Coriander And Mint Mutton Food

MUTTON BIRYANI | LAMB BIRYANI

Steps:

• Marinate mutton with red chili powder, biryani masala, yogurt, ginger garlic, turmeric, lemon juice, oil and salt.
• Refrigerate for at least 4 hours. Overnight is best.
• If you are using raw papaya paste, you can just set aside for 1 hour & begin to prepare.
• Wash rice and soak for 30 to 40 minutes.
• Drain it completely to a colander and set aside.
• Heat a heavy bottom pan or a pressure cooker with oil. Add the whole spices.
• Skip this section if using store bought fried onions.
• Add onions, green chilies and fry till they turn brown almost about to caramelize.
• Keep stirring to prevent burning. This is crucial to get a good aroma and taste.
• There must be enough oil for the onions to fry. Set aside half of the fried onions for garnish.
• Reduce the flame to low. Add the marinated meat.
• Add half of the coriander and mint leaves saute for 3 to 4 mins.
• Cook covered on a low flame till the mutton turns soft and tender. Or cook for 2 to 3 whistles in a pressure cooker. Turn off the stove.
• If cooking in the pan without pressure cooker, stir occasionally to prevent burning. Remember the flame has to be very low otherwise mutton may turn hard.
• While the meat is cooking, Bring water to a boil in a large pot. Add the whole spices and salt. Make sure the water is slightly salty.
• When the water comes to a boil, add the drained rice.
• Cook until 90% done or aldente. When you bite the grain , it must be cooked completely but you must be able to feel the bite into it. Drain it off to a colander.
• Soak saffron in little milk and set aside.
• When the pressure goes off, open the lid. You will be left with a thick gravy. Mutton must be cooked completely now. Check it , if still undone. Cook until it is soft and tender.
• Add the rest of the half cup curd to the cooked mutton.
• Next add few chopped coriander and mint leaves.
• Few fried onions. Mix everything well.
• You can check the salt and spice at this stage and adjust.
• Layer the rice evenly over the cooked lamb meat.
• Sprinkle some chopped coriander, mint leaves, fried onions and tbsp of ghee.
• Lastly pour the saffron milk.
• Cover the rim of the biryani pot with a moist thick clean cloth or foil.
• Place a heavy lid over it. If you do not have a heavy lid. Just place a bowl filled with water over the lid. You can also seal it with atta.
• Heat a old tawa until very hot. Place this biryani pot over the hot tawa and cook on a low flame for 15 mins.
• Allow to rest for at least 15 mins.
• Serve mutton biryani with raita.

CORIANDER AND MINT MUTTON

Steps:

• Heat 3 tbsps. ghee in a pot.
• Add mutton and brown well.
• Keep aside.
• Heat the rest of the ghee in a pot.
• Add onion and fry it until it is golden in colour.
• Add tomatoes and saute for a few minutes.
• Add the ground masala, red chilli powder and fry for 10 minutes.
• Add mutton and cook on low heat.
• When almost done, add salt and kasoori methi.
• Mix well, cover and cook until done.
• Serve hot with tandoori parathas or naan or rotis or kulchas.
• Enjoy!