I am Hemant. Last week also I had put a recipe for Penne pasta with meat sauce on the site, but that was sent from my colleague Rekha's computer. So she was extremely surprised when she started getting mails saying that it was a good recipe, etc. etc.and her contribution to the world of food is Green Salad, Boiled Rice & occassionally non-burnt Chapattis. I think that Iam good at what I do, & that includes food, so I wish to set the record straight for all those who bothered to read that recipe. Am putting on another recipe and am very sure that one of these traditionalist chefs is definitely going to track me down and run me over in his/her vehicle. Anyway like I will take that chance, I reccommend even you take chance with this recipe & see what comes out of it. In case you succeed in making the Biryani, mail in I will tell you of a very fundoo way to serve it also. Enjoy!!

E-mail : hemant@fortehotels-india.com

Mutton Biryani

Ingredients

Rice - Preferably not very fine basmati. - 750 gms.
Mutton - 1 Kg. ( make sure that the mutton is cut of leg, chops and certain no. of boneless pieces)
Yogurt/Dahi - non-flavored, unsweetened.
Onions - 4-5 nos.
Med. Size Garlic - lots.

Whole Spices (Garam Masala)
Cinnamon sticks - 1 -2 1"pieces
Cloves- few nos.
Green Cardamom - 7-8 nos.
Whole Black Peppercorns - 6-7 nos.
Cumin Seeds - 1 tsp.
Bay Leafs lots
Salt - to taste
Ground Pepper powder - a little.

Method :

1. Wash the mutton thoroughly. Allow the water to drain off. Add the yogurt and half of the Whole garam masala and 3-4 bay leafs to the mutton in a bowl. Mix it well so that all the pieces are coated. Also put a little salt & pepper powder. Keep aside in fridge for at least 4-5 hours. Best if readied & kept aside the night before.
2. Measure the rice with any hollow bowl/cup, etc. and remember this measure. Wash the rice under flowing water and soak it in enough water for at least 1/2 hour.
3. Slice the onions.
4. Peel the garlic cloves and just slice into 2 pcs. lengthwise.
5. Take a little oil in a pan. Heat it and add half the onions to it. Cook the onions untill they turn golden brown. Remove & keep on a paper towel so that the extra oil is drained.
6. In the same oil, add the balance whole spices, a few bay leafs (garam masala) and cook for a few seconds on low heat. When the spices start to change their colour, add the garlic cloves. All of it. Cook for a couple of seconds and add the balance onions. Turn the heat to low and let the onions glaze. Do not stir often as this slows down the cooking process. Add salt as per your requirement.
7. In the meantime, take the marinated meat. Take the pieces from the bowl one by one, squeeze them gently to remove the extra marinade in the bowl and one by one add the pieces to the oil as above.
8. Keep the yogurt marinade in reserve. Fry/Cook the mutton pieces for at least 15-20 minutes or till your arm starts aching. Add the marinade to the mutton and cook for further 15 min.
9. Transfer the mutton mixture to a pressure cooker and cook at full steam for about 10-12 min. and then on lo heat for further 15 min.
10. Remove the pressure cooker from fire. Once all the steam escapes, remove the lid and pass this cooked mutton and the thin accompanying liquid through a fine wire mesh strainer. Remove the mutton pieces and keep them separate.
11. Take a ladle and mash the onion/garlic & whole spices mixture left in the strainer. The mashed part that goes through can be added to the liquid. Discard the residue/rest. Measure this liquid with the same cup/bowl that you used for the rice initially Remember?? Make sure that this liquid is exactly double the quantity of rice. In case the liquid is less, then add some luke-warm water to make up the exact quantity (e.g. 3 cups rice 6 cups liquid).
12. Take a heavy bottomed pan and grease its bottom on the inside with oil/salt-less butter. Make a layer of bay leaves so that the surface of the pan is totally covered with the leaves. Take the soaked rice.
13. Add a layer of rice (uncooked) to the pan. Put some mutton pieces on top. Add a few ladle fulls of the liquid, turning the bowl as you add so that the liquid is distributed equally.
14. Then add another layer of rice, more mutton, then liquid again, till all mutton and the liquid has been added and the last layer is of rice.
15. Add a little onions between the layers and the balance on the top.
16. Take dough. Any dough or the regular whole wheat dough. Roll into along cylindrical shape and put on top of the pans. Put a lid of the exact size as the pan's mouth and seal the mouth of the pan. Put the pan on fire/gas nd put a weight on the lid. Cook on a high fire for about 5-6 min. , then cook on low fire for further 12-15 min.
17. Once the dough seal becomes hard & crusty, it is invariably a good sign that the Biryani is done. Remove from fire & serve hot.

This is my own recipe and it always comes out good. To give it more flavour, you can add a little saffron soaked in warm milk in the marinade. Try first with 1/2 the quantity for yourself. It will also give you an idea of the timings, etc. Enjoy