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Mutton Biryani-Moghul Style

North Indian Recipes

Procedure:

Ingrediants :

3/4- Mutton leg cut into 4 cm pices
1 cup- Vegetable oil
2 medium(1/4 kg) Onions thinly sliced
1 1/2 teaspoons- Salt
20gms Ginger
16 flakes - Green Chillies
1 medium(100gms). tomato chopped
6- dry plums
6- alamonds blanched and halved
1- tablespoon - salt
1 1/2 tablespoons- red chilli powder
2 tablespoons mint leaves chopped
1 1/2 garam masala powder
1 tablespoon cumin powder
1 cup - curd beaten
a large pinch saffron dissolved in
1 tablespoon hot water
For Rice:
6 cups + 5 tablespoons: water
1 tablespoon - salt
2 1/2 cups - Basmati rice washed
1/2 cup + 1 tablespoon - vanaspati/ghee
1/4- Milk
2 Green cardamoms
1/4- caraway seeds

Directions :

1. For Marinade: Grind together ginger, garlic and chillies into a paste.
2. Rub ground paste in to meat. Add all other ingredients for marinade. Mix well and keep aside for 4hours or overnight in refrigerator.
3. In a large frying pan, heat oil for about 5mns. Lightly fry potatoes. Remove and add potatoes to the marinated meat. Mix well.
4. Divide onions into 2 batches. In the remaining oil in pan, fry eatch batch with 3/4 teaspoons salt till onions are golden brown and crisp. Remove onions on a strainer to drain off excess oil. Crumble the fired onions and mix with marinated meat.
5. Rice: Pour six cups water in to cooker. Bring too boil on high heat. And salt and rice. Stir once.
6. Close cooker. Bring to full pressure on high heat. Remove cooker immediately from heat. Reduce pressure by placing cooker in a basin of cold water fro about 2mns.
7. Open cooker: Trnasfer rice to a colander and drain. Wash and wipe dry cooker.
8. Heat 7 tablespoons vanaspati in cooker for about 2 mns. Add meat along with marinade. Mix well. Add remaining water(5 tablespoons).
9. Remove cooker from heat. Tilt cooker and shift meat to one side of cooker. Add rice to the other side. Sprinkle milk on rice.
10. In a pan, heat remaining varanspati(2 table spoons) for about 1 minute. Remove pan from heat. Add cardamoms and caraway seeds to hot vanaspati and pour evenly over rice.
11. close cooker. Bring to full pressure on high heat. Reduce heat and cook for 20 mins.
12. Remove coocker from heat. Allow to coll naturally.
13. Open cooker. Transfer rice onto a serving dish. Top with meat and masala. Serve hot with onion salad or raita.

 
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