Sunday, April 22, 2012

Mutton Briyani



Mutton - 1/2 kg

Basmai rice - 2 cups 

Ginger - medium size

Garlic  - 10 pods  

Small onion - 20 nos 

Big onion - 1 (medium size)

Green chillies - 2 nos

Tomato - 4 nos (medium size)

Bay leaf - as you need

Lavangam - 5 nos

Pattai - 5 nos(medium size)

Cardamom - 5 nos

Pepper corns - 5 nos

Coriander leaves - 1 punch (cleaned and chopped)

Mint leaves - 1 punch (cleaned and chopped)

Thick curd - 1 cup (slightly sour)

Ghee - 4 tbs

Dry chilly powder - 2 tsp 

Coriander powder - 1 tsp

Thick coconut milk - 1 cup

Lemon juice - 1 tsp

Salt to taste


Grind ginger, garlic , pattai, lavangan, cardamom, pepper 

and  a little coriander and mint leaves. Divide the paste into two portions

Wash and Clean the mutton and marinate in curd with one portion of the ground paste

and dry chilly powder and coriander powder and a pinch of salt.

Wash the rice and soak in 2 cups of  water for 1/2 an hour.

Crushed the small onion and chopped tomato. 

Slit the green chillies. Cut the big onion in lengthwise. 

At medium flame , in a pressure cooker put  3 tbs ghee 

add the bay leaf , crushed onion , chopped onion, slitted green chillies and the 

other portion of the ground paste. 

Saute well till the onion turn into pink in colour and then add tomatoes.  

When the tomatoes are cooked  add the marinated mutton and stir well to 

mingle with onion mixture. Allow it  for 3 or 4 whistles. 

After the air releases, add the rice with its  water and coconut milk.

Adjust salt and give a gentle stir and  allow it for another 2 whistles. 

Don't put the cooker long time in the flame.

After the air releases add the remaining ghee , coriander and mint leaves and 

the lemon juice. With a big hand spatula mix all well and 

close the lid for another 4 or 5 minutes. 

After that serve hot with Onion pachadi ...


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