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Mutton biryani (Madras style)

Mutton biryani (Madras style) is a popular Indian Main
Author :
Category :
Non-Vegetarian
Course :
Main
Cuisine :
Indian
Technique :
Pressure Cook
Difficulty :
Medium
Servings :
Serves 2
RATINGs :

Ingredients

basmathi Rice - 1/2 kg (jeeraka samba Rice)

Mutton - 1/2 kg

Onion - 200 gms

Tomato - 100 gms

Green chillies - 5 nos

Mint leaves - 1/2 bunch chopped

chilli pdr - 3/4 tsp

dhaniya pdr - 1/2 tsp

Turmeric pdr - 1/4-1/2 tsp

Garam Masala pdr - 1/2 tsp

Curd - 2 tbspns

grated Coconut - 2 tbspns

spices - 4 each (cinnamon, clove, cardamom)

fennel (saunf) - 1 tsp

kalpasi - 1tsp (optional)

cashews - 10 nos

ginger, Garlic paste - 2 tbspns

oil or dalda - 1/2cup

Ghee - 2 tbspns

salt to taste

Method

  1. Wash and soak rice for 1/2 an hr. Grind coconut, green chillies, all powders into a smooth paste. Clean mutton, add the ground masala, ginger garlic paste and pressure cook till its 3/4 done.
  2. Add a cup of water and salt.
  3. In a heavy bottom vessel, heat oil add spices and saunf saute it till it becomes golden brown.
  4. Add sliced onion to it and saute till golden brown, add cashews and saute for a second.
  5. Now add tomatoes and curd. Cook till they becomes pulpy.
  6. Now add rice to it and stir for 3-5 mins.
  7. In this stage put the cooked mutton in it.
  8. Measure the stock and pour it in 1 1.5 cups ratio to the rice.
  9. When the biryani is 3/4 done i.e., when there is no water put it in dum for 15 mins, pouring the ghee on top.
  10. Close it with a tight lid.
  11. Serve hot with raita and chicken fry.
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Mareena Jerrish

Mareena Jerrish

Mareena Jerrish started her cooking experiments at the age of 12 and is completely self taught. She collects and tries out different recipes from all over the world and has more than 300 tried and tested recipes.

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