Madras Mutton Biriyani
Ingredients-1
1 kg Mutton
1 tsp Turmeric powder
1 kg Basmathi rice
3 nos Onions sliced lengthwise
3 nos Tomato chopped finely
22 nos Green chillies slit lengthwise
1 tbsp Red chili powder
1 tbsp Coriander /dhania powder
2 cup Sour curd
1 bunch Fresh pudina (only the leaves)
1 no Lemon juice
1 pinch Shah jeera
4 tbsp Ghee
Ingredients-2
To make a wet paste of 3 green chillies, 4 tbsp ginger garlic paste, 1 tsp khasa khasa soaked in warm water, a handful of coriander and 1 big onion
Ingredients-3
To make a dry powder of 1 star anise, 1 inch cinnamon, 5 cloves and 4 cardomoms
Ingredients-4
To temper take 2 bay leaves, 10 cloves, 3 sticks cinnamon and 3 cardomoms
Instructions
Wash the mutton well and pressure cook till 3/4 done with turmeric and little salt. Drain the water into a cup from the mutton and keep it aside.
In the meantime soak the rice for 5 mins and drain the water. Fry the rice in 2tbsp of ghee in a kadai.
Heat oil in a heavy bottom vessel. Put in the items to temper. Add in the onions and fry till nice golden brown. Mix in the wet paste and fry till the oil seperates and then add the slit green chillies and tomato. Continue frying till the tomatoes are soft and a nice aroma envelopes. Finally add the mutton followed by the dry powder, chilli powder, coriander powder, salt and fry for few minutes.
Add in the Curds, lemon juice and six cups of water(as there is already water left from the curds and the masala). Close the lid and bring it to a boil on high flame. Once the water is boiling, reduce the flame to low and put in the rice evenly alternating with the pudina leaves. Close the lid and let the rice cook.
Open the lid after 5 mins dribble 2 tbsp of ghee over the top and close the lid again. After 1/2 hour take it out from the flame. Now your delicious tasty Madras Mutton Biryani is ready to eat.
Serve with onion raita
1 kg Mutton
1 tsp Turmeric powder
1 kg Basmathi rice
3 nos Onions sliced lengthwise
3 nos Tomato chopped finely
22 nos Green chillies slit lengthwise
1 tbsp Red chili powder
1 tbsp Coriander /dhania powder
2 cup Sour curd
1 bunch Fresh pudina (only the leaves)
1 no Lemon juice
1 pinch Shah jeera
4 tbsp Ghee
Ingredients-2
To make a wet paste of 3 green chillies, 4 tbsp ginger garlic paste, 1 tsp khasa khasa soaked in warm water, a handful of coriander and 1 big onion
Ingredients-3
To make a dry powder of 1 star anise, 1 inch cinnamon, 5 cloves and 4 cardomoms
Ingredients-4
To temper take 2 bay leaves, 10 cloves, 3 sticks cinnamon and 3 cardomoms
Instructions
Wash the mutton well and pressure cook till 3/4 done with turmeric and little salt. Drain the water into a cup from the mutton and keep it aside.
In the meantime soak the rice for 5 mins and drain the water. Fry the rice in 2tbsp of ghee in a kadai.
Heat oil in a heavy bottom vessel. Put in the items to temper. Add in the onions and fry till nice golden brown. Mix in the wet paste and fry till the oil seperates and then add the slit green chillies and tomato. Continue frying till the tomatoes are soft and a nice aroma envelopes. Finally add the mutton followed by the dry powder, chilli powder, coriander powder, salt and fry for few minutes.
Add in the Curds, lemon juice and six cups of water(as there is already water left from the curds and the masala). Close the lid and bring it to a boil on high flame. Once the water is boiling, reduce the flame to low and put in the rice evenly alternating with the pudina leaves. Close the lid and let the rice cook.
Open the lid after 5 mins dribble 2 tbsp of ghee over the top and close the lid again. After 1/2 hour take it out from the flame. Now your delicious tasty Madras Mutton Biryani is ready to eat.
Serve with onion raita
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