Mutton Biryani (Basmati Rice)

Ingredients (20)

• basmati rice9 cup
• mutton3 kg
• ginger paste100 g
• garlic paste100 g
• small onions170 g
• tomatoes170 g
• fresh mint leaves60 g
• fresh coriander leaves50 g
• green chillies18
• coriander powder1 tsp
• chilli powder1 tsp
• cumin powder0.5 tsp
• garam masala0.5 tsp
• black pepper powder0.5 tsp
• fennel powder0.5 tsp
• thick curd1 cup
• coconut milk1 can
• lemon1
• ghee0.5
• salt

Method

1. 1

   Grind the shallots, ginger, garlic, mint leaves and coriander leaves into a coarse paste.

2. 2

   Heat the ghee in a large heavy-bottomed pot.

3. 3

   Add the ground paste and sauté until the raw smell disappears.

4. 4

   Add the chopped tomatoes and slit green chillies.

5. 5

   Cook until the tomatoes become soft and the oil begins to separate.

6. 6

   Add the coriander powder, chilli powder, cumin powder, garam masala, pepper powder and fennel powder.

7. 7

   Cook for 2–3 minutes until aromatic.

8. 8

   Add the mutton pieces and mix well so that they are thoroughly coated with the masala.

9. 9

   Stir in the curd.

10. 10

    Cover and cook over low heat for 30–45 minutes, stirring occasionally until the mutton is nearly tender. (If required, pressure cook separately until tender.)

11. 11

    Wash the basmati rice several times until the water runs clear.

12. 12

    Soak the rice for 30 minutes, then drain.

13. 13

    Measure the liquid remaining in the pot after the mutton has cooked.

14. 14

    Add the coconut milk and enough water so that the total liquid equals 1cup per cup of rice.

15. 15

    Include the liquid from the curd, coconut milk and lemon juice when calculating the total.

16. 16

    Taste and adjust the salt.

17. 17

    Bring the liquid to a rolling boil.

18. 18

    Add the soaked rice and lemon juice.

19. 19

    Cook over medium heat until most of the liquid has been absorbed.

20. 20

    Reduce the heat to low.

21. 21

    Cover the pot tightly with aluminium foil and then the lid.

22. 22

    Cook on low heat for 15–20 minutes, or place in a preheated oven at 180°C for 15 minutes.

23. 23

    Remove from the heat and allow the biryani to rest for 10 minutes before opening.

24. 24

    Gently fluff the rice with a fork and mix lightly without breaking the grains.