Mutton Biryani – Chennai style

Here is a recipe from my friend Roja Meeran’s blog. She is an astounding lady, a poet, a great cook and an amateur dietician. What I love about this wonderful lady is she is so willing to help anybody. Always looking out for others, this is one special lady. Hats off to you Roja for being an amazing person. I truly consider it my good fortune that I have a friend such as you.

Here is the recipe for a delightful Chennai style biryani, complete with tomatoes and coconut milk. Tomatoes and coconut milk you ask me, indeed my friends. Try it out for it works.

30. Toss coriander leaves. Mix well and serve hot.

Recipe Modified from here.

Marinate mutton in Ginger garlic paste, Salt, Chilly powder, Mutton masala.

1. Marinate mutton in Ginger garlic paste, Salt, Chilly powder, Mutton masala.

Soak Jeeraga samba rice in water for about 1/2 hour.

2. Soak Jeeraga samba rice in water for about 1/2 hour.

3. Keep together your whole spices. I used bay leaf, cinnamon, green cardamom, brown cardamom, mace, cloves, star anise, and dried chillies.

3. Keep together your whole spices. I used bay leaf, cinnamon, green cardamom, brown cardamom, mace, cloves, star anise, and dried chillies.

4. Keep all the dried powders together, here is chilly powder, biryani masala, and coriander powder.

4. Keep all the dried powders together, here is chilly powder, biryani masala, and coriander powder.

5. Grind coriander leaves, mint leaves, green chilly, shallots, ginger, fennel seeds and garlic.

5. Grind coriander leaves, mint leaves, green chilly, shallots, ginger, fennel seeds and garlic.

5. Finely ground with a bit of water.

5. Finely ground with a bit of water.

Pressure cook  the mutton with a cup of water. Strain the mutton and keep it aside.

6.Pressure cook the mutton with a cup of water. Strain the mutton and keep it aside.

7. Keep the stock aside.

7. Keep the stock aside.

6. Heat oil and ghee.

8. Heat oil and ghee.

7. Add the whole masalas.

9. Add the whole masalas.

8. Add all the powders.

10. Add all the powders.

Slice 2 onions.

11. Slice 2 onions.

10. Toss sliced onions into the biryani pot.

12. Toss sliced onions into the biryani pot.

11. Sauté onions till brown. Add the  ground masala.

13. Sauté onions till brown. Add the ground masala.

12. Slice 2 tomatoes.

14. Slice 2 tomatoes.

13. Add tomatoes to the pot.

15. Add tomatoes to the pot.

Sauté till tomatoes are well mashed.

17. Add curd to the mix and mix well.

17. Add curd to the mix and mix well.

Add the mutton to the mixture and mix well.

18. Add the mutton to the mixture and mix well.

19. Add the stock, coconut milk, and water.

19. Add the stock, coconut milk, and water. Just remember including the curd the total level of water should be double the quantity of rice.

20. Add salt, a squeeze of lemon. I also added 5 green chillies as I didnt think the broth had any spice.

20. Add salt, a squeeze of lemon. I also added 5 green chillies as I didnt think the broth had any spice.

21. Five minute wait till the broth boils.

21. Five minute wait till the broth boils.

22. When the broth boils add the drained rice.

22. When the broth boils add the drained rice.

24. Cover and cook on low flame.

23. Cover and cook on low flame.

24. Cook for ten minutes.

24. Cook for ten minutes.

25. When the food is almost cooked transfer pan to oven (or out it on dum)

25. When the food is almost cooked transfer pan to oven (or out it on dum)

26. Cook for 30 minutes.

26. Cook for 30 minutes.

27. Bake @ 175 C

27. Bake @ 175 C

28. Let it cook.

28. Let it cook.

29. Thirty minutes later.

29. Thirty minutes later.

30. Toss coriander leaves. Mix well and serve hot.

30. Toss coriander leaves. Mix well and serve hot.

P.S I found it a little non spicy for me. So  just crank up the spice.

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Mutton Biriyani

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)

Binish: Whatever

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.

Mutton Biriyani with Raita

So now over to the recipe.

Ingredients

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

Preparation Method:

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.

Mutton Biriyani with Raita & Pickle

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