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Untitled Document
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Mutton Biryani
Mutton Biryani
Ingredients
mutton - 1kg
basmati rice - 1kg
onions - 500gms
garlic - 50gms
ginger - 50gm
green chillies - 100gms
coriander powder - 3 teaspoon
turmeric powder - 1 teaspoon
red chilli powder - 1/2 teaspoon
tomato - 300 gms
poppy seeds - 2teaspoon
fresh coconut - 1/2 cup
coriander leaves - 1small bunch
mint leaves - 1 small bunch
curd - 1 curd
loil - as required
cashew nuts - 50 gms
raisins - 50gms
garam masala powder - 2 teaspoon
salt - to taste
For garam masala powder:
cinnamon - 2" piece
cardamom - 3-4
cloves - 3-4
nutmeg - 1/4
aniseed - 1/2 teaspoon
cumin seed - 1/2 teaspoon
mace - 2 strand
ime juice - 4table spoon
ghee - 5 table spoon
Method
Slice the onions, grind green chillies, ginger and garlic. Grind
poppy seeds and fresh
oconut and keep aside. Chop coriander leaves and mint leaves. Heat
a pressure cooker
and add oil and 3/4 of sliced onion and fry till transparent. Add
ginger, garlic and green
chillies and fry for 2- 3 minutes .add the coriander powder, chilli
powder, turmeric powder,
garam masala, and saute for some time and add the chopped tomatoes
and fry for some
time. Add the mutton and fry for a few minutes and add curd and
salt .cover the cooker
and cook on slow fire for 15 - 20 minutes.when mutton is cooked
add the ground poppy
seeds and coconut and heat for few minutes and keep aside. Wash
and drain the water
from the rice. Heat ghee and add rice and fry for 4-5 minutes. Add
salt and double
quantity of water and cook till the rice is cooked. Remove from
fire. Heat heavy-bottomed
vessel and fry onions, cashew nuts, and raisins and keep aside.
Take a vessel and pour
some rice and spread little coriander, mint leaves, lime juice and
fried onion and cashew
nuts and raisins. Put one layer of mutton over that and repeat the
process till all rice and
mutton are over.preferably do three layers. Cover with a heavy lid
and put dish in oven or
place some coals on top for 10 minutes. Serve with curd kachumber
and papad.
Remove and drain the excess oil and serve hot.
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