Mutton Biryani
Ingredients:
500 g mutton, pieces
600 g basmati rice, washed, drained and soaked for one hour before cooking
200 g potatoes
300 g onions, thinly sliced and fried crisp
200 g tomatoes, peeled and chopped
1 1/2 tablespoons garlic paste
1 1/2 tablespoons ginger paste
1/2 cup fresh yogurt
salt
1/4 cup oil
or 1/4 cup ghee
3 -4 pieces cinnamon
3 -4 cloves
8 -10 black peppercorns
2 green cardamoms
2 bay leaves
2 green chilies,slit
slit 1 tablespoon cumin powder
1 tablespoon red chili powder
1/4 teaspoon turmeric powder
3 -5 saffron strands, dissolved in a little warm milk
3-5 leaves fresh mint
3 -5 leaves fresh coriander
Method:
First of all, cut potatoes into quarters.
Apply salt to them.
Deep fry.
Pour oil/ghee in a skillet.
Fry the onions until pink in colour and crisp, remove them and keep aside before adding the cinnamon, cloves and the pastes.
Add cinnamon, cloves, peppercorns, bay leaves and green cardamoms.
Add ginger-garlic pastes.
Fry for 3 minutes.
Add in the washed mutton pieces.
Saute until the mutton gives out its own juices.
Add the slit green chillies.
Add turmeric, chilli and cumin powders.
Mix well. 14 Saute for 5 minutes, stirring continuously.
Mix in fresh yogurt.
Simmer until the mutton is cooked.
Add salt.
Continue to cook until the oil separates from the meat.
Add finely chopped corriander and mint leaves.
In a separate pot, parboil rice until the grains are half cooked.
Strain the rice.
Spread out the mutton mixture in a heavy bottom pan.
Sprinkle the rice on top.
Add fried potatoes.
Sprinkle saffron milk over this.
Sprinkle crisp fried onions on top.
Cover the platter with a tight fitting lid.
Cook on low flame for 20 minutes.
Serve with plain chilled yogurt or raita (I’d love to have cucumber raita as it’s my favourite) and pappadams.
500 g mutton, pieces
600 g basmati rice, washed, drained and soaked for one hour before cooking
200 g potatoes
300 g onions, thinly sliced and fried crisp
200 g tomatoes, peeled and chopped
1 1/2 tablespoons garlic paste
1 1/2 tablespoons ginger paste
1/2 cup fresh yogurt
salt
1/4 cup oil
or 1/4 cup ghee
3 -4 pieces cinnamon
3 -4 cloves
8 -10 black peppercorns
2 green cardamoms
2 bay leaves
2 green chilies,slit
slit 1 tablespoon cumin powder
1 tablespoon red chili powder
1/4 teaspoon turmeric powder
3 -5 saffron strands, dissolved in a little warm milk
3-5 leaves fresh mint
3 -5 leaves fresh coriander
Method:
First of all, cut potatoes into quarters.
Apply salt to them.
Deep fry.
Pour oil/ghee in a skillet.
Fry the onions until pink in colour and crisp, remove them and keep aside before adding the cinnamon, cloves and the pastes.
Add cinnamon, cloves, peppercorns, bay leaves and green cardamoms.
Add ginger-garlic pastes.
Fry for 3 minutes.
Add in the washed mutton pieces.
Saute until the mutton gives out its own juices.
Add the slit green chillies.
Add turmeric, chilli and cumin powders.
Mix well. 14 Saute for 5 minutes, stirring continuously.
Mix in fresh yogurt.
Simmer until the mutton is cooked.
Add salt.
Continue to cook until the oil separates from the meat.
Add finely chopped corriander and mint leaves.
In a separate pot, parboil rice until the grains are half cooked.
Strain the rice.
Spread out the mutton mixture in a heavy bottom pan.
Sprinkle the rice on top.
Add fried potatoes.
Sprinkle saffron milk over this.
Sprinkle crisp fried onions on top.
Cover the platter with a tight fitting lid.
Cook on low flame for 20 minutes.
Serve with plain chilled yogurt or raita (I’d love to have cucumber raita as it’s my favourite) and pappadams.
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