Sunday, August 1, 2010

Indian Cuisine: Mutton Biryani

Posted by The 4 Chiquez at 7:51 AM


Ingredients:


500 gm Basmati Rice (pre-soaked in water for 1 hour)
1kg Mutton (lamb) chooped in 1 inch chunks
2 tsp Garam Masala
5 Whole Red Chilles
2 tbsp of Tumeric Powder
6 Whole Green Chilles
A handful of cashew nuts
5 whole Onions (sliced)
3 pieces of Cardomoms
2 pieces of Cloves
2 Cinnamon sticks
4 tsp Ginger Garlic Paste
1 small bunch of chopped Coriander Leaves
1 small bunch of chopped Pudina (Mints) Leaves
2 pinches of  Saffron (dissolved in 3/4 cup of milk)
1 cup beaten Yogurt
8 tbsp of Lime Juice
4 Boiled Eggs
6tbsp Ghee (Clarified Butter) Butter or Oil
Salt to Taste


Method:

  1. In a large bowl mix the mutton chucks with yogurt, one tbsp garam masala, tumeric, garlic ginger paste and salt. Marinate this mixture for at least 3-4 hours in refrigerator.
  2. Make a fine paste of red chilles and cashew nuts.
  3. Heat 3 tbsp of Ghee and pour it on the red chilli masala, fry it for 3 minutes and keep aside.
  4. Fry 1/4 of the onion slices to golden brown and add the marinated mutton to it.
  5. Fry this mixture on medium flame till ghee separates. Then add 1 1/2 cup of warm water to it and cook on a low flame till tender.
  6. Fry the remaining onion to golden brown and keep aside.
  7. Heat 1 tbsp ghee in wok and immediately add cardomoms, cloves, cinnamon sticks to it, fry for a while and add the pre-soaked rice to it.
  8. Fry the rice a little then add the fried green chilles masala and some salt to it.
  9. Add enough boiled water in the wok and cook till the rice is half done.
  10. Drain any excess water and spread tje rice on a plate.
  11. In a small bowl, mix 1 tbsp garam masala, fried onions, the chopped coriander leaves and mint leaves and keep this mixture aside.
  12. Tale a heavy wok, add 3 tbsp Ghee. Make a layer of rice at bottom and above that 1/4 of the mutton. Sprinkle half of mixture of Coriander Leaves and 1 tbsp of Lime Juice.
  13. Make such 2-3 layers of rice followed by a mutton mixture. Top layer should be of a rice.
  14. Sprinkle Saffron Milk on the top of it.
  15. Cover the wok tightly and cook on a low flame for 20-30 minutes till the rice is done.
  16. Garnish the Hydrabadi Mutton Biryani with boiled egg cut, fried onions and serve it hot.

 

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