Thursday, Dec 20 2007

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Mutton Biriyani

By Ms Subaida Khalid

Ingredients

Mutton - 1kg
Basmathi rice - 1kg
Onions - 500gms
Garlic - 50gms
Ginger - 50gm
Green chillies - 100gms
Coriander powder - 3 teaspoon
Turmeric powder - 1 teaspoon
Red chilli powder - 1/2 teaspoon
Tomato - 300 gms
Poppy seeds - 2teaspoon
Fresh coconut - 1/2 cup
Coriander leaves - 1small bunch
Mint leaves - 1 small bunch
Curd - 1 curd
Lime juice - 4table spoon
Ghee - 5 table spoon
Oil - as required
Cashew nuts - 50 gms
Raisins - 50gms
Garam masala powder - 2 teaspoon
Salt - to taste

For garam masala powder:
Cinnamon - 2" piece
Cardamom - 3-4
Cloves - 3-4
Nutmeg - 1/4
Aniseed - 1/2 teaspoon
Cumin seed - 1/2 teaspoon
Mace - 2 strand
All these garam masala items should be sun dried and powdered

Method :

1. Cut and clean the mutton in big pieces.
2. Slice the onions, grind green chillies, ginger and garlic.
3. Grind poppy seeds and fresh coconut and keep aside.
4. Chop coriander leaves and mint leaves.
5. Heat a pressure cooker and add oil and 3/4 of sliced onion and fry till transparent.
6. Add ginger, garlic and green chillies and fry for 2- 3 minutes
7. Add the coriander powder, chilli powder, turmeric powder, garam masala, and saute for some time and add the chopped tomatoes and fry for some time.
8. Add the mutton and fry for a few minutes and add curd and salt
9. Cover the cooker and cook on slow fire for 15 - 20 minutes.
10. When mutton is cooked add the ground poppy seeds and coconut and heat for few minutes and keep aside.
11. Wash and drain the water from the rice.
12. Heat ghee and add rice and fry for 4-5 minutes.
13. Add salt and double quantity of water and cook till the rice is cooked.
14. Remove from fire.
15. Heat heavy-bottomed vessel and fry onions, cashew nuts, and raisins and keep aside.
16. Take a vessel and pour some rice and spread little coriander, mint leaves, lime juice and fried onion and cashew nuts and raisins.
17. Put one layer of mutton over that and repeat the process till all rice and mutton are over.
18. Preferably do three layers.
19. Cover with a heavy lid and put dish in oven or place some coals on top for 10 minutes.
20. Serve with curd kachumber and papad.

Making time: 2 hours
Makes: 4-5 servings
Shelf life: Best fresh

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