MUTTON BIRYANI

 

MUTTON BIRYANI

 

Mutton biryani… a dish which literally needs no introduction. I think to call it a dish is an understatement. It is a tradition, a legacy, an emotion. A secret recipe passed from one generation to the other.

 Of course each family has it's own secret recipe, secret ingredients passed from one generation to the next. You could call particular recipe our family secret. The key to a lip- smacking biryani is not just following step to step recipe, but also tender lamb mutton and aged Zeeraga Samba rice.

To get an authentic taste of biryani, please don’t compromise on the ingredients or method. Follow my detailed recipe and I assure you that you will cook a Muslim style authentic biryani.

 

INGREDIENTS:

*Tender mutton (with bone)- 500 gms

*Zeeraga samba rice- 500 gms

*Cooking oil- 250 ml

*Cinnamon- 2’’ three sticks

*Cloves- 4 or 5

* Green Cardamom- 4 or 5

*Onion- 2 (large, thinly sliced)

*Ginger garlic paste- 3 tbsp

*Tomatoes- 4 (thinly sliced)

*Thick curd- 200 ml

*Lemon juice- 1 large or 2 small ones

*Mint leaves- handful

*Coriander leaves- handful (finely chopped)

*Red chili powder- 2 tsp

*Salt- to taste

*Green chillies- 5 or 6

 

PROCEDURE:

*Heat oil in a thick- bottomed broad vessel (preferably aluminium or non- stick. Avoid stainless steel because there are chances of the mutton getting burnt.

*The oil should reach smoking point, now add the whole spices. Let them splutter for 30 secs.

*Add onions and saute them till translucent.

*Now add mint leaves and saute again.

*Add ginger garlic paste and fry till it lets out a nice aroma.

*Add mutton and salt (2 tsp of salt should be enough)

*Taste and add more if required.

*Allow it to cook on high flame for 10 mins. Keep checking in between.

*Make sure that the mutton doesn’t stick to the bottom.

*Add sliced tomatoes, coriander leaves and give it a good stir and cook for another 10 mins.

*The key to tender juicy mutton is it's slow cooking method.

*You can alternatively cook in a pressure cooker to save time. Method is the same till you add all the ingredients then pressure cook for 4 whistles.

*Add red chilli powder, mix well and lower the flame.

*Keep the vessel uncovered. After 5 mins you will notice that the oil has separated from the mutton and has formed layer.

*Now carefully, remove the oil in a bowl. Keep it aside.

*Now add curd, green chillies and lemon juice. Mix well.

*Let it simmer in the lowest flame.

*Take a separate vessel and add about 2 litres of water.

*Add salt to taste, the water should not be too salty when you taste it because the mutton already has salt, you may end up over salting your biryani.

*Let the water come to a boil.

*Wash the rice thoroughly and drain the water.

*Alternatively, you can soak it for 10 mins.

*Now put the rice in boiling water and stir it once.

*The rice should be cooked only 70%.

*Now drain it. Drain the rice well and slowly put it into the simmering mutton.

*Level the rice and pour the drained oil over the rice evenly.

*Now place an old tawa over high flame and place the biryani vessel over it.

*Take a muslin cloth and cover the lid with it.

*Close the lid over the vessel and keep a heavy vessel filled with water over it.

*After 5 mins lower the flame.

*Check if rice is done, if not sprinkle some water and keep for dum for another 5 mins. This process of cooking on slow flame is called dum.

*Remove from stove and let it rest for about 5 mins.

*Serve hot. A dinner of piping hot biryani is simply heavenly.

*My next post will be about side dishes which we can relish with biryani, stay tuned.