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Chef's Special - Mutton Biryani Recipe
Biryani is believed to have been brought to India by Taimur Lang, or Taimur, the lame.
Almost every community today has its own version of the biryani. In the northwest is the Memoni Biryani (people who inhabited the area between Sindh Gujarat and Pakistan) is an extremely spicy biryani, while the Sindhi Mutton Biryani is distinctly different.
There is also the Turkish Pilaf and the Iranian Biryani. The Bohris have their version of biryani that is normally cooked for their weddings and is flavoured with a lot of tomatoes. The Kashmiri Bhuna Ghost Biryani and the Kashmiri Katche Ghost ki Biryani is the benevolence of the Mughal rulers to the northern-most state of India.
MUTTON BIRYANI RECIPE
Marinade
1 KG MUTTON cut into pieces
¾ – 1 cup yogurt
2 tbsp Ginger Garlic Paste
2 tsp Chili Powder
few small Chilies split into two (adjust to your taste)
1 cup chopped Mint Leaves
1 cup chopped corriander
Salt to Taste (sufficient for the meat)
Garam Masala
Few Pepper Corns
Few Cloves
½ tsp Cardamom Seeds
1” Cinnamon Stick
1 Large Onion sliced
1 Lime
1 cup Oil (can use half oil and half ghee)
½ tsp of saffron
½ cup milk
1 kg Basmati Rice soaked for 30 minutes
Spices for boiling rice
few Cardamoms
few Cloves
few Bay Leaves
½ tsp Ginger Garlic Paste
1 tbsp of Oil
Salt to taste
Method:
Clean and cut the meat.
Grind all the ingredients listed under garam masala to a fine powder.
Mix all the ingredients of the marinade and marinate for at least 2 hour , preferably overnight in the fridge.
Cook the meat with ½ the oil. Don’t add any water when cooking.
Can cook the meat on the stove top until tender. This will take about an hour.
Squeeze the lime juice on the meat and mix well.
In a pan, heat oil and fry the onions until light golden brown.
Soak saffron in hot milk.
In a big pot bring water to a boil, add all the spices required for boiling rice and mix well.
Add rice and continue to cook until the rice is almost done for about 7-8 minutes on stove. Drain the rice and keep aside.
Now its time to arrange rice and meat in layers. Grease utensil with oil, layer half the rice at the bottom. Sprinkle some oil, fried onions and ½ the saffron milk. Layer the rice with meat followed by a layer of remaining rice. We should have 2 layers of rice and one layer of meat. Top it off the remaining oil, fried onions and saffron milk. Cover the utensil and seal with dough.
cook the biryani for 15 to 20 minutes
Mix the rice and serve it hot with raita or shorva
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