Mutton Biriyani is a very rare entry in our kitchen. So this time when I made it, I noted down the ingredients so that I can share with you. This is a spicy and yummy biriyani recipe which is worth giving a try. The recipe looks quite lengthy, but trust me it takes just less than 45 minutes to prepare...
Mutton/Lamb pieces - 500 gms
Chilly powder - 1/2 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/4 tsp
Ginger garlic paste - 1 tsp
Yoghurt/Curd - 2 tbsp
Ginger - 1 inch piece
Garlic - 4-5 cloves (adjust as per size)
Green chillies - 3 or 4 (adjust as per spice level and size)
Oil - 2 tbsp
Fennel seeds - 1/2 tsp
Green cardamom - 2
Cloves - 3 or 4
Cinnamon sticks - a small piece
Bay leaf - 1
Onion chopped - 2 big
Tomato chopped - 2
Biriyani Masala* - 2 tbsp
Pepper powder - 1/2 tsp (optional)
Coriander leaves - a few, chopped
Lemon juice - 2 tsp
I usually use Eastern biriyani masala which is available in almost all cities in India and abroad. If you do not have biriyani masala use meat masala and garam masala
For the Biriyani Rice
Ghee - 2 tbsp
Green cardamom -4
Cinnamon - 2 inch piece
Star anise - 1 small broken to pieces
Onion sliced finely - 1 small
Basmati Rice - 2 cups
Lemon juice - 2 tsp
Coriander and mint leaves chopped - a handful
Cashew nuts and raisins - as you like :-)
Deep fried onions - a handful
1. Marinate the mutton in turmeric,chilly, coriander powders, ginger garlic paste, yoghurt and salt for a minimum of 2 hours.
2. Grind ginger, garlic and green chillies into a smooth paste with a little water and keep aside.
3. Heat Oil in a pan or pressure cooker. I use pressure cooker to cook mutton. The time to cook varies on the tenderness of the meat. Add fennel, cloves,cardamom, cinnamon and bay leaf and saute for a minute.Saute the onions till they are soft.Add the grounded GGG paste and saute well for a couple of minutes.
4. Add the tomatoes and cook till they are soft.
5. Now add marinated mutton and 1/4 cup of warm water. Pressure cook or Cover and cook till mutton is done.
6. Open the pan/pressure cooker and add biriyani masala and pepper powder(add after doing a spice check) and cook for a few more minutes till the gravy becomes thick.
7. Add lemon juice and coriander leaves and mix well.Now the masala is ready, keep it aside.
Cooking the Rice
1. Heat Ghee in a vessel and add the cardamoms, cloves, cinnamon and star anise. Saute for a minute and add the onions. Saute for few minutes.
2. Add the basmati rice and mix well. When the rice starts crackling, add 4 cups of hot water, lemon juice and salt. Note that the salt is only for the rice. We have used salt separately for the masala.
3. Cook till rice is done and the water is dried up.
Layering the Biriyani
1. Grease the bottom of a non stick/thick bottom vessel with some ghee.
2. Make a layer of biriyani rice. After that make a layer of mutton masala. Repeat this process till the rice and masala is layered completely. The top layer must be of rice.
4. Deep fry sliced onion in oil/ghee and keep aside. Fry cashew nuts and raisins in ghee. Spread the fried onions, cashews and raisins on the layered biriyani.
5. Also add the chopped coriander and mint leaves.
6. Place the vessel on top of stove and lower the flame. Keep it for 5-10 mins.
7. You may also place a pan of boiling water on top of the biriyani vessel so that the heat is from both the sides.
Microwave option: Do the layering in a large microwave safe dish and cover with lid. Microwave it for 2-3 minutes.
Serve hot with raitha.
Linking this to Kerala Kitchen July 2011 hosted by Magpie,
Sending to Signature Recipes hosted by Saras
Also sending to Iftar moments at Taste of Pearl City
Also linking to Rice Recipes