Mutton Biryani - Easter Special

Lamb/Goat Biryani with Chutney 

In pic:- Biryani and Biryani chutney

Recipe for Kerala Style Mutton Biryani ( Lamb Biriyani )
Serves - 4-5
Total cooking Time - 2 hours.
Ingredients:-

For Rice

Basmati Rice - 2 cup

Cinnamon - 2 pieces

Cloves - 5 pieces

Cardamom - 5 pieces

Ghee - 3 tsp

Bay leaves - 1

Salt to taste

Lime juice - 1 tsp

Hot water - 4 - 4 1/2 cup( depends on the rice)

For Mutton  Masala/ Kurma
Bowl 1

Mutton/Lamb - 1/2 kg ( cut into 1.5 - 2 inch cubes)
Garam masala -1/2 tea spoon
Pepper powder - 1/2 tsp
Ginger - garlic paste - 1/2 tea spoon
Yogurt - 1/4 cup
Salt to taste
Bowl 2
Green chilli - 4-5
Garlic - 8-10 small cloves
Ginger chopped -a thump sized piece
Fennel seeds - 1/2 tea spoon
Bowl 3
Poppy seeds - 1.5 tea spoon
Water - 2-3 tablespoons
Bowl - 4:-For garnishing
Cashew nuts - a handful

Raisins -a handful

Onion finely chopped - 1 medium

Bowl - 5
Mace - 2 , bay leaves - 1 , cloves - 3-4
Bowl - 6
Chili powder - 1/2 tsp

Coriander powder - 1/2- 1 tsp

Turmeric powder - 1/2 tsp

Garam masala -1/2- 1 tea spoon

Pepper Powder or crushed  - 1/4 to 1/2 tea spoon

Or use 1- 1.5 tablespoon of store bought biryani masala instead of this

Oil / Ghee - 1/4 cup

Onion thinly sliced - 2  large

Tomato chopped - 1 big

Yogurt/curd- 1/4 cup

Thin coconut milk - 1/2 to 1 cup

Mint and coriander leaves chopped - 2 cups( or use 2-3 table spoon store bought mint & cilantro chutney)

In pic:- Biryani and Biryani chutney

Method:-

Preparing the rice

Soak the rice for 10 minutes and drain it well. Heat ghee in a cooking vessel and add whole cloves,cinnamon sticks, cardamom andbay leaves and fry for a minute  Add the rice and fry it for 3-4 minutes. Pour in 4 cups of water ,salt and lime juice and cook it covered till it is done .Set aside the rice

Preparing the Mutton masala / Korma

Clean and cut the mutton/lamb and marinate it with all in Bowl 1. Keep aside for 30 minutes or overnight in fridge . Pressure cook it for 3-4 whistles by adding 1/4 to 1/2 cup water or until it is done.

Crush  all in Bowl 2  in a coffee grinder or small jar of mixie.

Bowl 3 :-Soak poppy seeds in 2-3 tablespoons of water, for 10 minutes and grind it to a smooth paste.

Heat ghee in a pan and fry all in Bowl 4 one by one until golden brown ,drain on paper towels and keep aside.
In the remaining ghee saute  thinly sliced onions, until they turn golden brown. Now stir in the Bowl 2  paste and fry it for 2-3 minutes.Add all in Bowl - 5 and fry for a minute .Now stir in the chopped tomatoes and fry till the oil separates.
Make a paste with all in Bowl - 6 with a lil water( or use store bought Biryani masala ) and add to the pan and fry for a minute or two.Add the cooked mutton pieces , Bowl 3  paste and combine it well( add cooking liquid if any). Add chopped  mint and coriander leaves, saute for 3 minutes.
Pour in the thin coconut milk and salt., slow cook it until the gravy is thick or dry for like 20-30 minutes. Finally stir in 1/4 cup yogurt and mix well.

Layering the Biryani 
Preheat oven to 350 degree F

Now take a baking dish and brush it with some ghee or butter

Spread a layer of rice in the bottom and mutton masala on the top. Arrange the rice and the gravy this way.Garnish with fried onions, cashews and raisins.Cover it with an aluminium foil. Bake this for 20 minutes. Let stand covered for 20 minutes before serving.

( If you are using a microwave, arrange the rice and gravy in layers in a microwave safe dish,cover it with a microwave safe lid and cook it for 5-7 minutes. 

On stove top arrange it in a vessel ,cover it with a lid ,and keep it on the top of a heavy tawa and heat it for 10 minutes.)

Serve with  Biryani chutney , Raita and pickle

To make Raita  :-Whisk  1 cup yogurt in a bowl and mix with one  chopped onions,  one tomato and one green chiles and salt.

Cheers!!!!