This is the traditional Biriyani making method. Its a very favourite dish with almost everyone. Mostly served in formal functions.
|1 kg||Mutton [big pieces withbone]|
|6 nos||Onion (cut lengthwise)|
|7 nos||Tomato (chopped)|
|1 cup||Curd (for marinating)|
|5 tsp||Red chili powder|
|2 T||Garam masala powder|
|2 no||Cardamom (green)|
|4 no||Cloves (karambu)|
|2 no||Cinnamon stick (small)|
|3 T||Ginger & garlic paste|
|2 cup||Coriander and mint leaves chopped|
|3 T||Lemon juice|
Wash the mutton. marinate it with curd and lemon juice for atleast 5 hours. Next wash the rice and soak it in water and keep aside.
Now for the gravy, in a cooker put oil, whole Garam masala (all spices), onions, and saute it well till it turns slightly brown. Now add g. garlic paste,red chilli powder,and tomatoes. keep on sauteing on low flame, put the mutton pieces with garam masala powder, and saute again for some time.
Add salt as per taste. mix well. Put chopped mint and coriander. Let the mutton soften on closed cooker.
Take a vessel with water for cooking rice with salt.
Cook the rice partially. take a bigger vessel, add the gravy and rice in layers. Finally on the stove place a big tawa and the place the biriyani vessel. Close the vessel tightly.
This is called ‘Dum’, to keep the steam inside the vessel. Leave this on very low flame for atleast 10-15 mins. until the rice is cooked.
Now the biriyani is ready to serve. Always serve piping hot with raita.
Method for Cucumber Raita (as side dish with biriyani)
2 cups curd
1 cup finely chopped cucumber.
1 Tbsp finely chopped onion.
2 pinches pepper powder
Salt to Taste
1 Tbsp grated carrot
finely chopped coriander leaves for garnishing.
Whip the curd. Add salt, pepper, onion and cucumber. Garnish it with grated carrot and coriander leaves.