The Food Diary - Mutton Biriyani

-

 

When there's MUTTON BIRIYANI in the HANDI(clay pot) and fresh BANANA LEAVES in the garden then why not go for a beautiful scrumptious lunch spread,especially in our typical INDIAN STYLE!!!😋😋
.
Just spread a mat on the floor sit on it with crossed legs and dig in the hot biriyani served on banana leaves with bare hands.Eating with bare hands gives the privilege of licking the fingers literally enjoying each 'n' every bit of rich aromatic flavours.
.
Just the perfect SUNDAY bliss!!! ❤️😋
.
The secret to making good Mutton Biryani  recipe is tender meat and cooking it the right way on a low flame or heat.Proper marination of Mutton with yoghurt and oil helps to tenderise it very well. 

Step-By-Step method written below:

1. First dry roast whole garam masalas containing; 3-4 small cardamoms , 3 -cinnamon sticks , 1 -tsp black pepper seeds , 1- chopped Nutmeg , 1- tsp shahi jeera , 2 -Nutmeg flower , 2-black cardamom , 6-cloves . Ground them all  in a mixie into a fine aromatic powder.
2. Wash the mutton (600 gms) thoroughly and drain well. Then add ginger garlic paste (1 tbsp) , salt(1tbsp), turmeric powder(1tsp),prepared fine ground aromatic powder , red chilli powder(1tsp) and lemon juice.
3. Next add curd (200gms) and oil (3-4 tsp) . Marinate well and cover it. Allow this to rest for at least 4 hrs to overnight in the fridge. This marinade tenderises the mutton.So longer the resting time more softer the meat will be.
4. When about to prepare the other ingredients for the Biryani keep the mutton out of the fridge. It is good to bring it to room temperature before cooking.You slice the onions (2-3 medium size) and chillies(3-4).
Soak 400 gms of Basmati long grained rice for 30-40 mins. Soak saffron in warm milk.Set aside.

Cooking The Mutton for the Mutton Biryani

5. Heat a heavy bottom pan with adequate amount of desi ghee. Using ghee gives the perfect distinctive flavour. Oil can also be used as alternative to ghee.
6. Then add sliced onions and slit chillies  to the hot ghee. Fry them evenly until golden brown .Set aside half of the fried onions.
7. Then transfer the marinated meat into the fried onion pan containing the other half fried onions. Add some chopped mint and coriander leaves and saute it for 3-4 mins. Cover and keep cooking. Once the oil starts leaving the masala add some hot or warm water and continue cooking by covering the pan unless the meat becomes completely soft and tender.
Check out in between to avoid burning.

Cooking Rice for the Mutton Biryani

8. While meat cooks bring water to a boil in another vessel. Add 2-bay leaves, 2-star anise, shahi jeera 1 tsp, 3-4 cardamom, 4-5 cloves, 2-cinnamon, ghee 1 tbsp and salt into it.
9. Then add soaked rice and cook al dente. The rice must be cooked completely but you must feel the bite.
10. Then drain the rice water completely using a strainer. 

How to give Dum

11. When meat is soft cooked, you will be left with thick gravy. Add some fried onions, mint and coriander leaves into it and mix together. Check the salt and spice by tasting.
12. Layer the rice and mutton along with fried onions, mint, coriander leaves, saffron milk. At the end just add 1 tbsp of ghee and cover the pot with a heavy lid. Seal the sides with dough or foil paper tightly. If you don't have heavy lid place any lid and put a heavy pot over the lid.
13. Heat a tawa and place the biryani pot over the heated tawa. Lower the flame and give the dum for 15 minutes. Then switch off the flame and allow it to rest for 15 more minutes.
14. Serve the hot Mutton Dum Biryani with raita.
 
Tada.


.
.
.
#biriyani #biriyanilove #sundayfunday #cookingshooking #homemadefood #sundayvibes #foodblogfeed #foodphotography #Indianstylelunch #indianfoodie #indianfoodbloggers #foodgasm #foodporn #foodaholic #delhifoodie #foodstagram #foodstories #delhifoodblogpost #foodiesofinstagram #foodie #loveforfood #eattasty #stayhappy ❤️

For more such mouth watering traditional authentic food stories head over to my Instagram page https://www.instagram.com/forever_iba/ or click on the Instagram button aboveani

Comments

Post a Comment

Popular posts from this blog

The Food Diary - Mudhi Ghanta

-
Image
  MUDHI GHANTA (in Odia)/ Fish head dal curry-an authentic Odia recipe. This typical curry is very popular in my state Odisha.Mostly this traditional dish is prepared in marriage feasts, any functions /ceremonies or as we Odias call it "Bhoji".❤️ . It's preparation is quite unique where fish head is cooked with Channa Dal with some specific vegetables.Here I've even added some Moong Dal to make it more protein rich and flavourful.😋 . We Odias love our fish so much so that one can find lots of such unique fish recipes that goes very well with one pot hot steamed plain rice. 🍚😀  My detailed recipe given below: Ingredients : -Bengal gram/ chana dal : 1 cup  -Moong dal-1/2 cup - Fish head : 1 (big size) -Onion : 2 medium (finely chopped) -Ginger and garlic paste : 2 tbsp. -Tomato : 1 small (roughly chopped) -Potato-1 medium size(cut into cubes) -Pumpkin-medium size(cut into cubes) -Green Beans-Handful(roughly 11-12) -Carrot-1 medium size(cut into small cubes) -Turmeric...
Read more

The Food Diary~~ -Rasabali

-
Image
And the three day long Odia festival, Raja(pronounced raw-jaw) parba is here. It's that time of the year when we celebrate Womanhood, the rains and the renewal of life with great pomp and pleasure. Various soul- treating Odia cuisines(mostly pitha of many types) and sweets(meetha) are made, enjoyed and happily relished with families and friends. After all food is the universal language of love that connects every heart all over the world. No celebration or festival can be complete without some traditional delectable dishes.  This year our lil' Vyom is gonna observe his first Raja parba. Anything first demands to be super special. To make it lifelong memorable, "meetha to banta hai boss". So there is this famous  RASABALI in the frame. RASABALI is a popular sweet dish from Kendrapara, Odisha. One of the Chhappan Bhog of Jagannath Temple, Puri. It consists of deep fried flattened reddish brown patties of chhena that are soaked in thickened sweetened milk(rabri). The rab...
Read more

The Food Diary- Chitau Pitha ( Rice Coconut Pancakes)

-
Image
  A special variety  of rice pancake which is offered to LORD JAGANNATH on Shravana Amavasya also known as Chitau Amavasya. This authentic Odia recipe is made with soaked rice and coconut which are ground together to make super delicious fluffy coconut pancakes. I always used to observe the process and certain techniques when Grandma, "Jejema" as I call her in Odia made these for puja offering. Once the puja was done everyone in my  family gets to have these pithas and these are one of my most loved delicacies. Varieties of pithas has always been a very integral part in every festival, occasion or puja in my state Odisha. These pancakes just make a super yummy and healthy breakfast when relished by dunking each piece into some warm milk/homemade kheer. The most interesting fact about Chitau Pitha is that it is never flipped and this method of cooking makes it soft, mushy and tender which just melts in the mouth with every bite. Detailed Recipe: Ingredients: 1 cup ric...
Read more