This recipe can be used to make either chicken or mutton biryani.
Kerala tempting mutton biryani
Ingredients
• Mutton -1 kg
• Basmati rice –3 cups
• Carrots (big) – 2
• Onions (medium) – 3
• Cardamom - 4
• Cloves 4
• Cinnamon (Karugapatta) –3 ( 1” stick)
• Bay leaves (Vazhana/Karuga ela) – 2
• Garlic pods – 1 big
• Ginger- 2” piece
• Greenchillies - 8
• Ghee - ½ cup
• Oil - 3 -4 tbsp.
• Milk - ¼ cup
• Saffron - A pinch
• Lemon juice – 1 tbsp.
• Salt- to taste
For the marinade:
• Cashewnuts-10 -12
• Raisins - 5 -7
• Curd – ½ cup
• Coriander powder - 2 tsp.
• Chillypowder-1 1/2 tsp.
• Garam masala powder –1 tsp.
• Turmeric powder -1 tsp.
For garnishing:
• Cashewnuts-10
• Raisins-10
• Onion (big) - 1
Coriander leaves- A bunch (for garnishing and to cook it with the mutton)
Method
• Grind together the ingredients for marinating, into a fine paste and marinate the mutton for 2 to 3 hrs.
• Cook the rice with lots of water. Do not overcook it.
• Before straining the water off, add 1 tbsp. of lemon juice and enough salt.
• Heat oil in a pressure cooker
• Add finely chopped medium sized onions.
• When it turns brown, add cloves, cardamoms, cinnamon sticks and bay leaves.
• When the smell of the whole spices comes, add ginger and garlic and sauté it for a while.
• Add the marinated mutton, stir it well.
• Add half a cup of chicken stock or hot water and close the cooker
• When the mutton is cooked (refer note) and the gravy thickens, add coriander leaves and split green chilies and remove it from the fire.
• Heat ghee in another pan.
• Fry cashewnuts, raisins and the big onion (sliced finely) and keep aside for garnishing.
• In the same ghee, add the finely chopped carrots and sauté for a while.
• Add this to the cooked rice and mix well.
• Soak the saffron in warm milk for a while.
• Grease a big oven proof vessel with butter and layer the rice and cooked chicken(start and end with rice).
• Pour the soaked saffron over the rice.
• Bake it for 20 minutes at 180 degree C.
• Garnish with fried cashews, raisins, onions and fresh coriander leaves
Note: - the cooking time of mutton varies. If it is tender it takes much lesser time and there is no need to cook it in a pressure cooker.
Kerala tempting mutton biryani
Ingredients
• Mutton -1 kg
• Basmati rice –3 cups
• Carrots (big) – 2
• Onions (medium) – 3
• Cardamom - 4
• Cloves 4
• Cinnamon (Karugapatta) –3 ( 1” stick)
• Bay leaves (Vazhana/Karuga ela) – 2
• Garlic pods – 1 big
• Ginger- 2” piece
• Greenchillies - 8
• Ghee - ½ cup
• Oil - 3 -4 tbsp.
• Milk - ¼ cup
• Saffron - A pinch
• Lemon juice – 1 tbsp.
• Salt- to taste
For the marinade:
• Cashewnuts-10 -12
• Raisins - 5 -7
• Curd – ½ cup
• Coriander powder - 2 tsp.
• Chillypowder-1 1/2 tsp.
• Garam masala powder –1 tsp.
• Turmeric powder -1 tsp.
For garnishing:
• Cashewnuts-10
• Raisins-10
• Onion (big) - 1
Coriander leaves- A bunch (for garnishing and to cook it with the mutton)
Method
• Grind together the ingredients for marinating, into a fine paste and marinate the mutton for 2 to 3 hrs.
• Cook the rice with lots of water. Do not overcook it.
• Before straining the water off, add 1 tbsp. of lemon juice and enough salt.
• Heat oil in a pressure cooker
• Add finely chopped medium sized onions.
• When it turns brown, add cloves, cardamoms, cinnamon sticks and bay leaves.
• When the smell of the whole spices comes, add ginger and garlic and sauté it for a while.
• Add the marinated mutton, stir it well.
• Add half a cup of chicken stock or hot water and close the cooker
• When the mutton is cooked (refer note) and the gravy thickens, add coriander leaves and split green chilies and remove it from the fire.
• Heat ghee in another pan.
• Fry cashewnuts, raisins and the big onion (sliced finely) and keep aside for garnishing.
• In the same ghee, add the finely chopped carrots and sauté for a while.
• Add this to the cooked rice and mix well.
• Soak the saffron in warm milk for a while.
• Grease a big oven proof vessel with butter and layer the rice and cooked chicken(start and end with rice).
• Pour the soaked saffron over the rice.
• Bake it for 20 minutes at 180 degree C.
• Garnish with fried cashews, raisins, onions and fresh coriander leaves
Note: - the cooking time of mutton varies. If it is tender it takes much lesser time and there is no need to cook it in a pressure cooker.
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