Mutton Biryani
Serves 3-4
For marinade (overnight)
Mutton – 1½ lbs
Yogurt - 4 tbsp
Tumeric powder - ½ tsp
Coriander Powder - 1 tsp
garam masala - 1 tsp
Cumin Powder - 1 tsp
Chilli powder - ½ tsp
ginger garlic paste- 2 tsp
Salt - ½ tsp
Yogurt - 4 tbsp
Tumeric powder - ½ tsp
Coriander Powder - 1 tsp
garam masala - 1 tsp
Cumin Powder - 1 tsp
Chilli powder - ½ tsp
ginger garlic paste- 2 tsp
Salt - ½ tsp
For Rice
Rice - 2 cups
Water - 5 cups
Whole Garam masala: cloves - 4, Star anise- 1, Bay leaf - 1
Rice - 2 cups
Water - 5 cups
Whole Garam masala: cloves - 4, Star anise- 1, Bay leaf - 1
For Gravy
Onion - 1 large and 1 small
Green Chili - 1
Tomatoes - 2 small, chopped
Cumin seeds - ½ tsp
Fennel seeds - ½ tsp
Whole garam masala - Cloves -3, bay leaf - 1, star anise - 1, cinnamon stick - 1 inch, pepper corn - 4
Ginger Garlic paste – 2 tsp
Coriander powder – 1 tsp
Tumeric powder - ½ tsp
Chili powder - ½ tsp
Cumin powder- ½ tsp
Garam masala - 1 tsp
Meat masala / or any mutton masala - 1 tsp
Corainder leaves - ½ cup
Mint leaves - ¼ cup
Milk - 2 tbsp
Saffron - few strands
Ghee - 2 tsp
Salt to taste
Oil
Onion - 1 large and 1 small
Green Chili - 1
Tomatoes - 2 small, chopped
Cumin seeds - ½ tsp
Fennel seeds - ½ tsp
Whole garam masala - Cloves -3, bay leaf - 1, star anise - 1, cinnamon stick - 1 inch, pepper corn - 4
Ginger Garlic paste – 2 tsp
Coriander powder – 1 tsp
Tumeric powder - ½ tsp
Chili powder - ½ tsp
Cumin powder- ½ tsp
Garam masala - 1 tsp
Meat masala / or any mutton masala - 1 tsp
Corainder leaves - ½ cup
Mint leaves - ¼ cup
Milk - 2 tbsp
Saffron - few strands
Ghee - 2 tsp
Salt to taste
Oil
For Raita:
Yogurt- 5 tbsp (if curd is thick add ½ cup
Onion – 1 small, chopped
Salt to taste
Yogurt- 5 tbsp (if curd is thick add ½ cup
Onion – 1 small, chopped
Salt to taste
Method:
Marinade:
Cut the mutton in small bite sized cubes, add all the masala and yogurt and mix it well with the mutton, cover and marinate it overnight
Cut the mutton in small bite sized cubes, add all the masala and yogurt and mix it well with the mutton, cover and marinate it overnight
Rice:
For rice, cook it in 5 cups of water and add whole garam masala and cook till rice is down. Once rice is cooked, drain all the water and keep aside. separate the rice with fork so that it is not stuck together.
For rice, cook it in 5 cups of water and add whole garam masala and cook till rice is down. Once rice is cooked, drain all the water and keep aside. separate the rice with fork so that it is not stuck together.
Cooking the Mutton:
In a pressure cooker heat some oil, and add the mutton and 2 cups of water. close the lid and pressure cook it for about 10 whistles or once mutton is cooked. Once done let the pressure come off automatically. In the meantime, chop the onions and green chili and grind it together to form a puree. Chop tomatoes and keep aside.
In a pressure cooker heat some oil, and add the mutton and 2 cups of water. close the lid and pressure cook it for about 10 whistles or once mutton is cooked. Once done let the pressure come off automatically. In the meantime, chop the onions and green chili and grind it together to form a puree. Chop tomatoes and keep aside.
For Gravy:
Once the mutton is cooked, take a big saucepan add oil and let it heat up , now add the whole garam masala, cumin seeds, fennel seeds and let splutter. Now added the grinded onion puree and cook till it reduces, add ginger garlic paste, and mix, add all the masalas and mix together (NOTE: Sprinkle some water in case the onion gets stuck to the pan), Now add the chopped tomatoes and cook till it gets mushy. Add the mutton masala and mix well. Now add the cooked mutton along with its water and mix everything together. If there is too much water, cook till most of the water is evaporated, add salt to taste (add the salt little by little since we already added it to the mutton).
Once the mutton is cooked, take a big saucepan add oil and let it heat up , now add the whole garam masala, cumin seeds, fennel seeds and let splutter. Now added the grinded onion puree and cook till it reduces, add ginger garlic paste, and mix, add all the masalas and mix together (NOTE: Sprinkle some water in case the onion gets stuck to the pan), Now add the chopped tomatoes and cook till it gets mushy. Add the mutton masala and mix well. Now add the cooked mutton along with its water and mix everything together. If there is too much water, cook till most of the water is evaporated, add salt to taste (add the salt little by little since we already added it to the mutton).
Now add the rice and mix well with the gravy. In a small cup take 2 tbsp of milk and a few strands of saffron, heat this mixture in the microwave for 30 sec and pour over the rice. Garnish with chopped coriander leaves, mint leaves and fried onion and add ghee. Cover this with silver foil and then put the lid to cook in dum for about 10 min on low flame. Serve hot with onion raita.
Onion Raita:
Mix onion, yogurt and water and add salt to taste.
Mix onion, yogurt and water and add salt to taste.
Enjoy!
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