Desi Mutton Biryani at its best
INGREDIENTS FOR YAKHNI:
MUTTON – 1.5 KG WITH BONES
ONION – 1 MEDIUM
GARLIC – 1 BULB
GINGER – 1-INCH PIECE
BAY LEAVES – 3 LARGE
CUMIN – 1 TABLE SPOON
FENNEL SEEDS – 1 TABLE SPOON
CORIANDER SEEDS – 1 TABLE SPOON
GREEN CARDAMOMS - 6 PIECES
BLACK CARDAMOMS – 4 PIECES
CLOVES – 10 PIECES
MACE – 4-5 STRANDS
NUT MEG – ½ PIECE
WHOLE BLACK PEPPER – 1 TEA SPOON
CINNAMON STICKS – 3 MEDIUM
SALT – 1 TABLE SPOON
WATER – 2 -3 LITERS
METHOD FOR YAKHNI OR MUTTON STOCK:
• TAKE A POT, ADD MUTTON, WHOLE SPICES, SALT AND WATER.
• BOIL THE MUTTOM UNTIL IT IS 70% TENDER.
• REMOVE THE MUTTON AND KEEP THE BROTH.
SECOND STEP – BOIL RICE:
INGREDIENTS:
BASMATI RICE – 1 KG (SOAKED FOR ½ HOUR)
SALT – 4 TABLE SPOON
BAY LEAVES – 3 TO 4 PIECES
BLACK CUMIN – 1 TABLE SPOON
STAR ANIES – 2 PIECES
OIL – 1 TABLE SPOON
METHOD TO BOIL THE RICE:
• TAKE A LARGE POT AND FILL IT WITH 16 CUPS OF WATER
• ADD SALT, BLACK CUMIN, STAR ANIES, BAY LEAVES TO THE WATER.
• ADD 1 TABLE SPOON OF OIL TO THE WATER.
• BRING THE WATER TO BOIL.
• ADD RICE TO BOILING WATER AND COOK FOR 5 MINUTES.
• AFTER 7 MINUTES STRAIN RICE.
• TAKE A LARGE TRAY AND SPREAD THE RICE OVER IT.
THIRD STEP - GRAVY OR MASALA FOR BIRYANI:
INGREDIENTS FOR GRAVY OR MASALA FOR BIRYANI:
SET OF WHOLE SPICES THAT WILL BE GRINDED AND USED LATER
CUMIN - 1/2 TEA SPOON
CLOVES – 5 TO 6 PIECES
GREEN CARDAMOM – 5 PIECES
BLACK CARDAMOM – 2 PIECES
MACE – 3 TO 4 STRANDS
CINNAMOM – 2 SMALL PIECES
NUT MEG – ½ PIECE
BAY LEAVES – 2 PIECES
LARGE SET OF DRY SPICES:
CORIANDER POWDER - 1/2 TEA SPOON
WHOLE SPICE MIX - 1/2 TEA SPOON
TURMERIC – 1 TEA SPOON
CUMIN POWDER - 1/2 TEA SPOON
RED CHILI POWDER – ½ TEA SPOON
KASHMIRI RED CHILI – 1 TEA SPOON
CRUSHED RED CHILI – 1 TEA SPOON
POTATOES - 4 SMALL
PRUNES - 7 TO 8
GHEE - 1 CUP
LEMON - 1 LARGE SLICED
TOMATOES- 1/2 KG (THINLY SLICED)
YOGURT - 1 CUP
GINGER GARLIC PASTE – ¼ CUP
GREEN CHILIES - 15 PIECES
FRESH CORIANDER - 1 BUNCH
FRESH MINT - 1 BUNCH
KEWRA - 1 TEA SPOON
MILK – 1 CUP
YELLOW OR ORANGE FOOD COLOR – FEW DROPS
METHOD – GRAVY OR MASALA FOR BIRYANI:
ADD BOILED MEAT INTO THE GHEE IN WHICH WE FRIED THE ONION.
ADD GINGER GARLIC PASTE AND SAUTE.
ADD ALL DRY SPICES AND MIX WELL.
THE SET OF WHOLE SPICES THAT WAS TO BE GRINDED, MIX THEM WITH YOGURT. ADD HALF OF THE YOGURT AND HALF CUP OF WATER INTO THE MEAT AND COOK. ADD POTATOES AND COOK TILL POTATOES ARE TENDER. ADD PRUNES AND SAUTE. ADD ONE CUP OF MUTTON STOCK TO THE MEAT MIXTURE.
FOURTH STEP - LAYERING:
MIX TOMATOES, CHILIES, CORIANDER, MINT AND HALF LEMON JUICE TOGETHER AND KEPT A SIDE.
ADD HALF OF TOMATOES, MINT, CORIANDER, GREEN CHILIES AND LEMON JUICE IN BIRYANI MASALA.
AT THIS POINT SLOW DOWN THE FLAME. ADD FRIED ONION. NOW ADD RICE LAYER. ADD BALANCE TOMATOES, MINT, CORIANDER, GREEN CHILIES AND LEMON JUICE. ADD YELLOW OR ORANGE FOOD COLOR IN 1 CUP OF MILK AND POUR HALF OF IT ON RICE.
ADD SLICED LEMONS ADD BALANCE RICE.
ADD HALF CUP OF MUTTON STOCK AND HALF CUP OF MILK WITH COLOR.
ADD SOME GREEN CHILIES ADD FRIED ONION
ADD SLICED LEMONS
ADD 1 TEA SPOON OF KEWRA COVER THE POT WITH FOIL AND LID, COOK FOR 5 MINUTES ON HIGH FLAME THAN SLOW DOWN THE FLAME AND LET IT COOK FOR 20 TO 25 MINUTES.
AFTER 25 MINUTES BIRYANI IS READY, RICE ARE PERFECTLY DONE. DISH IT OUT AND ENJOY!
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