This biriyani is made with dried fenugreek or methi leaves and a ground masala of
cardamon and pepper.
This biriyani is an invent by me,so do try and let me know your valuable comments.
500 gm mutton
500 gm basmati rice.(washed and soaked for 15 minutes)
2 big onions sliced
A handful of red onions ground coarse
2 tblsp ginger-garlic paste
2 tsp biriani masala powder/ garam masala powder
2 green chillies
Small piece of sea moss/ stone flower
Few Curry leaves
1 tsp.saunf ( perumjeeragam)
2 inch piece cinammon
1 tsp.chilli flakes
1/2 cup curd
Juice of 1 lime
Salt to taste
2 tblsp ghee
1 tblsp coconut oil
A handful of dried methi leaves
A handful of almonds/ cashewnuts.
Heat both the oils in a pressure cooker and add the whole spices and the sliced big
onions and allow the onions to turn brown.In the meantime grind the cardamon, pepper
and cashews to a coarse paste.
Marinade the mutton in the paste for few minutes.
After the onions turn brown,add the tomato and saute for few minutes.
Add the coarsely ground red onions and saute again for 5 minutes.
Next add the marinaded mutton.methi leaves chilli flakes ,green chilies and cook in the
oil till the meat changes color.
Next add the curd and a little water and pressure cook for 5 whistles.
After the steam releases on it’s own,open the lid add the soaked basmati rice and water
up to 1.5 inch above the rice level and cook on a very slow fire ( with vent on for 15
minutes).You can transfer the mutton mix into a biriani pot too and cook on a slow
fire ( dum) for 20 minutes.
Add 1-2 tblsp of ghee on top of the cooked rice and serve for a richer taste.
Can be garnished with fried cashewnuts or onions .Serve with raita with your choice of