MUTTON BIRIYANI

MUTTON BIRIYANI

Ingredients:
Mutton-1 Kg
Seeraga Samba Rice/Basmati Rice-5 cups
Onion- 5 (thinly sliced)
Tomato-4
Green Chilli-4
Ginger Garlic Paste-5 tbsp
Curd-4 tbsp
Mint&Coriander leaves-2 handful
Chilli Powder-1tbsp
Garam masala powder-3 tsp
Whole Garam Masala-1 or 2 of each(cinnamon,cardamom,cloves)
Lemon juice-4 tsp
Oil-3 kuzhi karandi(Ladle)
Ghee-2 kuzhi karandi(Ladle)

Method:
1.Pressure cook the mutton with little curd,chilli powder,lemon juice,salt,ginger garlic paste and water.
2.Strain the water from the cooked mutton and keep it aside.


           
3.In another vessel,in which you are going to prepare the biriyani,add oil,ghee and whole garam masala.
4.Add half of the onion from the given quantity and saute till golden brown.
5.Add ginger garlic paste and saute till the raw smell goes off.
6.Add the remaining onion and add salt and cook well.


            
7.Add tomato,green chillies and cook till it becomes soft.
8.Add chilli powder,garam masala powder,curd,lemon juice and mix well.
9.Once everything blends and oozes out oil,add mint and coriander leaves and the cooked mutton.Stir and leave for 5 mins.


10.Add 10 cups of  hot water (including the strained mutton stock) and let it boil.
11.Add the washed rice and stir gently.Check for salt.
12.Close the lid and leave for 10 mins.
13.Open and give a quick stir,not damaging the rice.
14.Close the lid and leave in sim for 20 mins.
15.Do not disturb the rice.




16.Off the stove, open the lid and  sprinkle little ghee on top of the rice and don't open for another 5-10 mins.
17.Hot Biriyani is ready to serve. 
        

Note:
1.Mutton should be fully cooked(but not very soft)before adding to the biriyani masala.
2.Water measurement is very important,so keep an eye on the rice if you are a beginner.
3.Add the mutton stock while measuring the water for the rice.
4.The method of cooking requires different amount of water.For pressure cooker add1:1.5,for electric rice cooker add 1:2.5,for open cooking add 1:2.
5.Some rice may require more or less  water depending upon the rice quality. 
6.I usually don't soak the rice.
7.Ginger garlic paste ratio 1 ginger:1.25 garlic.
8.Garam masala ratio:
1cinnamon:1/2 cloves:1/3cardamom
9.Just grind them altogether to a fine powder.
10.Add food colour to the ghee while sprinkling finally on the top.(its completely optional).