MUTTON BIRIYANI

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 .

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