Ingredients :
Basmathi Rice - 200 gms
Onion - 1
Tomato - 1
Coriander leaves Curry leaves Cloves-few
Cinnamon -few
Cardamom - each 2 Bay leaves,
Mutton - 100gms
To grind :
Ginger & garlic paste - 5 tsp
Green chillies -5,
Coriander powder - 5 tsp,
Turmeric powder -3 tsp,
½ onion. Grind separately
Cloves - 2,
Cinnamon - 4,
Cardamom - 4,
Aniseed - 4 tsp - Crush them separately.
To marinate the Mutton :
Mutton - 100 gms
Curd - 250 gms
Marinate the Mutton in the curd adding a little salt & sugar for about 40 minutes.
Preparation :
1)Heat some oil in a pan and add the onions and after they turn golden brown Add the tomatoes.
2) When they are cooked, add the spices & bay leaves.
3) Add the green chillies & the marinated chicken After 15 minutes.
4)After adding the Mutton Reduce the flame
5)Add the Ground pastes one by one .
6)Finally add the basmathi rice. & salt.
7)And add water in the ratio of 2 cups of water for 1 cup of rice.
8)Finally add some ghee to the rice
Tip : In pressure cooker let the rice cook for 4 whistles
Kashmiri Biryani:
Ingredients :
Mutton - 750 gms
Basmati rice- 1 kg
Milk- 200 ml
Curds - 2 tsp
Dry ginger powder- 1 tsp
Cardamom powder-1/4 tsp
Ghee-150 gms
Kewra essence- 1/4 tsp
Saffron-2 gms
Red chilli powder- 2 tsp
asafoetida- 1 Pinch
Garam masala powder- 1 tsp
Fennel seed powder-2 tsp
Sugar- 1/4 tsp
Salt to taste
Preparation :
1)Fry asafetida and mutton pieces in ghee.
2)Add curds to the mixture and fry till pink.
3)Pour water and add salt to taste. Mix well.
4)Add chilli powder, ginger powder and bay leaf.
5)Fry for a few minutes and add 1/2 litre water.
6)Add 1/2 tbsp garam masala and 1tbsp fennel seeds.
7)Simmer the mixture till well cooked.
8)Remove mutton pieces and keep them separate.
9)Boil 2 litres of water with 2 tbsp salt.
10)Tie garam masala and remaining fennel seeds in a piece of cloth.
11)Put it in the boiling water.
12)Now add rice and cook on low flame till half done.
13)Separate water from the rice.
14)Alternately arrange mutton and rice layers in a baking tray.
15)Add milk and ghee.
16)Cook in a preheated oven till well done.
Malabar Mutton Biriyani
Ingredients :
Basmati rice - 1/2 kg
Mutton - 1/2 kg
(cleaned and cut into big pieces)
Onion - 1/4 kg
(finely sliced)
Tomato - 100 gm
(finely sliced)
Green chillies - 10 nos
Ginger - 10 gm
Garlic pods - 8 nos
Pepper powder - 1 tsp
Turmeric powder - 1 tsp
Cashewnuts - 10 gm
Cinnamon(pattai) - 4 sticks
Cloves(Grambu) - 4 nos
Cardamom(Elakka) - 4 nos
Curd - 1 tbsp
Fennel(Perinjeerakam) - 1/2 tsp
Mint leaves(Pudhina) - 1/2 bunch
Coriander leaves - 1/2 bunch
Ghee - 1/4 cup
Oil - 1/4 cup
Salt to taste
Preparation
1)Grind together ginger, garlic and green chillies into a coarse paste.
2)Clean and soak rice for 30 mins. Keep aside.
3)Heat oil in a heavy bottom pan or a kadai.
4)Add 1/2 of the sliced onions and fry, till golden brown. Keep aside.
5)Heat up the remaining oil.
6)Season fennel.
7)Add rest of the sliced onions and cashews and fry, till it becomes soft.
8)Add tomatoes, ground paste, turmeric powder, pepper powder, curd, mint and coriander leaves and saute, till the oil starts to separate.
9)Add mutton and cook, till the mutton is 3/4th cooked.
10)Add salt.
11)Cook the rice along with all spices and salt, till it is 3/4th done.
12)Grease a vessel with little ghee.
13)Spread 1/2 of the mutton masala and place 1/2 of rice over it.
14)Pour 2 tbspn of ghee on top of it and sprinkle some roasted onion.
15)Spread the remaining masala and top it with rice followed by ghee and fried onion.
16)Close it with a air tight lid and put Mutton biryani in dum for 10 - 15 mins.
We can put Mutton biryani in oven after layering it in a prirex or oven safe bowl. Pre heat the oven for 200 degree and keep it for 10 mins.
If using microwave, layer Mutton Biryani in a microwave safe container and keep the power in defrost mode and set 10 mins..
Serve mutton biryani hot with raita and papad.
Hyderabad Mutton Biryani:
Ingredients :
Rice-1 kg
Mutton - 1 kg
Cardamom 10 gm
Cinnamon 10 gm
Cumin seeds 10 gm
Cloves 10 gm
Ginger 40 gm
Garlic 20 gm
Green Chillies 100 gm
Fried Onion 50 gm
Coriander Leaves 1 bunch
Pudina Leaves 1 bunch
Yogurt(FRESH CREAM) 1/4 kg
Ghee - 1/4 kg
To grind:
Grind green chilies, ginger, garlic, all the spices, fried onion, coriander leaves, and pudina leaves together.
PREPARATION:
Wash mutton and keep it in a vessel.
Add the grind mixture to the meat
Then, add curd and mix the ingredients slowly.
Leave aside for half an hour.
In the meantime,
Put 2 liters of water in a vessel and place it on the stove.
Add rice to the vessel,
when the water boils.
Take out some semi-cooked rice from the vessel
Spread it on the meat and spices mixture, to form a layer,
Even as the left rice is being cooked.
Add a second layer of rice,
while there is still some rice left in the vessel.
By the time you spread the third layer with the left rice,
It would be fully cooked.
Combine one cup of boiled water and 1/4 kg ghee.
Spill it on the rice.
Put a plate on the vessel and seal its edges with dough.
Place the vessel on stove
Cook for 15 minutes on medium heat.
Turn off the heat and leave the biryani for 15 minutes,
After which it will be ready to be served.
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