Mutton Biriyani

Biryani is a mixed rice dish from South Asia. It is made with spices, rice and meat or vegetables. It can be served as main dish.

Makes/Serves: 4 to 5 servings

Ingredients:

•          1 lb Mutton with bones 


•          1 1/2 cups Basmati Rice


•          4cups Water 

•          1/2 cup Yogurt 

•          2tbsp Oil or Ghee 


•          2tbsp Ginger Garlic paste

•           Green Chili to taste (optional)

•          2 inch Cinnamon Stick


•          2 Bay Leaves 


•          1 Black Cardamom 
 

•          3 pcs Mace 

•          3-4 Green Cardamoms 

•          3-4 Cloves 


•          1/2 tsp Whole Peppercorns

•           Salt to taste

•          1 tsp Cumin seeds

•          1 tsp Cumin Powder

•          1 tsp Coriander Powder

•          1 tsp Red Chili Powder  

•          1/4 tsp Saffron 

•          4 to 5 drops Orange food color(optional)

•          1/4 cup chopped Mint Leaves 


•          1/4 cup chopped Cilantro 


•          2 cup Fried Onions

•          1tbsp Kewra water

•          1tbsp Rose water

Method:

•           First Marinate the mutton with Yogurt,Ginger -Garlic paste, Green Chili, Whole Peppercorns, Garam Masala, Salt to taste, Cumin Powder, Coriander Powder, Red Chili Powder, chopped Mint Leaves, chopped Cilantro and 1 cup Fried Onions and set aside for at least 2 hrs or overnight is best.

•          Now wash and soak the Rice for a minimum 1-hour.

•           In a pan, bring water to boil. Once boiling, add Green Cardamoms, Bay Leaves, and Salt and black Cardamoms and Mace and few drops of oil. Then add the Rice to boiling water.

•          Once rice cooked 90 percent then drain the water from the Rice and keep aside.

•           In a separate bowl, mix Saffron with 1tbsp of Water (or milk), keep aside and allow it to soak.

•          In a pan add the marinated mutton and layer the rice then add fried onions, and add dissolved saffron strands in milk, add sprinkle dew drops Kewra water and Rose water and Ghee then put the lid on which is lined with sticky dough for dum (or you can use a foil to cover the rim or can also use a thick clean kitchen cloth).

•          Now place the pan over a hot old tawa. Cook on a medium high flame for about 15 minutes. Then Lower the flame to very low and cook for another 20 to 25 minutes. Switch off the flame and let it rest for sometime.

•          After that open the lid and very carefully mix the Rice and mutton gravy. Do not over mix it.

•          Serve Biriyani with riata.

Recipe Credit: From my Ma’s Rasoi

Cook Tip: