Ingredients:
- Mutton 500 grams
- Basmati rice 500 grams (soak in water for 30 minutes)
- Onions 3 cups thinly sliced
- Tomatoes 2 cups thinly sliced
- Ginger 2 inch piece
- Garlic 10 cloves
- Green chilies 10 slit lengthwise and sautéed in oil and ground into paste along with ginger and garlic
- Cinnamon two 1 inch sticks
- Cloves 4
- Cardamom 3
- Bay leaf 1
- Red chili powder ¼ tsp
- Turmeric 1 pinch
- Yogurt 1 cup
- Mint 1 handful
- Cilantro 1 handful
- Ghee ½ cup
- Oil 1 cup
Procedure:
- Add ½ cup oil to the pan and keep the stove on medium heat
- Once the oil is hot add cinnamon, cloves, cardamom, and bay leaves
- When the spices have spluttered add the onions and fry till the onions turn light brown
- Then add tomatoes and fry till the onions have browned
- Add the ginger/garlic/green-chili paste and keep frying for 2 minutes
- Add the mutton pieces, little ghee, little oil, and little salt. Fry for 5 minutes
- Add red chili powder, turmeric powder, and yogurt. Fry to 2 minutes
- Add half of the mint and all of the cilantro; both chopped finely. Fry for 3 minutes
- Pour the gravy into the electric cooker and add the basmati rice. Add water (2 cups water to 1 cup rice)
- When the rice cooker is done cooking add the rest of the mint leaves to the biriyani
Notes:
- Cook the mutton with a pinch of salt, and pinch of turmeric in pressure cooker for 2 whistles
Leave a Reply