Mutton biriyani (rice)

Ingredients

  1. Basmati rice / jeera rice – 1   cup
  2. Garlic chopped – 2 nos ( optional)
  3. Lemon juice – 1 tsp
  4. Ghee – 1 tsp
  5. Mutton pieces– 250 gms
  6. Ginger paste – of a 2’ piece
  7. Garlic paste – of 6-7 pieces a
  8. Curd – ½ cup
  9. Green chili – 4 nos
  10. Onion thinly sliced – 4nos
  11. Tomato sliced – 2 nos
  12. Cashew – 5-10
  13. Curry leaves – 1 leaflet
  14. Oil – 3 tbsp
  15. Cardamom, clove, Cumin ( jeera) powder – 1 tsp
  16. Vanilla essence – ½ tsp
  17. Milk – 3 tbsp
  18. Saffron – a pinch – dissolve in milk
  19. Coriander leaves chopped – 2 tbsp
  20. Ghee – 2 tbsp
  21. Chili powder – ½ tsp
  22. Coriander powder – 1 tsp
  23. Salt – to taste

Rice preparation ( 1-4 ingredients )

  1. Basmati rice / jeera rice – 1   cup
  2. Garlic chopped – 2 nos ( optional)
  3. Lemon juice – 1 tsp
  4. Ghee – 1 tsp
  5. Salt

Soak rice in water for half an hour, In a medium, heavy-bottomed pot boil 5 cups of water, add rice, salt and garlic chopped. Cook the rice almost completely and drain off the water. Spread it to cool. Mix gently lemon juice and ghee to the rice, so the rice grains will not stick to each other.

Or

Drain the soaked rice, in a pan heat 2 tsp ghee, add rice,  fry  till the grains become translucent, add 2 cups of boiling water and salt. As soon as the water is boiling, lower the heat to a simmer and cover. Cook at a gentle simmer until the water is completely absorbed and the rice is tender, it’s okay to lift the lid to make sure the rice is fully cooked and the water is absorbed. Fluff the rice gently.

For marinade: ( 5-9 ingredients )

  1. Mutton pieces– 250 gms
  2. Ginger paste – of a 2’ piece
  3. Garlic paste – of 6-7 pieces a
  4. Curd – ½ cup
  5. Green chili paste – 4 nos
  6. Salt – to taste

Marinate mutton with all these ingredients for 1 hour.

For frying ( 10 – 14 ingredients )

  1. Onion thinly sliced – 4nos
  2. Tomato sliced – 2 nos
  3. Cashew – 5-10
  4. Curry leaves – 1 leaflet
  5. Oil – 3 tbsp

Fry curry leaves till crispy – keep aside, fry onion till brown and crispy, keep aside. Then fry cashew, keep aside, fry tomato, keep aside.

Final garnishing ( 15 – 20 ingredients )

  1. Cardamom, clove, jeera powder – 1 tsp
  2. Vanilla essence – ½ tsp
  3. Milk – 3 tbsp
  4. Saffron – a pinch – dissolve in milk
  5. Coriander leaves chopped – 2 tbsp
  6. Ghee – 2 tbsp

Method

  1. Cook marinated mutton with half of fried onion, chili powder & coriander powder (ingredients 20 – 21 ) till mutton is semi dry, soft and tender.
  2. In a glass baking tray ( you may use a thick bottom pan ) arrange a layer of rice, mutton on the top, again a thin layer of rice, arrange a layer of all the fried tomatoes, half of all the other  fried ingredients, and half of all the garnishing ingredients, again a layer of remaining  rice , garnish with all the remaining fried ingredients & garnishing ingredients. Microwave for 10 minutes.   ( or If you are using a pan,  cover with a lid and heat on simmer for 10 minutes.)

serve hot with cucumber salad, kerala papad and pickles.

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