MUTTON BIRYANI

Mutton Biryani holds a regal legacy from the kitchen of Nawabs and Nizams that needs no introduction or special mentions. The beautifully spiced and fragrant layers of biryani rice centered with juicy, tender meat and spices is pure bliss!

Ingredients:

For Marination

· Mutton – 750 gms

· Ginger Garlic paste – 1.5 tbsp

· Chili paste – 1 tsp

· Shahi jeera – 2 tsp

· Bay leaves – 3

· Cloves – 4-5

· Green Cardamom – 2-3 nos.

· Black Cardamom – 2-3 nos.

· Cinnamon – 2-3 small pieces

· Mace (javitri)– 1

· Turmeric powder– 1 tsp

· Red Chili powder – 1 tbsp

· Garam Masala powder - 1 tsp

· Green chili- 2 nos (slit)

· Browned onion – 1 cup (Deep fried onions)

· Coriander leaves – ¾ cup

· Mint leaves – ¼ cup

· Curd – 1 cup

· Slit green chilies – 2-3

· Oil – ¼ cup

· Tomatoes – 2 medium sized

· Salt to taste

For Rice

· Water – 2.5 to 3 litres

· Salt as required

· Slit Green chilli – 1-2 nos.

· Ghee - 1 tbsp

· Shahi jeera – 1 tsp

· Bay leaves – 2

· Cloves – 4-5

· Green Cardamom – 2 nos.

· Black Cardamom – 2 nos.

· Cinnamon – 2-3 small pieces

· Star Anise - 1

· Basmati rice (soaked) – ½ kg

For Layering

· Coriander leaves – ½ cup

· Mint leaves - handful

· Fried onions – ½ cup

· Ghee – 2 tbsp

· Strands of saffron – dissolved in ½ cup milk

Method:

For Marination

· Take a mixing bowl, take mutton pieces, add ginger garlic paste, chili paste, shahi jeera, bay leaves, cloves, green cardamom, black cardamom, cinnamon, mace (javitri), turmeric powder, red chilli powder, garam masala powder, green chili, deep fried onions, coriander leaves, mint leaves, curd, oil/ghee, slit green chilies and salt. Give a good mix.

· You can keep the marinated mutton aside for 30-45 minutes.

· Now take a pressure cooker add the marinated mutton, sliced tomatoes and cook for 4- 5 whistles on medium flame.

· Allow the cooker to depressurize naturally.

For the rice

· Wash and soak Basmati Rice for half an hour in water.

· In a large vessel add sufficient water to cook the rice, add salt, ghee, slit green chilies, shahi jeera, bay leaves, cloves, cinnamon sticks, green cardamom, black cardamom and star anise.

· Let the water boil for 2 to 3 minutes.

· Now add the soaked rice to the boiling water.

· Cook the rice on high flame for 10-12 minutes.

· Once it is done, drain the rice.

· Spread the rice and let it cool down completely

For Layering

· Rice and mutton gravy are ready to be layered.

· In a pan, layer the mutton gravy and then place the rice. Top it with fried onions, coriander and mint leaves.

· Repeat the layers. Finally add the ghee and saffron soaked milk.

· Cook it on a high flame for 5-6 minutes and then low flame for 8-10 minutes.

· Mutton Biryani is ready to be served hot with raita and salads.

**** Preferably for marination use the oil that was left after frying the onions. This enhances the taste of the biryani.