MUTTON BIRYANI

Ingredients: For the rice & potato

·         500 gms basmati rice

·         1 tbsp refined oil

·         5 green cardamoms

·         1 black cardamom

·         5 cloves

·         2-3  sticks cinnamons (1“)

·         2 bay leaf

·         ½ nutmeg

·         1 tbsp lime juice

·         1 tbsp rose water

·         4 medium potato

·         2 tbsp refined oil (for potatoes)

·         Pinch of food colour

·         Salt to taste

The meat

·         750 gms meat

·         6 tbsp refined oil

·         150 gms yoghurt

·         2 tbsp garlic paste

·         ½ tsp garam masala powder

·         1 tbsp ginger paste

·         1 tbsp onion paste

·         1 tbsp red chilli paste

·         ½ tsp turmeric powder

·         2 large onion thinly sliced

·         2 green cardamoms

·         2 cloves

·         1 stick cinnamon (1”)

·         Salt to taste

For the garnish

·         1 tsp saffron (soaked in ½ cup warm milk)

·         ½ cup fried onion sliced (crushed)

·         4 tbsp ghee

·         Few drops of vetivier (ittar)

·         1 tsp garam masala powder

·         Wheat dough for steam (dum) sealing the lid of the handi

Method:

For making biryani, cook the meat & the rice separately

Meat preparation

·         Wash & cut the meat into large pieces

·         Drain the water, add whipped yoghurt & add a bit salt

·         Keep aside for ½ hr

·         Heat ghee/refined oil in a handi

·         Add thinly sliced onion and fry till crisp & golden brown
 
·         Drain & keep aside

·         Then add green cardamoms, cloves, cinnamons stir over medium heat until it begins to crackle

·         Add garlic, red chilli paste & turmeric powder

·         Add onion paste, ginger paste & keep on stirring for few minutes

·         Then add the meat, salt & thinly sliced fried onions

·         Stir fry on low heat till all the natural juices have been absorbed

·         Cook  till the meat is dry and oil comes to the top

·         Add the hot water, stir and allow it to simmer

·         Cook till the meat is almost tender & there should be a thick gravy

·         Then add the garam masala powder

Rice preparation

·         Wash & soak the rice in water for 30 minutes

·         Bring a handi ¾ full of water to boil & add green cardamoms, black cardamoms, cloves,
     cinnamons, bay leaf, nutmeg ,salt

·         Now in the boiled water add rice, rose water,1 tbsp refined oil & lime juice, stir occasionally until
     the rice is nearly cooked

·         Strain the water

Assembling

·         Whole potatoes peeled, cut into ½, coat with pinch of food colour, salt & 1 tsp of refined oil

·         Boil it in sufficient water, till the potato is ¾ done and there should be no water left

·         Fry the potatoes lightly in refined oil

·         In a handi first of all put 2 tbsp of  spread it all over

·         Now arrange half of the potatoes in the bottom

·         Then a layer of rice on the top

·         Then arrange the meat pieces with gravy

·         Now sprinkle saffron, refined oil/ghee, ½ the quantity of garam masala powder, 
     few drops of ittar & fried onions (crushed)

·         Then again start the 2^nd layer of rice, potatoes, meat & garnish again like before

·         Now seal the lid of the handi with wheat dough

·         Put the handi on a hot griddle  (tawa) for 5 mins

·         Then reduce heat to low & cooked for 20-25 mins
·         Keep shaking the pan from time to time to prevent sticking
·         Now Biryani is ready to serve
     

     *** Biryani is a meal–in-a-dish served with chopped cucumbers, onions, tomatoes & a plain yoghurt raita