Biryani has always been a festive dish at home. Any kinda occasion, biryani holds the king position.
The madras style of making it involves cooking the mutton and rice together incontrary to the popular way of doing it in layers. This is the biryani I cooked yesterday and it came out really well.
|1 tsp||Turmeric powder|
|1 kg||Basmati rice|
|3 nos||Onions sliced lengthwise|
|3 nos||Tomato chopped finely|
|22 nos||Green chillies slit lengthwise|
|1 tbsp||Red chilli powder|
|1 tbsp||Coriander /dhania powder|
|2 cup||Sour curd|
|1 bunch||Fresh pudina (only the leaves)|
|1 no||Lemon (extract juice)|
|pinch||Shah jeera (optional)|
|Salt to taste|
|Oil ( as per need)|
|Make a wet paste of 3 green chillies, 4 tbsp ginger garlic paste, 1 tsp khasa khasa soaked in water, handful of fresh coriander, and one big onion|
|Make a dry powder of 1 star anise, 5cloves, 1 one inch sticks of cinnamon and 4 cardomoms|
|For temper take 2 bay leaves, 10 cloves, 3 one ich sticks of cinnamon and 3 cardomoms|
In the meantime soak the rice for 5 mins and drain the water. Fry the rice in 2tbsp of ghee in a kadai.
Heat oil in a heavy bottom vessel. Put in the items to temper. Add in the onions and fry till nice golden brown. Mix in the wet paste and fry till the oil seperates and then add the slit green chillies and tomato. Continue frying till the tomatoes are soft and a nice aroma envelopes. Finally add the mutton followed by the dry powder, chilli powder, coriander powder, salt and fry for few minutes.
Add in the Curds, lemon juice and six cups of water(as there is already water left from the curds and the masala). Close the lid and bring it to a boil on high flame. Once the water is boiling, reduce the flame to low and put in the rice evenly alternating with the pudina leaves. Close the lid and let the rice cook.
Open the lid after 5 mins dribble 2 tbsp of ghee over the top and close the lid again. After 1/2 hour take it out from the flame. Now your delicious tasty Madras Mutton Biryani is ready to eat.
Serve with onion raita