So every weekend it’s a rush between dropping, picking up the boys from tuitions, grocery shopping and managing to prepare my family’s favourite dish biryani. So I decided that a little planning will go a long way to avoiding kitchen accidents.
- 1 kg mutton cut into bite size pieces washed and drained
- 1 kg Basmati rice/Sela Rice washed,soaked for 1/2 hour and cooked al dente. Keep it aside
Marinade for mutton:
- 1 tbs. ginger garlic paste
- 3 tsps. red chilli powder
- 1 cup yoghurt strained and drained
- Juice of 1/2 a lime
- Salt to taste
- 1 tsp. turmeric
- Saffron 1/8th tsp soaked in warm milk
- Dough for sealing the vessel
- Coal for smoking effect
- Silver foil as required
- 1 cup fried onions
- Fried potatoes as desired
- 2 tbs pure ghee
- Chopped coriander and few mint leaves for decoration
- 1/4 cup oil
- 7 cardamoms
- 9 cinnamon sticks broken into bits
- 11 cloves
- 3 bay leaves
- Puree of 3-4 medium sized tomatoes
- Paste of 1/2 bundle coriander leaves, 10-12 mint leaves and 7 green chillies
Marinate the mutton with items 1-6 and keep preferably overnight.
Pour 2 tbs. Of oil in a non-stick vessel. Add 2 tbs. Of fried onions,cardamoms, cinnamon sticks, cloves and bay leaves into this. Fry a little for less than a minute. Now add the marinated mutton and stir well to incorporate the marinade and the mutton. Now add the tomato puree and paste of coriander, chillies and mint. Fry for another 5 minutes. Cook the mutton on a simmer for 1/2 an hour adding 1/2 cup water. Now remove the non-stick vessel from the fire.
Now put a tava on the stove. Place an aluminium vessel on top of the tava and pour the remaining oil. Make a layer of 1/4 Of the remaining onions and on top of it make a layer of the basmati rice. Now on top of this pour the mutton gravy. Add few of the fried potatoes with the mutton. Now make another layer of the rice. Decorate with the remaining fried onions, potatoes, chopped coriander and mint leaves. Pour the saffron milk on top of all this. Pour 1 tbs of the pure ghee on this l Make a round vessel of the silver foil. Light the coal and add these hot coals into the silver foil. Add little ghee on top of the lit coal to give the smoky effect. Cover immediately with the cover. Seal with dough and cook for 5 minutes on medium heat and simmer for 20 minutes. Switch off the gas. Slowly break the seal. Take care while opening the vessel not to get burnt by the steam. Enjoy your biryani.
Let it cool a little and use a saucer to serve the biryani. Start from the bottom of your vessel and enjoy the layers of biryani. You can also cut lime into quarters and use as per your preference.