Ingredients
For Marinating Mutton:
- Mutton -1 kg
- Yogurt -1 cup
- Turmeric - 1 tsp
- Green chillies slit (small) - 2
- Ginger garlic paste - 3 tsp
- Garam masala powder - 1 tsp
- Lemon squeezed juice - Half
- Red chilli powder -1 tsp
- Salt - 2 tsp
For the Biryani:
- Basmati rice or long grain rice -4 cups
- Kesari food color - 1/4 tsp
- Crisp golden fried - 2 onions
- Saffron dissolved in 1/2 cup milk -10 threads
- Ginger garlic paste - 3 Tbsp
- Lemon juice - 3 Tbsp
- Green chillies - 4 slit
- Black cumin -1 tsp
- Bay leaves - 2
- Cloves - 10
- Cinnamon sticks -10
- Anise star - 2
- Cardamoms -10
- Black peppercorns -1 tsp
- Red chilly powder -1 Tbsp
- Turmeric powder -1/4 tsp
- Kewra or rose water -1/8 tsp
- Dry fruits - some almonds, cashew nuts, raisins.
- Marinate mutton for 4-8 hrs.
- Soak rice for half an hour.
- Heat water in a separate vessel along with oil, salt and whole spices for partial cooking of rice.
- When the water starts boiling, add rice & cook for 5 minutes so that it gets cooked to 50%.
- Drain the rice in a colander and then transfer it over the mutton in two layers.
- After the layering is done, seal the degchi/cooker and put it over direct high heat (highest temperature) for 10 minutes.
- Then take a flat dosa tawa and put the degchi over it. Put the tawa now over direct high heat for 5 minutes.
- Then reduce heat to lowest & cook slowly for another 45 minutes on tawa.
- By this time fragrance of biryani starts wafting in your kitchen.
- Turn off the heat, wait for 5-10 minutes, open the lid, garnish with chopped mint, coriander leaves, fried onion & serve hot with raita.
- Note: For chicken, everything is same except the marination time is 1-3 hours. Cook for 10 minutes on direct high heat and then cook on lower heat for 30 minutes on tawa.
- During the high heat phase of cooking, the meat releases its moisture, then in low heat phase it absorbs spices, oil, salt & gets cooked.
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