DISH NAME : MUTTON BIRYANI

Preparation Time : 30 minutes

Cooking Time : 1 hour

Description

Biryani is a Persian word. Some say,In Persian, Biriyan means, rice, whereas others say biriyan means to roast. Biryani is an elaborate one pot meal, made with either vegetables, meat, poultry or seafood. Different regions of India have different types of biryanis. Few of the famous biryanis from India are, Hyderabadi, Lucknowi and Malabari.

Note

1) Curd should not be sour at all.
2) Do not was rice after soaking, grains will break.
3) Mutton can be cooked either in milk or water.
4) Don't be surprised by the quantity of mutton to rice. Mutton will shrink after cooking.

Method

For marination:-
1) To mutton, add all the marination ingredients, except tomatoes. keep aside for 30 minutes.
2) Then cook either in a pressure cooker or a normal vessel after adding tomatoes and requred milk or water. Pressure cooking will require much less time. I'm not specifying cooking time, as it will vary on the quality of meat. I cooked for 4 whistles.
3) Once pressure subsides open lid.
For Rice:-
1) Soak basmati rice for 20 minutes after washing.
2) Boil water with salt,ghee, ginger-garlic-green chilly, bay leaves, caraway seeds,cloves, cinnamon & green & black cardamom.
3) Add soaked rice after draining, to boiling water. Cook on high flame for 12 minutes. Then drain. Keep aside.
Layering:-
1) Take a large vessel. Smear ghee on the top, bottom and sides of the vessel.
2) At the bottom, layer mutton with gravy. On top of it add rice. Top with ghee, fried onions and corriander leaves. Repeat with another layer.
3) Cover the pan well with a tight fitting lid. Keep a vessel of just boiled water on top of the lid. On the highest flame cook for 7 minutes and reduce flame to the lowest and cook for another 7 minutes. Put off fire. Keep aside for 10 minutes. Then open and garnish with fried onions and corriander.

Serving Suggestions

Serve hot with a curd based salad (raita).