Mutton Biriyani

This next dish is the first time I have worked with mutton. And maybe that could be the reason that I decided to try out a Biriyani dish with the same. Another reason being the fact that over here in Hyderabad the one absolute must try dish happens to be the Mutton Biriyani (preferably Dum). Now if you can get fresh chunks of mutton, that would be the best choice. Since my husband decided to be super lazy, I had to settle for some frozen mutton. So while this dish still has a long way to reach the Dum Biriyani in taste, it still turns out to be a tasty dish with the perfect blend of spices & well-cooked mutton!!!!!

Ingredients

For marinating:

• 150 gms Mutton/Lamb  ( I used Frozen Al kabeer Mutton pieces)
• 1 tbsp. ginger-garlic paste
•  ½ tsp.Turmeric powder
•  2 tsp. Kashmiri Chilli powder( to get the colour)
• 1 tsp. chilli powder
• 1 tsp. coriander powder
• 1 tsp. Pepper powder
• 1 tbsp. Garam masala powder
• 1 tbsp. Yoghurt
• Salt – To taste

For the gravy

• 2 Onions medium finely sliced.
• 1 ½ tbsp. Ginger garlic paste
• 3-4 Green  split
• 2 Tomatoes finely chopped
• ½ tsp. Turmeric powder
• 1 tbsp. Chilli powder
• 1 tbsp. Coriander powder
• 1 tbsp. garam masala
• 1 tbsp. Biriyani masala powder (I used Eastern)
• 4-5 cloves
• 4-5 cardamom pods
• 4-5 pepper corns
• 1 star anise
• 1 big piece cinnamon bark
• Salt – To taste
• 2 tbsp. Veg Oil

• 2 cups Basmati rice (soaked in water for 30 minutes)
• 4 cups of water
• 1 big cinnamon bark
• 2-3 cloves
• 4 cardamom pods
• 2-3 pepper corns
• 2 tbsp. Pure Ghee
• ½ cup chopped coriander leaves
• ½ cup chopped mint leaves
• ¼ cup cashew nut
• ¼ cup raisins

 Marinate the lamb with the ingredients for at least 3 hours or more.

Pressure cook the marinated lamb for 5 whistles at medium heat adding very little water(1/4 -1/2 cup water).

Heat oil in a deep pan and add whole spices and sauté for a minute. Now add the sliced onion. Saute till translucent.

Add ginger- garlic paste, green chillies, 1 sprig curry leaves and the whole spices. Add chilli powder, turmeric powder, garam masala powder, biriyani masala powder and coriander powder and sauté for 2 minutes.

Now add the tomatoes and 1 tsp. tomato paste. Add 3-4 tbsp. water to it. And cook till tomatoes are done.

Add the lamb and the gravy plus ¼ cup water. Cook and cover till the gravy is reduced.

Check for salt. Add chopped coriander leaves and remove from flame.

In a deep bottom non- stick pan, add ghee; then whole spices and sauté for a minute. Add the drained rice and stir for a while. Do not over stir. Add 1 ½ chicken cube stock and 1 tsp. biriyani garam masala powder and add water. Cover and cook till rice is done for about 12-15 minutes.

In another pan. Add 1 tbsp. ghee and fry onions, cashew nut, raisins and mint and coriander leaves in batches.

Mix all of them to the rice.

Now, In a pan, Add the lamb gravy, then rice and then gravy. Repeat the layer. Cover with a tight lid and let stand for a while. 

Enjoy with some pappads, yogurt and pickle of your choice.