Mutton Biriyani

Cooking time : 30 mins
Serves           : 2

Sunday with  Biriyani cooked for lunch.. hmmm.. no one will neglect it. The aroma that spreads the home will make us hungry.. I made this Easy Mutton Biriyani last sunday and sharing the same to all Biriyani lovers. Just give a try..

INGREDIENTS:
Muton (Preferably with bones)                       - 500 gms
 Seeraga Samba Rice                                     - 1 1/2 cups
Onion (medium sized, chopped lengthwise)        -  2
Tomato                                                           -  2                                
Ghee                                                               -  3 tbsp
Oil                                                                   -  3 tbsp
cloves                                                              -  2
Aniseed                                                            -  2
Cinnamon                                                         -  1 "
Bay leaves                                                        - 2
Fennel seeds                                                     - 1/4 tsp
Cardamom                                                        -  2
Curd                                                                 -  2 tbsp
Lemon                                                              -  1 tsp
Mint leaves                                                        - 1 strand
Mint Leaves                                                       - To Temper
Coriander leaves                                                 - To Garnish
Salt                                                                    - To Taste

To Grind:
Cashew nuts                                                     - 10
Fennel seeds                                                     - 1/2 tsp
Green chillies                                                     - 6
Poppy seeds                                                      - 1/2 tsp
cloves                                                                - 2
Coriander Powder                                              - 2 tsp
Onion                                                                 - 1/2 piece (if Shallots, use 5 no)
Ginger                                                                 - 1 "
Garlic                                                                  -  6

To Marinate:
Curd                                                                  - 2 tbsp
Ginger Garlic paste                                              - 1 tsp
Salt                                                                    - 1/2 tsp
Chilli powder                                                       - 1 tsp

                         

METHOD:

1. Initial Preparation : Soak Rice in warm water for 10 mins and drain the water completely. Dont soak more than that. Grind all the items mentioned in "Items to grind" section. Wash the Mutton well and Mix the Mutton with the ingredients given in "To Marinate" section and keep in fridge for 1 hr or overnight marination can also be done.
2.  In a pressure cooker, Fry Onion till it becomes golden brown. Add Tomatoes and fry well till the oil and tomato seperates. Dont add water. Now, Add Mutton pieces, and the ground masala and stir well. Pressure cook for 7-8 whistles in medium flame and remove from the flame.
3. In a pressure cooker, heat oil and ghee. Add Mint leaves, Bay leaves, Fennel seeds, Cinnamon, Star anise, Cloves, Cardamom and when the aroma comes, add the Cooked Mutton along with masala from Step 2 and mix well and let it boil for 2 mins.
4. At this stage, add Rice and 2 cups of water (Rice and water Ratio is 1:1 1/4). If required, u can add another 1/4 cup of water. Add salt, Lemon, coriander leaves and let it boil for 2 mins. Adding lemon prevents the rice from becoming sticky.
5. Pressure cook in medium flame for 2 whistles and leave it in low flame for 10 mins. Remove from the flame and allow it to cool.
6. Serve hot with Raitha.

IF YOU ARE USING RICE COOKER, FOLLOW THE BELOW STEPS:

1. In a pressure cooker, heat oil and fry Onion till it becomes golden brown. Add Tomatoes and fry well till the oil and tomato seperates. Dont add water.
2. Add Mutton pieces, curd and cook for 3 mins. Add the ground masala and stir well.
3. Pressure cook for 7-8 whistles and allow the cooker to cool.
4. Meanwhile, in a rice cooker, Remove the plate that is present inside the cooking pan. This will avoid the sticking of masala to the plate and the masala will get mixed properly. Add the rice and 2 cups of water and allow it to boil for 5 mins.
5. Add the Mutton with masala from the pressure cooker to the rice cooker.
6. In a seperate pan, heat oil and ghee. Add Mint leaves, Bay leaves, Fennel seeds, Cinnamon, Star anise, Cloves, Cardamom and when the aroma comes, add these contents to the rice cooker.
7. Add salt, Lemon, coriander leaves and close the lid.
8. Once cooking is done, serve hot with Raitha.

Tips:

1. Always use mutton with bones while cooking biriyani which enhances the flavour.
2. Overnight marination gives more taste.
3. Dont add much water because the mutton will leave some water.
4. Soak Biriyani rice in hot water so that rice wont be sticky.
5. Use freshly ground ginger garlic paste.
6. Use mint leaves and coriander leaves to get nice aroma.
7. Biriyani cooked in rice cooker has a wonderful taste than in pressure cooker since the masala gets mixed well. It is essential to remove the plate inside the cooking pan of rice cooker to avoid sticking of masala.
8. Adding shallots (small onion) gives more taste while grinding masala.