25.6.15

Muslim Mutton Biriyani / Bai Biriyani!!!



This is another tasty biriyani preparation. I learnt it from my hubbys friend. When we visited them, I stood in the kitchen, and wrote down everything they did....and here it is!!!!!

Basmati Rice: 2 cups
Soak in Water for 15 minutes. Drain and keep aside



Mutton; 1/2 kg
Chilly Powder: 1 tsp
Turmeric Powder: 1/4 tsp
Salt: as required.
Pressure cook this with half cup water for 6 whistles or till cooked.


Ginger Garlic Paste: 2 tsp
Garlic cloves: 3
Green Chillies: 3
Blend this in the mixie till everything becomes a paste.


Oil: as needed
Cloves:3
Cardamom:1
Cinnamon:1
Star Anise:1
Onion: 2 chopped
Coriander leaves and mint leaves: a handful
Tomato: 2 chopped
Curd: 4 heaped tbsp
Turmeric Powder: 1/4 tsp
Salt: as required

Heat oil in a pressure cooker and add the whole garam masala and saute for a few seconds.
Now add the onions and saute till light brown.
Add the ginger garlic green chilly paste and saute till the raw smell goes.
Throw in the coriander and mint leaves and saute for a minute.
Now add the tomatoes and saute for a minute.
Add the cooked mutton and curd and turmeric powder and salt.
Let it boil for a few minuts.
Now add 3 cups water (including the stock uve kept aside from cooking mutton)
Immediately Add the basmati rice too.
Add required salt and close the lid but do not keep the weight.
When the steam starts coming steadily, keep the weight and count till 20 and turn off stove.
Leave it like that for atleast 20 minutes.
Open after 20-30 minuts and lightly mix everything.
You will have perfectly cooked Biriyani.
Serve warm with  Mirch Ka Saalan, Mutton Liver Roast  and Raita.







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