MUTTON BIRYANI

Mutton Biryani
      
  
Ingredients:

• Basmathi Rice - 1Kg
• Mutton - 1Kg
• Mutton Stock - 2 Cups
• Onion - 3(Big Size)
• Tomato - 2
• Ginger Garlic Paste - 2 Tablespoon
• Green Chilly - 3
• Saunf/Fennel Seeds - 1 Teaspoon
• Cinnamon - 2
• Cloves - 4
• Cardamon - 2
• Mint Leaves - One Hand Full Finely Chopped
• Coriander Leaves - One Hand Full Finely Chopped
• Badam - 10
• Curd/Yoghurt - 1 Cup
• Lemon Juice - 1 Teaspoon
• Kashmiri Red Chilli Powder - 1 Teaspoon
• Coriander Powder - 1 Teaspoon
• Turmeric Powder - 1/4 Teaspoon
• Ghee - 3 Teaspoon
• Oil - 3 Tablespoon
• Cashewnut - 1 Teaspoon
• Raisins - 1 Teaspoon

Preparation:

• Soak Badam for one hour in warm water and grind it as for fine paste.

• Soak Cinnamon - 1 and Cloves - 2 together in warm water and grind it as paste.

• Grind Green Chilly into fine paste.

• Slice onions and tomatoes into vertically thin.

• Soak Basmathi Rice before you start to cook.

• Fry One Sliced onion in ghee till golden brown to garnish finally.

• Fry Cashewnut and raisins in ghee,This is also for garnish.

• Pressure cook the mutton for two whistles with little salt,GG Paste,Cinnamon,Clove.

• After pressure released take the mutton stock and meat separately.

• Take a pan or Cooker,i did with pan.

• In Pan,heat ghee and oil together and add onion,Saunf,Cinnamon,Cloves,Cardamon one by one and fry slowly.

• When the onions becomes transparent add tomato and saute for one minute and add Ginger Garlic Paste and saute till the raw smell goes off.

• Now Add GreenChilly Paste and Cinnamon+Cloves Paste and mix well till the oil get separate.

• Add Finely Chopped Coriander leaves and mint leaves and stir well,you will get a fine aroma of these leaves with masala mixing together.you enjoy this aroma.

• Add Turmeric Powder,Chilli Powder,Coriander Powder and mix well for one minute.

• Add Badam Paste and mix well.

• Now add Required salt and curd and mix well.

• Take mutton stock as 1:2 for those who cook in Pan,1:1 1/2 for those who cook in cooker.

• Add Mutton Stock and Mutton and mix once.

• Add  Soaked and filtered rice and mix once without the rice break out.

• After bubbles comes,make the flame as low and close it with lid.

• After 5 Minutes remove the lid and Stir once without breaking the rice and close again.

• Wait till it cook well and Add Lemon Juice and mix well.

• Transfer it into Serving Bowl or Plate and Garnish with Fried Onions,Cashewnut,Raisins.

• Very Yummy Spicy Mutton Biryani is Ready to Serve.

Mom Style Mutton Gravy

MY MOM STYLE MUTTON GRAVY 

My mom prepare this type of mutton gravy.She doesn't eat non vegetarian but she cooks very well.My mom also prepare chicken gravy in the same method.She add potatoes in to it,I like that potatoes which absorbed mutton stock ie potatoes with non veg taste.Now we see how to prepare how to prepare this mutton gravy.Enjoy this Gravy....Send your feedback as your comments.....:)

INGREDIENTS:

• Mutton - 1 kg
• Turmeric Powder - 1/2 Teaspoon 
• Red Chilli Powder - 1 Teaspoon
• Coriander Powder - 1 Teaspoon
• Ginger Garlic Paste - 1 Teaspoon
• Salt - To Taste
• Oil - 2 Tablespoon

TO FRY AND GRIND:

• Onion - 4
• Tomato - 4
• Saunf /Fennel Seeds - 1/2 Teaspoon
• GreenChilly -3
• Cinnamom - 1 Stick
• Cloves - 4
• Pepper Corns - 10
• Coriander Leaves - 1 Bowl Full
• Ginger - 2 Inch
• Garlic - 5 Pods

PREPARATION;

• Wash the mutton cleanly and squeeze it without water and keep aside.

• Cut the onion and tomato into square.

• Take a pan,heat one teaspoon of oil and add the ingredients int the table"To Fry And Grind" and saute till the onion become golden brown and grind it as fine paste.

• Take a another pan,heat oil and add washed mutton and turmeric powder and ginger garlic paste and saute well,after 5 mins it become waterish and saute well till water become dry.

• Then add salt and grind paste and chilli powder and corinader powder and add required water and cook for 2 whistle.

• After pressure goes off mix well and garnish with finely chopped coriander leaves.

• If you need add grated cooconut to it and serve hot.

• I had this with Dosa.But it well also with idly,chapathi,Poori and also for Rice.

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