Cooking Instructions
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Step 1
To a pressure cooker add cleaned
Mutton (2.2 lb)
and add enough water and
Salt (to taste)
and cook until done. Once done drain out the water. Do not throw away the mutton stock, as you can use it while cooking the rice. To a pan pour
Ghee (3 Tbsp)
and add
Onions (5)
and saute until translucent. Now add
Fresh Ginger (3 Tbsp)
,
Garlic (3 Tbsp)
,
Green Chili Pepper (5)
.
Step 2
Sauté for a few minutes and add
Chili Powder (1 tsp)
,
Ground Turmeric (1/2 tsp)
,
Garam Masala (1/2 tsp)
and
Fennel Seeds (1/2 tsp)
. Sauté until the smell of the spices is gone. Now add
Tomatoes (2)
and
Salt (to taste)
.
Step 3
Cook until the tomato is done. Now add cooked mutton,
Fresh Cilantro (3 Tbsp)
,
Fresh Mint Leaves (3 Tbsp)
and
Curry Leaves (to taste)
. Mix and add
Dahi (1 Tbsp)
. Cover and cook in low flame for four minutes.
Step 4
Switch Masala off the flame and keep it aside. Wash and strain water from rice and keep aside. Boil
Water (8 cups)
. To a kadai or large ceramic pot, add
Oil (3 Tbsp)
,
Whole Cloves (4)
,
Green Cardamom Pods (4)
,
Cinnamon Sticks (2 in)
, and
Bay Leaves (2)
. Sauté for one minute and then add the strained
Basmati Rice (4 cups)
to it.
Step 5
Over a medium flame, sauté the rice for 8 to 10 minutes until the rice starts to crackle. Now add mutton stock and boiling water. Both together should be eight cups. So adjust the amount of water accordingly. Also, add
Lime (1)
and
Salt (to taste)
. Cover and cook on low flame until the rice is done.
Step 6
By the time rice is cooked the water will be completely dried. If you feel the water is not completely dried remove the cover and cook in medium flame for two to three more minutes
Step 7
Slice
Onion (1)
and fry it in
Oil (2 Tbsp)
until it becomes light brown in color. Drain it out of the oil and keep aside. Fry the
Cashew Nuts (1 handful)
and
Raisins (1 handful)
and keep aside. Take a heavy bottom flat vessel pot and add a little ghee and spread it to all sides. Take half of the rice and spread it well. Now place the mutton masala on the rice layer. Add a little fried onion, cashew nuts, raisins, coriander and mint leaves.
Step 8
Add the rest of the rice and spread it well uniformly. Add the fried onion, cashew and raisins. Cover with a tight fitting lid. Place an iron skillet or tawa on your stove and switch on the flame. Once the tawa is heated well reduce the flame to low. Keep the biriyani pot on the tawa and cook for eight to ten minutes. Switch off the flame and let it rest for atleast ten minutes before opening. Serve the biriyani hot with curd raita and pickle.
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