Wednesday, December 14, 2016

Mutton Biryani | Mutton Biryani in pressure cooker | Christmas Recipe

Mutton Biryani, the most famous rice recipe throughout the world nowadays. As christmas is nearing, the whole blogsphere is filled with wonderful baking recipes, but to me either it is christmas or ramzan, the first thing comes to mind is "Biryani". So here i'm sharing the easy way of making biryani using pressure cooker.Though we dont celebrate christmas, we have wonderful neighbor who celebrate christmas and they share their christmas biryani to us on every year and we do the same on Deepavali & Pongal. Yep,it's really good to have people from different culture around us.
On the day of christmas, our neighbor hired a person(Biryani Master) to cook biryani  as they are making in large quantities.This recipe is learned from that Biryani Master by my mom, whom later shared with me. They use wood fire to cook the biryani and also use the hot coal to put dum at the end. As in our home we can't too that, one day my mom prepared using the pressure cooker with the same ingredients & procedure and it turned out so flavorful and tasty,since then we followed the same procedure and every time it turns out so delicious and my brother who's a big fan of biryani prefer home made biryani than any restaurant ones since then.
For this recipe,you dont need any garam masala powder or biryani masala powder, the flavor comes from the ginger garlic paste, whole spices ,the seeraga samba rice , ghee and ofcourse from mutton.For this particular recipe, seeraga samba rice works better than basmati rice and also use good quality of ghee for great flavor.  
  

Mutton Biryani

Preparation Time : 8 hrs(marination) | Cooking Time : 40 minsServes :
Recipe Category: Biryani | Recipe Cuisine: Indian
Ingredients
Mutton - 400gms
Jeeraga samba rice - 11/2 cup
Onion -1 
Tomato - 1 
Green chili - 2
Mint & coriander leaves - a handful each
Lemon juice - 1 tsp
Cashew - 5
Bay leaf - 1
Cinnamon - 1/2 inch piece
Cloves - 5 
Cardamom - 2
Curry leave - few
Ghee - 2 tbsp 
Salt 
To marinate
Curd - 3 tbsp
Ginger garlic paste - 1 tbsp
Red chili powder - 1/2 tsp
Turmeric - 1/4 tsp
Lemon juice - 1 tbsp
Salt - to marinate

Procedure
First wash the mutton well and keep it ready,then add all the ingredients listed under "To marinate" into it.Mix it well and cover it with lid and keep aside for minimum 3 hrs.Chop the onions into thin slices, tomato into small pieces and slit the green chili. Heat the pressure cooker with ghee,add the spices (cinnamon,cloves,cardamom & bay leaf) & saute for 30 secs.Broken the cashews into small pieces and add it and saute till the cashew becomes golden brown,then add the onions,curry leaves & green chili and saute till the onions becomes translucent.Now add the marinated mutton,saute well in the ghee for 2 mins, then add the tomatoes and give a good mix.Add 1/2 cup of water and half of the coriander and mint leaves.Cover the cooker with lid and cook it for 3-4 whistles.Once the pressure is released from the cooker, open the lid and check how much liquid you have in the mutton.As i have 1 cup of mutton cooked water, so add 2 cups of water along with it in the pressure cooker and bring into boil.Wash the rice and extract the water from it completely and keep it ready. Once the water comes to boil, add the salt(remember we already added salt in marination,so check and adjust as per your taste).Add the rice, lemon juice & the remaining coriander & mint leaves.Bring into boil and cover the cooker with lid. Cook  it for one whistle, in the mean time, heat the dosa pan on medium flame in another stove. After one whsite, remove the pressure cooker from direct flame and place it on dosa tava for 8-10 mins. Keep the flame in low medium for dosa tava.Once the pressure is automatically released from the cooker, open lid(if you want more flavor add a tsp of ghee now) and gently stir.
Tasty Mutton Biryani is ready. We had it with mutton sukka and onion raita
Notes:
  • Mutton pieces should be in about 1 inch size.Less than that disintegrated into the rice.
  • Wash the mutton with water for alteast thrice and then add a 1/2 tsp of turmeric powder rub it on mutton well and wash it with water finally.
  • Marinate for minimum 3 hrs or even you can refrigerate overnight for better result.
  • Use thick bottom dosa tava,it helps to avoid burning at the bottom.
  • I used raw jeeraga samba rice.
  • If you use boiled jeeraga samba rice, soak it for 15 mins before using.
  • You need 1:2 ratio of rice and water,so depends on how much water you have from the cooked mutton, you can increase or decrease the amount of water.
  • While pressure cooking the mutton, cook about 70% and the remaining will get cooked along with rice.So 3-4 whistle is enough for initial cooking.

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