Monday, May 10, 2010

Mutton Biryani

Mutton biryani is again a very rich and colorful recipe. Its a classic example for feast recipes. This is very rich, heavy and filling. Brought all the way from rice lovers paradise. Found in many Indian celebrations, weddings etc. There are many varieties of it, here is one...


For the marinade:
Curd - 4 tbsp
Ginger- garlic paste - 1 tbsp
Chilly powder - 1 tbsp
Coriander powder - 1 tbsp
Meat tenderiser - 2 tbsp
Mutton - 1 1/2 kilo

Grind to smooth paste to get the masala paste:
Tomatoes - 2 nos
Mint - 1/4 cup
Coriander leaves - 1/4 cup
Green chillies - 3 nos

Other ingredients:
Basmati rice - 5 cups
Onions - 3 nos
Ginger - garlic paste - 2 tbsp
Chilly powder - 3 tbsp
Coriander powder - 1 tbsp
Garam masala powder - 1 tbsp
Black pepper powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Cloves - 6 nos
Cardamom - 4 nos
Cinnamon - 1 stick
Bay leaves - 2 nos
Mace - 2 nos
Aniseed - 1/2 tsp
Dried plums with pits - 2 nos
Screw pines or Kewra/ketaki flower( optional ) - just for flavour
Mutton stock cube- 1 nos
Food colors (optional) or saffron strands - 1 pinch
Salt for taste
Ghee - 1 cup

Marinate meat overnight. Soak basmati rice for 30 min then cook it in hot boiling water along with salt until its almost done( not fully cooked), strain water using a colander and keep the rice aside. Pressure cook marinated meat along with masala paste, until its done and keep aside. In a wok, Add 1/2 cup ghee, when hot add all the whole spices like cloves, cardamom, Cinnamon, bay leaves, mace, aniseed, kewra and stir till the aroma is released. Now add finely sliced onions and fry till golden brown. Add ginger-garlic paste and fry for a min. Add turmeric powder, and chilly powder and stir for 1/2 min. Now add coriander powder, pepper powder, garam masala powder, dried plums with pits and mutton stock cube and cook till oil separates. Now add pressure cooked meat, enough salt and cook till it done (till water is completely evaporated ). Just see that the masala is dry and the ghee is floating on top. Now this is done. Take a baking try, grease it with ghee and spread a layer of rice, top it with a layer of masala, then again a layer of rice, then masala, then finally cover with rice and pour the remaining ghee all over it. Pour some colored water if you wish your biryani to be colorful. Cover with aluminium foil and bake at 200 degrees Celsius/400 degree Fahrenheit for 15 min and its done. Garnish with fried onions, cashews, saffron etc. Serve hot along with raitha.

Can use papain or raw papaya, or meat tenderiser while marinating.The ground masala paste may not smell good initially, not to worry( its due to strong smelling mint and chilly mixture). As final biryani will taste and smell good. Biryani can also be microwaved.
Looking for vegetable biryani recipe
or Fish biryani recipe

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