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Wednesday, September 26, 2012

Mutton Briyani


Biryani also come from indian and normally is eaten at festive occassions. It is not an easy dish to cook and some preparation need to do, but if we follow the method step by step, is actually easy to cook.





Ingredients :

  • Mutton – 1 kg 
  • Red vegetables – 3 (medium size)
  • Green chilies – 14 
  • Ginger – 100 gram (two big pieces)
  • One whole big garlic
  • Tomatoes – 3 (big)
  • Mint leaves – a handful
  • Basmati grain – 2 and 1/2 cups
  • Salt to taste
  • Oil – 6 tbsp

Spices 

  • Turmeric dust – 1/2 tsp
  • Garam masala – 1 tsp
  • Cinnamon stick – 2 (each 2″ inches in length)
  • Cloves – 6
  • Cardamom – 6
  • Bay leaf – 3 to 4
  • Black peppercorns- 1 tbsp
  • Crushed dark peppercorn – 1/2 tsp


Method :
  • Wash mutton twice and pressure cook with salt and 1/2 tsp of crushed dark peppercorns. Add water until the mutton is completely engrossed. Cook for 4 to 5 whistles. Mutton should be very smooth but not over prepared. Transfer mutton to a dish and source the mutton inventory (remaining fluid from the prepared mutton).
  • Heat 5 tablespoons of oil in the same stress pot, add cut natural chilies, sliced vegetables and saute until darkish and caramelized.
  • Add all the spices or herbs except turmeric extract and garam masala and saute for 5 moments or until the spices or herbs produces its fragrance.
  • Add  salt, finely ground ginger and garlic paste (equal amount), mix well for a instant and add sliced tomato vegetables.  Cook until tomato vegetables are crushed.
  • Add turmeric extract dust, garam masala and great results in, prepare for a instant and add mutton. Mix everything well and let the gravy prepare for a few moments to cover with all the spices or herbs.
  • Add 4 and 1/2 mugs of arranged mutton inventory to the gravy. If you do not have enough inventory add water. In between clean basmati grain and propagate it in a hand smooth towel or document hand smooth towel to process the wetness.
  • Heat a tablespoons of oil (preferably olive oil), add basmati grain and saute for a few moments.
  • Add this to the gravy, mix well, add some more sodium and pressure cook for 15 moments over low warm and convert off the range and keep it for another 20 moments.
  • Now that the pressure will be released, gradually eliminate the lid and transfer the contents to a providing plate.
  • Serve with raitha.

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