Tuesday, 28 July 2009
1 kg mutton / lamb,
1 kg basmati rice ,
4 medium onions-sliced,
5 chopped tomatoes,
1 1/2 tbsp ginger paste,
1 1/2 tbsp garlic paste,
4 cinnamon sticks,
1 bay leaf,
1 1/2 cup fresh mint,
1 1/2 tsp red chilli powder,
1 tbsp coriander powder,
1/2 tsp turmeric powder,
1 cup chopped coriander leaves,
4- 5 green chillies,
juice of 1 big lemon,
1 1/2 cups of oil,
1 cup yogurt and
salt to taste.
Soak the rice for atleast 25- 30 minutes before using it. Heat oil in a large pan. Add the garam masalas ( bay leaf, cardamom, cinnamon and cloves ) and fry. After 2-3 minutes add the onions and fry till golden brown in color. Add1/2 cup of mint and the green chillies and fry with onions for 5 minutes. Now add the ginger- garlic paste and cook till the smell of garlic goes away. Add the lamb, chilli powder, turmeric powder and some salt and mix well. Cook till the lamb is cooked and done. Now remove the oil from top in a small bowl and keep aside.
Now add the other ingredients to the meat- tomatoes,coriander leaves, coriander powder, remaining mint, lemon juice and yogurt. Cook till the oil separates from the pan.
Meanwhile in another large pan boil some water with 1 tsp of salt and 1 tsp oil and add the soaked rice to boiling water and cook till half done. Drian the rice with a big sieve and keep aside.
Now mix the half cooked rice with the lamb in the other pan. Mix well to blend the spices with the rice. Finally pour the oil removed from the lamb earlier. Cover the pan with a tight lid and cook on very low flame till the rice is done or bake this in the oven ( only if the pan is Oven safe) at 350 F for 15 -20 minutes or until the rice is done.
I have learned making this Biryani from my Mother-In-Law. And I love the way she makes it, just perfect mix of the spices and very very tasty. So, the credit for this recipe goes to her.
Tips: By adding oil to the boiling water, the rice won't stick to each other and it will be grainy.
When boiling the rice, mint and lemon rind/ zest can also be added to make more flavorful .
One can also layer the rice and the meat, instead of mixing it all together. But, we in Bangalore mix the rice with the meat, so that the rice gets evenly coated with the spices.