Mutton Biryani

Mutton Biryani

Biryani is a one pot meal full of flavor and taste. there are many types of Biryani’s cooked in India. There is Hyderabadi Biryani, Lucknowi Biryani, Mughlai Biryani, Kashmiri biryani, Kerala Biryani and so on. There are many variations of the same type of Biryani also. e.g. the Mughlai Biryani will have many variations. Making Biryani needs time and patience as its an elaborate dish and needs lot of preparation and hard work. Once you get to eat a well prepared Biryani then you will not complain about the lengthy process of making the Biryani. An Authentic Biryani is always slow cooked on dum. this cooking on dum gives the Biriyani its uniqueness and originality.

Ingredients:::

 

• Mutton mix of chops  -   500 grams
• Basmati rice  -  1 or 1/2 cups
• Salt - To taste   
• Bay leaves  -  2
• Green cardamoms -  10
• Black peppercorns  -  25-30
• Cinnamon  -   3 inch stick
• Oil    -   1 tablespoon + to deep fry
• Onions,sliced    -    5 large
• Caraway seeds (shahi jeera)   -     1/2 teaspoon
• Cloves    -    10
• Ginger paste   -   1 tablespoon
• Garlic paste -  1 tablespoon
• Red chilli powder  -   1 tablespoon
• Yogurt     -       1 cup
• Fresh chopped coriander leaves   -   2 tablespoons
• Fresh chopped mint leaves  -   2 tablespoons
• Pure ghee  -   4 tablespoons
• Black cardamoms -  2
• Saffron (kesar),mix in 1/4 cup milk  -  a few strands

Method:::

1. Heat five to six cups of water in a deep pan. 
2. Add drained rice, salt, bay leaves, five green cardamoms, seven to eight black peppercorns, one cinnamon stick and cook till three fourth done. Drain and set aside. 
3. Heat sufficient oil in a kadai and deep-fry half the onion slices till golden. 
4. Drain and place on an absorbent paper. 
5. Grind caraway seeds, one cinnamon stick, remaining black peppercorns, cloves and remaining green cardamoms to a fine powder and set aside. 
6. Take mutton pieces in a bowl. Add ginger paste, garlic paste and salt and mix. 
7. Add the spice powder, red chilli powder, half the fried onions crushed, yogurt, coriander leaves, half of the mint leaves and one tablespoon oil and mix. Let it marinate for about two hours in the refrigerator. 
8. Heat two tablespoons ghee in a pan, remaining cinnamon and black cardamoms and sauté till fragrant. 
9. Add remaining onions and sauté till light golden. 
10. Add marinated mutton, stir and cook on high heat for three to four minutes. Cover, reduce heat and cook till almost done. 
11. Heat the remaining ghee in a thick-bottomed pan. Spread half the rice in a layer. 
12. Spread the mutton over the rice. Sprinkle remaining torn mint leaves. 
13. Spread the remaining rice. Sprinkle saffron milk. Cover and cook under dum till done. 
14. Serve hot.

Tip::: You can try it with chicken or vegetable too..