Mutton Biryani
Ingredients:
- Basmati rice – 1 cup
- Oil and Ghee
- Cumin seeds – 1/2 tspn
- Bay leaf – 1 or 2
- Cinnamon – a small stick
- Cloves – 2
- Kalpasi (Black stone flower) – a small piece
- Onion – 1/2
- Green Chili – 2
- Mint leaves – 1/2 cup
- Coriander leaves – 1/2 cup
- Coconut milk -3/4 cup
- Lemon juice – 1/2 tspn
- Salt – to taste
Fry and make a coarse paste of:
- Onion – 1/2
- Tomato – 2
- Mint leaves – 1/2 cup
- Coriander leaves – 1/2 cup
For marination:
- Mutton – 1/4 kg
- Ginger garlic paste – 1½ tspn
- Turmeric powder – 1/4 tspn
- Chili powder – 1/2 to 1 tspn
- Coriander powder – 1½ tspn
- Cumin powder – 1 tspn
- Garam masala powder – make a fine powder of (Saunf- 1/2 tspn, Cardamom – 2, Cinnamon – 1 inch stick, Cloves – 3, Star anise – 1/4)
- Curd – 3 tspn
- Salt – to taste
Recipe:
- Marinate the above given ingredients for 20 to 30minutes. Then pressure cook them for 3 whistles by adding little water. Little water is enough since the mutton pieces also releases some moisture.
- Heat Oil in a pan. Add half of a Onion and fry till they are light brown. Then add Tomato and fry for 1 or 2 minutes. Add Mint and Coriander leaves. Remove from heat and grind them into a coarse paste.
- Soak Basmati rice for 10 minutes.
- Heat Ghee in a pressure cooker and add Cumin seeds, Cinnamon stick, Cloves, Bay leaf, Kalpasi. Once it starts spluttering, add Onion and fry till they are golden brown.
- Add the ground paste(from step 2) and fry for 2 to 3 minutes. Then add cooked mutton pieces, Mint leaves and Coriander leaves. Fry them for a minute or two.
- Add Basmati rice, Coconut milk, Mutton stock (the water which you used to cook mutton), Water, Lemon juice and Salt. Mutton stock, Coconut milk and Water altogether is 1½ cups.
- Pressure cook for 2 to 3 whistles. Once the pressure is released, open the cooker, mix well and serve. Delicious Mutton Biryani is ready to eat now.
Goes well with: Raita