Preparation Time: 20 minutes
Cooking Time: 1 hour
For the lamb (mutton):
500 g mutton (lamb)
100 ml yogurt/ curd, whisked
2 teaspoon ginger - garlic paste ( fresh and homemade )
1 teaspoon salt ( or to taste )
1/2 teaspoon turmeric powder
Wash and clean mutton pieces. Drain out water completely. Marinate mutton pieces with ginger - garlic paste, turmeric powder, whisked yogurt and salt. Cover and keep aside for half an hour.
2 tablespoons oil (may use less or more quantity - May use ghee or butter as well. Never use vanaspati)
2 bay leaves
5 cinnamon sticks (1 – inch size)
4 onions, finely sliced
5 green chillies, slit lengthwise
3 tablespoons ginger – garlic paste (fresh and homemade)
2 teaspoons red chilli powder
½ teaspoon turmeric powder
2 teaspoons coriander powder
3 tomatoes (pick well ripe), cut into thick slices
1 ½ teaspoon salt (or to taste)
2 tablespoons chopped coriander leaves
2 tablespoons chopped mint leaves
For the masala:
Dilute red chilli powder, turmeric powder and coriander powder in 2 tablespoon water (spice mix). Keep aside.
In a pan, heat oil or ghee. Add whole spices (bay leaf, cloves, cardamoms & cinnamon stick). Fry on a low heat until fragrant.
Add sliced onions and fry till golden color on a low to medium heat.
Add slit green chilli and stir well.
Add ginger – garlic paste and stir well for 2 – 3 minutes or until the raw smell goes.
Add diluted spice mix (red chilli powder – turmeric powder – coriander powder) and stir well on a low heat for 2 – 3 minutes or until well blended and water dries up.
Add sliced tomatoes. Stir well for 4 – 5 minutes or until the tomatoes well mixed with onions and other spices / tomato gravy thickens.
Add chopped mint and coriander leaves. Mix well.
At this point, add marinated mutton pieces (along with thick yogurt / curd) and salt to taste. Cover with a tight lid and cook on a low to medium heat for 40 - 50 minutes or until done / mutton pieces softens / gravy thickens ( you may get approximately ¾ - 1 cup thick gravy).
For the rice:
1 teaspoon ghee
4 black cardamom
1/2 teaspoon fennel seeds
1/2 teaspoon salt
2 cups / 400 ml basmati rice (Indian standard measuring cup of 200 ml / 8 oz capacity)
6 cups water
Fo the Rice:
In a pan, heat ghee. Add peppercorns,fennel seeds, cardamom and cloves. Fry till fragrant.
Put all the fried spices, salt and ghee in water and boil. Add rice, and cook until 3/4th done (do not overcook rice. Each rice grain should be separated). Remove whole spices when assembling.
3 tablespoon ghee / oil
2 onion, thinly sliced
10 cashew nuts splits (or more)
10 raisins (or more)
2 tablespoon chopped mint and coriander leaves
1/4 teaspoon saffron diluted in 2 tablespoon milk (optional)
Extra 1 tablespoon ghee
A wet towel or wet Kerala thorth
Maida dough for the seal (depending upon the size of the pan / pot)
Extra 1 tablespoon chopped coriander leaves
Heat oil / ghee in a pan. Add sliced onions and fry until golden brown and crisp on a medium to low heat. Keep aside.
Add cashew nut splits and fry on a low heat until golden color. Keep aside.
Add raisins and fry on a low heat until golden color. Keep aside.
In a heavy - bottomed vessel or biryani pot or thick non stick kadai, spread a layer of lamb (mutton) masala (along with half portion of thick gravy) and half portion of cooked rice. Make 2 layers with cooked rice and mutton masala. Sprinkle 1 tablespoon ghee, golden onions, saffron solution (optional), chopped coriander – mint leaves and shallow fried raisins and cashew nuts. Gently put a wet soft towel over it. It will help to retain the flavour of the biryani.
Cover with a tight lid. Seal with maida dough on the edges of the lid. Heat a heavy - bottomed iron kadai. Keep biryani pot over it and cook on a low heat for 30 minutes. You can find a color change on the maida seal. Switch off the heat and keep aside for another 15 minutes. Open the seal carefully. Decorate with chopped coriander and mint leaves. Serve with hot with Raita and pickle / boiled egg ...