Monday, May 13, 2013


    Mutton Biryani , Chilly Eggs and Onion Tomato Raita

For this biryani we need Chitti muthuyala rice. This looks like small grain rice and it has amazing smell. But, I tried with regular basmati rice. The taste is very good. Cook accordingly as instructed below. Recipe courtesy : Cooking Show

Basmati rice
2 cups / 400 g
250g (sliced)
250g (sliced lengthwise)
Green chillies
6 - 8 slit
1/2 cup
1 cup
Red chilly powder
1 tbsp, plus 1 tsp
Coriander powder
1 tbsp
to taste
½ tsp, plus ½ tsp
Coriander leaves
1 cup
Ginger garlic paste
2tbsp, plus 1tsp
Garam Masala
Dry Coconut powder (or) fresh coconut paste
Whole Garam Masala
Cloves - 8,
Cardamom - 5,
Cinnamon -no. 4 (inch size pieces)
Star anise - 1,  
Hot water
2 cups.

Mutton Preparation:
  • Wash mutton and drain well.
  • To this add 2 tbsp of ginger garlic paste, tsp of red chilly powder, ½ tsp of turmeric, salt and less than cup of water. Mix well and cover with lid.
  • Pressure cook up to three whistles on medium high flame. Off the flame and allow pressure to release.
  • Separate mutton from water. Reserve (mutton) water for cooking the rice.

Biryani Preparation:
  • Soak Biryani rice for 20 minutes in water.
  • Heat ½ cup oil in pressure pan. Fry whole garam masala spice's till aroma flavour comes out.
  • Add onions and green chillies. Fry till onions are golden brown in color.
  • Add tsp of ginger garlic paste and fry for few movements.
  • Meanwhile, in a bowl mix tsp of chilly powder, 2 tbsp coconut powder/ paste and 1 tbsp coriander powder in little water. Add to onions mixture and fry it for couple of minutes.
  • Add coriander leaves and fry it for another couple of minutes.
  • Add tomatoes and stir well. Cover and cook till tomatoes are nicely cooked and mashed.
  • Add curd and stir well.
  • Now, add salt and garam masala powder and mix well.
  • Add mutton (without water) and mix well. Cover and cook for 5 - 7 minutes.
  • Add soaked rice and 2 cups of mutton water(see first point) or hot water. Mix and check the salt at this point.
  • Mix and close with the  pressure cooker lid (do not put regulator/ weight valve) and cook on medium flame for 10 minutes or till water evaporates.
  • After 10 minutes, place cooker on hot tawa and cook for another 15 - 20 minutes on medium high flame.
  • Serve hot with raita.
In picture I served with Onion-Cucumber Raita and Chilly Eggs.

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