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PrintMUTTON BIRYANI
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Mutton Stock: Place the cleaned mutton in a pressure cooker with garlic, bayleaf, cardamoms, onion, cinnamon and peppercorns with measured water.
- Pressure cook on high flame till it whistles once. Simmer to Low flame and cook for about 15 minutes or until the meat is tender.
- Allow to stand for about 5 - 10 minutes. Strain to get a clear stock. Pick out the meat pieces and set aside.
- Soak the rice: Simultaneously, wash and soak the rice in water for about 20 minutes. Drain and set aside.
- In a heavy bottomed pan, heat the oil and fry the onions till they turn pale gold.
- Add garam masala, pepper powder and the meat pieces and fry for about 2 minutes.
- Add the rice and fry for another 1 minute. Then add in the mutton stock 1 inch over the surface of rice and meat with mint, coriander leaves and green chillies.
- Cook tightly covered, first on high flame till the stock comes to a boil and then on dum for about 10-15 minutes or until the rice is done with each grain separate. Serve hot.
INGREDIENTS
- 500 grams long grain rice
- 1 kg mutton, washed and drained
- 4 onions, finely sliced
- 2 litres mutton stock
- 1 tablespoon ghee
- ½ teaspoon garam masala
- ½ teaspoon pepper powder
- 75 ml IDHAYAM sesame oil
- Salt, to taste
- 6 garlic cloves
- 2 bay leaf
- 6 green cardamoms, crushed open at the end
- 1 black cardamom, opened
- 2 medium sized onions, quartered
- 1 inch cinnamon stick
- 1 teaspoon peppercorns
- 3 green chillies, slit
- A few sprigs of fresh green coriander, chopped
- A few mint leaves
6 comments for “Mutton Biryani”
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