Mutton Biriyani

This is originally a chicken biriyani recipe. I just made with mutton for a change. You can use the same recipe (given below) for making both chicken or mutton biriyani.

Recipe:

For the rice:

1. Rice – 2 cups
   Water – 4 cups
2. Cardamom – 6
   Cloves -6
   Cinnamon – 2 medium size pieces
3. Lemon Juice – 1-2 tbsp
4. Ghee – 2 tbsp
   Salt

For masala:

1. Mutton – 500gm
2. Onion – 2
   Garlic – 6-7 cloves
   Ginger – 1 big piece
   Green chilli – 4-5
   Tomato – 2-3
   Garam masala – 1/2 tsp
3. Ghee/dalda – 2 tbsp

For white paste

1. Coconut – 3 tablespoon
   Cashew nut – 6-7
   Poppy seeds – 1 – 2 tsp

For Marination

1. Onion – 1
   Curd – 2 desert spoon
   Turmeric powder – 1/2 teaspoon
   Pepper powder – 1 teaspoon
   Lemon juice – 1 teaspoon
   Garam masala – 1/2 teaspoon
   Salt – to tasteMutton Preparation

   Marinate mutton pieces with all the ingredients for marination & keep for 1 hour. Heat ghee/dalda in a pan/pressure cooker. Saute onions till it becomes brown. Add crushed ginger, garlic & green chillies & saute. Add tomatoes & stir. When tomato becomes soft add garam masala. After 5 minutes add marinated mutton pieces. Mix well. Add enough water & cook. Grind the ingredients for white paste together. Add the white paste when mutton is half cooked. When the gravy becomes thick & mutton is tender remove from fire.

   Rice Preparation

   Boil 4 cups of water with half of the whole masala ( cardamom, cloves & cinnamon ) & let it cool. Clean the rice & soak for 25 minutes & drain the water completely. Heat ghee in a pan & splutter whole masala.Fry the rice. When the rice starts cracking add boiled water, salt & lemon juice. Cook the rice till the water is completely dried. Spread the rice on a tray and let it cool for sometime.

   Layering the Biriyani

   Preheat the oven to 180 degree 10 minutes before baking the biriyani. Apply some ghee/dalda to a baking dish. Spread one layer of masala first & a layer of rice on top of it. Repeat the same.The top layer should be of rice. You can drizzle ghee & sprinkle coriander leaves in between the layers. Spread a wet cloth over the dish while baking. Bake in the preheated oven for 25-30 minutes. Garnish with fried onions,nuts, raisins.

   Note: water for cooking the rice should always be double the amount of rice.

Update: Kindly note that I’ve made some minor changes in the measurement of the ingredients recently.

Source:My aunty,Tesschechy

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