Mutton Biryani

I am so sorry that I have completely forgotten my blog from the past one month. Actually my little one is keeping me damn busy. I am not getting time to check other blogs or do anything in my blog.



New year, new recipes, new ideas……. everything I had planned, but couldn’t do much. So while my little one was sleeping, I started this post.




Todays recipe is one of my favorite biryani, which my mom makes whenever I demand. So this time. This is an easy dish that has an authentic taste of hyderabadi biryani. Just try this out and experience it…


Ingredients:
  1. Mutton- ½  kg
  2. Basmati Rice- 4 Cups
  3. Water- 4 ½ Cups
  4. Onions (sliced)- 5nos
  5. Green Chillies- 4 nos
  6. Ginger and garlic paste- 1 tbsp
  7. Tomatoes- 3 nos
  8. Red Chilli Powder- 3 tbsp
  9. Coriander powder- 1 tbsp
  10. Turmeric powder- ½ tbsp
  11. Curd- 1 Cup
  12. Cardamom Seeds- 4-5 nos
  13. Cloves- 6-7 nos
  14. Cinnamon Stick- 1 no
  15. Chopped Mint and Coriander Leaves- 1 cup
  16. Oil- 2 tbsp
  17. Ghee- 2 tbsp
Method:

  1. Wash and drain rice. Keep this aside.
  2. Heat oil and ghee in a large pot. Splutter the cardamom seeds, cinnamon and cloves.
  3. Stir fry rice for about a minute and add water. Cover and cook till it is ¾ done. Keep this aside.
  4. For the gravy:
  5. Heat oil in a pressure cooker and fry the sliced onions. When it turns transluent add the ginger and garlic paste and green chillies.
  6. Fry for a minute on high flame. When everything is mixed well add the red chilli powder, coriander powder and turmeric powder. Mix well.
  7. Add the curd and mix for 2 minutes. In this add the tomatoes and salt. Stir till it mashed well.
  8. Add the mint and coriander leaves. In this add teh drained mutton, Cover and cook till the mutton becomes soft and chewy.
  9. In a large pot alternate the cooked rice and mutton gravy, starting with the gravy and ending with rice. In between pour little ghee and saffron mixed milk if needed.
  10. Cover the pot tightly using a wet cloth and then with a lid. Keep this pot on a tawa over slow fire. Let it cook for about 10 minutes till well combined.
  11. Serve this amazingly delicious biryani along with raita, dates chutney or green chillies chutney.




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