MUTTON BIRIYANI

( Serves 6-8 )

This is my husbands favorite dish. He always asks me to make this one for a party. 

It tastes really good. I got the recipe from my mom who got it from a Hyderabadi friend of hers.

It's been tweaked to suit my husbands taste, but it is really good! Try it.

It tastes great with a yogurt and onion raita and masala dal.

INGREDIENTS

( Serves 6-8 people. )

For Meat

4 pounds of boneless mutton cut in tiny 1 inch pieces. ( this is the way my husband likes it. I prefer the bone in mutton pieces. )

1 large onion

1 bunch cilantro ( coriander ) stems and all

1 bunch mint. ( remove tough stems )

2 green chilies

1/2 cup yogurt

2 tbs ginger garlic paste

4 tbs Shan Bombay biriyani masala ( Indian store )

Make a paste out of the onion, mint , coriander, green chilies in blender.

Marinate the meat in this paste with ginger garlic, yogurt, Shan masala.

Keep aside for at least three hours or overnight.

For Rice

2 cups basmati rice

1 onion cut finely

2 sticks of cinnamon

6 star anis

1 tbs Kevra liquid ( Indian store ) alternatively use a generous pinch of saffron mixed in a bit of warm milk.

METHOD

Put the meat in pressure cooker and cook for 35 minutes.( I use the cuisine art electric cooker) add very little water.

In a pan, fry the onions till golden brown.

Add cinnamon, star anis. Fry for 2-3 minutes.

Add raw washed rice in this and fry for a minute.

Add the Kevra liquid.

If using saffron, wait till rice is half done and then pour in milk and saffron.

Add 3 cups water and cook rice till 1/2 done.

Do not use too much water to cook rice.

Remove meat from cooker. If there is too much gravy, remove some out.

Add meat with gravy in the rice.

There should be enough gravy to cook the rice. Simmer it while cooking on low flame.

Add a little gravy first and keep checking. If you need more, add accordingly.

Mix the rice and meat carefully to prevent the grains of rice from breaking.

Serve with onion raita.

Yogurt, sliced onion, coriander leaves, salt.