Biryani is a popular spicy rice dish generally made with meat throughout the Indian subcontinent.
It is made with the long-grain basmati rice, meat, and aromatic spices including cinnamon, cloves, cumin, and saffron.
Though it may appear to be a dish indigenous to India, in reality the dish originated quite far away.
Biriyani is derived from the Persian word Birian, which means ‘fried before cooking’ and Birinj, the Persian word for rice. While there are multiple theories about how biryani made its way to India, it is generally accepted that it originated in West Asia.
There are various kinds of Biriyani prepared in India - Mutton Biriyani Chicken Biriyani, Vegetable Biriyani, Fish Biriyani etc.
Here I am presenting Mutton Biriyani Recipe.
This recipe is not simple, very complicated and lots of ingredients are required to prepare this Mutton Biriyani Recipe. But this rich Mutton Biriyani dish is really delicious.
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| Mutton Biriyani Recipe* |
HOW TO MAKE MUTTON BIRIYANI
Take a cast iron skillet or tava. Dry roast all the ingredients separately in very low flame. Do not dry roast them together.
As each spice has it’s own temperature to get roasted, so it is advised to dry roast them individually carefully. Do not burn the spices.
Once roasted, let them cool.
Make a powder of all the dry roasted spices by using dry grinder or with a grinding stone. This mixed spices is known as Biriyani Masala.
Take a large bowl. Beat the hung curd in it. Mix rest of the ingredients (except salt and mutton) to make a smooth paste.
Add mutton and salt and coat each piece well.
Keep aside for 4-5 hours, but overnight is preferable. Keep in the refrigerator.
Wash and clean the rice under the running water. Soak for 30 mins. After 30 minutes, drain the water and wash and clean again.
Take a piece of white fine cloth or muslin. Place all the spice ingredients in the center of the cloth except rice, salt, ghee and bay leaves.
Tie it and make a tight knot to make a bag to ensure that spices will not scatter in the water with rice.
Take a large pan with enough space to boil rice. Pour water and bring it to boil with bay leaves, salt, ghee and spice bag.
Add rice and cook until rice is half done.
Drain excess water and spread the rice on a flat surface. Discard the bay leaves and spice bag.
Cover the rice to prevent from drying completely.
Take out the matinated mutton from fridge and let them turn to room temperature.
Slice the onion very thinly.
Fry the sliced onion till golden brown color.
Add the muttons and continue frying on the medium flame.
At this point, you can add the potatoes.
You can fry the boiled eggs also, carefully. And after frying for 5 minutes, take out the eggs.
Fry them until potato and mutton are almost done by the time oil will float on the top and the gravy dries. If the gravy dries up already and mutton is still undone, sprinkle some water in between but be careful not to turn it into gravy.
Soak the saffron strands in the warm milk and keep aside for 5 minutes. Rub the strands in milk to dissolve them completely. Add rose essence and kewra water and keep aside again for 15 minutes.
Now start the layering.
In the deep pan, add ghee in good quantity, place bay leaves. On the bay leaves, place some cooked muttons, then place rice. Thus continue layering till no mutton and rice left. Lastly, add the saffron milk.
Take one deep bottomed pan to cook the biriyani and another wide pan to put the deep bottomed pan in it.
Make sure the second pan has enough room to fit the first pan easily in it.
Cover the pan and seal the cover with the wheat dough so that gaps, if any, closed completely.
Now take the wide pan and fill ⅓ of it with water. Place it on the oven/gas and bring it to boil. Now place the heavy bottomed pan in it. If there is still empty space in the wide pan, pour some more water. Cook it for 20 to 30 minutes on the medium to low flame. Once done switch off the flame and keep it on stand-by for another 10 mins.
Remove just before serving and transfer to the serving bowl.
Since the Mutton Biriyani is a very spicy dish, you should take curd or raita and lots of salads like cucumber salad or any other salads. Curd helps to digest the food.
Moreover, you can drink cold drink containing soda such as Thumbs up, Coca Cola etc. after having the Biriyani. This will also help you to digest this spicy food because soda also helps to digest. Please prepare this dish following my recipe processes and tell me how it is.
Please leave your comments. If you have any suggestions, feel free to write to me.
Please fell free to read my following recipe blog post: Simply Delicious Recipes (Author Ruby Mukherjee) Koraishutir Kochuri/Motor Shutir Kochuri or Bengal Peas Kochuri Recipe How to make Bhature Patisapta Pithe Recipe Gulab Jamun Recipe Mango Pickle Recipe Mixed Chowmein Recipe Mixed Fried Rice Recipe Rasogolla Recipe Rasapuli Pithe Recipe Jhinge Posto Recipe *Picture Source : Internet |
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