what kids eat and don’t eat. She also shared couple of her other
favorite dishes. Well as you guessed as this took such a long time with
the pictures, those recipes might be longer to make their presence.
Anyway we finally managed to click all the pictures and came back home.
Everybody enjoyed and hubby dear said it was indeed too good. If you
must know she didn’t add butter or ghee. Nor the methi leaves were
noticed. I must confess I haven’t prepared myself. But the verdict of
the entire 20 who eat, was good enough.
Step by Step Picture Recipe
Paste made with Garlic, Ginger, Coriander leaves and 1/4th of cloves.
Before making the gravy, in the pan, brown the onions till crisp
Remove half for the later process
Add the ground masala paste
Add salt, chopped tomatoes.
Chopped green chilies, red chili powder is added next
Along with the whole cloves, cardamon, Cinnamon.
Now add the mutton pieces
When moisture starts coming out, cover with lid and pressure cook for 3 -4 whistles or till the mutton is cooked well.
Wait for the pressure to fall down, remove the lid
Now add the Fenugreek leaves
Washed Mint leaves for the Dum
Cook Rice in a large pot of water and drain the water. Let the rice be just 85% done and have it covered with lid.
Keep one layer of rice and remove the rest of the rice.
This is after the gravy is mixed with the methi leaves.
Top with a mutton layer
Add mint leaves
Another rice layer
Now browned onions and mutton pieces
another rice layer
Continue with mint leaves
And onions and gravy
Until you are done with all the layers
Finally sprinkle with orange food colour and mix in random style
Rice – 2 kgs
Mutton – 2 kgs
Green chillies – 50 gms
Onions – 250 gms (Half for the gravy, half for dum)
Cloves – 50 gms
Cinnamon – 50 gms
Cardamon – 50 gms
Salt to taste
Oil – 500 ml
Tomato – 250 – 300 gms (sour variety)
Chili powder – 2 tsp
Coriander leaves – 1 Big Bunch
Ginger Garlic – 2 tbsp
During the Dum process
Fenugreek Leaves / Methi Leaves – 1 big bunch
Mint leaves – 1 Big bunch
Red colour for sprinkling.
How to make the Biryani
For the Rice
Wash and soak the rice for 30 mins. In a big vessel, take twice the amount of rice and bring to boil. When the water starts boiling, add the rice and cover with lid. Add salt and continue cooking. When it’s almost 85% done, cover with lid and drain the water. Keep it covered.
For the Paste
Make a paste of the ginger, garlic, coriander, 1/4 of cloves to a fine paste.
For the Mutton:
Wash and cut mutton into equal pieces. Drain on colander.
Heat a pressure cooker, add all the oil. Add onion julienne, continue till the onions starts browning. Remove half of the onions to a bowl.
To the onions, add the ginger garlic coriander paste. Stir well, then add salt, chopped tomatoes.
Then add cloves, cinnamon, cardamon. Combine and add red chili powder, then chopped green chilies.
Now add the drained mutton pieces. Cover and pressure for 4 -5 whistles.
Wait till the pressure is off. Remove the lid, add chopped methi leaves mix well.
For making the Dum Biyani
Remove the rice to another bowl, leaving one layer below. Else if you have another thick bottom pan that fits, grease the bottom and cover with a layer of rice. Over that add the mutton pieces along with gravy.
Now put one layer of mint leaves. Cover with a thin layer of rice.
Now add one layer of brown onions, another layer of mutton pieces.
Continue alternating with mint leaves, onions and mutton gravy until you are done. Make sure the final layer is rice. Dissolve the red food colour and sprinkle on the top.
Cover with a tight fitting lid and on a slow flame and cook for 30 mins. If you have hot coal, you can put them on the top lid.