Friday, March 21, 2014

Mutton Biryani

An Authentic Mutton Biryani Recipe

Mutton Biryani is a central Asian Cuisine. When cooked with Indian herbs and spices; it guarntees to please your taste buds.You can keep it stir fried or with gravy. Loats of veggies with boats of local herbs. AH! Even the thought of Mutton Biryani fills my mouth with its scrupulous taste. Positive part of this dish is you can add as many as variety and quantity of vegetables. Many people prefer to buy the Mutton Biryani ready made curry or paste. I prefer the home made one. See the recipe and let me know it turns out.

Note Down The Ingredients

    Click Image to Enlarge
  • Mutton 1 1/2 Inch Pieces: 1 Kg
  • Basmati Rice: 1 1/2 Cups
  • Ginger: 4 Inch Piece
  • Saffron:7-8 Strands
  • Milk(Warm) 1 Tsp
  • Garlic Paste: 1 1/2 Tbsp
  • Yogurt: 2 Cups
  • Salt To Taste
  • Turmeric Powder: 1 Tsp
  • Oil To Deep Fry
  • Onion Thinly Sliced: 4-5
  • Cloves:4-5
  • Cinnamon: 1-inch Stick
  • Green Cardamom:4-5
  • Black Cardamoms:1-2
  • Peppercorns:6-8
  • Ghee: 5 Tbsp
  • Green Chilii Chopped: 2
  • Coriander Poweder: 2 Tbsp
  • Cumin Powder: 1 Tbsp
  • Red Chilli Powder: 1 Tsp
  • Tomamtoes Chopped: 4
  • Garam Masala Powder: 2 Tsp
  • Fresh Coriander Leaves Chopped: 1/2 Bunch
  • Butter: 3 Tbsp
  • Fresh Mint Leaves: 1/2 Bunch

Method To Prepare

Click Image to Enlarge

  1. Soak rice for half an hour, Drain and keep aside.
  2. Cut the half ginger into julienne and make paste of the rest. soak saffron in warm milk and keep aside.
  3. Marinate mutton in yogurt, salt , turmeric powder and one tbsp each of ginger and garlice paste. Marinate for four hours in a refrigerator
  4. Heat oil in a kadhai and fry half the sliced onions till brown.
  5. Cook rice in salted boiling water along with cloves, cinnamon, green and black cardamoms and peppercorns till rice is almost cooked.
  6. Heat ghee in a thick bottom pan. Add remaining sliced onions and green chillies.Cook until brown. Add remaining ginger-galric paste.
  7. Add marinated mutton and cook on high heat for seven miutes.
  8. Add coriander, cumin and red chilli powders. Mix and stir in three cups of water. On low heat and cook covered.
  9. Add tomatoes, salt, half the garam masalapowder and fresh coriander leaves, Cook for fifteen minutes.
  10. Preheat oven to 180 degrees celcius. Arrange half the quantity of cooked mutton in an oven proof dish and spread half the quantity of cooked rice on the top of mutton.
  11. Sprinkle some garam masala powder, half inch julienned ginger, dissolved saffron and mint leaves. Spread the remainig mutton on the top of the rice, followed by cooked rice and repeat the earlier process with remaining quanitities of ginger, saffron milk, garam masalam mint leaves and butter.
  12. Cover it with an aluminium foil and cook for twenty minutes. Serve hot.
You can serve it with poppadums or fluffy rice. Garnish with a sprinkle of coriander leaves and a few lemon wedges for squeezing over.

No comments:

Post a Comment