Tuesday, October 27, 2015

Mutton Biryani

Don't get mad at me but at times I think Biryani is way too overrated but when it is being requested so much you end up making it eventually.

I know I have made it previously but this time it is (YES YOU GUESSED IT RIGHT) in mutton.


APPLAUSE, WHISTLES, HOOTS


Calm down please...


I made it slight differently because its mutton and it takes time to get tender so I used a pressure cooker to make the gravy. The rest was the usual method.


Let's get down to Biryani business.



Ingredients For Rice Preparation:

Whole garam masala

1/2 kilogram uncooked rice

4 teaspoon salt


Ingredients For Rice Gravy:

1 to 1.5 kg mutton

Sliced Onions 4-5 medium

Sliced Tomatoes 4 medium

1 tablespoon salt

1 tablespoon red chili powder

1 teaspoon garam masala

1 teaspoon coriander powder


1 teaspoon cumin powder

1 tablespoon ginger paste

1 tablespoon garlic paste

250 grams yogurt

Green chilies 6-7

Six dried plums soaked in water

1/4 cup of milk

1/4 teaspoon yellow food color

1 teaspoon Kewrah











The first and foremost is to boil your rice in water containing 4 teaspoons of salt and whole garam masala. Cook it 3/4th and drain. Set aside and let's get to the gravy part now.



Take your mother's most precious kitchen jewel which is the pressure cooker.

Add 1/2 cup of oil in it and fry the onions.

Add the ginger paste and garlic paste. Cook until the onions become translucent.

Add all the masalas to it now. ALL OF THEM.







Add the mutton now and let it cook on medium heat for 5 minutes as it will release its water.

Now add them tomatoes. Let it cook for 5 more minutes. If you think the gravy is going to burn then add a bit of water.

Add green chilies and then the dried plums.

YES I ADDED JUICE OF FOUR LEMONS ALSO SLICED LEMONS TO GIVE IT SOUR CHATPATA KHATTA FLAVOR.










The last ingredient before you close the cooker is yogurt. Yes, yogurt people. The thing which you are often asked to bring home.

Put two and a half glass of water in the cooker, close it and let it cook. When it starts whistling, cook it for around 15 minutes and then turn it off.









Your gravy is ready now.

Time to take out a bigger pan and put the rice in it.

Mix the yellow food color and kewrah in 1/4 cup of milk and pour it over the rice.

Now layer the rice with mutton gravy.

Cover it with a lid and cook the rice on high heat for 2 minutes and then lower the heat and cook it for 10 minutes.

Mutton Biryani is ready.









Set it up in a nice plate for your loved ones. Don't hate random people on the internet and be kind to each other.

Ladies and gentlemen, can I get an encore for Mutton Biryani?



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