Saturday, June 19, 2010

Kerala Mutton Biryani

Ingredients for Rice:
Basmati Rice: 3 1/2 cups (I use daawat)
Water: 7 cups
Cloves: 7-8 pcs
Cardamom pods: 6-7 pcs
Cinnamon stick: 4-5 pcs
Bay leaves: 2-3 pcs
Pepper corns: 8-10 pcs
Lemon juice: 1/2 tbsp
Mint leaves: 1 tbsp
Ghee: 1 tbsp
Salt to taste

Method:Wash the rice with water and drain it in a strainer and keep it aside till dry. Heat ghee in a deep bottom pan, add bay leaf, cinnamon, clove, cardamom and pepper corns. Sauté for 2-3 minutes. Add rice and sauté well. When the rice starts cracking, add 7 cups water, salt and lemon juice. Close the lid and cook till the rice is 3/4 done.

Ingredients for Mutton curry:
Mutton: 1 1/2 kg
Garlic Chopped: 2 tbsp
Ginger chopped: 2 tbsp
Green chilli chopped: 2 tbsp
Onions: 3-4 pcs
Tomatoes: 2 big
Red chilly powder: 1/2 tbsp
Coriander powder: 1/2 tbsp
Pepper powder: 1/4 tbsp
Turmeric powder: 1/2 tsp
Fennel seed powder: 1/4 tbsp
Biryani Masala: 1/2 tbsp
Salt: to taste
Mint leaves chopped: 1 tbsp
Yoghurt: 1/2 cup
Cashew Nut: 6-8 pcs

Method:Soak cashew nut in 1 tbsp water and make a smooth paste. Grind giner, garlic and green chilli and keep it aside. Heat oil in a pan, add ginger-garlic-green chilli paste. When it turns golden color add onion saute till it becomes translucent. Add tomatoes and fry them till the oil appears on the top. Add red chilli powder, coriander powder, pepper powder, turmeric powder, fennel seed powder and biryani masala. Sauté well. When the raw smell goes add mutton pieces and mix well. Cover and cook for 05-10 minutes. Add cashew nut paste. Cook for another 15-20 minutes. Add yogurt. Cook until the gravy starts thickening. Add Mint leaves.

For layering & garnishing:
Raisins: 1/2 cup
Cashew nuts: 1/2 cup
Onion thinly chopped: 2 medium
Coriander leaves: 2-3 tbsp
Mint Leaves: 2 tbsp
Saffron: a small pinch
Milk : 1 tsp
Pineapple essence: 1 tsp
Ghee: 2 tbsp
Sugar: 1/2 tbsp
Maida dough: 1/2 cup (for sealing)

Prepare the garnish:
Heat 2 tbsp ghee In a pan, fry the raisins and cashew sepeartely. Drain and keep it aside. In the same pan add thinly sliced onions and 1/2 tbsp sugar, fry till it become golden brown color and keep it aside.

Final Layering & Garnishing:
Dissolve saffron in 1/2 tbsp warm milk and keep it aside. Take a deep bottom pan and grease it with 1/2 tbsp ghee and spread rice in the bottom. Add mutton along with gravy. Add one layer cooked rice. Add onion, cashew nut, raisin, followed by rice. Repeat the process until the ingredients finished. The top layer should be rice and decorate the top with fried onions , raisin, cashew , saffron and pinapple essence. Seal the lid with maida dough, heat a dosa pan/flat bottomed skillet on high heat till the pan is hot. Once hot reduce the flame to low and place the rice vessel on the tawa. Then put a heavy water vessel on the top of lid and cook for 20-25 minutes on low flame. Turn off the flame and keep for another 10-15 minutes. Serve hot with pappadom, curd salad and lemon pickle.