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3 cups Basmati rice
3 tbsp lemon juice
Salt to taste
1.5 lb goat or Mutton meat cut into large pieces (with bone is better)
5 cardamom pods
2 star anise
1? piece of cinnamon
2 bay leaves
1 cup diced onions
1.5 tbsp ginger paste
1 tbsp garlic paste
For spice paste:
1.5 tsp red chili powder
2 tbsp coriander powder
1/2 tsp turmeric powder
3 green chillies slit
1 cup diced tomatoes
1/4 cup packed coriander leaves
1/2 cup yogurt
2 tbsp cashew nuts
1/4 cup grated coconut
salt to taste
3 tsp oil/ghee
1/2 cup thinly sliced onions
fried cashews and raisins for garnish
Wash and soak the rice for 30 minutes.
In a large pot, place the mutton pieces along with the cardamom pods, star anise, cloves, cinnamon and bay leaves with enough water to cover the mutton pieces. keep it in oven till the mutton pieces are soft.
In another large pan, heat 1 tsp oil and fry all the ingredients for the garnish one by one. Fry the sliced onions till it starts to caramelize, then fry the cashews till brown and raisins till plump, and keep these aside.
In the same pan, add another tsp of the oil, and add the diced onions and fry well till soft. Add the ginger and garlic paste and saute for a couple of minutes.
Mix all the ingredients listed under the spice paste section with some water to make a paste. Ad this paste to the pan, and fry on low heat till the spice paste is aromatic.
Increase the heat to medium high and add the diced tomatoes, and fry till the oil starts to separate.
Transfer the cooked mutton pieces with a slotted spoon to the pan on the stove, and reserve the stock. Mix well, so that the mutton pieces are completely covered with the spice paste. Saute for a few minutes.
Add the reserved stock, yogurt, green chillies, coriander leaves and salt to the pan, cover and cook for about 10 minutes.
Grind the cashew nuts and coconut to a smooth paste and add to the pan. Let it simmer for about 10 more minutes.
Place a large pot of water (about 10 cups) on the stove to cook the rice. Add the lemon juice and salt to the water and bring to a boil. Drain the water from the soaked rice and add to the pot. Cook covered till the rice is cooked. Transfer to a large colander to drain the water completely.
Pre-heat the oven to 325F.
Grease a large oven proof dish with some butter/ghee. Layer half of the cooked rice in the bottom, then place all the cooked meat pieces with the gravy sticking to the meat in a layer on top of the rice, finish with a top layer of the other half of the rice. Pour the remaining gravy over the rice. Cover the dish with a tight lid/foil and bake in the oven for 30 minutes.
Remove from the heat, and let it cool for about 15 minutes. Mix well and serve garnished with the fried onions, cashews and raisins.
Serve with a plain raita, papadam and pickle.
Basmati rice - 1/2 kg
Mutton - 1/2 kg
(cleaned and cut into big pieces)
Onion - 1/4 kg
Tomato - 100 gm
Green chillies - 10 nos
Ginger - 10 gm
Garlic pods - 8 nos
Pepper powder - 1 tsp
Turmeric powder - 1 tsp
Cashewnuts - 10 gm
Cinnamon(Karugapatta) - 4 sticks
Cloves(Grambu) - 4 nos
Cardamom(Elakka) - 4 nos
Curd - 1 tbsp
Fennel(Perinjeerakam) - 1/2 tsp
Mint leaves(Pudhina) - 1/2 bunch
Coriander leaves - 1/2 bunch
Ghee - 1/4 cup
Oil - 1/4 cup
Grind together ginger, garlic and green chillies into a coarse paste.Clean and soak rice for 30 mins. Keep aside.Heat oil in a heavy bottom pan or a kadai.Add 1/2 of the sliced onions and fry, till golden brown. Keep aside.Heat up the remaining oil.Add rest of the sliced onions and cashews and fry, till it becomes soft.Add tomatoes, ground paste, turmeric powder, pepper powder, curd, mint and coriander leaves and saute, till the oil starts to separate.Add mutton and cook, till the mutton is 3/4th cooked.Add salt.Cook the rice along with all spices and salt, till it is 3/4th done.Grease a vessel with little ghee.Spread 1/2 of the mutton masala and place 1/2 of rice over it.Pour 2 tbspn of ghee on top of it and sprinkle some roasted onion.Spread the remaining masala and top it with rice followed by ghee and fried onion.Close it with a air tight lid and put Mutton biryani in dum for 10 - 15 mins.Pre heat the oven for 200 degree and keep it for 10 mins.Serve mutton biryani hot with raita and papad.