Here's the recipe for the Mutton Biryani my way.. :)
Keep the ingredients handy before starting the masala. And yes, one more thing I am really not that into taking the exact measurements of each ingredient, I add as per my choice. So you gotta excuse me with this thing.. :)
Ingredients needed:
1. Curd - little bit for the marination and a good amount for masala.
2. Whole garam masala- whichever is present - I use Badi Elaich, Choti Elaich, Cloves, Cinnamon sticks, Bay leaves, Star Anise)
3. Ground Garam masala/ Biryani masala - both or whichever I wish to use.
4. Finely chopped Dhaniya and Pudina leaves.
5. Slit Green chilly as per taste.
6. Finely Sliced Onions- 1.5 cups
7. Finely chopped Tomatoes - around 3/4 cup
8. Half cut potatoes (around 2 big ones should be good- cut these into 6-7 big pieces)
9. Ginger Garlic paste - Around 3 Tbsp
10. Oil- for frying the masala
11. Ghee - for added flavours
12. Of course Basmati Rice.. :)
For the mutton-
1. Marinate it with Curd(use little amount as I have used curd in the later part of the recipe), haldi powder, chilly powder, biryani masala, dhaniya powder, jeera powder, ginger garlic paste(in short whatever masala I prefer.). Keep the marinated mutton for around 3-4 hours, the more the marination time more good.
2. After the marination time(4 hrs in my case) pressure cook the mutton till 4-5 seetis.
Mutton gravy/masala -
1. Mix finely chopped dhaniya and pudina leaves with curd in a separate bowl and keep aside till use, Do this step ahead of starting the masala cooking so that the pudina flavor starts mixing into the curd.
2. In a kadhai take a good amount of oil(enough for nicely frying the masala) and Ghee(for the wonderful aroma), add Whole garam masalas(I added Badi Elaich, Bay leaf, Cinnamon sticks, Choti Elaich and Star Anise). Fry some half cut potatoes and keep aside.
3. Next add the Ginger-Garlic paste. Fry it till it emits the aromas.
4. Next add the green chillies(let fry) and the Onions slices. Fry till the onions start emitting good fried aromas and start becoming golden brown.
5. Add the curd mix to this masala and fry for some more time.
6. Finally add the pressure cooked Mutton pieces and chopped tomatoes and cook covered under medium flame. When you feel the masala is cooked, open the cover and let cook till the masala consistency is good to use.
Keep this aside for some time.
The Rice -
1. Take the Rice, add water, choti elaich, bay leaf and ghee. Let this cook in the m/w or whichever way you prefer till its nearly done(maybe 75 % or so)
The final steps:
1. Add ghee to the Kadhai or Vessel where the biryani will be cooked and turn on the heat to melt it.
Add the layers - First Rice, then the masala layers. I added sliced boiled eggs as well. Add some chopped dhaniya and a drizzle of lime juice on top and cover the vessel with foil or just the cover. I kept the vessel on a pan so that the bottom layer didn't get burnt. Keep this for 30-40 mins over a low flame.
Switch off, let the Biryani cool. Enjoy with Raita or simple.
Keep the ingredients handy before starting the masala. And yes, one more thing I am really not that into taking the exact measurements of each ingredient, I add as per my choice. So you gotta excuse me with this thing.. :)
Ingredients needed:
1. Curd - little bit for the marination and a good amount for masala.
2. Whole garam masala- whichever is present - I use Badi Elaich, Choti Elaich, Cloves, Cinnamon sticks, Bay leaves, Star Anise)
3. Ground Garam masala/ Biryani masala - both or whichever I wish to use.
4. Finely chopped Dhaniya and Pudina leaves.
5. Slit Green chilly as per taste.
6. Finely Sliced Onions- 1.5 cups
7. Finely chopped Tomatoes - around 3/4 cup
8. Half cut potatoes (around 2 big ones should be good- cut these into 6-7 big pieces)
9. Ginger Garlic paste - Around 3 Tbsp
10. Oil- for frying the masala
11. Ghee - for added flavours
12. Of course Basmati Rice.. :)
For the mutton-
1. Marinate it with Curd(use little amount as I have used curd in the later part of the recipe), haldi powder, chilly powder, biryani masala, dhaniya powder, jeera powder, ginger garlic paste(in short whatever masala I prefer.). Keep the marinated mutton for around 3-4 hours, the more the marination time more good.
2. After the marination time(4 hrs in my case) pressure cook the mutton till 4-5 seetis.
Mutton gravy/masala -
1. Mix finely chopped dhaniya and pudina leaves with curd in a separate bowl and keep aside till use, Do this step ahead of starting the masala cooking so that the pudina flavor starts mixing into the curd.
2. In a kadhai take a good amount of oil(enough for nicely frying the masala) and Ghee(for the wonderful aroma), add Whole garam masalas(I added Badi Elaich, Bay leaf, Cinnamon sticks, Choti Elaich and Star Anise). Fry some half cut potatoes and keep aside.
3. Next add the Ginger-Garlic paste. Fry it till it emits the aromas.
4. Next add the green chillies(let fry) and the Onions slices. Fry till the onions start emitting good fried aromas and start becoming golden brown.
5. Add the curd mix to this masala and fry for some more time.
6. Finally add the pressure cooked Mutton pieces and chopped tomatoes and cook covered under medium flame. When you feel the masala is cooked, open the cover and let cook till the masala consistency is good to use.
Keep this aside for some time.
The Rice -
1. Take the Rice, add water, choti elaich, bay leaf and ghee. Let this cook in the m/w or whichever way you prefer till its nearly done(maybe 75 % or so)
The final steps:
1. Add ghee to the Kadhai or Vessel where the biryani will be cooked and turn on the heat to melt it.
Add the layers - First Rice, then the masala layers. I added sliced boiled eggs as well. Add some chopped dhaniya and a drizzle of lime juice on top and cover the vessel with foil or just the cover. I kept the vessel on a pan so that the bottom layer didn't get burnt. Keep this for 30-40 mins over a low flame.
Switch off, let the Biryani cool. Enjoy with Raita or simple.
