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

Mutton Chilli Chukka

Ingredients:
Mutton - 250 gm
Ginger Garlic Paste- 1 tablespoon
Red chilli powder - 2 tablespoon
Turmeric powder - 1 tablespoon
Oil - 3/4 cup
Salt - as needed

Procedure:

• Cut the mutton into small pieces; add turmeric powder and salt and leave it for 30 minutes and then clean the pieces.
• Add turmeric powder, ginger garlic paste, salt, red chilli powderto the mutton pieces and mix well.
• Pressure cook till the pieces get cooked three-fourth.
• Add oil to the frying pan, when it gets heated, add the pieces and fry till they get dry.

Note:

• If it is lamb, then half cook it.
• Add red chilli as per your taste.
• This dish needs more oil to make it tastier.
• Garam masala can be added, if needed.

Learnt from: Mrs. Padma, my mother