Madras Mutton Biryani

Ingredients for Madras Mutton Biryani:

1. Mutton – ¾ kg
2. Hot water – 1 cup
3. Cinnamon – 2 inch piece
4. Cloves – 1 tsp
5. Cardamom – 1 tsp
6. Salt – as needed
7. Refined oil – ½ cup
8. Onion sliced – ½ kg
9. Ghee – 1 cup
10. Ginger paste – 4 table spoon
11. Garlic paste – 4 table spoon
12. Coriander powder – 1 tsp
13. Turmeric powder – ½ tsp
14. Chilli powder – 1 tsp
15. Fennel seeds – 2 tsp
16. Tomato pieces – ½ kg
17. Curd – 1 cup
18. Coriander leaves – a little
19. End split green chillies – 4
20. Cashew nut – ¼ cup
21. Scrapped coconut – ½ cup
22. Lemon juice – As needed

Method of preparation of Madras Mutton Biryani:

1. Cut mutton into medium pieces and take in a container.
2. Add contents 2-6, close the lid and cook meat in low flame. Meat should be well cooked.
3. When its gravy becomes 1 cup, put the flame off.
4. Heat oil and fry onion in golden brown colour
5. Heat ghee in another pan and sauté garlic and then ginger.
6. Make a paste of ingredients 12-15 and add to above mixture and sauté it again.
7. Add tomato pieces and keep sautéing till oil layer appears. Add curd, coriander leaves, green chillies, sautéed onions, mutton and mutton gravy and close the lid. Cook for 10 more minutes till whole moisture is absorbed and mutton becomes dry.
8. Grind together coconut and cashew to make a fine paste and add to mutton. Add lemon juice and salt as well. Never heat it too much.

Rice ingredients:

1. Basmati rice soaked in water for 15 minutes – ½ kg
2. Water – 12 cups
3. Salt – as needed
4. Ghee – ½ cup
5. Onion sliced thin – ½ cup
6. Cashew – ¼ cup
7. Raisins – ¼ cup
8. Saffron – ¼ tsp
9. Milk – ½ cup

Method of preparation

1. Boil 12 cups water and add salt. Add soaked rice, cook it and drain water.
2. Heat ghee and fry onions till golden brown and drain it from hot ghee.
3. In the same oil, fry cashew and raisins separately and keep them aside.
4. Take a vessel with thick bottom and apply a little ghee. Spread a layer of boiled rice first.
5. Take a few mutton pieces without gravy and place here and there above rice. Spread rice again. Continue the process to form many layers of rice and mutton.
6. Pour gravy last and above it, place last layer of rice.
7. Mix saffron in milk and sprinkle on top. Cover with a moisture white cloth, so that rice on the top layer won’t fry too much.
8. Bake it in a pre-heat oven in 325F for half an hour.
9. Decorate using fried cashew, raisins and onions 

   A few more delicious Biryani recipes for you. Here is the page link. Click on the images in the gallery to read.