Biryani is a mixed rice dish with spices, rice and meat or vegetables. According to the information available on the internet, it must have originated in South Asia. Though the word 'Biryani' has been derived from Persian language, it must have been brought to India by the Mughals and the Arab traders. The recipe that I am presenting here is my mom's.
Preparation time - 10 minutes
Cooking Time - 50 minutes
Ingredients:
Mutton - 1 kg, cut into medium sized pieces
Onions - 4, big,
Tomato paste - 3 tbsp
Green chillies - 2, whole
Ginger paste - 1 3/4 tbsp
Garlic paste - 1 3/4 tbsp
Coriander powder - 1 tbsp
Cumin powder - 1 tsp
Garam Masala powder - 1 tbsp
Curds - 1 cup
Cloves - 3-4
Cinnamon stick - 1 1/2'' piece
Star Anise - 1,
Bay leaves -2
Ghee (an Indian variant of clarified butter) - 2 tbsp
Oil - as required
Turmeric - a pinch
Salt - to taste
Coriander leaves - 3 tbsp, chopped
Mint - 2 tbsp, chopped
For the rice:
Basmati rice: 4 cups
Water: 7-8 cups
Onion - 1, finely sliced
Oil - 1 tbsp
Salt - to taste
Method:
1. Marinate the mutton with turmeric, coriander, cumin and garam masala powders and salt. Marinate at least for 2 hours.
2. Heat a kadai. Add the whole green chillies. When the colour changes,add chopped onions and saute until they are light brown in colour.
3. Now add the ginger and garlic pastes and saute for a while. Remove the mixture and beat along with curds into a fine paste.
4. Heat a pressure cooker and transfer the marinated mutton into it. Add the ground onion paste and keep stirring till oil starts to float.
5. Add the coriander and mint leaves.
6. Add a cup of water and close the pressure cooker. Cook on medium heat for 5 whistles and on slow fire for 20 minutes. Put off the fire and open the lid only when the pressure is fully released.
To prepare the rice:
1. Soak the rice for 20-25 minutes. Drain the rice and keep aside.
2. In a kadai heat oil, put in the finely chopped onions. Saute for a while till the onions turn translucent.
3. Add the rice, keep sauteing till the rice is well mixed (It takes 5-6 minutes).
4. Add the boiling water to the rice. Add salt and mix well again.
5. Cover and cook till the rice is cooked and all the water is gone.
6. In a heavy bottomed vessel, put the cooked meat and put in a layer of rice. Repeat this again, by alternating meat and rice layers and finally top it with rice.
7. Cover and cook for 10-15 minutes on slow fire.
8. Serve along with raita and mint chutney.
Preparation time - 10 minutes
Cooking Time - 50 minutes
Ingredients:
Mutton - 1 kg, cut into medium sized pieces
Onions - 4, big,
Tomato paste - 3 tbsp
Green chillies - 2, whole
Ginger paste - 1 3/4 tbsp
Garlic paste - 1 3/4 tbsp
Coriander powder - 1 tbsp
Cumin powder - 1 tsp
Garam Masala powder - 1 tbsp
Curds - 1 cup
Cloves - 3-4
Cinnamon stick - 1 1/2'' piece
Star Anise - 1,
Bay leaves -2
Ghee (an Indian variant of clarified butter) - 2 tbsp
Oil - as required
Turmeric - a pinch
Salt - to taste
Coriander leaves - 3 tbsp, chopped
Mint - 2 tbsp, chopped
For the rice:
Basmati rice: 4 cups
Water: 7-8 cups
Onion - 1, finely sliced
Oil - 1 tbsp
Salt - to taste
Method:
1. Marinate the mutton with turmeric, coriander, cumin and garam masala powders and salt. Marinate at least for 2 hours.
2. Heat a kadai. Add the whole green chillies. When the colour changes,add chopped onions and saute until they are light brown in colour.
3. Now add the ginger and garlic pastes and saute for a while. Remove the mixture and beat along with curds into a fine paste.
4. Heat a pressure cooker and transfer the marinated mutton into it. Add the ground onion paste and keep stirring till oil starts to float.
5. Add the coriander and mint leaves.
6. Add a cup of water and close the pressure cooker. Cook on medium heat for 5 whistles and on slow fire for 20 minutes. Put off the fire and open the lid only when the pressure is fully released.
To prepare the rice:
1. Soak the rice for 20-25 minutes. Drain the rice and keep aside.
2. In a kadai heat oil, put in the finely chopped onions. Saute for a while till the onions turn translucent.
3. Add the rice, keep sauteing till the rice is well mixed (It takes 5-6 minutes).
4. Add the boiling water to the rice. Add salt and mix well again.
5. Cover and cook till the rice is cooked and all the water is gone.
6. In a heavy bottomed vessel, put the cooked meat and put in a layer of rice. Repeat this again, by alternating meat and rice layers and finally top it with rice.
7. Cover and cook for 10-15 minutes on slow fire.
8. Serve along with raita and mint chutney.
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