Mutton Biriyani

Mutton biriyani is the royal biriyani among all other meats. The mutton itself contains lots of ghee which goes very well with the rice and enhances the taste. Even though some of them cooking with the same ingredients, the tastes differ a lot due to the difference in sauting time and amount of masala adding.  Here I’m cooking the rice along with mutton stock; so that it needs less ghee and the rice get a nice color.

Ingredients:
For marinate the mutton:

1. Mutton-1kg
2. Turmeric powder-1/2tsp
3. Chili powder-1/2tsp
4. Pepper powder-1tsp
5. Garam masala-1/2tsp

For masala:

1. Onion thinly sliced-6
2. Tomato thinly sliced-2
3. Ginger, garlic, green chilly paste- 3tbsp
4. Garam masala-2tsp
5. Curd-1tbsp
6. Mint leaves chopped-1/4cup
7. Coriander leaves-1/4cup
8. Salt-to taste
9. Oil-2tbsp

For Rice:

1. Basmati rice/ jeera rice -2cup
2. Boiling water-4cup (including the mutton stock)
3. Ghee-1tsp
4. Cinnamon stick-2(one inch size)
5. Cardamom pods-4
6. Cloves-4
7. Bay leaves-2
8. Salt-to taste

To garnish:

1. Fried onions
2. Cashew nuts
3. Raisins
4. carrot grated
5. Lemon juice-2tsp

Preparation:

• Marinate the mutton pieces with above marinate ingredients.
• Keep it aside for 20 minutes and pressure cooks it with ½ cup of water till ¾th cooked.
• In a pan heat 2 tablespoons of oil and sauté onion very well.
• Add ginger, garlic, green chilly paste in to it.
• When the raw smell goes add tomato in to it;
• When the tomatoes are mashed well add garam masala, coriander leaves, mint leaves and salt.
• The cooked mutton contains water along with it; keep the water aside for cooking rice.
• Add mutton in to onion masala and cook for another 15-20minutes  in a low-medium flame.
• Mean while soak the rice in water for 15 minutes and drain.
• Add ghee in another pan; add cinnamon stick, cardamom, bay leaves and cloves.
• When it crackles; add rice, sauté for 5minutes.
• Add  boiling water (along with the mutton stock)  and salt.
• Cover the lid for 10minutes in a low flame.
• Open the lid and give a gentle stir; cook till all the water gets absorbed.
• In the dum pan add little ghee; spread half part of mutton masala.
• Add half part of rice on top of it; sprinkle mint, coriander leaves and lemon juice.
• Spread remaining masala on top of it and the remaining rice.
• Sprinkle mint leaves, coriander leaves, lemon juice and garam masala.
• Add fried onions, grated carrot, cashew nuts and raisins.
• Cover the lid tightly and put it on the stove top for 15-20 minutes on low flame.

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