Mustard Oil Biryani

Ingredients

 

3.5 kgs mutton of small goat (the meat looks pink, if using a big goat, you might have to cook the meat longer till its soft)
2 kgs onions finely chopped
2 kgs tomatoes finely chopped
8-10 green chillis ( use as per taste)
5 tablespoons of ginger garlic paste
1/2 kg yogurt
1/2 cup Ghee
1/2 cup Mustard oil
2 tablespoons corriander powder
2 tablespoons toasted cumin powder
1 tablespoon fresh garam masala
2 and 1/2 packets Shan Mumbai Biryani Masala
2 kgs basmati rice
2 tablespoons oil
4 bay leaves
5 , 3″ cinnamon sticks
5 cloves
salt to taste
2 teaspoons Kewra essence
2 teaspoons saffron
1/2 cup whole milk
handful of chopped corriander
handful of chopped mint
1 cup onion sliced and deep fried till golden brown

 

Method

 

Marinate the meat in 1/2 kg yogurt, 1 packet of the Biryani masala and 2 tablespoons of ginger garlic paste. Keep aside for an hour.

Now in a huge pot, pour in the ghee and oil and fry the bay leaves and 3 cinnamon sticks. Then add the onions and on medium flame fry till golden brown. Now add the ginger garlic paste, fry for a minute and add the marinated mutton.

Now this bit, is where you got to show some muscle. Fry and continuously keep stirring ( Bhuno ) the meat for about 15 mins. And then add the remaining Biryani masala packets and fry for 5 mins and now add the tomatoes, salt,

corriander, cumin, garam masala and mustard oil. Give it a couple of more minutes of rigorous stirring and then

cover the pot and let it simmer for an hour on low flame.

In the mean time lets prepare the rice. You will need an equally huge pot. Wash and soak the rice for about 1o mins.

Then top up the pot with water, it will be excess to the rice, but don’t worry. We will strain out what we don’t need.

Add the remaining cinnamon sticks, cloves, 2 tablespoons oil and some salt. Boil together till 3/4th done. Now strain out the rice, shaking of all excess water and spread all of it on laid out newspapers(in a well ventilated place). This will help soak all the water and separate the grain.

Getting back to the mutton, check if the meat is tender, also check for seasoning and add anything you need to now. If its too dry then add some water and give it a boil. You need a good gravy for the rice , so make sure you have enough.

Add the chopped mint and corriander, reserving some for the garnish. Now divide the meat between both the pots equally.

Now top up with rice, diving it equally. Now heat the milk in a bowl in the microwave. Mix in the saffron, and let the stands release it colour. Add the Kewra essence and pour with a spoon all over the biryani. Now sprinkle the remaining corriander, mint and fried onions. Sprinkle some cumin powder, garam masala and red chilli powder.

Cover tightly with a lid and on a very slow flame leave to cook for about 30-40 mins.

 

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