Monday, April 9, 2012

Mutton Biriyani - Aluminium Foil Dhum

Ingredents:

Mutton - 300 gms
Biriyani rice / Basmathi rice / Seeraka samba raice - 1 1/2 cup
Big onion - 2
Small onion - 4
Green chili - 4
Tomato - 2
Ginger garlic paste - 4 teaspoon
Finely chopped pudina - 3 handful
Finely chopped corriander - 2 handful
Red chili powder - 1/2 teaspoon
Corriander powder - 1/2 teaspoon
Garam masala powder - 1/2 teaspoon
Turmeric powder - 1/4 teaspoon
Curd - 1 teaspoon / Lemon juice - 1/2 teaspoon
Butter - 3/4 teasoom
Oil - 4 to 5 tablespoon
Salt - as needed

Seasoning:

Cinnamon - 4 pieces
Cloves - 4
Biriyani leaves - 3
Annaasi bud - 1
How to remove fat layers from mutton?
In India we get fatless tender mutton, but not so easy in Riyadh. If you want to remove the existing fat in mutton, follow these steps. However, if you prefer it with fat, just wash the mutton and use.
  • Cut the mutton to medium size pieces.
  • Add 2 teaspons wheat flour, 1 teaspoon turmeric powder, 1 teaspoon salt, 1/2 teaspoon oil - blend well and set aside for half an hour.
  • After 30 minutes, if you wash the pieces, you will see the fat content slipping off


     (If you give wheat flour and turmeric powder bath to chicken, it too will lose its fat and raw smell.) 

    Seasoning and Sauting:
    • Add butter to the pan and when it starts melting, add oil.
    • Season the mentioned ingredients.
    • Add long sliced onions and salt; saute well.
    • When the oil gets separated, add ginger garlic paste and saute till the oil gets separated.
    • Add long sliced green chili, small pieces of tomato and saute; if the pan is covered for a while tomatoes get softly cooked.
    • Add red chili powder, corriander powder, turmeric powder - saute well.
    • When the oil gets separated, add pudina and corriander leaves - saute well.
    • Add crushed small onions - saute well.

    After adding each ingredient, saute well till the oil gets separated - this is the important step for biriyani's special taste.

    How to cook the mutton using pressure cooker?

    • Divide the sauted masla to two parts.
    • Set aside one part; add the second part to the water squeezed  mutton pieces, add needed salt, add fresh water; pressure cook till the mutton gets 3/4th cooked.
    • (Do not add biriyani leaves to the cooker; set them aside with the other half of the masala.)
    • After the steam calms down, remove the mutton pieces separately.
    • Measure the remaining water.
    How to get the rice ready?
    • Clean the rice and then drain the water and set aside for 5 minutes.
    How to set the Dhum?

    • Take a heavy-bottomed vessel; (Non -stick vessel is equally good) add 1/2 teaspoon oil and roast the rice for a minute and set it aside.
    • Along with the water taken from the cooker measure 3 cups of water and add to the vessel.
    • When it boils well, add rice, mutton and remaining masala and stir well.
    • Add salt as needed.
    • Add curd or lemon juice.
    • When the water gets reduced to half its level, spread aluminium foil over the vessel and cover it.  

    • If needed, remove the aluminium fol in between and saute well and again cover.
    • Biriyani will be ready within 7 - 10 minutes.

      Note:
      • If  elaichi  is preferred, it can be added while seasoning.
      • Ingredients giving medium spicy taste are mentioned here; if it is preferred hot and spicy, more green chilis and red chili powder can be added.
      Learnt from: Took hints from so many people, tried most of them and followed a mushakkal style

      1 comment:

      1. I like the tips that you have mentioned.. very useful.. I will definitely try using wheat flour to remove the raw smell

        ReplyDelete