Mutton Biryani
Ingredients
1 kg mutton or chicken
2 cups curd
Salt, pinch of turmeric powder
3 onions chopped
2 tomatoes chopped
1 onion sliced ( fry it till golden brown to be sprinkled on top of the biryani )
1 lemon
1 bunch each of mint n coriander leaves
1 tsp coriander n cumin pdr
1 tsp garam masala, tandoori masala, red chilli powder
6-7 garlic cloves
1 tbsp ginger paste
3-4 pepper and cloves n one cinnamon stick
2 tbsp Ghee
1 big coal for smoky effect
Small foil or one steel plate or bowl to keep burnt coal.
Method
Marination:
1 kg mutton marinate it in curds, salt red chilli powder, tandoori masala, garam masala, coriander n cumin pdr, lemon juice, ginger garlic paste mix it well and keep it aside for 3 hrs or overnight... Overnight marination helps to mutton or chicken to absorb all the masala.
In a vessel add ghee fry the onions till holden then add chopped tomatoes fry it till it becomes soft now add the marination and cook it till the mutton pcs are cooked well( I hv used pressure cooker I have given 6 whistles) switch off the flame and keep aside.
For rice preparation
Soak 2 cups of rice in water for 30 mins. In a vessel keep plenty of water for boiling add few cloves, pepper, cinnamon stick, lemon juice, salt and little oil. Onces the water boils add the soaked rice and cook till 3/4 th done... Drain and now again add 2 cups of cold water and drain it out completely band keep it aside let it cool down .
Layering:
In a vessel rub the bottom with little ghee add rice put the mutton gravy and sprinkle few fried onion chopped, coriander leaves , half glass milk with saffron strand's again put rice on top and sprinkle the left over fried onions n coriander leaves, pudina leaves torn by fingers. Pour ghee 2 -3 spoon in between .
Cover the lid and seal it with chapati dough or keep a heavy pan on top.. Keep on dum for 15 mins on slow flame. In silver foil keep burnt coal and put 2- 3 drops of ghee and give smoky flavor for ur biryani.
Serve with, mutton gravy, cucumber raita or boondi raita..
(If u want u can keep little mutton gravy to have it with the biryani rice)...
Ingredients
1 kg mutton or chicken
2 cups curd
Salt, pinch of turmeric powder
3 onions chopped
2 tomatoes chopped
1 onion sliced ( fry it till golden brown to be sprinkled on top of the biryani )
1 lemon
1 bunch each of mint n coriander leaves
1 tsp coriander n cumin pdr
1 tsp garam masala, tandoori masala, red chilli powder
6-7 garlic cloves
1 tbsp ginger paste
3-4 pepper and cloves n one cinnamon stick
2 tbsp Ghee
1 big coal for smoky effect
Small foil or one steel plate or bowl to keep burnt coal.
Method
Marination:
1 kg mutton marinate it in curds, salt red chilli powder, tandoori masala, garam masala, coriander n cumin pdr, lemon juice, ginger garlic paste mix it well and keep it aside for 3 hrs or overnight... Overnight marination helps to mutton or chicken to absorb all the masala.
In a vessel add ghee fry the onions till holden then add chopped tomatoes fry it till it becomes soft now add the marination and cook it till the mutton pcs are cooked well( I hv used pressure cooker I have given 6 whistles) switch off the flame and keep aside.
For rice preparation
Soak 2 cups of rice in water for 30 mins. In a vessel keep plenty of water for boiling add few cloves, pepper, cinnamon stick, lemon juice, salt and little oil. Onces the water boils add the soaked rice and cook till 3/4 th done... Drain and now again add 2 cups of cold water and drain it out completely band keep it aside let it cool down .
Layering:
In a vessel rub the bottom with little ghee add rice put the mutton gravy and sprinkle few fried onion chopped, coriander leaves , half glass milk with saffron strand's again put rice on top and sprinkle the left over fried onions n coriander leaves, pudina leaves torn by fingers. Pour ghee 2 -3 spoon in between .
Cover the lid and seal it with chapati dough or keep a heavy pan on top.. Keep on dum for 15 mins on slow flame. In silver foil keep burnt coal and put 2- 3 drops of ghee and give smoky flavor for ur biryani.
Serve with, mutton gravy, cucumber raita or boondi raita..
(If u want u can keep little mutton gravy to have it with the biryani rice)...
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