Mutton Biryani

Mutton Biryani, non veg biryani, layering rice
Biryani was invented in the kitchen of Mughal Emperors. In India, Kashmir, Kolkata, Bombay, Lucknow, Hyderabad and Delhi/Agra are the main centres of Biryani cuisine. Biryani is a recipe cooked with a lot of flavours. First a curry is made and rice is cooked separately. The curry and the rice are then brought together and layered, resulting in a dish of the contrasting flavours of flavoured rice (which is cooked separate with spices) and intensely flavoured sauce and meat or vegetables. This separation is partly of necessity: the proportion of meat/vegetables to the rice is high enough to make biryani a one-dish meal, and the cooking time of each of the main ingredients is significantly different from each other.

1. Mutton - 1kg
2. Basmati rice - 1kg
3. Clove, cinamon, cardamom (c+c+c)- 1each
4. Onions - 3nos
5. Tomatoes - 3medium or 4small
6. Ginger garlic paste - 2tspn
7. Coriander leaves and Mint leaves - 1handful
8. Chilly powder - 1to 2tspn
9. Coriander powder - 1/2tspn
10. Salt according to taste
11. Yogurt - 2tspnOil

Cooking Method:

1. Soak the basmati rice for atleast 30 minutes.

2. In the cooker add oil, add c+c+c. Cut the onion to fine long slices and fry till its sides turn light golden colour.

3. Add ginger garlic paste and fry for a minute.

4. Add the mutton and fry well for 5 minutes till the meat is slightly fried to golden brown.

5. Peel the tomatoes and cut them to fine small cubes. Add this and cook further till it leaves oil on sides.

6. Now add the chilly powder, coriander powder and salt. Also add the coriander and mint leaves.

7. To this add yogurt and cook for 2 minutes.

8. Add about 1 glass water and cook till meat is tender.

9. In a large cooking pot cook rice till its 80% cooked. Add salt and little oil while cooking rice. It will not stick together. Drain and keep aside.

10. Check the mutton curry until all excess water is evaporated. Transfer the curry to another vessel.

11. Now start layering the curry and rice by layering with the mutton gravy first. Saffron strands soaked in little warm milk can be sprinkled, Cook on low flame for 20 minutes (or also known as 'dum').

*Garnish with coriander leaves and serve with curd raitha.

*Oil for cooking can vary from 3 - 4tbspns. And the entire cooking will result well if cooked on medium flame.

With little variation, Bombay Biryani can be made by frying potato cubes seperately and add to the mutton gravy and then do the layering.

* For garnishing, fried brown onions and coriander leaves can be used.

Recipe and Photo shared by Sarita