I love to prepare biriyani
and pulao at home, because these items are very easy
to prepare, if we know the sequence and recipe well… The main attraction to
prepare biriyani and pulao
is that everyone at home love to eat and the less number of side dishes requirement
J As a Kerala person, we need more side
dishes with rice… J Once we get the trick to prepare biriyani and pulo, we will
prepare it at least once in a week, as I am doing nowJ… Here, I am introducing a Tamil Nadu style
mutton biriyani for all of you, especially for Kerala
people …. J If you prepare this biriyani
for the first time, you may feel like lots of steps in preparation, but I am
very sure that once you finish its preparation and taste it for yourself you
will definitely enjoy eating a very mouth-watering and yummy biriyani …. J
Okay, then let’s start
our preparation?
Ingredients:
1.
Basmati rice
----------------------------- 2 cups
2.
Mutton
----------------------------------- ½ kg
3.
Big onion --------------------------------
2 medium sized
4.
Mint leaves
---------------------------- 2 cups (leaves take out from stem)
5.
Tomato
--------------------------------- 1 big sized (finely chopped)
6.
Ginger
----------------------------------- 2 teaspoon (crushed)
7.
Garlic
------------------------------------ 5 -6 (crushed)
8.
Green chilli
----------------------------- 2 -3 numbers
9.
Curry leaves
---------------------------- 1 spring
10.
Turmeric powder ---------------------
1 teaspoon
11.
Kashmiri chilli powder --------------
1 ½ teaspoon
12.
Black pepper powder ----------------
½ - 1 teaspoon
13.
Curd
--------------------------------------- ½ cup
14.
Salt
----------------------------------------- to taste
15.
Water
------------------------------------- 3 ½ cups
16.
Cardamom ------------------------------
6 numbers
17.
Cinnamon
------------------------------ 2 sticks (medium)
18.
Clove
------------------------------------ 6 numbers
19.
Star anise
------------------------------- 1 number
20.
Oil
----------------------------------------1 – 1 ½ tablespoon
21.
Ghee ------------------------------------1-
1 ½ tablespoon
Preparation:
Ø Wash and soak biriyani
rice for 5- 10 minutes and drain the water and keep it aside
Ø Wash and keep the mutton pieces aside
Ø In a pressure cooker, take mutton pieces,
½ teaspoon turmeric powder, 1 teaspoon Kashmiri chilli powder, 1 spring curry
leaves, 1 teaspoon crushed ginger, ½ of the crushed garlic, ¼ cup curd, and a
little salt, and mix well and keep it aside for 5 – 10 minutes to marinate the
mutton
Ø Add ¼ cup water into the mix of
marinated mutton and close the lid of the cooker and pressure cook for 1
whistle in high flame and 3-4 whistles in low flame and switch off the furnace
and keep it aside
Ø If you are using the same pressure
cooker for preparing the biriyani, take the content
of cooked mutton after 5- 10 minutes and keep it aside and wash the cooker and
take the same for preparation or take another pressure cooker for making biriyani (depends on your availability)
Ø Make a smooth paste of mint leaves (puthina leaves), 3 cardamom, 3 cloves, 1 stick cinnamon, ½
of star anise, 1 teaspoon ginger (other half remaining after add into the
mutton pieces), ½ of crushed garlic, 1 green chilli etc
and keep it aside
Ø Now
we are going to prepare the biriyani, so heat
the pressure cooker, add oil and ghee and once it become hot put ½ of all the
spices from 16 to 19 ( ie., 3 cardamom, 1 stick
cinnamon, 3 cloves, ½ of star anise) and stir well and when the smell of the
spices start come add chopped onions and
one or two green chilli and stir well
Ø When the chopped onion become soft, mash
the same well with the spoon (wooden spoon), which one is used to stir
Ø Add chopped tomato and stir well and
allow to cook and mash the tomato too
Ø Add the paste which we prepared and kept
already, and put a little salt to it and stir well till it become brown in
colour and oil separates
Ø Add the cooked mutton with water (if
any) into the mixture and mix well ( if the mutton is not cooked well, close
the lid of the pressure cooker and allow it to cook for 2 more whistles in
medium flame), otherwise or after 2 whistles open the cooker and add basmati
rice, ½ teaspoon turmeric powder, ½ teaspoon Kashmiri chilli powder, black
pepper powder, ¼ cup curd and mix well for 3-5 minutes
Ø Add the remaining water into the mixture
and mix well and allow the water to boil and adjust the salt according to taste
Ø Close the lid of the pressure cooker and
allow it to for 1 whistle in high flame and 2 whistles in low flame and switch
off the furnace and open the lid of the pressure cooker after 10-15 minutes
Ø Now, Tamil Nadu style mutton biriyani is ready to serve
Notes:
·
I used
oil and ghee mixture for the preparation of biriyani,
but you can either use oil alone or ghee alone for this purpose, as per your
requirement
·
I used sunflower oil and ghee (taste will be
better if we use sunflower oil other than coconut oil). Suggestion is for
Kerala viewers J
·
Don’t use more water for preparation, use water
correctly as per the quantity of rice used (normal requirement of water is
double the quantity of rice, but here I used lesser than the same, because we
are using water at the time of cooking mutton and curd is also using)
·
You can use small to medium sized mutton pieces,
that will be better in this recipe than the larger pieces
·
You can add more green chilli or chilli powder
if you need spicier biriyani. In this quantity of
chilli itself, its normal spicy.
·
The cooking time or whistle may vary according
to the rice and mutton variety, which you are using. I explained the standard
time requirement
You can serve this biriyani,
with onion raita, tomato and oinion
raita etc..
I need your valuable feedback. Your words are my inspiration…. So please
leave your comments, suggestions, and criticisms, before you go into the next
page J
