This recipe is adapted from Pratibha Karan's Cookbook titled Biryani . While I enjoy her recipes , I find them very under spiced and flavored so I have done my number here and infused some life into it ! What is interesting is that she marinates washed rice in ghee , and I like that touch. She also doesnt use Jeera , Black Pepper or Sauf - these are my additions here as her biryani read tasteless to me - more so this is the Chettairs cuisine is known for being fiery hot and flavorsome .The process of layering is missing which makes it more of a Pulao .
500 Grams Mutton marinated in :
2 Tablespoons Ginger.
2 Tablespoons Garlic Paste.
Paste of 5 Green Chilies.
1/2 Cup Curd.
1 Tomato Chopped.
Make A Coarse Powder :
1 Tablespoon Jeera.
1 Tablespoon Black Peppercorn.
2 Tablespoons Sauf.
Add this powder to the above marination and keep overnight cling wrapped in the fridge.
400 Grams Sela Basmati Rice - Marinate in 1 Tablespoon Ghee.
5-6 Green Cardamon.
4-5 Dried Red Chilies.
1 Bay Leaf
2 Onions Sliced.
Heat ghee , splutter bay leaf , cinnamon , cardamons and add chilies.When aromatic add onions and fry till golden brown.Now add mutton and some salt , cook on high for about 10 minutes , then cover and allow it to cook on low, add water if needed.Cook till done.
Now add rice , lightly cook rice and mutton together , then add water - an inch above mutton and rice . Cook covered on medium heat for 5 minutes then on low for about 20 minutes.When all water is absorbed place on ' dum ' for 20-30 minutes.I cooked biryani on the gas and when rice was 75% done put the dish tightly sealed in the oven and baked at 150C for 30 minutes.
When ready to eat give a chownka with fried garlic if you like , and garnish with fried onions .Came out delicious !