Mutton Biryani

Mutton Biryani Recipe - Ingredients

Serves: 2

Cooking & PreparationTime: 45 mins

Basmati / Seeraga Samba Rice - 1 cup
Onion - 1 chopped lengthwise
Tomato -1 chopped roughly
Red Chilli powder- 1 tsp
Coriander powder - 1 tsp
Coriander leaves- 1/4 cup
Mint leaves - 1/8 cup
Water- 2 cups + 1 cup for pressure cooking mutton
Lemon Juice - 2 tsp
Food Color(Orange) - a tiny pinch(optional)
Salt - to taste

To roast and grind for Biryani Masala powder:

Cloves - 2
Cinnamon - 1/4 inch piece
Cardamom -1
Shahi Jeera- a small pinch
Jeera - a small pinch
Japathri(Maze) - 1 small
Star Anise - 1/2 to 3/4

To temper:

Oil - 1 tbsp
Ghee - 2 tbsp
Cinnamon - a small piece
Cloves - 1
Bayleaf - 2

For the marinade:

Mutton - 1/4 kg(cleaned)
Curd - 2 tbsp
Ginger: 1/2 inch piece + Garlic : 5 + Green Chilli- 2(All grinded to a semi fine paste)
Turmeric powder- 1/4 tsp
Red Chilli powder- 1/2 tsp
Coriander powder - 1/2 tsp
Biryani Masala powder - 1 tspSalt - to taste

Method:

1.Roast the ingredients listed under 'to roast & grind' for few mins till nice aroma rises. Then grind it to a semi coarse powder.Set aside.

2.Grind ginger,garlic and green chillies to a fine paste. Add all the ingredients under 'to marinade'.

3.Mix well till the mutton is evenly coated. Set aside for atleast 20 mins. Meanwhile heat oil + ghee in a pressure cooker - add the ingredients listed under 'to temper'. Add onion, ginger garlic paste and saute till slightly browned.

4.Then add tomatoes and saute till mushy. Then add coriander and mint leaves , saute till it shrinks then add coriander, red chilli powder and saute for 3mins.

5.Then marinated mutton and saute for 5mins until raw smell leaves. Then add 1 cup of water and pressure cook for 5-6 whistles.

6.Once pressure releases, open - switch on and add the biryani masala powder and saute till the water is absorbed fully and it becomes to gravy consistency.Then rinse rice and keep it ready.

7.Add rice, food color(if required) required salt and mix well with the gravy. Pressure cook for a whistle in medium flame, simmer it and leave for 6-8 mins. Switch off. Once pressure releases - open, garnish with coriander leaves, add lemon juice and fluff it up with a fork.

Serve it hot with raita and thalicha. I have been getting many requests for thalicha, I will sure post it as soon as possible.