Wednesday, May 6, 2015

Mutton ka kacchi Biryani (Hyderabadi)

1/2 kg Mutton
1/2 kg Basmati rice
1 chopped onion
1 onion fry till brown
1 Tomato
10 Green chilli
1/2 cup curd
1/2 cup milk
1/2 cup Lemon juice
1/2 bunch Coriander leaves
1/2 bunch mint leaves
100 grams ghee
200 grams cooking oil
3 tsp salt(as per your taste)
2 tsp haldi(turmeric)powder
2 tsp Red chilli powder
2 tsp Dhaniya (coriander) powder
3 tsp Ginger Garlic paste
1 tsp shah jeera(Black cumin)
1 tsp Kalimirchi(Black pepper) powder
5-6 Laung(cloves)
5-6 Elachi(Green cordamom)
2-3 Tej patha(Bay leaf)
1 medium size Dalchini(cinnamon)
1 tsp garam masala powder

Take 1/2 kg mutton in a pressure cooker,clean and soak the Basmati rice in a bowl for 2 hours ,add 2 tsp salt , 2 tsp haldi(Turmeric)powder,2tsp red chilli powder, 2 tsp Dhaniya(coriander)powder, 3 tsp Garlic Ginger paste, 1/2 tsp shah jeera(Black cumin) 1tsp Black pepper powder,1/2 bunch coriander leaves,10 green chilli, 1/2 bunch mint leaves,1 chopped onion,1 chopped tomato , 1/2 cup curd, 1/4 cup  lemon juice,100gram oil mix well and marinade for 1 hour.

Take 4 cups of water in a pressure cooker add salt(as per your taste) ,1 medium size Dalchini (cinamon)5 Laung(Cloves)2-3 Tej patha(Bayleaf)5 Elachi(green cardamom)1/2 tsp Shah jeera(Black cumin) 1 tsp oil and boil the water.

Add the rice and cook for 5 minutes(to be cook 50% only). Add half quantity rice to the marinated mutton ,Balance rice to be cooked  further 5minutes (80% only),drain the water and add to the marinated mutton,add fried onion,1 tsp Garammasala powder,1/4 cup lemon juice, 100 grams ghee, 1/2cup milk,100grams oil, 2 tsp of boiled rice water,put the pressure cooker lid (without weight),cook with high flame for 5 minutes after 5 minutes put the pressure cooker in a frying pan and cook for 40 minutes with low flame
 Mutton ka kacchi Biryani is ready to serve,serve with Mirchi ka salan and curd chutney