Mutton Biryani

 


Mutton Biryani 
Recipe: Sanjay Hingorani 

Ingredients:

2 cups Rice Long Grain Basmati, soak for a couple of hours, half cook the rice with the potli. Add oil and salt to the water. Strain and keep it aside to cool down.

1 kg Mutton
4 Onions slices
4 Small potatoes cut halves
4 large Tomatoes chopped
Plenty of Ghee
Mint n Coriander leaves chopped

Spices:

For rice
Potli: 2 Green Cardamoms, 2 Black Cardamoms, 1 inch Cinnamon, 1 Star Anise, 4 Cloves, 2 Bayleaves, 5 Peppercorns,

Birista: 4 large onions slices. Fry till dark brownish. Use half in cooking the meat and half while dressing the biryani.

For the meat curry, marinade:

1 tbsp Meat Masala
1 tbsp GnG paste
1 tsp Cumin powder
1 tsp Turmeric Powder
2 tsp Coriander Powder
4 tbsp Curds

Whole spices: Remember less is more. Use half for cooking the curry and half for the rice potli.

2 inch Cinnamon
10 Peppercorns
8 Cloves
6 Green Cardamoms
4 Black Cardamoms
4 Bayleaves
4 Star Anise
2 inch piece of ginger

Method:

Cook the Mutton the way you like. It's about your favourite recipe.

I pressure cook the Mutton with 2 inch piece of ginger. Go for 5-6 seetis on medium heat. Remove, keep the stock. Marinate the Mutton with above spices n curds. Add half of the birista. Keep for 30 mins in the fridge.

Heat 5 tbsp ghee in a thick bottom pan. Add the whole spices, add the Mutton, cook for 10 mins on high, add the tomatoes. Cook on medium add the potatoes, go till ghee floats and potatoes are cooked.. Remove the extra curry. Use the stock here if you need to increase the gravy.

Remember to make extra gravy. I like to make Mutton curry and Aloo with lots of gravy.

Cook the rice in double the water with the potli. Go till the rice is half cooked. Add salt and oil here. This is pure trial and error. It all depends on the Quality of the rice. The level of water. The temperature. This needs to the learnt. Cannot put a timer on it. Cook the rice well. And you will have a fantastic moist biryani which you can eat without gravy or raita.

Construction:

We need to layer the Biryani. So we start with removing half the meat curry. Layer rice over it. Then add the mint birista and coriander leaves. Go again with meat rice mint birista coriander. Pour 3 tbsp ghee on top. Add 1-2 tbsp of the extra gravy between the layers, to keep the biryani moist.

Keep a tava on a low flame. Keep the biryani vessel on it. This way the rice doesn't burn at the bottom. Add a little orange food colour to some water. Sprinkle all over. Some use saffron n milk. Sprinkle rose water and kewra water. Birista on top.

Keep the biryani on dum on low heat for a good 15-20 mins minimum. Again trial and error. How long you need to keep on dum is also to be learnt.

You can make onion tomato raita or sweet mint raita or boondi raita. Papads n pickles as well. For me it's all about the biryani. So I eat it on its own.

Eat, Enjoy, Repeat !

Cheers 
Sanjay 


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