Thursday, January 2, 2014

Mutton Biryani


Mutton biryani


Ingredients

Mutton / Lamb- 1 lb
basmati rice  - 2 cups (1 cup size = 150 ml)
oil - 3 tsp
clove - 3
cinnamon - 2 - 4 small sticks
cardamom - 2
bay leaves - 2
fennel seeds - 1 tsp
onion - 1
tomato - 1
coriander leaves - 1 fist full
mint leaves - 1 fist full
water - 2 cups +  1 cup for cooking mutton
salt - as needed
garam masala - 1 tsp
chili powder - 1/4 tsp

For marination

ginger - 4 - 5 small pieces
garlic - 5 - 6 pods
green chili - 3
salt - as needed
curd - 2 tsp
turmeric - 1/4 tsp
chili powder - 1/2 tsp
coriander powder - 1 tsp


Method:


  • grind ginger, garlic and green chili to a smooth paste
     
  • wash the mutton pieces and marinate for 20 mins with grounded paste and other ingredients given under marination section (curd, salt, turmeric powder, chili powder and coriander powder)
     
  • soak the basmati rice in water for 30 mins 
  • chop onion , tomato , coriander and mint leaves
  • heat the pressure cooker with oil and add fennel seeds, bay leaves, cloves, cardamom and cinnamon sticks
  • fry it for a minute and then add chopped onion
  • fry till the onions become transparent and then add chopped coriander and mint leaves
  • saute till the leaves shrunk
  • add the chopped tomato and saute till it becomes mushy
     
  
  • now add the marinated mutton pieces and 1 cup of water
     
  • pressure cook it for 5 - 6 whistles 
  • once the pressure is released, wash the rice and add it in the pressure cooker. Add 1 tsp of garam masala, 2 cups of water and 1/4 tsp of chili powder. mix well.
  • cook it for 1 more whistle and switch off the flame. 
  • mix it with a fork and garnish it with coriander leaves
  • serve hot with onion raita. 


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