How to make mutton biryani?!
How to make mutton biryani?
Answers:
the recipe is on this website:
http://www.indianfoodforever.com/rice/mu...
if it doesn't open then here it is:
Ingredients:
1 kg Rice
1 kg Mutton
10 gms Cardamom
10 gms Cinnamon
10 gms Cumminseed
10 gms Cloves
40 gms Ginger
20 gms Garlic
100 gms Green Chillies
50 gms Fried Onion
1 bunch Coriander Leaves
1bunch Pudina
2 Lemon
1/4 Curd
1/4 kg Ghee
How to make meat biryani:
Wash mutton and take it in a vessel.
Grind green chillies, ginger, garlic, spices, fried onion, and mix them all, then add this mixture to the meat.
Then add curd to it, mix the stuff thoroughly. Leave the material for half an hour.
Take 2 litres of water in a vessel and put it on the stove.
When water boils well put the rice in the vessel. Take out the semi-cooked rice and spread it on the meat and spices mixture as a layer. Take some more rice and spread as second layer. Finally, spread the fully cooked rice.
Prepare a mixture of one cup of boiled water and 1/4 kg ghee and spill it on the rice.
Now put a plate on the vessel and seal the edges with dough. Put the vessel on the stove, cook for 15 minutes on medium flame.
Then turn off the stove. Leave the stuff for 15 minutes.
Hyderabadi mutton biryani is ready to serve.
It's similar to making a chicken biryani.
The best way I have had it and made it is to saute the mutton or lamb and braise it first, then proceed with the addition of the rice spices, fruits nuts and aromatics. Saute them in a smaller pan and add them to the braised muton pieces and the liquid to that and then seal it to cook it the rest of the way.
I also would make sure th coconut milk is fresh, the strong taste of the mutton can throw off the recipe, I generally make my own along with a great powdered one as a strenghtener.
Ilike cardamon, cloves, cinnimon and bay leaves, for mutton a little methi is nice to, it can soften the strong taste.
I am a former chef in Canada and have worked in most of the Canadian provinces, Southeast Asia and in Jamaica, I like biryani, chicken, lamb and mutton, although mutton in Canada can be hard to find, goat is more available.
Mutton Biryani
Serves 4-6 Hot Lamb Main Course
Ingredients
240ml/8fl.oz. Ghee or Oil
2 Onions, finely chopped
675g/1-1/2lb Mutton or Lamb, cut into 2.5cm/1 inch cubes
Salt to taste
2 teasp Red Chili Powder
2 teasp Turmeric Powder
1 ? teasp Black Cumin
4 2.5cm/1-inch pieces Cinnamon Sticks
4 Cloves
4 Cardamom Pods
2 Bay Leaves
2 teasp Ginger Paste
2 teasp Garlic Paste
720ml/24fl.oz. Water
4 Tomatoes, chopped
180ml/6fl.oz. Plain Yoghurt
675g/1-1/2lb Rice
1 tbsp Freshly chopped Coriander
a few Mint Leaves
1 teasp Lemon Juice
Instructions
1. Heat the oil in a large saucepan, add the onions and fry until golden brown.
2. Add the mutton and fry over a high heat for 5 minutes, turning from time to time.
3. Add the Salt, Red Chili Powder, Turmeric Powder, Black Cumin, Cinnamon Sticks Cloves, Cardamom Pods, Bay Leaves, Ginger and Garlic Pastes together with the water, mix well then reduce the heat, partially cover and cook for 45 minutes.
4. Meanwhile, place the rice in another saucepan, cover with 5cm/2-inches of water, bring to the boil then reduce the heat and simmer for 10 minutes only until half cooked. Drain well and set aside.
5. After the 45 minutes cooking time, stir the yoghurt into the meat mixture and cook gently for a further 5 minutes.
6. Place one quarter of the half cooked rice on the bottom of a large saucepan then top with one quarter of the meat mixture. Continue layering until the rice and meat are finished. Sprinkle with the chopped coriander, mint leaves and lemon juice, cover and cook over a medium heat for 5-10 minutes unit rice is completely cooked. Serve hot.
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