Mutton Biryani Muslim Style Food

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INDIAN MUTTON BIRYANI



Indian Mutton Biryani image

This recipe is from last week's Thursday magazine. It was posted by Hoorbanu Iqbal. I feel that if you really want to enjoy biryani, have it hot with your fingers and not with a spoon. Mmmmm! My brother loves biryani. Come Friday and Biryani is what he wants;)

Provided by Charishma_Ramchanda

Categories     One Dish Meal

Time 3h30m

Yield 7 serving(s)

Number Of Ingredients 23

500 g mutton, pieces
600 g basmati rice, washed, drained and soaked for one hour before cooking
200 g potatoes
300 g onions, thinly sliced and fried crisp
200 g tomatoes, peeled and chopped
1 1/2 tablespoons garlic paste
1 1/2 tablespoons ginger paste
1/2 cup fresh yogurt
salt
1/4 cup oil or 1/4 cup ghee
3 -4 pieces cinnamon
3 -4 cloves
8 -10 black peppercorns
2 green cardamoms
2 bay leaves
2 green chilies, slit
1 tablespoon cumin powder
1 tablespoon red chili powder
1/4 teaspoon turmeric powder
3 -5 saffron strands, dissolved in a little
warm milk
3 -5 leaves of fresh mint
3 -5 leaves fresh coriander

Steps:

  • First of all, cut potatoes into quarters.
  • Apply salt to them.
  • Deep fry.
  • Pour oil/ghee in a skillet.
  • Fry the onions until pink in colour and crisp, remove them and keep aside before adding the cinnamon, cloves and the pastes.
  • Add cinnamon, cloves, peppercorns, bay leaves and green cardamoms.
  • Add ginger-garlic pastes.
  • Fry for 3 minutes.
  • Add in the washed mutton pieces.
  • Saute until the mutton gives out its own juices.
  • Add the slit green chillies.
  • Add turmeric, chilli and cumin powders.
  • Mix well.
  • Saute for 5 minutes, stirring continuously.
  • Mix in fresh yogurt.
  • Simmer until the mutton is cooked.
  • Add salt.
  • Continue to cook until the oil separates from the meat.
  • Add finely chopped corriander and mint leaves.
  • In a separate pot, parboil rice until the grains are half cooked.
  • Strain the rice.
  • Spread out the mutton mixture in a heavy bottom pan.
  • Sprinkle the rice on top.
  • Add fried potatoes.
  • Sprinkle saffron milk over this.
  • Sprinkle crisp fried onions on top.
  • Cover the platter with a tight fitting lid.
  • Cook on low flame for 20 minutes.
  • Serve with plain chilled yogurt or raita (I'd love to have cucumber raita as it's my favourite) and pappadams.
  • ENJOY!

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