Home style mutton biryani prepared in a pressure cooker. combination of spices and chilli flavor is extraordinary in this recipe. This recipe serves a group of 6.
Ingredients:
1 Kilo Lamb meat ( Curry Cut)3 Cups Basmati Rice
2 Large Onions (Sliced)
2 Tbsp Turmeric powder
2 Inch Pieces Cinnamon
1 Star anise
4 Cloves
6 Pods Cardamom
1 Bayleaf
1 Fist full Coriander leaves
1 Fist full Mint leaves
1 Lime
1 1/2 Cup Milk
1/2 Cup Yogurt
3 1/2 Cups Water
2 Tbsp Clarified Butter / Ghee
3 Tbsp Oil
For Masala:
2 Tbsp Ginger
4 Tbsp Green Chilly
1 Tsp Fennel Seeds
1 Inch Cinnamon
3 Cloves
3 Pods Cardamom
1/2 Tsp Pepper corns
1/2 Bay leaf
First Step:
Marinate the meat with yogurt and turmeric message the ingredients well in the meat and allow to marinate in room temp for 1 hour.
Second Step:
Heat a wok with 1 tsp of oil and fry the ginger and garlic first tip in the cinnamon, cardamom, cloves, peppercorns, and bayleaf fry for a sec tip in the chillies and fennel seeds fry for a minute a switch the flame off allow the ingredients to cool.
Add the ingredients to a mixer jar and grind to a paste with out adding water..
we can use this masala for so many recipes its a versatile masala used in most of my mothers recipes we can preserve this masala in a box and refrigerate for 2 week the frying helps the masala to preserve for a long time.
Let's Prepare:
We used a 3 liter medium pressure cooker to cook the meat in medium size cooker helps the meat to cook fast.
Heat a pressure cooker on medium flame add 2 clove 1 inch piece of cinnamon 2 cardamom pods and add the marinated meat, add 2 tbsp of the masala and salt and allow the meat to release moisture and fry on a medium flame.
Once the moisture has evaporated a bit add 1 cup of water and cover allow the pressure to build and add the whistle and cook the meat for 5 to 6 whistles or till the meat is fork tender and reserve the meat stock in a bowl separating the meat. the meat stock will be used in the briyani.
We used a 7 liter cooker to combine the cooked meat and rice to prepare mouth watering biryani.
Wash the rice twice and soak 10 minutes.
Heat the pressure cooker add 3 tbsp oil and clarified butter.
Add the whole spices cinnamon, cardamom, cloves star anise and bay-leaf fry a bit
Add the onion and chillies fry till light golden brown.
Add 3 tbsp masala and fry. Drain and add the rice fry a bit now measure the water, reserved stock and milk leveling to 4 1/2 cups of liquid add the liquid to the rice.
Add 1 tbsp of salt mix well, add the reserved meat mix well bring to a boil and add the mint and coriander leaves and few drops of lime juice mix well cover and allow the pressure to build before placing the whistle.
place the whistle and cook for 4 minutes allow the pressure to settle before opening the lid.
Once the pressure reduces, open the lid and squeeze in few more drops of lime, mix well serve hot with lime pickle, boiled eggs, raita and lime wedge...Enjoy...:)
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