^ MUTTON BRIYANI ^
500gm boneless mutton
ginger garlic paste
shallots - chopped
fried shallots ~ optional
briyani powder ~ any brand (I used baba's)
2 cups basmathi rice
1 large ripe tomato - chopped
1 green or red chilly - cut into medium size
bird's eye chillies ~ optional (if you like it spicy)
tomato puree - optional
salt to taste
- First soak the briyani rice in water for 20 mins. Wash, drain the water and keep aside
- Marinate mutton with 3 tbsp yogurt, 1 1/2 tbsp briyani powder, 1/2 tbsp chilly powder, 1 tsp turmeric powder, 1 tsp coriander powder, 2 tbsp fried shallots (crushed), 3 tbsp ginger garlic paste, salt to taste. Keep it aside for about 20 to 30 mins
- Transfer the marinated mutton into a pressure cooker and fill up with sufficient water to cook the meat. I added 2 parts of water for one part of meat. You will be using this water later too cook the briyani.
- Put on the pressure cooker cover and cook for about 4 to 5 whistle or until the meat is tender.
- Once the pressure has released, transfer the meat to a bowl and keep aside the gravy to use later.
- Using the same pressure cooker (wash it first), heat up some ghee and cooking oil.
- Add in the 1/2 cup sliced shallots, cinnamon stick, star anise, cardamon, cloves, bay leave and fry till shallots are little browned.
- Then add in 1 tbsp ginger garlic paste, chopped green chilly, bird's eye chilly (optional), chopped tomato. Mix well and reduce the flame.
- Add in about 200gms of the cooked mutton and 1 tbsp briyani pwdr and stir again gently. (balance 300gms of the mutton to be used for the kurma gravy)
- Add in the drained basmathi rice and 1 tbsp of melted ghee. Stir well.
- Add required amount of water for the rice. I used 4 cups of water for 2 cups of rice. Use the gravy water which you kept aside earlier.
- You may add in another 1/2 cup of ideal milk if you prefer the rice more fluffy and flavourful.
- Season with a little salt and add in 1 tsp of fennel seeds and add in 2 tbsp of tomato puree (optional), 1/2 cup of chopped coriander leave and 1/2 cup of chopped mint leave.
- Stir to mix and cover the pressure cooker and cook for 1 to 2 whistle and off the stove. That's the method 1.
- Or Method 2 you may also use a normal pot cover and cook the rice in the pressure cooker using high flame first and once the gravy has reduced cover it and use low flame and cook till done.
- Lastly once done, garnish with fried shallots, cashew nut and raisins (fried in a little ghee), chopped coriander leaves and mint leave.
- Let the briyani set for 5 mins in the pressure cooker before you serve it onto the plate. Enjoy it with a gravy, boiled egg and cool raita.