Mutton Biriyani (Pressure cooker method)

Ingredients:

Group 1:

Garlic pods	10
Ginger	2 inch
Cinnamon stick	2 inch
Clove	7-8
Cardamom (optional)	1-2
Fennel  seeds	2 tsp
Poppy seeds	2 tsp (soaked in hot water for 10 minutes)

 

 

Group 2:

Onion chopped lengthwise	1 cup
Tomatoes chopped	1 cup
Mint leaves	¼ cup
Coriander leaves	¼ cup
Bay leaves	2-4
Anise	2-4
Mutton	1 lb
Chili powder	1 Tbsp
Green chili	2
Curd	1/3 cup
Basmati Rice	1 ½ cup
Ghee	2 Tbsp
Salt
Oil

 

 

Directions:

1. Soak rice for 10 minutes. Grind all the ingredients in group 1 to fine paste with little water.
2. Heat a teaspoon of oil in pressure cooker and sauté the mutton for few minutes and pressure cook with enough water for 3 whistles.
3. Mean while, in other pan heat one tablespoon oil and fry bay leaves and anise for few seconds, add chopped onion, green chilies, mint leaves and coriander leaves.
4. Sauté until onion is half cooked now add grind paste and cook until raw smell goes. In this stage add tomatoes and cook until soft, now add chili powder fry for a minute next add curd and turn off.
5. Add this mixture to mutton with enough salt and pressure cook for another 5-6 whistles or until mutton is almost cooked.
6. Heat ghee in a pan, add rice after draining the water and roast until nice aroma comes or starts to stick at the bottom.
7. Add this rice to the mutton in pressure cooker and enough water and salt for rice and pressure cook of another one whistle in high and one low.
8. Once pressure is released add 1 teaspoon lemon juice and wait until it cool down, mix well and serve with any raita or any non veg. gravy.

 

 

 

Note:

• Cooking time for mutton usually varies, make sure your mutton is 90-95% cooked before adding rice.
• Three cups of water is needed for 1 and ½ cup rice which includes the water in mutton.
• You can add biriyani masala when adding chili powder it’s optional.

 

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Mutton Kulambu

Hope this going to be my last post of this year. Going for a vacation, Merry Christmas and Happy New Year to all my friends. Meet you all next year will more recipes.

Mutton is good in protein and by the same time has more cholesterol. I am not a big fan of mutton but after marriage in my place I don’t get mutton often might be this is the reason for my craving. So when ever I get a chance I use to buy 8-10 pounds and store in my freezer. We had this mutton kulambu for lunch 2 weeks before.

Ingredients:

Mutton	½ kg
Onion chopped	¼ cup
Curry leaves	few
Coriander chopped	few
Mustard seeds	1 tsp
Chili powder	2 tsp
Turmeric powder	1 tsp
Mutton masala (Optional)	1 tsp
Salt
Oil

 

 

To Grind:

Onion chopped	1 cup
Garlic pods	4-5
Ginger	1 ½ inch
Cumin seeds	2 tsp
Pepper	1 tsp
Fennel seeds	2 tsp
Poppy seeds	1 tsp
Clove	5-6
Cinnamon	1 inch
Dry red chili	1-2
Coconut shredded	2 Tbsp
Coriander powder	1 ½ Tbsp

 

 

 

Directions:

1. Heat one Tbsp of oil in Pressure cooker splutter mustard seeds and add mutton sauté for a minute add a pinch of turmeric powder and enough salt and water cook for 4-5 whiles or until ¾ cooked.
2. Meanwhile heat another Tbsp of oil add clove, cinnamon, cumin seeds, fennel seeds, pepper, garlic and red chili in order and roast them. Then add onion and fry until it turns golden brown.
3. Now add coriander powder and coconut fry for 2 minutes. Finally add ginger and poppy seeds and turn off the stove. Allow it to cool down completely and grind to fine paste.
4. Once the mutton is cooked release the pressure and add this ground paste and water (if needed). Mix well and add remaining turmeric powder, chili powder, masala powder and enough salt (you have added salt for mutton too).
5. Cook until mutton turns soft (depends on the mutton cooking time may vary).
6. In another pan heat little oil splutter mustard seeds, onion, curry leaves and few cilantro (if you need more spicy add some dry chili here) and sauté for 2 minutes.
7. Add this mixture to kulambu and wait of 2 minutes turn off the stove and serve with rice, idli, dosa and chapatti.

 

 

 

 

Sending this to: http://youtoocancookindianfood.blogspot.co.uk