Making biryani at home becomes very easy with this recipe. Biryani is very famous food amongst non vegetarians and especially HYDERABADI Biryani is a delicacy served in five star hotels.
By cooking this at home you can impress your guests invited for dinner at home and get all the praise.
Mutton Biryani (rice layered with spicy mutton)
5cm piece gingermutton biryani
12 cloves garlic
4 green chillies
6 and half cup+ 2 tablespoons water
500gm mutton (cut into 4cm pieces)
1 small tomato chopped
4 almonds blanched, skins removed and halved lengthwise
4 dry plums (de-seeded)
4 teaspoons salt
4 teaspoons red chilli powder
2 teaspoons cumin powder
2 teaspoons garam masala powder
4 teaspoons coriander leaves chopped
4teaspoons mint leaves chopped
2/3 cup curd beaten
Pinch saffron dissolved in 2 teaspoons hot water
2and three fourth cups Basmati rice
½ cup + 2 tablespoons ghee
2 medium potatoes peeled and quartered
3 medium onions thinly sliced
1 and half tablespoons milk
1 green cardamom
1/8 teaspoon black cumin seeds
Water on lid (¼ cup)
Grind into paste ginger, garlic and green chillies, adding 2 tablespoons water gradually. Rub ginger paste all over the mutton pieces in a shallow bowl. Add tomato, almonds, dry plums, 1 tablespoon salt, chilli, cumin and garam masala powders, coriander and mint leaves, and curd and saffron-water mixture. Mix and cover and marinate in refrigerator for 4 hours or overnight.
Bring 6 and half cups of water to boil in round bottomed pan or handi on medium heat. Add rice and 1 tablespoon salt and cook rice till rice is half cooked (about 10 minutes). Drain rice in a colander. Wash and dry handi. Heat ½ cup ghee in pan or handi on medium heat for 3 minutes. Add potatoes and fry till light yellow (about 3 minutes), stirring occasionally. Remove and drain potatoes, leaving ghee in the handi.
To ghee remaining in the pan add sliced onions and fry till golden brown (about 7-10 minutes), stirring occasionally. Add mutton with marinade. Stir fry for about two minutes. Add potatoes and two tablespoons water. Mix them well.
Reduce heat to very low. Cover the handi put ¼ cup water on lid. Simmer till mutton is almost cooked (about 30 minutes). Keep stirring after every 10 minutes.
So that mutton does not stick to the bottom of the pan and get burned. Each time after stirring replace lid and again add ¼ cup water on the lid to the water already on the lid. Remove handi/pan from heat or flame. Remove the lid and discard water on the lid. Add rice evenly on the mutton chunks already in the handi. Dribble milk over the rice.
In a small pan, heat remaining ghee (2 tablespoons) on medium heat for about 2 minutes. Add cardamom and cumin seeds to it. When the cumin seeds start crackling, immediately pour this tempering over the biryani in the handi.
Cover the mutton biryani with the lid. Cook on very low heat till the rice is cooked and mutton is tender (about 30 minutes), Serve hot accompanied with curd. This delicoius Biryani will make your taste buds happy and the taste will linger on for days together.