I have already posted recipes for mutton or lamb biriani.This recipe is yet another one to
the list,prepared in a different way.
Indian cuisine is blessed with many varieties of biriyani .This biriani is very different in
the way of preparation and the ingredients too.You could compare the recipes to know
the art of cooking categories of biriani.
Let me take you to the recipe now..
1 kilo biriyani rice (soaked for 20 minutes)
3/4 -1 kg mutton or lamb
2 tblsp ginger -garlic paste
3/4 -1 tblsp.red chilli powder
2 tsp.garam masala/biriani masala
1 tomato chopped
3-4 green chillies
3 big onions chopped
1 tsp.fennel seeds
whole garam masala 2 tsp (cardamon,cinammon,cloves,fennel seeds)
few curry leaves
few mint leaves
1 cup curd
1 tsp turmeric
1/2 tsp pepper powder
salt to taste
oil 3 tblsp
1/2 cup ghee.
First heat the oil in a pressure pan,add the mutton with salt and turmeric and saute for 5
minutes.Add 2 cups water and cook for 5 -6whistles. (The meat should be very
tender).Allow the steam to release on its own and set aside
Grind the bold listed ingredients and set aside.
In another heavy bottomed wide pot ,pour the ghee and add the whole spices,ground
paste,ginger garlic paste and saute well till the raw smell of onions is gone.Add chilli
powder,garam masala powder,tomato and the rest of the ingredients.
Remove the mutton pieces from the stock ,and add to the cooking pot and cook on a
medium fire till the masala is well coated with the meat.
Add all the meat stock ,and the rice .Now add water 2 inches above rice level .Cover and cook on a very slow flame for 20 minutes.
Serve with raita or korma or any curries you prefer.
Do try it, and send in your comments !