MUTTON BIRIYANI
Enjoy some royal Mutton Biriyani!
Serves - 4
BEST TIME TO HAVE?
As your Lunch or Dinner.
HOW TO MAKE MUTTON BIRIYANI?
INGREDIENTS:
For Gravy
- Mutton – 500g
- Onion – 115g
- Ghee/oil – 100g
- Green Chili – 3
- Garlic – 5g
- Ginger – 5gm
- Coriander powder – 1 Tbsp
- Coconut grated – ½ cup
- Cloves – 2g
- Cinnamon – 2g
- Cardamom – 2g
- Peppercorn – 2g
- Turmeric Powder – ¼ tsp
- Chili powder – 1 tsp
- Kashmiri chili powder – 1 tsp
- Curd – 225g
- Salt – as per your taste.
- Mint Leaves – handful
- Coriander Leaves - handful
For rice
- Basmati/Long rice – 2 cup
- Cloves – 2g
- Cinnamon – 2g
- Cardamom – 2g
- Peppercorn – 2g
- Bay leaf – 2g
- Salt – as per your taste.
METHOD:
- Wash, clean and soak the rice for 30 min.
- Boil 4 cups of water with enough salt and the mentioned spices . Once the water is boiled. Add the soaked rice and let it cook covered for exactly 7 min. (should be half done).
- Drain the excess water and give the rice a cold water rinse and keep it aside.
- Wash and clean the mutton pieces.
- Soak the pieces in curd and enough salt.
- Roast the cardamom, cloves, peppercorn and cinnamon till it releases smell.
- Grind together the roasted species along with coconut green chili, ginger and garlic.
- Slice onion finely and fry them in the oil till it starts to turn brown.
- Add the ground paste and all the powdered spices and fry the masala till it releases aroma.
- Add the mutton and mix well, till the masala blends with the mutton.
- Cover and cook till mutton is tender and cooked. Stir occasionally.
- Add only Hot water to cook the meat.
- Once the meat is tender and done. Open and cook till gravy (if there) is reduced and it becomes a thick consistency.
- In low flame put in the partially cooked rice over the meat.
- Over the rice along sprinkle both the leaves.
- Seal the pan and in low flame cook them both till chicken is done which should take not more than 5 min.
Serve hot with fried nuts if preferred with Raita.
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