Malabar Mutton Biriyani - Recipe Book

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Biriyani is a flavorful rice recipe cooked along with meat, fish or often vegetables. Even though some of them cooking biriyani with the same ingredients; the taste differs a lot due to the difference in sauting time and amount of masala adding. Malabar mutton biriyani is an awesome preparation of tender mutton cubes along with the flavorful rice.
Ingredients:


For marinating the mutton:




  1. Mutton-1kg

  2. Curd-1tbsp

  3.  Turmeric powder-1/2tsp

  4. Chilly powder- 1 tsp

  5. Garam masala powder-1 tsp

  6. Pepper powder-1tsp

  7. Salt-to taste

For masala:
  1.   Onion thinly sliced-6

  2.   Tomato thinly sliced-3

  3.  Ginger, garlic, green chilly paste- 3tbsp

  4. Garam masala-2tsp

  5.  White kas kas paste / thick coconut cream-2tbsp

  6.  Mint leaves chopped-1/4cup

  7. Coriander leaves-1/4cup

  8. Salt-to taste

  9. Oil-2tbs

For Rice:
  1.   Kaima rice/ jeerakashala  rice -2cup

  2.  Boiling water-4cup( including the stock water quantity)

  3. Cinnamon stick-2(one inch size)

  4. Cardamom pods-4

  5.  Cloves-4

  6.  Bay leaves-2

  7. Salt-to taste

  8. ghee-2 tbsp

To garnish:
  1. Fried onion-2 nos

  2. Fried cashews-few

  3. Fried raisins-few

  4. Coriander leaves-few

  5. Mint Leaves-few

  6. Garam masala powder- 1/2 tsp

  7. Lemon juice- 1 tsp

  8. Rose water-1 tsp

Preparation:
  • Marinate the mutton pieces with above marinate ingredients.   

  •  Keep it in fridge for 1 hour.

  • Pressure cooks it for few whistles until cooked.

  •   Mean while soak the rice in water for 40 minutes and drain.

  •   In a pan heat 2 tablespoons of oil and sauté onion very well.

  •   Add ginger, garlic, green chilly paste in to it.

  • When the raw smell goes add tomato in to it;

  • When the tomatoes are mashed well; add  kas kas paste, garam masala, coriander leaves, mint leaves and salt.

  • Add cooked mutton pieces (keep the stock water for cooking rice) and cook for another 10 minutes until masala is well coated with mutton pieces.

  •  Add oil in another pan; add cinnamon stick, cardamom, bay leaves, curry leaves and cloves.

  •    When it crackles; add rice, boiling water, mutton stock water and salt.

  • Cover the lid for 10 minutes in a low flame.

  • Open the lid and give a gentle stir; cook till all the water gets absorbed.

  • In the dum pan add little oil; spread half part of mutton masala.

  • Add half part of rice on top of it; sprinkle mint, coriander leaves and lemon juice.

  •  Spread remaining masala on top of it and the remaining rice.

  • Sprinkle mint leaves, coriander leaves, lemon juice and garam masala.

  • Add fried onions, cashew nuts and raisins.

  • Cover the lid tightly (without passing any steam out- put a heavy weight on top of the lid)and put it on the stove top for 15-20 minutes on low flame.










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