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Pulao Style Mutton Biryani.



For Biryani Masala-

•Cinammon stick – 2 inch piece
•Cloves – 5-6
•Green Cardomom – 5
•Fennel – 1/2 tsp.
•Shajeera(Caraway seeds) – 1/2 tsp.
•Bayleaf – 1
•Staranise – 2 petals
•Nutmeg – 1 pinch
•Mace – 1 inch piece
•Black Pepper corns – 1 tsp.
–> Dry roast all the above ingredients in a small pan till you can smell a nice aroma, cool and blend into powder. Can also increase the quantity accordingly and store in an air tight jar for later use.

Biryani Ingredients:
•Mutton with bone (preferebly leg) – 1 kg approx.

For Marinade:
•Yoghurt or hung curd – 1 cup approx. 200 gms.
•Juice of 1 lemon
•Ginger garlic paste – 2 tbsp.
•Red chilli powder – 1 tbsp.
•Turmeric – 1/2 tbsp.
•Coriander powder – 1 tsp.
•Fresh mint – 1 bunch
•Fresh coriander – 1 bunch
•Green chillies – 6-7
•Onion – 2 large sliced (deep fried till golden brown)
•Oil – 1/2 cup
•Clarified Butter/ Ghee – 50 gms

Method for Marinating Mutton:

•Clean, wash and drain mutton, add yoghurt, salt, ginger garlic paste, lemon juice, turmeric, red chilli powder, coriander powder, the above biryani masala, fried onion, green paste(blend mint, coriander, green chilli with 1 spoon yoghurt to avoid discolouration), little oil(2 tbsp.) from the fried onion, mix well and let it to marinate for atleast 1 hour. Place it in a refrigirator.

For Rice:

•Basmati rice – 1 kg, Clean, wash and soak
•Bay leaf – 2
•Black Cardomom – 2

Pulao method:

•Can use heavy bottom pan or pressure cooker.
•Place the pressure cooker and heat, add clarified butter and little of oil from fried onion, add 2 bayleafs and 2 black cardomom, and add the marinated mutton along with all the marinade,[DO NOT ADD WATER], stir for 5-6 mins. and pressure cook upto 2-3 whistles.
•Turn off flame after pressure is reduced, open and add boiled water twice the measure of rice and add soaked and drained rice and salt to the boiling curry mixture.
•Cover with lid and pressure cook  upto 2-3 whistles on flame (2 on high and 1 on low flame).
•Serve hot with Raita(yoghurt chutney) and Dhalcha and Gongura Chutney.


By Kezia Mary


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