This one definitely tops my list of most savored dish! It's absolutely ambrosial! For it to taste so, wee bit extra effort would be needed along with LOTS of care :0).
What I suggest is to have all the ingredients ready (chopped, grated etc.etc.)before starting with the cooking.
Ingredients | Serves 5/6
1 Kg | Basmathi Rice
1 Kg | Mutton
300 Gms | Onions (Chopped)
200 Gms | Tomatoes (Chopped)
100 Gms | Ginger (Paste)
100 Gms | Garlic (Paste)
5 | Green Chillies
1 Bunch | Mint (Pudina) leaves
1 Bunch | Coriander (Pudina) leaves
1 Tsp | Red Chilli Powder
1 | Lemon (Juice extract)
4 | Cinnamon ( 1 inch pieces)
6 | Cloves
1 | Bay leaf
3 Tbsp | Oil
To start with, cook mutton with some salt. I suggest using a cooker as it consumes less time.
While the mutton is getting cooked, select a vessel to prepare the biriyani. It must be big enough to contain rice and mutton. Pour oil in it and wait for it to heat. Add the spices; cinnamon, cloves and bay leaf. Wait for the cloves to sputter. Add chopped onions and green chillies - vertically split. Fry until the colour of onions turn deep brown. Now add ginger and garlic paste. Fry on medium flame until the raw aroma of ginger-garlic paste disappears. Ensure you keep sauteing to avoid the paste from getting burnt. Add chopped tomatoes and some salt. Fry until this mixture turn into a pulp (gravy). Then add chilli powder, pudina and chopped coriander and mix well. Add in the cooked mutton and stir. Leave it on medium flame for 5 minutes for the mutton to absorb the flavor from the gravy.
Now for the 'rice - water' proportion which is most important when preparing biriyani. Measure rice in a cup. For 4 cups of rice add 7 cups of water, for 5 add 9 cups (1 cup less than double of the rice quantity).
Add the measured quatity of water into the mutton and bring it to a boil. Add salt to taste. Add the rice and stir. Let it to cook with lid on high flame for 3 minutes and then on medium flame till its done. Stir occasionally (twice preferred) carefully moving the rice from the sides of the vessel to the center.
Yummy! lip smacking! finger licking! Biriyani is ready!!
The measures of ingredients mentioned will vary depending on the quantity of rice and mutton.
What I suggest is to have all the ingredients ready (chopped, grated etc.etc.)before starting with the cooking.
Ingredients | Serves 5/6
1 Kg | Basmathi Rice
1 Kg | Mutton
300 Gms | Onions (Chopped)
200 Gms | Tomatoes (Chopped)
100 Gms | Ginger (Paste)
100 Gms | Garlic (Paste)
5 | Green Chillies
1 Bunch | Mint (Pudina) leaves
1 Bunch | Coriander (Pudina) leaves
1 Tsp | Red Chilli Powder
1 | Lemon (Juice extract)
4 | Cinnamon ( 1 inch pieces)
6 | Cloves
1 | Bay leaf
3 Tbsp | Oil
To start with, cook mutton with some salt. I suggest using a cooker as it consumes less time.
While the mutton is getting cooked, select a vessel to prepare the biriyani. It must be big enough to contain rice and mutton. Pour oil in it and wait for it to heat. Add the spices; cinnamon, cloves and bay leaf. Wait for the cloves to sputter. Add chopped onions and green chillies - vertically split. Fry until the colour of onions turn deep brown. Now add ginger and garlic paste. Fry on medium flame until the raw aroma of ginger-garlic paste disappears. Ensure you keep sauteing to avoid the paste from getting burnt. Add chopped tomatoes and some salt. Fry until this mixture turn into a pulp (gravy). Then add chilli powder, pudina and chopped coriander and mix well. Add in the cooked mutton and stir. Leave it on medium flame for 5 minutes for the mutton to absorb the flavor from the gravy.
Spices, chillies and onions
....ginger garlic paste and tomatoes
....water and rice added
Add the measured quatity of water into the mutton and bring it to a boil. Add salt to taste. Add the rice and stir. Let it to cook with lid on high flame for 3 minutes and then on medium flame till its done. Stir occasionally (twice preferred) carefully moving the rice from the sides of the vessel to the center.
Yummy! lip smacking! finger licking! Biriyani is ready!!
The measures of ingredients mentioned will vary depending on the quantity of rice and mutton.
