Lunch For Festival

Lunch For Festival!

  • Mutton Biryani
  • Onion raita
  • Boiled eggs
  • Biryani brinjal.

MUTTON BIRYANI RECIPE

(for 1 kg mutton)

Serves 8-10 people

Prepare biriyani masala (store in airtight container) and  ginger garlic paste a day before making biriyani to make work simple.

Biryani powder ingredients : (dry roast and grind)

  1. 7 cardamom
  2. 8 cloves
  3. 2 star anise
  4. 2 inch cinnamon stick
  5. 1 tsp fennel seeds
  6. 2 tsp cumin seeds
  7. 2 bay leaves
  8. 1/2 tsp pepper

Biryani ingredients :

  • Mutton (marinated with turmeric and salt for 2 hrs) – 1kg
  • Basmati rice (washed and soaked for 30 min) – 5 cups
  • Ghee – 4 tblspn
  • Oil – 4 tblspn
  • Bay leaves – 4
  • Cinnamon stick – small piece
  • cardamom- 6
  • cloves – 6
  • big onions – 5
  • tomatoes – 4
  • green chillies -4
  • ginger garlic paste – 4 + 1 tblspn
  • Coriander powder – 2 tsp
  • Chilly powder -to taste
  • Curd – 4-5 tblspn
  • Coriander leaves – 2 handful
  • Mint leaves – a handful
  • Lemon juice – half of a lemon
  • Salt to taste
  • Water – 1.5 cups for mutton + 7.5 cups for rice (7.5 cups include water we used for cooking mutton)

Method of Preparation

  1. Pressure cook for 8-10 whistles (mutton +1.5 cups water + salt + a tblspn  ginger garlic paste)
  2. In a separate cooker saute in low flame till u get nice aroma.
    (ghee + oil + bay leaves + cardamom + cloves + cinnamon )
  3. Saute till soft in medium flame (onions + salt)
  4. Add remaining ginger garlic paste and saute in low flame.
  5. Once done add (coriander pwdr + chilly pwdr+ biriyani pwdr)
  6. When raw smell goes off add (coriander + mint leaves + tomatoes) mix well and close the lid till tomatoes turn soft. In-between open lid and mix it well. Do not open often since biryani’s aroma gets spoiled.
  7. Add curd and mutton, mix well. Let it cook for 4-5 mins.
  8. Add rice mix well.
  9. Add water. Total amount of water should be 7.5 cups (mutton soup + ordinary water). 1.5 cups water for a cup of rice.
  10. Add lemon juice.
  11. Check for salt. Water should be little salty.
  12. Close the lid without whistle in medium to high flame for about 5 mins.
  13. Once 75% water is absorbed, level it and close the lid , add cooker weight and bring to very low flame (We r not going to wait for whistle).
  14. After 15 mins , switch off the flame. Do not open and wait for 15 more mins.
  15. Open and mix well then serve.

BIRYANI BRINJAL GRAVY

Masala paste ingredients : (dry roast and grind adding water)

  • Peanuts – 1.5 tblspn
  • Fennel seeds – 1.5 tsp
  • Cumin seeds – 1.5 tsp
  • Sesame seeds – 3/4 tsp
  • Fenugreek seeds – 1/4 tsp

Other Ingredients :

  • Mustard seeds – 1/2 tsp
  • Urad dal – 1 tsp
  • Onion large -3 sliced very thin
  • Ginger garlic paste – 2tsp
  • Tomato -2 pureed
  • Brinjal – 7 small sliced thin
  • Oil – 4 tblspn
  • Coriander powder – 1.5 tsp
  • Chilly powder – as needed
  • Salt – as needed
  • Curry leaves – 10
  • Tamarind extract – 2 small gooseberry sized soaked in a cup of water
  • Lemon juice – if reqd to adjust taste

Note :

  • Tastes good if we use gingelly oil. Though I used cooking oil it tasted same.
  • Brinjals should cook and mash well, so slice it very thin as possible.
  • Lemon juice is not mandatory. If u want it to be sour then use it to adjust taste.

Method of Preparation:

  1. In a pan heat oil, add brinjals and cook til they are soft. Once done, remove and keep aside.
  2. In same pan, add (oil + mustard seeds + urad dal)
  3. Add and saute till raw smell goes (onions +salt + ginger garlic paste + chilly powder + coriander powder + masala paste )
  4. Add curry leaves, tomato puree and cooked brinjals. Cook till tomato is done.
  5. Add tamarind water and wait till u get it in paste form. Mix in between.
  6. Finally add salt and some lemon juice if required.

Chef: Monica John

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