Rebecca's Cuisine

Home Style Mutton/Chicken  Biriyani 

Ingredients

Mutton- 4 Lbs  or chicken 5 lbs 
Long grain Basmati Rice- 5 cups
Oil
Ginger and Garlic paste- 6 tbs
Red Onions -3 medium(chopped lengthwise)
Green chillies -10 (slit)
Tomatoes-4 medium (diced)
Mint leaves-1 bunch(optional)
Cilantro leaves-11/2 bunch

Whole spices

 Cinnamon sticks- 3-4
Cloves -6
Star anise -1
Mace-1
Cardamom-3

Black cardamom-1

Bay leaves few 
Fennel-1/4 tsp

Dagad phool or kalpasi 2-3 leaves


Spice Powders

Turmeric 1/2 tsp
Chilli powder -3 tsp

Coriander powder-1 tsp

Biriyani masala 1 tsp or home made Garam masala 1/2 tsp( optional)

Yogurt -1/ 2 Cup or  juice if 1 lemon 

for marinating the meat 


Juice of 1/2 lemon
Ghee to taste -2 tbs

Cashew /fried onions 

Method

1.Clean,wash and marinate the mutton/chicken with the yogurt,spice powders and 2 tablespoon of  ginger and garlic paste ,1/2 salt.
2.Wash rice ,soak for 30 minutes in cold water....then drain.
3.Pressure cook the Mutton for 20 minutes until tender....stir fry till water evaporates and masala coats the  mutton.
4.In a separate Vessel...I use a Traditional "Dum pot" pour oil add the whole spices,add oions brown till golden brown ,add the ginger and garlic paste ,green chillies,fry till the  raw smell goes now add the cooked mutton ,tomatoes and fry for a few minutes till oil separates.
5.Finally add the mint and cilantro leaves,lemon juice check for salt and add more if needed.
6.Measure 8 cups of water to the mutton gravy let it come to a boil now add the rice and cook for exactly 12-15 minutes on low flame .
7.Turn off heat and do not remove the lid for 10 minutes .
8.Yummy Home made Dum Biriyani is ready ...Garnish with ghee some cashew nuts and fried onions .

Tips

• Place the Biriyani dum vessel on an iron tawa ..and use a tight lid while cooking the Biriyani. 
• Never over cook the mutton while pressure cooking.
• If you don't have mint on hand ...never to worry...it still tastes good!