Contributed Recipe : Mutton Biryani

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Ingredients :

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
11/2 tsp. Gram Masala 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.

Anuradha housewife