Sunday, April 20, 2014

Mutton Briyani


Mutton - 1 kg

Basmati Rice - 4 cups
Curd - 1/2 cup
Ghee - 2 or 3 tsp
Chopped Onion - 2 big
Chopped Tomato - 1 cup
Green chilli - 3 or 5
Ginger Garlic paste - 2 tsp
Chopped Mint- 1/2 cup
Chopped Coriander Leaves - 1/2 cup
Chilli powder- 1 tsp

For seasioning:-

Cinnamon- 1″ stick 
Cloves - 1 or 2
Bay leaf - 1
Cardamom - 1 or 2
Star Anise - 1
Javitri -  1
Cashew nuts - 1
Cumin seeds- 1 tsp

  • Soak basmati rice for 15 minutes, wash and drain completely.set aside.
  • Marinate mutton pieces with turmeric powder, fennel powder, ginger garlic paste and little salt. Let it rest for atleast half an hour.
  • Pressure cook the mutton mixture and add 5 or 6 cups of water and let it cook on medium low heat for 10 whistles. Set aside.
  • Heat oil and ghee together in a  pan.
  • Add cinnamon, cloves, bay leaf, cardamom, star anise, javitri, cashew nuts and cumin seeds.Saute for couple of  mins.
  • Add the green chili, chopped corainder and mint leaves, fry for few minutes.
  • Then add chopped onions. Fry till the onions turn golden brown. 
  • Now add ginger garlic paste and saute  until raw smell leaves.
  • Add the chopped tomatoes and fry till the gravy thickens.
  • Add the mutton pieces , curd, chilli powder and salt and stir for another 3 minutes. 
  • Adding a 6 cups of boiled mutton water and 2 cups of normal water to the gravy, raise the heat to high and close the pan. 

  • Once the water starts boiling , add soaked rice . Cover and Cook on medium low heat or until the water is absorbed and the rice is cooked.
  • Now Switch off the flame and add 2 or 3 tsps of ghee and mix gently.

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