Cooking Biryani at home has always been known to be painstaking process with long elaborate ingredient list, too many complicated procedures. And yet the taste was never guaranteed to be restaurant type. Ive had many frustrating trials. Until i got this recipe. Its the easiest, fastest and equally tasty recipe as vouched for by all the people who tried it out.
Ingredient list: ( it make look like a long list but its usual pantry staples)
2 pound mutton, chopped to desired size pieces
2 cups Basmati rice
a pinch of Saffron strand
1tsp milk
1 big potato, chopped
1 tbsp Shan Biryani masala
2 tsp ghee
1 inch cinamon stick
4-5 cloves
4-5 peppercorns
4-5 cardomons
2 bayleafs
2tsp oil
1 cup water
For marination:
1 large onion,chopped
1 large tomato, chopped
3-4 garlic cloves
1 1inch piece ginger
4-5 green chillies
1/2tsp turmeric pdr
1/2 tsp red chilli pdr
1/2 tsp cumin pdr
1/2 tsp coriander pdr
2 tsp mustard oil
salt
sugar
Method:
Grind together onions, ginger, garlic and green chillies. Marinate the mutton with this mix and all ingredients in the marinate list. Keep for atleast 1/2 an hr but the longer it stays, the better. Wash and soak the basmati rice also.
In a pressure cooker, add the oil. Once hot, add the cloves, cinamom, cardamom, peppercorns and bayleaves. Saute till they are fragrant. Then add the marianated mixture and saute. Add 1cup water and put the lid on. Make sure there's enough water to blow whistles. Add more if required but dont make it too gravy as the mutton will also release water. Cook till 7 whistles. Simultaneously in another saucepan cook the rice till 3/4 th done.
After 7 whistles, open the cooker, you can check if the mutton is cooked and taste the gravy to make any adjustments. Add chopped potatoes now and cover the pressure cooker again for 3 more whistles. Wait till the steam has exited then open the cooker.
In a small bowl, immerse the saffron starnds in milk and warm it up. you can crush the strands to relase color and fragrance.
Take a large vessel to asseble the biryani. Add some ghee at the bottom to grease the pan. Then add a layer of rice, followed by mutton, then again a layer of rice. Add some Shaan biryani masala pdr, some safron in milk, some ghee. Again add mutton and rice. Keep replicating layers to use up all rice and mutton. Covre the pan and cook on very low heat for 15-20 mins.
Once done you can also garnish with fried onions or dryfruits to make it extra special.
Dont forget to dig deep and serve, so that you can reach all the layers.
I had made it for my daughter's Birthday. It was very well recieved by everybody. Even those who generally find indian food too spicy. The white and saffron coloured rice complemented the masala in the mutton very well. This dish has earned a special place in our family for a long time to come.
Ingredient list: ( it make look like a long list but its usual pantry staples)
2 pound mutton, chopped to desired size pieces
2 cups Basmati rice
a pinch of Saffron strand
1tsp milk
1 big potato, chopped
1 tbsp Shan Biryani masala
2 tsp ghee
1 inch cinamon stick
4-5 cloves
4-5 peppercorns
4-5 cardomons
2 bayleafs
2tsp oil
1 cup water
For marination:
1 large onion,chopped
1 large tomato, chopped
3-4 garlic cloves
1 1inch piece ginger
4-5 green chillies
1/2tsp turmeric pdr
1/2 tsp red chilli pdr
1/2 tsp cumin pdr
1/2 tsp coriander pdr
2 tsp mustard oil
salt
sugar
Method:
Grind together onions, ginger, garlic and green chillies. Marinate the mutton with this mix and all ingredients in the marinate list. Keep for atleast 1/2 an hr but the longer it stays, the better. Wash and soak the basmati rice also.
In a pressure cooker, add the oil. Once hot, add the cloves, cinamom, cardamom, peppercorns and bayleaves. Saute till they are fragrant. Then add the marianated mixture and saute. Add 1cup water and put the lid on. Make sure there's enough water to blow whistles. Add more if required but dont make it too gravy as the mutton will also release water. Cook till 7 whistles. Simultaneously in another saucepan cook the rice till 3/4 th done.
After 7 whistles, open the cooker, you can check if the mutton is cooked and taste the gravy to make any adjustments. Add chopped potatoes now and cover the pressure cooker again for 3 more whistles. Wait till the steam has exited then open the cooker.
In a small bowl, immerse the saffron starnds in milk and warm it up. you can crush the strands to relase color and fragrance.
Take a large vessel to asseble the biryani. Add some ghee at the bottom to grease the pan. Then add a layer of rice, followed by mutton, then again a layer of rice. Add some Shaan biryani masala pdr, some safron in milk, some ghee. Again add mutton and rice. Keep replicating layers to use up all rice and mutton. Covre the pan and cook on very low heat for 15-20 mins.
Once done you can also garnish with fried onions or dryfruits to make it extra special.
Dont forget to dig deep and serve, so that you can reach all the layers.
I had made it for my daughter's Birthday. It was very well recieved by everybody. Even those who generally find indian food too spicy. The white and saffron coloured rice complemented the masala in the mutton very well. This dish has earned a special place in our family for a long time to come.
