Sunday, July 20, 2014

Shahi Mutton Biryani

Biryani, is a rice based dish. It is cooked with Chicken or Mutton, and there are spices used in cooking this dish, that add to its taste and make it a very special dish. I prefer to always use Basmati (long grain rice) to prepare biryani.
A favourite dish of the Mughal Emperors and till date is a favourite with all. Biryani is known for its flavour and spices and has a royal look and taste.
There are a few steps but its totally  worth it , as the result is amazing !!!
Ingredients for Marinating Mutton
2 pounds goat mutton (cut in small pieces with bone)
2 tsp plain yoghurt
1 tsp ginger garlic paste
2 to 3 green chillies chopped finely
1 tsp salt
1/4 tsp turmeric powder
1 tsp coriander powder
1 tsp red chilie powder
2 tsp ready Shaan mutton biryani masala powder (available in Indian stores)
1/4 cup finely chopped fresh mint leaves

Marinate Mutton pieces

Layering of Biryani

Cooking Biryani

Biryani cooking further in Oven

Mutton Biryani

Mutton Biryani

1. Marinate mutton with all the above ingredients.
 Mix and add 2 tsp store bought Shaan Mutton biryani masala .Add finely chopped mint leaves and fried sliced onions. Mix well and cover to marinate for at least 1 hour.

For Rice
3 cups Basmati long grain rice
3 to 4 cloves
1 cinnamon stick
2 Bay leaves
4 to 5 peppercorns
2 big cardamom
3 to 4 small cardamom
1 tsp salt 

2. Heat water to boil  rice, add  rice and the remaining ingredients. Cook  rice till almost done. Drain and keep aside.

Mutton Gravy
2 finely sliced onions
1 cup tomato puree
1 tsp salt (can add less salt as the marinated mutton has salt ) 
1 tsp  red chilli powder
1/4 tsp turmeric
1 tsp coriander powder
1 tsp ginger garlic paste
2 to 3 finely chopped green chillies

1. Heat 2 tbsp ghee (clarified butter) add sliced onions,allow to turn golden brown. Next,add ginger garlic paste , add the marinated  mutton, and continue cooking for another 10 to 12 minutes, till mutton appears softer and the oil separates.
 2.Then add tomato, stir for 4 to 5 minutes, season with salt,turmeric,red chilli powder,coriander powder and add 1 cup water and pressure cook for 2 to 3 whistles.

 Layering ( Placing cooked rice and cooked mutton in layers to cook further in the oven)

I like to use a deep baking tray that I bake the rice and serve the biryani in.
1.Grease the tray with very little ghee. Add a layer of cooked rice , followed on top by sliced fried onions and mint leaves. 
2.To this add a layer of cooked mutton along with very little curry, that will help keep this dish moist. Also add few drops of saffron milk.( In 1/4 cup milk, add 5 to 6 strands of pure saffron) Followed by again a layer of rice, and this way repeat the layers. Cover with silver foil and bake in the oven at 350 degrees for about 20 to 30 minutes and enjoy piping hot biryani with yoghurt or just by itself :)))

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