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Mutton Biryani
Ingredients
Oil - 3/4 cup
Kesar - 1 large pinch dissolved in 2 tbsp warm milk
Jeera - 1/2 tsp
Tejpatta (Bay leaves) - 2
Dried red chilly- 2
Onion - 4 medium size (Biryaan onion: very thin long slices of
onion)
Haldi powder- 1 tsp
Daalchini (1 inch), and chhoti elaichi (2)
Raw papaya - 1 inch piece (optional: for quick tendering of mutton)
Boiling Water - 1 cup
For marinade :
Mutton pieces- 500 gm
Curd - 1 cup
Paste of: Green chilly ( 4), Ginger - (1 inch ), Garlic - 12
chopped dhania patta. - 1 tbsp.
Jeera powder- 1 tsp
Red Chilly powder- 1tsp
Garam masala powder - 1 tsp
Biryani masala powder - 1 tsp (optional)
Jaayphal - 1/4 (crushed)
Cloves- 4
Bari ilaayachi - 1
Chhotee ilaayachi - 2
Daalchini (cinnamon ) - 1 inch thin strip
Salt - to taste
For garnishing:
Lemon juice - 1 tbsp
chopped dhania patta. - 1 tbsp.
Chopped Ginger- garlic - 1 tbsp
Chopped green chilly - 1 tsp.
Method:
- Mix all the ingredients shown for marinade and keep in
refrigerator for 2-3 hrs or overnight.
- Put enough oil in the pressure cooker for deep frying of
onion.
- Deep fry it till golden brown.
- Drain out the onion from oil. Divide into 2 parts.
- Heat the oil in pressure cooker, put jeera, tejpatta, and
dried red chilly in it.
- When jeera begins to splutter, add the marinated mutton
in the pressure cooker.
- Crumble one part of fried onion and add to the mutton in
pressure cooker.
- Put haldi powder and raw papaya.
- Saute for 1 minute.
- Put 1 cup water and close pressure cooker.
- Cook on high till the first whistle and then reduce flame
to slow and cook further for 18 minutes.
- Let the pressure cooker cool on its own, then open it.
- Evaporate the excess water from mutton.
- Cook basmati rice with daalchini (1 inch), and chhoti elaichi
(2).
- When the rice is almost done, then put off the flame. Rice
should not be cooked fully at this stage.
- Drain off water from rice by putting in a colander.
- In a big degchi, put half of the cooked mutton.
- Over it put half of the rice, another layer of mutton and
then the leftover rice.
- Garnish: spread lemon juice, add chopped ginger, garlic,
green chilly, leftover fried onion, and make 3 -4 lines of
kesar over the rice.
- Put a tight fitting lid to the degchi, seal the lid with
aata dough and cook on very slow flame for 5 minutes.
- On the serving table, open the lid of degchi.
- Turn over rice and mutton to mix well. This must be done
before the people who are to consume the biryaani !
- Serve with raita.
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