A conversation at my home last week, I was sitting with my recipes and Binish was watching a movie.
Me: Bini, what shall I make for lunch tomorrow (the said tomorrow being Friday, the weekend in gulf)
Me: What you whatevering me, tell na I just can’t decide.
Binish: Just make whatever you want to.
Me: But Bini I don’t know what I want to make. What do you want to eat?
Binish: Oh God, challo what about Biriyani.
Me: Hmm mutton biriyani okay. Come Bini, lets go buy mutton … (the saga never ends)
That’s how I decided to make mutton Biriyani, one fine Friday afternoon. This is not a very time consuming process especially if you can break it up in 2 days. Thursday evening I marinated the meat and cooked it. Next morning after church I cooked the rice, fried the meat, put it on dum and it was over. Just like that. I suggest you guys try this out as it is easy, and tasty. There are a million recipes for biriyani; this is just how mutton biriyani is made in my MIL’s house. Of course in true Kerala style my MIL’s biriyani is more white than yellow, but I refused to compromise on the colour. Biriyani for me is yellow. No two ways about it.
So now over to the recipe.
Mutton – 500 gms cut into -Large pieces
Chilli Powder – 1 tsp
Turmeric Powder – 1/2 tsp
Yogurt – 1 tbsp
Biriyani Masala – As required (recipe found here)
Ginger – 1″
Green Chilly -2 -thinly sliced
Garlic – 2 large pods
Onion – 1 (sliced)
Tomato – 1 small – sliced
Water – 1/2 cup(for cooking mutton)
Salt – according to taste
Basmati Rice – 2 cups
Onion 1 medium – sliced thinly for frying
Raisins and Cashews(Optional)
Water – 4 cups
Ghee – 2 tsp
Vegetable oil – 2 tsp
Mint and coriander leaves -1 bunch each chopped
First clean the mutton and add chili powder, turmeric powder, and biriyani masala. Grind the Green chilly, garlic and ginger and add to mutton. Marinate the mutton pieces with yogurt, onion, tomato, salt and keep aside for 30 minutes to 1 hour. Cook the mutton with 1/2 cup of water in pressure cooker till soft. Take 4 cups warm water and keep aside.
Open the pressure cooker and separate the mutton pieces from the stock. Measure the stock and keep aside. Wash the Basmati rice with water and drain the water. In a thick bottom vessel add the oil and ghee and heat it. Fry the onion slices over low heat until golden brown and keep it aside. Fry Cashew and raisins and keep it aside. Add the basmati rice to the oil and fry it for a minute. Add the mutton stock and enough warm water so that the total amount of liquid comes up to 4 cups (or how much ever the instructions on your basmati rice cover say). Add salt to taste and about 1 tsp Biriyani masala. Cook the rice at high heat till the liquid starts boiling and cover the lid and Cook at low heat till the rice absorbs all the water. Fluff it up with a fork
Meanwhile fry the Mutton in a pan for 3 minutes, enough to turn the color on sides and dry it.
In a baking pan add 1/2 of the rice as a layer and then add the mutton pieces and spread half of the mint and coriander leaves and the fried onions, cashew and raisins. Spread the remaining rice and spread some biriyani masala on top of the rice and cover with aluminum foil and bake it at 300 degree F for 25- minutes.
Garnish with remaining mint and Coriander leaves, fried onions, cashew and raisins.
Serve Hot with Raita and pickle.
Yummy Mutton Biriyani just for my lovely readers.
Of course it goes without saying that the same recipe can be replicated with chicken. Just watch the cooking time for the meat.
Try it out ladies as always I promise you – you will not regret this.
Till we meet again. Happy eating