September 13, 2013

MUTTON BIRYANI

Ingredients

Mutton 1 1/4 kg ( cut into pieces)
Onions  3 medium
Curd 1 1/2 cups
Ghee 4 tbsp
Milk  1/4 cup
Saffron 1 tsp
Garam masala 1 tsp
Chilli powder 1 tsp
Cinnamon 1"
Cloves 4
Peppercorns  4
Cardamoms  3
Almonds and raisins 10-15
Lime juice  2 tbsp
Ginger 2" 
Garlic cloves 10
Green chillies 4
Coriander leaves chopped 1 cup
Salt as per taste.

Method

  • Slice the onions and fry in ghee until golden brown and remove from the ghee.
  • Soak the saffron in a little water.
  • Grind the ginger , garlic, chillies and corinader leaves into a paste with a little salt.
  • Boil the mutton in sufficient water adding salt and the ground paste to it. When boiled , drain and keep aside.
  • Put the garam masala in the ghee and fry the boiled mutton.
  • Then add half of the fried onions, curd, chilli powder, milk and half the nuts.
  • Cook till the gravy is thick. Keep aside.
  • Boil the rice in sufficient water with salt, cinnamon, cloves, peppercorns and cardamoms.
  • When the rice is half cooked, add lime juice and cook till tender, then strain through a sieve.
  • Heat some ghee in a wok/vessel, put some rice, then a layer of the mutton curry and a little saffron water.
  • Put the remaining fried onions over it and then another layer of rice and the saffron water.
  • Heat the rest of the ghee and pour it over the rice.
  • Decorate with almonds and raisins and cover tightly.
  • Let it simmer on low heat till done.
  • Take the lid off just before serving.