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 .
Serves : 4
Cooking Time : 45 min
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 .
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