Biryani is a popular dish loved by many. In our home, a weekend isn’t complete without a biryani. Each time i make it, I try out different recipes and methods from different people. This one is from my dear friend Kathija Naseem’s Mom, who is an amazing cook.
She has done her nutrition and dietetics and I was really amazed with her clear and detailed writing skills. Thanks aunty for the wonderful recipe!
Please do check out my other Madurai Mutton Biryani & other Biryani recipes.
1.5 lb Mutton
2 cups of Basmati rice
2 Onions, thinly sliced
2 inches of Cinnamon
6 teaspoon of Ginger garlic paste
1 handful of Mint
1 handful of Coriander leaves
1 sprig of Curry leaves
6-8 Green chillies
3-4 teaspoon of Chilli powder
1/4 cup of Yogurt
Salt and Oil as needed
(Initially I was little hesitant about adding curry leaves to biryani, as I have never added before. Please don’t worry about it. It tastes just wonderful!)
• Wash and clean mutton and keep it separately. Wash and soak rice and keep it aside. Heat oil in a pressure cooker. Add cardamom, cloves and cinnamon. Next add onions and sauté it to golden brown. In medium flame, add ginger garlic paste. Now add mutton to it. (Make sure not to add any water with it). Add required salt and sauté it for a good 15-20 minutes, till the water from mutton gets evaporated or till you see water along the sides.(This is the most important step).
• Add the chopped tomato, mint, coriander leaves, curry leaves, green chilli, chilli powder, yogurt and salt. Sauté it for few minutes and add a cup of water and pressure cook till the mutton gets 3/4th cooked.
• Boil 2 cups of water separately. Once the pressure is released, open the lid. Check the amount of water in the cooked mutton. If there is 1 cup of water, then add the 2 cups of boiled water completely in. (For every 1 cup of rice, we need 1.5 cups of water, add water accordingly).
• Add the required salt. Mix it well. Now add the soaked and drained rice in. Pressure cook for up to 1 whistle and switch off the stove or else when you see the rice getting cooked up, keep dhum. For dhum, close the lid of the vessel you are cooking. Keep the pot on an unused dosa tawa or griddle. Heat it at low flame for minimum 40 mins. (Taking care not to burn any).
• Delicious Mutton Biryani is ready!