II      Mutton Biryani II

Pressure Cooking Time : 20 Minutes

Ingredients: ( Serves : 6)

  • 3/4 kg. Mutton legs, cut into 4 cm. pieces
  • 2 Medium Potatoes
  • 3 Large Onions, thinly sliced
  • 11/2 tsp. Salt
  • 1 Cup Oil

For Rice :

  • 21/2 cups Basmati Rice
  • 61/2 cups Water
  • 1 tbsp. oil
  • 2 Green cardamoms
  • 1/4 tsp. Caraway seeds
  • 1/4 cup Milk
  • 1/2 cup + 1 tbsp. Ghee

For Marinade :

  • 20 gms. Ginger
  • 16 flakes Garlic
  • 4 Green Chillies
  • 1 medium Tomato, chopped
  • 2 tbsp. Mint leaves, chopped
  • 2 tbsp. Coriander leaves, chopped
  • 6 Almonds, blanched and halved
  • 6 Dry plums
  • 1 tbsp. Salt or to taste
  • 1 tsp. Red chilli powder or to taste
  • 1 tbsp. Cumin powder
  • 1 cup Plain Yogurt
  • 1/4 tsp. Saffron, dissolved in 1 tbsp. hot water

Preparation :

For Marinade :

  • Grind together ginger, garlic and green chillies into a fine paste.
  • Rub the paste into meat. Add all other ingredients for marinade. Mix well and keep aside for 4 hours or overnight in a refrigerator.
  • In a large fry pan, heat oil. Lightly fry potatoes. Remove and add to the marinated meat. Mix well.
  • Divide onions into 2 batches. In the remaining oil in the pan, fry each batch with 3/4 tsp. of salt till onions are golden brown in colour and crisp. Remove onions on a paper to drain off excess oil. Crumble the fried onions and mix with marinated meat.

For Rice :

  • Pour 6 cups of water into a cooker. Bring to boil on high heat. Add salt and rice. Stir once.
  • Close cooker. Bring to full pressure on high heat. Remove cooker immediately from the heat. Reduce pressure by placing cooker in a sink / basin of cold water for 2 minutes.
  • Open cooker. Transfer rice to a colander and drain. Wash and wipe dry cooker.
  • Heat 7 tbsp of  ghee in cooker for about 2 minutes. Add meat along with marinade. Mix well. Add remaining 1/2 cup water.
  • Remove cooker from heat and tilt cooker and shift meat to one side of ciiker. Add rice to other side. Sprinkle milk on rice.
  • In a pan, heat remaining ghee for about 1 minute. Remove pan from heat. Add cardamoms and caraway seeds to hot ghee and pour evenly over rice.
  • Close cooker. Bring to full pressure over high heat. Reduce heat and cook for 20 minutes.
  • Remove cooker from heat. Allow to cool naturally.
  • Open cooker. Transfer rice onto a serving dish. Top with meat and masala. Serve hot with onion slices or raita of your choice.

Got a Recipe to Share, just click and share it with the whole world.