open and now mix well without breaking the rice
particles.
9. Move the karandi from bottom to top. Bringing the pieces at the bottom to top.
Don't mix too hard.
Awesome mutton Biryani ready !!!!
