Ingredients:
For marination:
- Mutton -- 1/2 kg
- Curd -- 1/2 cup.
- Turmeric powder -- 1/4 tsp.
- Salt -- 1 tsp
- Ginger garlic paste -- 1 tbsp
- Garam masala powder--2 tblsp
- Coriander powder -3tbsp
- fennel powder-2tbsp
- pepper powder-2tbsp
- Mint leaves -- 1/4 cup
- Coriander leaves -- 1/4 cup
For Masala:
- Cinnamon -- 1 one inch piece
- Cloves -- 3 nos.
- Cardamom -- 3 nos.
- Star anise -- 1 nos.
- Bay leaf -- 1 no.
- Onion -- 4nos, medium sized
- Tomato -- 2 to 2 1/2 nos(depends on size)
- Ginger garlic paste -- 2 tsp
- Ghee -- 4tbsp
- Oil -- 2-3tbsp
- Green chilly -4-5 nos.
- Salt -- to taste
- Juice of half lime
- Grind-cashew(5-6),coconut(3tbsp),peppercorns(1/2 tsp),poppy seeds(1 tblsp)
For rice:
- Crushed pineapple half cup
- Basmati rice -- 2 cups
- Lime juice Salt , 1 tsp cinnamon,cloves,cardamom, bay leaves each 2 nos
- 7-8 Saffron strands mixed in 2 tblsp of milk
- ghee 3-4tbsp
- Sliced Cucumber -1
- Fried Onions
- Cashews and Raisins
Method:
Preparing Gravy:
Marinate the mutton with the given ingredients and keep it for an hour,meanwhile soak the rice for 30 mins.
Heat ghee and oil,add cinnamon,bay leaf,star anise,cardamom,javithri. Then add green chillies,sliced onions and saute it well till it gets golden brown.
Then add ginger garlic paste and chopped tomatoes,let it to saute till the raw smell vanishes.
Meanwhile grind together 1 tsp pepper,coconut and cashews into a smooth paste.You can also add poppy seeds to it.
Then add the marinated mutton and 2 tblspn of lime juice..Then add cashew , coconut paste, very little amount of water and pressure cook the mutton for 5-6 whistles After the pressure release set the gravy apart.,it should be semi gravy
Preparing Rice
Boil 3 cups of water with the salt, garam masala and add the soaked basmati rice to the boiling water and add the lime juice.
Cook the rice for 5 minutes, i.e. the rice should be 50% done. Drain the rice and keep it ready.
Assembling:
For this you need fried onions,cashews,raisins,sliced cucumber,mint leaves and coriander leaves.Also saffron mix milk and crushed pineapple paste.
Now take a deep bottomed vessel and add the half of the masala to the vessel followed with half the amount of cooked rice(1st layer) . Add half of the sliced cucumber,mint -coriander leaves and crushed pineapple.
Again add the masala to top of the rice and again top it off with rice(2nd layer). Sprinkle the saffron colour, remaining crushed pineapple,mint and coriander leaves,fried onion, cashew,ghee 4 tbsp.
Cover the pan and place it on a dosa pan.Cook on high flame for 5 min and then simmer it for 45 min to 1 hr(keeping dum for more time increases the taste of the biriyani). Switch off the flame, leave the biryani undisturbed for 10 to 12 minutes.Serve it with raita.
