MUTTON BIRYANI

biryani... everyone's favorite and is one the recipe's that we make sure that we prepare in all our family get togethers.. this is the recipe of my mom which is almost the same as i do but not exactly the same... 

 

TIME TAKE: 1 HOUR, SERVES: 3

INGREDIENTS:

BASMATHI RICE	1 ½ CUPS
MUTTON	200 - 250 GRAMS
ONIONS	3 MEDIUM
GREEN CHILLI’S	6
TOMATOES	2 MEDIUM
PUDHINA (MINT LEAVES)	1 CUP
GINGER GARLIC PASTE	2 tbsp
CLOVES	5
STAR ANISE	3
CINNAMON STICKS	3 – 4 SMALL
BAY LEAVES	3
SALT	TO TASTE
RED CHILLI POWDER	2 tsp
CURD	½ CUP
WATER	3 CUPS (WITH THE CUP USED TO MEASURE RICE)

METHOD:

 Ø  Wash and soak the rice. Clean, wash the mutton and add curd, salt, chilli powder,1 tsp ginger garlic paste to the mutton and marinate it for half an hour. In a pressure pan, heat oil, add cloves, cinnamon sticks, star anise, bay leaves and fry them. Now add pudhina to it and fry it for 2 – 3 mins.

 

 Ø  Now add onions to it and fry it till brown, add ginger garlic paste and sauté it. Now add chopped tomatoes and cook them for 2 – 3 mins.  

 Ø  add the marinated mutton to it and cook the mutton till the oil floats and add ½ cup water and pressure cook it for 3 – 4 whistle.

 

 Ø  Once the pressure in the pan releases, open the lid, keep the flame on high and cook till the gravy gets thick. Now add 3 cups water to it and allow it to boil. Now add the soaked rice to it, cook till the rice gets closer and close the pressure pan with the lid. Cook it on a simmer the flame for 10 mins and off the gas.

The delicious mouth watering biryani is ready to serve hot…

SUGGESTIONS:

 ü  Since I prefer lesser meat in the birayani, I add less meat to it. If you want more meat in your biriyani you can also add more meat.

 ü  Always pressure cook the mutton before adding the rice to it.  As mutton takes longer time to cook and rice cooks faster.