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| Prep Time | 1 hours |
| Servings |
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Ingredients
- Mutton - 1 kg
- Basmati rice - 1 kg
- Onion(thinly sliced) - 1 kg
- Turmeric powder - 1 1/2 tsp
- Coriander powder - 1 tsp
- Shallots(Kunjulli) - 100 g
- garlic - 12-15 cloves
- Ginger - 2 inch
- Tomatoes(medium sized) - 6 nos
- Green chillies(slit) - 10 nos
- Mint leaves(Pudhina) - 1/2 cup
- Coriander leaves - 1/4 cup
- Dalda/Ghee - 100 g
- RKG/Pure Ghee - 50 g
- Lemon juice - 2 tbsp
- Rose water - 2 tsp
- Salt(As reqd) -
- Curry leaves - 1 stem
- Bay leaves(Karuga ela) - 2 nos
- Cardamom(Elakka) - 10 nos
- Cinnamon(Karugapatta) - 2 inch
- Cloves(Grambu) - 10 nos
- Mace(Jathikka thondu) - 1 no
- Pepper - 15-20 nos
- Fennel(Perinjeerakam) - 1 tsp
- Curd/Yogurt - 1/2 cup
- Cashewnut - 50 g
- Raisins/kismis - 25 g
Ingredients
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Instructions
- Peel, wash & slice the onions thinly.
- Measure all the spices and keep aside.
- Take all the other ingredients like ginger, garlic, green chillies and curry powders ready and keep aside.
- Wash the rice and keep ready to cook.
- Keep the vessel to cook the rice, add 3 tsp dalda & 1 tsp RKG when it is hot.
- Add 3-4 cardamoms, 3-4 cloves, a small piece of cinnamon & 5-6 crushed pepper and fry.
- Add the rice to it and allow it to get dry a little.
- When it is cooked to 80%, remove it from flame and drain the water off.
- While cooking the rice, take a pan and keep it on flame.
- Add 5-6 tsp dalda & 1 tsp RKG and when it is hot take a cup of finely chopped onion and fry it.
- Now use the same oil & saute the remaining onions well.
- Add to it the ground paste of garlic chillies & ginger and saute.
- Add the spices that is kept aside and saute(it can be crushed if necessary).
- Add the chopped tomatoes to it and when it is half cooked, add the mutton to it.
- Cover the vessel with a lid and stir it occasionally till the meat is done cooked.(90-95%)(If u find it difficult to cook the mutton in this way u can cook it to 75% in a pressure cooker adding little salt, 2-3 green chillies and half tsp turmeric powder and can mix to the sauted onion-tomato mix). 18)Add half cup yogurt to the meat masala 5 minutes after removing it from the flame and mix well.
- Grease a large dish and layer rice and meat, starting and finishing with a rice layer and add the mint leaves and coriander leaves to every layer.
- Cover the dish with suitable lid and keep some weight over it to get tightly packed and cook it on the low flame for 10 minutes.
- Remove from flame and keep it for 10-15 minutes more. Now you can open it and the tasty mutton biriyani is ready to serve.
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