Wednesday, May 27, 2015

Mutton Briyani (Thalapakattu Style)


Ingredients:-
  • Mutton with bones - 1 lb
  • Jeeraga samba/Basmati rice - 3 cups.
  • Onion - 2 big
  • Tomato - 2 nos
  • Green chilles - 3 nos
  • Bay leaves - 1
  • Cardamom - 1
  • Cashew nuts - 3or4 
  • Cumin seeds - 1/2 tsp
  • Red chilly powder - 1 tbsp
  • Turmeric powder - 1 tbsp
  • Lemon juice - 1 tbsp
  • Yogurt - 2 tbsp
  • Salt to taste
  • Ghee - 3 tbsp
  • Oil - 4 tbsp
To grind:-
  • Mint , chopped- 1/2 cup
  • Coriander leaves, chopped - 1/2 cup
  • Green chillies - 2 nos
  • Ginger - 2 inches
  • Garlic pods - 5 or 6
  • Small onion - 1
  • Cloves - 1
  • Cardamom - 1
  • Mace - 1
  • Cinnamon stick -1
  • Star anise - 1
Preparation:-
  • Pressure cook mutton with water, 1 tbsp of turmeric powder and 1 tbsp of salt for 5 whistle. Remove from flame and set aside.
  • Wash  and soak the rice for 30 minutes. Keep it aside.
  • In a blender, add mint, co.leaves, ginger, garlic, small onion, spices(cardamom, cloves, mace, cinnamon stick, star anise) and blend it until like a fine paste. Keep it aside.
  • Heat oil in a briyani pan, add bay leaves, cardamom, cashew nuts and cumin seeds.
  • Add chopped onion, tomato and green chillies and saute till tomato turns soft and mushy.
  • Now add ground masala paste and saute till raw smell leaves.
  • Add the boiled mutton pieces, red chilli powder and curd and stir to combine.
  • Now add water and enough salt and mix well.
  • Once it starts boiling ,add drained rice, lemon juice and ghee.
  • Cook the rice in medium high heat till 75% water drained.
  • Close with a lid and cook for 45 minutes on low heat. 
  • Finally add 3 tbsp of ghee and garnish with coriander leaves and mint.
  • Serve hot with Raita.



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