INGREDIENTS
Basmati rice-1 kg
Mutton-1-1/4 kg
Oil
Tomatoes-3
Onions(large)-8
Ginger garlic paste-3-1/2 tsp
Curd-400gms
Turmeric powder-1/4 tsp
Red chilly powder-2-1/2 tsp
Coriander powder-1/2 tsp
Green chillies-8
Lemon-1
Cloves-8
Cardomom-8
Cinnamon-1 stick
Bayleaf-1
Saffron-a pinch
Milk-1/2 cup
Coriander leaves- a bunch(divided into 4 portions)
Mint leaves- a bunch(divided into 4 portions)
Salt-to taste
METHOD
- Slice onions finely and fry half of the quantity till golden brown and set aside.
- In the same oil,saute the remainder of the sliced onions well , add ginger garlic paste,slit green chillies,few coriander leaves and mint leaves,saute and add mutton pieces.
- Add turmeric powder,coriander powder,red chilly powder and whisked curd.The mutton should be well coated in it.
- Add 1/2 glass water,chopped tomatoes and the second set of coriander-mint leaves and cook in medium flame.
- The mutton should cook in 25 minutes time.Stir the gravy time and again so that it doesn't stick at the bottom of the vessel.
- Cook till oil separates and shows up.Extract that oil in a separate bowl ,add lemon juice to it and keep aside.
- Dissolve saffron in milk and keep aside.Soak rice for about 20 minutes.
- Boil water in a large vessel,add cloves,cinnamon,cardamom and the third set of coriander-mint leaves.
- Mix in the soaked rice,salt and a little oil.The rice should be partially cooked.Strain the rice through a colander.
- Wipe the vessel in which the rice was cooked.Layer the vessel with a portion of rice,top it up with mutton masala followed by 2 tsp saffron milk,the lemon juice+oil contents,a portion of golden brown fried onion,few coriander and mint leaves.
- Follow the same procedure again with the next layer of rice and thereafter,for the final layer of rice,add the golden brown onion,saffron milk,the lemon juice+oil contents,coriander and mint leaves.
- Keep a heavy-bottomed tawa on medium flame .Over it,keep the biryani.Cover the lid with a cloth and then close the vessel so that it is sealed properly.Keep a heavy kadhai or the like on top to create the "dum"effect for about 25 minutes.The tawa helps avoid sticking to the bottom.
- Enjoy the aroma first followed by the flavour and taste!!!
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