Preparation Time-30 minutes
Cooking Time- 90 minutes
Ingredients:
Mutton- 1 kg, biriyani cut
Onion - 6 big, sliced
Green chillies - 5, to be ground
Ginger paste - 3tbsp
Garlic paste - 3 tbsp
Garam masala powder - 1 1/2 tbsp
Cream - 1/2 cup
Ghee - 1 cup
Coconut - 1/2 cup grated, to be ground
Lemon juice - 2 tbsp
Coriander leaves - 1/2 cup chopped
Mint leaves - 1/4 cup chopped
Salt to taste
For the rice:
Basamati Rice - 4 cups
Water - 8 cups of hot water
Cinnamon - 2'' stick
Cloves - 10-12
Star Anise - 1
Ghee - 1/4 cup
Oil - 1/2 cup
For garnishing:
Cashew nuts - 12- 15
Raisins - 18 -20
Onion - 1 finely sliced
Coriander leaves - 1/4 cup, chopped
Mint leaves - 2 tbsp, chopped
Ghee to stir fry
Method:
Preparation of Mutton :
Beat the coconut and green chillies to a smooth paste.
Mix the mutton pieces with the lemon juice and salt and keep aside for 30 minutes.
In a cooker heat the ghee, add the sliced onions and saute till brown.
Add the ginger garlic paste and stir till the raw smell goes.
Now add the ground paste, keep stirring till the oil floats.
Add the mutton along with the masala, keep stirring for 3-5 minutes.
Finally add the cream, garam masala and mix well till it bubbles from the sides.
Add 1 cup water and close the cooker. Keep the cooker for 3-4 whistles on high fire and 10 minutes on slow fire.
Put the chopped coriander leaves/ mint leaves and keep aside.
Preparation of Rice:
Heat the water till boiling when the rice is being stir fried.
Wash and soak the basamati rice in water for half an hour.
In a heavy bottomed vessel, heat the ghee/ oil, when hot add the cashewnuts, stir till lightly brown.
Remove and keep aside in a vessel. To it add the raisins and stir till they are bloated and brown.
Put them along with the cashewnuts. To the oil/ ghee add the sliced onions and fry till brown. While frying add a pinch of salt and sugar. Keep aside along with the cashew and raisins.
To this oil add the whole garam masalas ( cinnamon, cloves and star anise).
Drain the water and add it to the oil, keep stirring for 6-7 minutes.
Now add the boiling water to the rice and mix it well. To this add salt to taste. Close the lid and cook till 3/4 done.
In another heavy bottomed vessel grease the bottom with ghee/ oil, add a layer of rice, put in another layer of mutton along with the masala. Spread the chopped coriander and mint leaves, along with cashew,raisins and onions.
Spread a final layer if rice. Close the lid and seal it with atta. Keep on dum for 15- 20 minutes.
Open and serve into a serving bowl and garnish it with cashew, raisons and onions. Also the chopped coriander and mint leaves.
Serve hot with raita of your choice.
Cooking Time- 90 minutes
Mutton- 1 kg, biriyani cut
Onion - 6 big, sliced
Green chillies - 5, to be ground
Ginger paste - 3tbsp
Garlic paste - 3 tbsp
Garam masala powder - 1 1/2 tbsp
Cream - 1/2 cup
Ghee - 1 cup
Lemon juice - 2 tbsp
Coriander leaves - 1/2 cup chopped
Mint leaves - 1/4 cup chopped
Salt to taste
For the rice:
Basamati Rice - 4 cups
Water - 8 cups of hot water
Cinnamon - 2'' stick
Cloves - 10-12
Star Anise - 1
Ghee - 1/4 cup
Oil - 1/2 cup
For garnishing:
Cashew nuts - 12- 15
Raisins - 18 -20
Onion - 1 finely sliced
Coriander leaves - 1/4 cup, chopped
Mint leaves - 2 tbsp, chopped
Ghee to stir fry
Method:
Preparation of Mutton :
Beat the coconut and green chillies to a smooth paste.
Mix the mutton pieces with the lemon juice and salt and keep aside for 30 minutes.
In a cooker heat the ghee, add the sliced onions and saute till brown.
Add the ginger garlic paste and stir till the raw smell goes.
Now add the ground paste, keep stirring till the oil floats.
Add the mutton along with the masala, keep stirring for 3-5 minutes.
Finally add the cream, garam masala and mix well till it bubbles from the sides.
Add 1 cup water and close the cooker. Keep the cooker for 3-4 whistles on high fire and 10 minutes on slow fire.
Put the chopped coriander leaves/ mint leaves and keep aside.
Preparation of Rice:
Heat the water till boiling when the rice is being stir fried.
Wash and soak the basamati rice in water for half an hour.
In a heavy bottomed vessel, heat the ghee/ oil, when hot add the cashewnuts, stir till lightly brown.
Remove and keep aside in a vessel. To it add the raisins and stir till they are bloated and brown.
Put them along with the cashewnuts. To the oil/ ghee add the sliced onions and fry till brown. While frying add a pinch of salt and sugar. Keep aside along with the cashew and raisins.
Drain the water and add it to the oil, keep stirring for 6-7 minutes.
Now add the boiling water to the rice and mix it well. To this add salt to taste. Close the lid and cook till 3/4 done.
In another heavy bottomed vessel grease the bottom with ghee/ oil, add a layer of rice, put in another layer of mutton along with the masala. Spread the chopped coriander and mint leaves, along with cashew,raisins and onions.
Spread a final layer if rice. Close the lid and seal it with atta. Keep on dum for 15- 20 minutes.
Open and serve into a serving bowl and garnish it with cashew, raisons and onions. Also the chopped coriander and mint leaves.
Serve hot with raita of your choice.
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