Sunday, January 17, 2016

Mutton Biryani

This is a tamilnadu style mutton biryani. I cooked it in a pressure cooker and used seeraga samba rice(kali jeera) ,you can also use basmati rice for this.I have included step-by -step pics for this recipe.

Note : Caramelize the onions,tastier the biryani.


Mutton - 500g
Seeraga samba rice- 3cups(rice cooker cup)
onion- 1 (large size sliced thin)
tomato -1 (medium size chopped)
cashew-10 (spilt)
green chili-6
cinnamon -1 stick
bay leaf-4
ginger garlic paste-2 tbsp
mint leaves-handful chopped
coriander leaves-handful chopped
chilli powder -2 tsp
turmeric powder-1/2 tsp
ghee -3 tsp
coriander leaves for garnish

For masala
cinnamon - 1stick
poppy seeds-1/2 tsp(optional)
star anise-1
saunf -1/2 tsp

Grind all the above ingredients into a coarse powder

  • Place the mutton in a pressure cooker with a tsp of salt ,turmeric powder , 3 green chillies and 12 0z of water. Cook the mutton for 8 whistles or until done. keep aside.

  • Rinse the rice and soak it for 30 mins
  • Heat oil in a pressure cooker ,add cashew,cinnamon,cloves and bay leaf
  • Saute until cashews are golden color.
  • Add onion and remaining 3 green chillies
  • Saute for couple of mins
  • Add ginger garlic paste ,saute for 2-3 mins
  • Add tomato and salt , saute until the tomatoes are mushy
  • Add chilli powder and the masala (see above)powder
  • Mix well and add mint & coriander leaves
  • Add the cooked mutton and mix.Reserve the stock
  • Add rice and mix well.
  • Now to add water, I always add little less water for biryani i.e 5 cups of water instead of 6 cups for 3 cups of rice .
  • The mutton stock we have will be 2 -2.5 cups,so adjust the water acordingly.
  • Check the salt and close the pressure cooker.
  • You can leave 1 whistle,but i switch off just before the whistle .
  • Leave it until the pressure comes down.
  • Open the cooker add ghee and coriander leaves and mix 
  • Biryani is ready ,Serve it with Raitha

No comments:

Post a Comment