Cuisine: Muslim community in Karnataka state of India
Ingredients:
Mutton (big-sized pieces) – 1 kg
Brown Rice – 1 kg
Onion – ¼ kg
Green chilli (slit) – 6
Tomato – ¼ kg
Garlic – 100 gm
Ginger – 100 gm
Cardamom – 5
Cinnamon – 7 pieces, 2 inch each
Clove – 25
Mint leaves – 1 bunch
Coriander – 1 bunch
Garam masala – 4 teaspoons
Chilli powder – 3 teaspoons
Salt – As required
Turmeric powder – 1 teaspoon
Oil – 1 ½ cups
Method:
Grind cloves, Cinnamon, cardamom, ginger, garlic and ½ bunch coriander into a fine paste with a little water. Keep aside. Wash the mutton pieces thoroughly and drain the water completely. Then, add salt, turmeric powder, chilli powder, Garam masala, and ground masala to the washed mutton pieces and marinate for 1 hour. Heat oil in a pressure cooker and add slit chillies and chopped onion and fry until golden brown. Then add marinated mutton. Saute for half a minute and add chopped tomato, chopped mint leaves and the remaining 1/2 bunch of chopped coriander leaves. Pressure cook for 6-7 whistles.
In another vessel, pour water until the brim. Once the water starts to boil, add washed brown rice. Let it boil until the rice is half-cooked. Then, drain the water from the half-cooked rice. Take a heavy-bottomed vessel and put a layer of rice on the bottom. Then, add a layer of curry. On top of the curry, add another layer of rice. Then add a layer of curry and then a layer of rice. Do this until all the rice and curry are over. The topmost layer must be of a very thin layer of rice. The, cover the vessel with a moistened cloth and tie a thread around the cloth. Then put a lid on top. Then, put something heavy on top of the lid. You can use something like a big stone. Cook the biryani in low flame for 30 minutes. This method of cooking is called ‘Dum’. After 30 minutes, turn off the stove and let it rest for another 5-10 minutes before opening. Serve hot.
Note:
The Same recipe can be made with Chicken also.
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