I WOULD LIKE TO DEDICATE THIS MUTTON BIRIYANI TO MY DEAR MOTHER FATHIMA AS WE CELEBRATED MOTHERS DAY .THE BIRIYANI MADE BY HER IS SO POPULAR AMONG MY FAMILY CIRCLE .I NOTICED THAT THIS BIRIYANI WITH ALL ITS PLUS POINTS CAN BE MADE BY HER IN EVEN VERY LARGE QUANTITY .WE BELONG TO SAIDARAKATH [ AYSHA'S] FAMILY WHICH HAS LARGE MEMBERS ,IF THERE IS A PARTY IN OUR FAMILY SHE IS THE CHIEF COOK. ALWAYS I USED TO OBSERVE CAREFULLY WHILE SHE MAKES BIRIYANI .BUT STILL I AM UNABLE TO ATTAIN HER RESULT .MY EFFORTS CONTINUE.............SHE PREPARES THIS WITH VERY MINIMAL INGREDIENTS BUT THE QUANTITY OF THE MUTTON SHE USES SAME PROPORTION OF RICE ..SO I WANT TO SHARE MY UMMA'S BIRYANI RECIPE . THIS IS VERY NORMAL BIRYANI. I AM SURE THAT YOU ALL WILL LIKE IT .
MUTTON -1KG
RICE -1KG[4 glasses]
ONION SLICED [ FOR RICE] -1
ONION SLICED - 5
ONION SLICED FOR MUTTON -1
GINGER GARLIC WITH [10 G-CHILLY] PASTE -3 TBSP
TOMATO -4
CURD -1/4 CUP
LIME JUICE -2TBSP
CORIANDER LEAVES -1/4 CUP
MINT LEAVES -1/4 CUP
GARAM MASALA POWDER -1/2 TSP
GHEE
COCONUT OIL
FOR THE MASALA
CLEAN AND DRAIN THE MUTTON .ADD 1 SLICED ONION WITH LITTLE GINGER GARLIC PASTE ,1 TBSP CURD , LITTLE PEPPER POWDER AND SALT MIX WELL IN MUTTON .HALF COOK MUTTON .OR COOK TILL WATER DRIES UP FROM MUTTON.
HEAT A VESSEL WITH 3 TBSP OIL & 1 TBSP GHEE AND SAUTE ONION TILL IT BECOMES SLIGHTLY BROWN,THEN GINGER.GARLIC& CHILI PASTE SAUTE FOR FEW MINUTES .ADD TOMATOES &STIR.WHEN TOMATO BECOMES SOFT ADD HALF COOKED MUTTON MIX WELL ADJUST SALT COVER AND COOK .ADD CURD,.LIME JUICE ,LEAVES .GARAM MASALA POWDER .TURN OFF
FOR THE GHEE RICE
WASH AND DRAIN THE RICE .HEAT A HEAVY BOTTOM PAN WITH 3 TBSP COCONUT OIL & 3 TBSP GHEE . FRY THE ONION SLIGHTLY [IF U WANT U CAN ADD WHOLE GARAM MASALA AT THIS STAGE] ADD RICE THEN FRY FOR 3-4 MINUTES THEN POUR 6 GLASSES OF HOT WATER BRING THEM TO BOIL ,ADD SALT ,LIME JUICE OF 1 LIME WHEN WATER COMES SAME LEVEL OF RICE REDUCE HEAT AND COOK ON LOW HEAT AND TURN OFF .
FOR GARNISH
FRY TWO SLICED ONION [YOU CAN ALSO USE FRIED CASHEW-NUTS ]
CORIANDER LEAVES & MINT LEAVES
1/4 TSP GARAM MASALA POWDER TO SPRINKLE BETWEEN LAYER
DUM PROCESS [LAYERING THE BIRYIANI]
APPLY SOME GHEE IN A HEAVY BOTTOM VESSEL FIRST LAYER WITH RICE THEN HALF OF MUTTON MASALA THEN HALF OF FRIED ONION . C&C LEAVES.SPRINKLE GARAM MASALA THEN AGAIN RICE ,MUTTON ,FRIED ONION ,LEAVES ,GARAM MASALA LAST LAYER WITH RICE ,THEN COVER AND KEEP ON LOW HEAT FOR 10 -15 MINUTES .SERVE .
...
MUTTON -1KG
RICE -1KG[4 glasses]
ONION SLICED [ FOR RICE] -1
ONION SLICED - 5
ONION SLICED FOR MUTTON -1
GINGER GARLIC WITH [10 G-CHILLY] PASTE -3 TBSP
TOMATO -4
CURD -1/4 CUP
LIME JUICE -2TBSP
CORIANDER LEAVES -1/4 CUP
MINT LEAVES -1/4 CUP
GARAM MASALA POWDER -1/2 TSP
GHEE
COCONUT OIL
FOR THE MASALA
CLEAN AND DRAIN THE MUTTON .ADD 1 SLICED ONION WITH LITTLE GINGER GARLIC PASTE ,1 TBSP CURD , LITTLE PEPPER POWDER AND SALT MIX WELL IN MUTTON .HALF COOK MUTTON .OR COOK TILL WATER DRIES UP FROM MUTTON.
HEAT A VESSEL WITH 3 TBSP OIL & 1 TBSP GHEE AND SAUTE ONION TILL IT BECOMES SLIGHTLY BROWN,THEN GINGER.GARLIC& CHILI PASTE SAUTE FOR FEW MINUTES .ADD TOMATOES &STIR.WHEN TOMATO BECOMES SOFT ADD HALF COOKED MUTTON MIX WELL ADJUST SALT COVER AND COOK .ADD CURD,.LIME JUICE ,LEAVES .GARAM MASALA POWDER .TURN OFF
FOR THE GHEE RICE
WASH AND DRAIN THE RICE .HEAT A HEAVY BOTTOM PAN WITH 3 TBSP COCONUT OIL & 3 TBSP GHEE . FRY THE ONION SLIGHTLY [IF U WANT U CAN ADD WHOLE GARAM MASALA AT THIS STAGE] ADD RICE THEN FRY FOR 3-4 MINUTES THEN POUR 6 GLASSES OF HOT WATER BRING THEM TO BOIL ,ADD SALT ,LIME JUICE OF 1 LIME WHEN WATER COMES SAME LEVEL OF RICE REDUCE HEAT AND COOK ON LOW HEAT AND TURN OFF .
FOR GARNISH
FRY TWO SLICED ONION [YOU CAN ALSO USE FRIED CASHEW-NUTS ]
CORIANDER LEAVES & MINT LEAVES
1/4 TSP GARAM MASALA POWDER TO SPRINKLE BETWEEN LAYER
DUM PROCESS [LAYERING THE BIRYIANI]
APPLY SOME GHEE IN A HEAVY BOTTOM VESSEL FIRST LAYER WITH RICE THEN HALF OF MUTTON MASALA THEN HALF OF FRIED ONION . C&C LEAVES.SPRINKLE GARAM MASALA THEN AGAIN RICE ,MUTTON ,FRIED ONION ,LEAVES ,GARAM MASALA LAST LAYER WITH RICE ,THEN COVER AND KEEP ON LOW HEAT FOR 10 -15 MINUTES .SERVE .
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