Mutton Biryani (Rice layered with spicy mutton - Moghul style):
Ingrediants:
mutton leg (cut into 4 cm pieces) - 3/4 kg
vegetable oil - 1 cup
potatoes (peeled and cut into quarters - 2 medium)
onions (thinly sliced) - 3 large
For marinade:
ginger - 20 gms
garlic - 16 flakes
green chillies - 6
tomato (chopped) - 1 medium
dry plums - 6
almonds (blanched and halved) - 6
salt - for taste
red chilli powder - 1 1/2tablespoons
coriander leaves (chopped) - 2tablespoons
mint leaves (chopped) - 2tablespoons
cumin powder - 1tablespoon
garam masala powder -1 1/2tablespoons
curd (beated) - 1 cup
saffron (dissolved in 1 tablespoon hot water) - a large pinch
For rice:
basmati rice - 2 1/2 cups
water - 6 cups + 5 tablespoons
ghee - 1/2 cup + 1 tablespoon
milk - 1/4 cup
green cardomoms - 2
caraway seeds - 1/4 teaspoon
salt - for taste
Method:
1. For marinade: Grind together ginger,chillies and garlic together into a paste. Rub this paste into meat.
Add all other ingredients for
marinade and
mix well. Keep aside for 4 hrs or overnight in refrigerator.
2.
Heat oil in a large pan for about 5 mins. Lightly fry potatoes and add these potatoes to the marinated
meat and mix well.
3. Also fry onions with little salt till onions are golden brown and crisp. Crumble the fried onions and mix with the marinated meat.
4. Rice: Pour 6 cups water into cooker. Bring to boil on high heat. Add salt and rice. Close
cooker and bring to full pressure on high heat. Remove cooker immediately from heat. reduce pressure by placing cooker in a basin of cold water for about 2 mins.
5. Open cooker. Transfer rice to a colander and drain.
6. Heat 7
tablespoons ghee in cooker for about 2 mins and add meat along with marinade.Mix well and add remaining water. Remove cooker from heat. Tilt cooker and shift meat to one side of cooker. Add rice to the other side. Sprinkle milk on rice.
7. In a pan heat remaining vanaspati add cardomoms and caraway seeds and pour evenly over rice.
8. Close cooker and bring to full pressure on high heat. Reduce heat and cook for 20 mins. Remove cooker and allow to cool naturally.
8. Transfer rice onto a serving dish. Top with meat and masala. Serve hot with onion salad or raita.
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