Saturday, 19 March 2016

Mutton Curry Ki Biryani ‪#‎sikandalouscuisine‬
No fixed recipe - your normal mutton curry would work too - this was delicious and colorful - we all loved it .

500 Grams Basmati / Golden Sela - wash well and soak for 2 hours. Drain , boil 2-3 liters of water , add a dot of ghee to the water along with salt . When water is boiling add the rice and cook till 75% done . Strain , divide in three portions ratio 60 % White rice , 25 % Yellow rice and 15 % Red rice.

For Yellow rice dissolve 1/2 teaspoon of warmed saffron in a bit of milk ( keep ready in advance ) , then mix with rice to flavor and color . For red rice mix some color in water and mix with reserved rice.

3 Medium Sized Onion - Thinly sliced and fried dark brown . Remove with a slotted spoon , cool down till crisp.
500 Grams Mutton - A mix of medium sized pieces mostly from the leg , and some mixed cuts .
4 Tablespoons Curd.
2 Tablespoon Ginger Paste.
2 Tablespoon Garlic Paste.
1 Teaspoon Nutmeg Powder.
1 Tablespoon Crushed Black Pepper corn.
Marinate the Mutton in the above for 2 Hours minimum.
2" Cinnamon.
2-3 Black Cardamon - bruised.
7-8 Green Cardamon - bruised .
1 Tablespoon Shahi Jeera - Once Pounded.
10-15 Cloves.
2 Tej Putta.
400 Grams Chopped Onions.
700 Grams Tomato Pureed
1 Table Spoon Garlic Paste.
1 Table Spoon Ginger Paste.
Chili Powder .
2 Tablespoons Dhania Powder.

Heat a heavy bottom pan , add oil/ghee , crackle all the whole spice , when aromatic add onions and cook till brown.
Now add marinated mutton , give a good bhuno for 15-20 minutes till brown over high heat .

Now tip in tomato puree along with all powders and garlic , ginger puree and cook till oil comes on top.

Add 4 cups water and cook covered , simmering till the meat is 90% done. You should be left with a lot of gravy.

At this stage add slat / chilies - remember your gravy has to be over spiced to flavor rice too or your biryani will be bland.

To Assemble:
Spread 2-3 ladles gravy at the bottom , then 1/2 the white rice . Spread some mutton and curry on the rice , sprinkle some fried onions. Cover with balance white rice , repeat the layering step.In each layer add chopped green dhania .
Add Saffron rice over the meat , cover with balance meat add red rice , cover with remaining fried onions , dhania greens , add whole green chilies. Finally on top dot 50-100 grams cream.

Seal dish with atta , and put on dum on a tawa on low heat or as I did in an oven for 40 minutes at 110-120C. When ready to serve start plating up working from the sides to the center , digging in deep to get multicolored rice along with chunks of mutton.

If you like , finish plating with sliced boiled eggs and fried onions .
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