Mutton Biriyani one of the delicacies which is the favourite of many !!
This steals the show and most of the times present in a spread of a special event .
Mutton Biriyani is more like one pot cooking ,which is easy ,simple ,yet tasty !! Cooked with spices , mint curds ,makes it easy on the stomach too .The highlight of this is the addition of cashew and poppy seeds paste which gives a lovely ,rich taste .
Ingredients :
- Bay leaf 2
- Cinnamon 2”
- Green & black cardamom 2 each
- Mace 2 pieces
- Star anise 2
- Kalpasi a few
- Cloves 2-3
- Cashew 6-7
- Red chilly 3
- Green chilly 4
- Onions 2 ( sliced )
- Tomatoes 3 ( chopped )
- Turmeric ¼ tsp
- Ginger garlic paste 11/2 tsp
- Curds 1 cup
- Mint leaves 2 handful
- Chilly powder 11/2 tsp ( to taste )
- Fennel powder 1 ½ tsp
- Mutton 700 gms
- Seerakagasamba 2 cups
- Lime 1 ( juice )
- Salt to taste
- Oil & ghee 11/2 – 2 tbsp
Grind to paste :
- Cashew 6-7
- Poppy seeds 1 tsp
Method :
- Heat oil & ghee in a pressure cooker ,throw in all the whole species , let it splutter.
- Now throw in cashew ,green and red chillies , let it change colour.
- Add onions and give it a mix ,let it change colour.
- Add turmeric and give it a toss.
- Add tomatoes and allow it to get mushy .
- Add ginger garlic paste and toss till raw smell leaves.
- Add mutton and give it a toss.
- Add handful of mint leaves and give it a stir.
- Time to add chilly powder , salt ,curds ,salt and give it a mix.
- Add water ( 1 cup ) stir it ,close and cook 10 – 12 min.( meat should be ¾ cooked )
- When pressure is released ,check if meat is ¾ done.
- Depending about how much water is with the cooked meat ,measure it .
- In the ratio of 1 : 2 , rice being 1 measure ,water 2 measure ,adjust water accordingly.
- As the water boils add the rice ,mint leaves, cashew poppy seeds paste ,fennel powder, lime juice , salt if needed ,give it a mix.
- Close and cook on sim for 10 – 12 minutes.
- When the pressure is released , give a gentle mix .
- Garnish with coriander leaves .
- For an enhanced taste ,can drizzle ghee .
- Serve hot with raita .
