- big onion 250g – cut into small square pieces
- tomato 250g – cut into tiny square pieces
- Mutton 500g
- Basmati rice 500g
- ginger 2″
- garlic gloves 20
- cinnamon 1″
- cloves 4
- cardamom 4
- brinji leaves 2
- green chilly 5 -split lengthwise
- pudina leaves -50 g cleaned
- coriander leaves -50 g cleaned
- chilli powder 2 tsp
- turmeric powder 0.5 tsp
- oil & ghee 150 ml
- salt to taste
o Soak cleaned mutton pieces in 1 cup of thick curd and half tsp turmeric powder for at least 30 minutes.
o Clean rice with water and drain the water
o Grind ginger and garlic into fine paste
- Pour 50 ml of oil in cooker and, when the oil is hot, saute cinnamon, cloves, cardamom, brinji leaves for 1 minute
- Put the onion pieces and fry till golden brown
- Add ginger-garlic paste and saute for 1 minute
- Add tomato pieces and fry well till it mashes and loses its wet flavor
- Add mutton-curd mix and fry for 5 minutes in cooker
- Add chili, coriander, turmeric powder, half of pudina and coriander leaves and saute for 2 minutes
- Add 1.5 vol of water for 1 vol of rice to the cooker and while boiling add rice, stir the contents, cover the cooker and put wait when steam steadily comes out
- After one whistle, reduce heat and sim for 10 minutes
- After the cooker cools, open the cooker and if water remains, turn the contents till the rice dries up and separates into individual pieces
- Garnish with fried-golden brown onion pieces, pudhina and coriander leaves.
Note: 1.The same procedure may be followed for making chicken/vegetable briyani with the following modifications: Marinate, for at least 30m, 500g of cleaned chicken pieces with ginger-garlic paste, 1 tsp chili powder, quarter tsp garam masala powder, quarter tsp turmeric powder, 1 tsp salt. Fry the chicken pieces in oil till gloden brown in low heat.
For Vegetable Briyani cut into small pieces potato, beans, carrot, cauliflower & other suitable vegetables such as greenpeas.