September 21, 2009

Mutton Dum Biriyani 

We will be using 1kg of Basmati rice and 1kg of Mutton in this recipe.  Preparation is divided into three stages - Preparing Gravy, Preparing rice,  Making Biriyani by mixing rice and gravy.

Note:  Water is not added at any point while preparing the gravy in this method.

Preparing Gravy:
Pour 300gms of Sundrop oil in a Kadai and heat up.
Add 8 Cloves(Lavang), 4 small cinnamon sticks(Pattai), 5 Elaichi(Elakkai), 2 bay leaves(Biriyani Leaf) in the oil .
Add 5 medium sized chopped onions (approx 300 gms) and a teaspoon of salt and saute in medium flame until onions turn golden brown in colour.
Now add Mutton pieces and fry for around  30to 45 minutes until the mutton is cooked 90% or it turns soft.  Onions will turn into a paste by this time. 
Add 2 tablepoons of Ginger Garlic paste and stir fry for 3 minutes.  Add 5 chillies (slit into two) and 4 tomatoes chopped and stir fry for 15 minutes until it turns to a paste.
Now add 1 teaspoon of chillipowder, 1/4 teaspoon of turmeric powder, required salt into the mixture and  stir fry for 5 minutes.
Add half a glass of curd, some chopped mint (pudhina) leaves, some chopped corriander leaves and stir fry for 10 to 15 minutes until the oil FLOATS on the top.  Now the gravy is ready and should be kept away from heat.

Preparating Rice: 
Soak the basmati rice for half an hour in water. 
In a vessel, boil the water and pour the soaked rice in the boiling water.  When the water boils briskly and when water tries to come out of the vessel,  add 1 tablespoon of lemon juice.  30 seconds later, take the vessel from the head and drain the water (kanji) and keep the kanji aside.  You will see that Basmati rice is 70 to 80% cooked.  Rice is ready.

Preparing Biriyani:
Take a pan and keep it on medium/high flame Take a thick bottomed vessel and keep the vessel on top of the pan.  Add the Mutton gravy on the vessel which should be the first and only layer at the bottom.  Now add all the rice on top of this gravy and don't mix.  Cover the vessel with a lid and place the kanji vessel on top of the lid. (optional - you can place charcoal instead of kanji).  If possible, prepare atta dough and pack the space between the vessel and lid with the dough. Let the cooking be done for 10 to 15 minutes.  Biriyani is almost ready at the moment.  Slowly take the gravy from the bottom of the vessel and mix the gravy with rice, making sure that the lamb and rice doesn't break.

Biriyani is ready.  Please prepare Biriyani using the above method and do drop your suggestions.

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