Most restaurants serve mutton biryani that is not dum cooked. They usually cook rice and meat together or sometimes the gravy is kept separate and biryani rice separate. They just mix and layer the gravy and biryani rice as and when they get orders. This is an exact replica of what we get in most South Indian good restaurants. Mutton is cooked to soft first and then rice is cooked with the meat.
Ingredients
2 cup of aged basmathi rice (soaked for 20 mins)
3 cups water
¾ cup onions sliced thinly
2 to 4 green chilies
½ cup of tomatoes (optional)
1 tsp. garam masala powder
¼ cup of mint leaves / pudina
¼ cup of coriander leaves
3 tbsp. Oil (do not reduce)
3 cups water
¾ cup onions sliced thinly
2 to 4 green chilies
½ cup of tomatoes (optional)
1 tsp. garam masala powder
¼ cup of mint leaves / pudina
¼ cup of coriander leaves
3 tbsp. Oil (do not reduce)
Dry spices (for seasoning)
1 large or 2 small bay leaves
½ small nutmeg
2 strands of mace
¾ tsp shahi jeera / black cumin
6 green cardamoms
1 black cardamom
1 star anise
Few pepper corn
3 inch cinnamon stick
6 to 8 cloves
1 large or 2 small bay leaves
½ small nutmeg
2 strands of mace
¾ tsp shahi jeera / black cumin
6 green cardamoms
1 black cardamom
1 star anise
Few pepper corn
3 inch cinnamon stick
6 to 8 cloves
Marination
½ kg of tender lamb mutton (cut to a size of your choice)
¾ tsp red chili powder
1 to 1 ½ tsp garam masala powder or biryani masala as needed
1 ½ tbsp. ginger garlic paste
¼ tsp turmeric powder
1 cup fresh yogurt (do not use a sour one, can make your rice very sour as we are using tomatoes too)
1 tbsp.oil (oil helps to make the mutton soft)
Salt little
½ kg of tender lamb mutton (cut to a size of your choice)
¾ tsp red chili powder
1 to 1 ½ tsp garam masala powder or biryani masala as needed
1 ½ tbsp. ginger garlic paste
¼ tsp turmeric powder
1 cup fresh yogurt (do not use a sour one, can make your rice very sour as we are using tomatoes too)
1 tbsp.oil (oil helps to make the mutton soft)
Salt little
How to make mutton biryani recipe with step by step photos
1. Wash rice and soak for 20 minutes. Drain it completely to a colander and set aside.
2. Wash mutton and drain water thoroughly. Marinate with marination ingredients and set aside for at least an hour. Overnight is best.
3. Heat a pressure cooker or a heavy bottom pot with oil, add the dry spices, sauté till they begin to sizzle.
4. Add onions, green chilies and fry till they turn brown.
5. Skip this step if you do not like tomatoes. Add tomatoes, sprinkle salt just enough for the tomatoes to cook easily. Cook till the tomatoes turn fully mushy and the raw smell goes off.
6. Add half of the coriander and mint leaves, sauté for a min.
7. Add the marinated mutton pieces, mix well and saute for 2 to 3 minutes. Cook covered on a low flame till the mutton turns soft and tender or cook for 3 whistles in a pressure cooker. Switch off the stove. If cooking in the pan without pressure cooker, stir occasionally to prevent burning. When the pressure goes off, remove the lid. You will be left with a thick gravy. How thick depends on your mutton. If you are left with lot of watery gravy, then evaporate it by cooking for some time.
8. Add mint, coriander leaves and garam masala. Saute till the good smell of mint and masala comes out. Pour water, bring to a boil. add rice. Adjust salt and cook on a medium flame till almost all the water is evaporated.
9. Cover and cook till the rice is fully done. If the rice is under cooked and there is not enough moisture, you can sprinkle some water. Alternately you can close the lid of the pressure pan / cooker and cook on a very low flame for just 5 mins. The flame must barely touch the surface of the pan. Do not let the cooker whistle. Alternately you can move the pan on to a old hot tawa. Set the flame to medium and let it cook that way for 10 mins. This way the biryani is not burnt at the bottom.
2. Wash mutton and drain water thoroughly. Marinate with marination ingredients and set aside for at least an hour. Overnight is best.
3. Heat a pressure cooker or a heavy bottom pot with oil, add the dry spices, sauté till they begin to sizzle.
4. Add onions, green chilies and fry till they turn brown.
5. Skip this step if you do not like tomatoes. Add tomatoes, sprinkle salt just enough for the tomatoes to cook easily. Cook till the tomatoes turn fully mushy and the raw smell goes off.
6. Add half of the coriander and mint leaves, sauté for a min.
7. Add the marinated mutton pieces, mix well and saute for 2 to 3 minutes. Cook covered on a low flame till the mutton turns soft and tender or cook for 3 whistles in a pressure cooker. Switch off the stove. If cooking in the pan without pressure cooker, stir occasionally to prevent burning. When the pressure goes off, remove the lid. You will be left with a thick gravy. How thick depends on your mutton. If you are left with lot of watery gravy, then evaporate it by cooking for some time.
8. Add mint, coriander leaves and garam masala. Saute till the good smell of mint and masala comes out. Pour water, bring to a boil. add rice. Adjust salt and cook on a medium flame till almost all the water is evaporated.
9. Cover and cook till the rice is fully done. If the rice is under cooked and there is not enough moisture, you can sprinkle some water. Alternately you can close the lid of the pressure pan / cooker and cook on a very low flame for just 5 mins. The flame must barely touch the surface of the pan. Do not let the cooker whistle. Alternately you can move the pan on to a old hot tawa. Set the flame to medium and let it cook that way for 10 mins. This way the biryani is not burnt at the bottom.
No comments:
Post a Comment