Ingredients
Mutton – 1 kg
Basmati rice – 3 cups
Water – 2 ½ cups (Measure
with the water used to cook mutton)
Big onions – 4 no’s (chopped
lengthwise)
Ginger garlic paste –
1 ½ tbsp
Tomato – 2 no (big
sized and riped)
Green Chilly – 10 no’s
sliced
Mint leaves – ¼ cup
Coriander leaves –
Handful
Red chilli powder – 1
tsp
Garam Masala – 1 ½
tsp
Lemon Juice – 1 tbsp
Salt – as needed
Oil + ghee or butter
– 4 tbsp
Cloves – 3
Cinnamon – 2
Cardamom – 5
Star anise - 2
Marination:
Curd – 1 tbsp
Ginger Garlic paste –
1 tsp
Red chilli powder – 1
tsp
Garam Masala – 1 tsp
Lemon juice – 1 tsp
Marination:
Wash Mutton thoroughly
with enough water, then add a pinch of turmeric powder and mix well. Again
rinse with water for two times. In a wide bowl, Mix the marination mixture,
blend together, add washed mutton pieces to it and coat well. Keep this in
refrigerator for 30 mins to 1 hour. Meanwhile, cut onions, tomatoes and
set everything ready.
To pressure cook Mutton biryani:
Heat a strong
bottomed pan, add oil, bayleaf, cinnamon and all then add chopped onions, saute
for 1 min till it turns transparent. Add green chilly, ginger garlic paste,
sauté till the raw smell evacuates. Add
chopped tomato and mint leaves to it and stir until the tomato cooks well. Now
add the marinated mutton. Stir for 2 mins in high flame. Transfer this to
pressure cooker add a cup of hot water to it.
Close the cooker with
a lid and pressure cook for 4 whistles, then keep the flame low, cook for 15
mintes in low flame. After the pressure
releases, separate the cooked mutton pieces from water and keep aside. Measure
the mutton cooked water to use with rice. If the water is not sufficient, add
hot water to it and keep aside.
Biryani Preparation:
Wash and soak
basmati rice in enough water for 20 minutes. Grease pressure cooker with butter
or ghee ,heat it, then add oil + ghee to it, to it add the cloves, cardamom,
cinnamon, star anise and fry it. Then add for 3 cups of rice 4½ cup of water
and salt as required. When water is boiled add the rice. Cook the rice until
though cooked but still hard.
Making Mutton Masala
Place
a pressure cooker over medium heat. Add ghee, let it turn hot. Add the onions,
when slightly brown add the sliced chilly, garlic and ginger also add some salt
then add the garam masala, tomatoes, curd, lemon juice check for salt once
again and then add the marinated mutton and close the cooker with its lid.
Place the whistle and cook over medium heat till 2 whistles or for 20 minutes.
Remove the cooker from the heat and let the pressure subside completely and
then open the lid.
There
will be some gravy in the masala. Place the pressure cooker over hight heat and
cook till the gravy in the mutton masala has thickened. Do not make the masala
too dry, let there be some gravy in the masala as it will be absorbed by the
basmati rice while mixing. Taste and add more salt if needed. Turn the heat
down to low heat. Add the cooked basmati rice into the mutton masala, combine
well into the masala. Add 1½ tbsp ghee and combine well. Garnish with
fried onions, roasted cashew nuts & kiss miss chopped coriander and mint leaves. Give
everything a good mix, remove the pressure cooker from the heat. Close with its
lid and keep the biryani covered for 20 minutes.
Serve
this delicious biryani on a plate and serve along with raita, pickle, pappadam
etc.
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