Mutton Briyani

Mutton Biriyani 


Taste, flavor, ingredients of Biriyani is different from one place to another. For instance, this Kerala Biriyani is different from Malabar Biriyani or Calicut Biriyani. This one is distinctly touch of Trivandrum or it could be a Universal Biriyani. .

I got this Biriyani recipe for my Mom, who got it from her Mom. So, technically it's from Granny's Biriyani recipe. Of course many things has been added or subtracted as the recipe changed hands.

Despite all those changes, this Biriyani came as big hit with the guests. Sometimes, the taste and flavor surpasses my own expectation.  Has it happened to you?

Now steam ahead with this Biriyani recipe.

Ingredients for Mutton Biriyani 
Mutton large pieces - 1kgBasmathi Rice-1 kgOnions sliced finely -1 kgGinger -50gmsGarlic ground-50gmsGreen Chillies crushed - 100gmsPoppy seeds powdered - 2 tspCoriander leaves - 1 bunchMint leaves - 1 bunchCurd - 1 cupLime juice - 1Ghee - 250gmsRaisins and Cashew nuts - a handfulGaram masala powder - 1 tspJeera - 1/2 tspSaunf - 1/2 tspShahjeera-1 tspMace-2-3 petalsNutmeg-1/4 pieceCinnamom-2 1/2" pieceCloves-8Cardamom - 6Method for cooking the rice and meat
Clean,wash and drain the rice. Heat half the ghee and fry half the onions till golden brownRemove and set aside.Fry nuts and raisins and set aside.Add the rice to ghee and fry for 4-5 mts and add double the quantity of water.Add salt and cook till rice is soft and water absorbed.Remove from fire and set aside.Heat the remaining ghee Add the onions and fry till transparent.Add ginger garlic paste, poppy seed paste and green chillies and fry for a few minutesAdd Mutton and fry for few mtsNow add salt and enough water to cook the meat.Pressure cook the meat for 20-30 mts till it is tender.Add beaten curd,lime juice and chopped leaves.For setting the Briyani
Take a deep vessel and put in  the meat.Sprinkle a little garam masala powder on topSpread 1/2 the rice over the meat.Sprinkle gram masala,fried onion, nuts and raisins.Repeat this process with the remaining meat and rice.A little saffron or yellow color mixed in milk and some rose water sprinkled on top enhance the flavor(This is optional)Cover with foil and put into a preheated oven for 20 minutes.Serve hot with raita and pickles.