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 tablespoons
11. Garlic paste – 4 tablespoons
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. Grated coconut – ½ cup
22. Lemon juice – As needed

Method of preparation of Madras Mutton Biryani:

1. Cut the mutton into medium pieces and take it in a container.
2. Add contents 2-6, close the lid and cook the meat on a low flame. Meat should be well-cooked.
3. When the gravy becomes 1 cup, turn the flame off.
4. Heat the oil and fry the onion until 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 the above mixture, and sauté it again.
7. Add tomato pieces and keep sautéing till an oil layer appears.
8. Add curd, coriander leaves, green chillies, sautéed onions, mutton and mutton gravy and close the lid.
9. Cook for 10 more minutes until all the moisture is absorbed and the mutton becomes dry.
10. Grind together coconut and cashew to make a fine paste and add to the mutton. Add lemon juice and salt as well. Never heat it too much. Thus, your kurma is ready.

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