Musalmani Biryani
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GoBangalore certifies that this is the most delicious when eaten with friends and family.
Ingredients
1Kg Rice
1Kg Mutton or Chicken
Onions-1/2Kg
Tomatoes-1/4Kg
Pudina-2 Bunches
Ginger Garlic Paste- 6 Table Spoons
Garam Masala Whole- (Ten cloves, 4 Pieces of 1 inch Cinnamon Sticks, 6
Elaichis)
Curds-1/2 Litre
Oil-1 Cup
Haldi powder-1 Teaspoon
Chilli Powder-2 Tablespoon
Lemon Juice of three lemons( keep the lemon peels aside)
Ajinimoto-1/2 teaspoon
Green chillies-4
Salt as per taste.
Food colour-Red (adding colour is optional, if you want to add, take
some colour in a cup of hot water, approximately 4 tablespoons and keep
it aside)
Wash Mutton or Chicken and add some amount of salt Haldi powder, 1/2
Teaspoon of chillipowder, 1/2 teaspoon of Ajinomoto and lemon juice of
one lemon. Marinate the mutton or chicken for 1 Hour before cooking.
Chop onions and divide into half the quantity of chopped onions and keep
aside.
Chop tomatoes and keep aside.
Pick pudina leaves, wash them well and divide into three equal portions
and keep aside.
Heat oil in a vessel you are planning to cook the mutton or chicken and
when the oil is hot, add half the quantity of chopped onions and fry
until golden brown, take out the fried onions, drain the oil and keep
aside*. Then add 1st portion of picked pudina leaves in oil and fry
until crisp green remove them asap from the oil and keep aside.
(BE CAREFUL WHEN YOU DO THIS).
Then in the same oil add the other half quantity of onions and fry until
golden brown, add the second portion of pudina leaves, green
chilles-slit, and the whole garam masala and fry well for some time.
Then add the Ginger Garlic paste and fry well on low flame**, the
increase flame as soon as oil leaves the sides of the vessel and add the
mutton, saute it well and let the whole meat get mixed with the masala,
add chopped tomatoes, red chilli powder, salt and cook for some time,
then add 1/2 litre of curds and cook on high flame until the meat is
well cooked.
**By the time you fry the Ginger Garlic paste in the vessel, Wash the
rice you want to cook and keep it soaked in water for a few minutes,
take water in a vessel (Eg: if you need 1 large tumbler of water to cook
1Kg of Rice, for this you must take 1 and a 1/2 tumbler of water) add
salt enough to cook the rice (since here you will be straining the extra
water, make sure you add some extra
salt) add some garam masala, third portion of pudina leaves, haldi
powder and lemon peels of atleast two lemons. When the water comes to a
boil add the washed rice. (Please make sure you manage your time so that
the meat is not over cooked while the rice is still not added to the
water or the rice is cooked before the meat is done, do not over soak
the rice, its better you wash the rice once the water is well heated so
that its gets atleast a few minutes of soaking).
So, by the time the meat is cooked simmer the flame and let the gravy
thicken, do not add water to the gravy, it should be cooked with curds
only. Once you see that the rice is half done in the boiling water add
half of the remaining lemon juice in the rice vessel and the other half
in the meat vessel. Strain the rice completely from water(by this time
the meat should be enveloped with the gravy, it should not be watery at
all, if it is this will make the biryani very soggy) you will now see
that there is a layer of oil on the gravy, remove it and keep it aside
in a cup. Remove half the gravy and keep it aside, add half the strained
rice and sprinkle some fried onions*, fried pudina leaves, add half the
oil that was removed from the gravy and two table spoons of colour
water( its best if added in a straight line accross the vessel). Then
add the gravy again, then the rice, oil, colour and sprinkle the fried
onions, fried pudina leaves again and cover the lid of the vessel
tightly and let it steam cook on low flame until the rice is completely
done.
When cooked completely mix the mutton gravy and rice carefully and serve
hot with tomato chutney and curd raitha.
Image Courtesy: Preethi Prabhu
