Mutton Biryani
Dt. 8th June, 2020
So this weekend we had lip smacking Mutton Biryani which was so delicious that am falling short of words.
I am here to share the amazing and easiest Biryani recipe which you ever had.. It is super simple to make without any complications ___ a perfect go to recipe for Amateur Cooks and for all those who always crave Biryani.. It is my family's favourite, going from years and years and years..
Once tried, you will not stop licking your fingers .... HAHAHA..
Ingredients -- For Meat gravy- Or yakhni as people call it
1 Kg Mutton on Bones | 1 + 1/2 Kg Long grain Basmati Rice | 2 tbsp Ginger Garlic Paste | 2-3 Tbsp Yogurt | Some Whole Garam Masala _ Cloves, Shah Zeera, Cinnamon stick, Bay Leaves, Black Peppercorn, Black cardamom | Oil for cooking | Salt to taste | 2-3 tsp Red Chili powder
For both gravy and rice _ Sliced Onions, chopped cilantro, mint leaves, lemon juice, slitted green chilies.
To Cook Rice - Fill a heavy bottom pot with water till half filled. add 1 tbsp of oil, whole garam masala, 2-3 Cloves of garlic, 1" pc of ginger, 1/2 Lemon, 2-3 slitted green chilies.
Instructions - To Prepare the Yakhni Or Meat Gravy___ Heat a good amount of oil in a Kadhai. When the oil is completely hot, add chopped onions and fry them till golden brown. Extreme hot oil will make them crunchy.
Once done. remove the fried onions using a strainer and spread them on a Kitchen Towel so that all the excess oil is soaked up.
In a pressure cooker, add half of the left over oil(after frying the onions), add 2 cloves, 2 black cardamom, 2 Bay Leaves, 1 Tsp of Shah Zeera, 1 small cinnamon stick and few black pepper corns. Saute them for 5 mins on medium low flame. Then add in the mutton and mix well.
Once the water of the mutton separates out add in ginger-garlic paste, yogurt, salt to taste. Mix well and let it cook for 15 mins, Once the liquid is bubbly, give it a random stir and close the cooker lid. Cook till 3 Whistles.
Turn off the flame and let the cooker rest for a while so that the steam is released naturally.
Open the cooker, give the meat a random stir, sprinkle red chilli powder and garam masala powder evenly over the meat. Do not over mix else the meat will break. Garnish with half of the chopped cilantro, mint leaves, slitted green chillies, lemon juice.
To Prepare Rice __ Add enough water in a heavy bottom pan, add 1tbsp of Oil __ You can also use the left over oil after frying the onions as that will give added flavour to the rice.
In a muslin cloth, Put whole garam masala, with salt, few cloves of garlic, 1" piece of ginger, one small onion. 2-3 Green Chilies, shah zeera. Tie the knots to form a etius.
Drop it in the water pot and bring to boil.
Once the water is at boiling point, add the soaked rice and give a random stir.
Cook the rice till it breaks into 2 pcs easily. Once done, turn off the flame
Remove one cup of cooked rice water and keep aside.
Strain the remaining water and keep the cooked rice in a big sheen.
Dilute the red+Orange food color in tbsp of preserved hot water. Drizzle this on the cooked rice along with 1 tbsp of lemon juice.
Step 1 __ In the same pan in which the rice was cooked, make a thick layer of rice. Sprinkle garam masala evenly all over the rice, followed by cooked meat, some mint leaves, chopped cilantro, green chillies.
Make 2nd layer of rice and follow Step 1.
Repeat the process till all the meat is over and final layer is of rice. Pour the leftover Yakhni Soup all over the rice.
Now add the leftover preserved water in the pressure cooker. Scrap out the edges and mix well. Make a hole in the center of the prepared layers. Pour this liquid in this center hole.
Garnish with remaining fried onions, chopped cilantro, mint leaves.
Poke green chilies on the rice. Drizzle the corners with melted ghee along with saffaron water(diluted in milk or hot water)
Cover the pot with lid. Seal the edges with wheat dough and let it cook till you get a soothing aroma, on high flame.
Reduce the flame and cook till well done.
Serve hot with Raita
#KanzRecipeDiaries #LoveBiryani #HomeCooking
Bon Appetit
