Mutton Briyani

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Saturday, April 2, 2011

Mutton Biryani (Using Rice Cooker)

Many of us often feel that our biryani is not the same all the time we cook. Because of thisyoungsters dont even attempt to do it often. So I was trying to come out with a false proof

biryani recipe which will almost be the same every time we cook. Rice cooker was a good option

which will see to it that the biryani never gets burnt and can be kept hot till served. If we know

the proper rice water ratio then it will be safe. 1:2 is the ratio in rice cooker for basmati rice.
http://solaiachiskitchen.blogspot.in/2011/04/mutton-biryani-using-rice-cooker-many.htmlhttp://solaiachiskitchen.blogspot.in/2011/04/mutton-biryani-using-rice-cooker-many.htmlhttp://3.bp.blogspot.com/-0tMSyV6h_-c/TZc94xhyFRI/AAAAAAAADFg/1wI2dNyyKJw/s1600/biryani.jpghttp://3.bp.blogspot.com/-0tMSyV6h_-c/TZc94xhyFRI/AAAAAAAADFg/1wI2dNyyKJw/s1600/biryani.jpghttp://solaiachiskitchen.blogspot.in/2011/04/mutton-biryani-using-rice-cooker-many.html


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Ingredients for cooking mutton

Mutton-300 gms

Minced onion-1

Minced tomato-1

Ginger garlic paste-2 teaspoons

Chili powder-2 teaspoons

Coriander powder-2 teaspoons

Green chilli-1

Turmeric powder-1 teaspoon


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For seasoning

Bay leaf-1

Cinamon-2 PATTAI

Cardomom-2 YELAKAI

Clove-2 Fennel seeds-1 teaspoon LAVANGAM

mint leaf-handful (very good in giving taste and aroma)

Ingredients for biryani


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Basmati rice-2 cups

Coconut milk-1 cup (milk from half coconut)

Minced onion-1

Minced tomato-1(optional)

Ginger garlic paste-1 teaspoon

Chili powder-1 teaspoons

procedure

Mutton has to be cooked for some time first since it cant get cooked along with rice in the rice

cooker. So in a pressure pan or small cooker in a teaspoon of oil season the mutton with a

teaspoon of fennel seeds, 2 cloves and 2 pieces of cinnamon. Saut the onion and tomato pieceswell. Add ginger garlic paste and saut. Now add the mutton and saut for 3 minutes. Add chili

powder, turmeric powder and coriander powder and mix well .pour 1 cups of water and addthe salt needed. Close the cooker and cook in medium fire for 7 minutes.

Mean while wash and soak 2 cups of rice that you are using. After 10 minutes strain the waterand keep the rice aside Once you are done with cooking the mutton, separate the mutton pieces

from the gravy and keep the gravy aside which can be used while cooking in the rice cooker .

Now to make the biryani, keep a kadai or pan in the stove. In 2 table spoons of oil season thebiryani with the items given in to season. Then saut the onions and tomatoes. Tomato isoptional. I rarely use tomato at this stage. Add ginger garlic paste and saut. Now add the rice

and saut till it looses the water content. 1 : 2 is the ratio of water to rice. Instead of water

alone we are going to make use of the mutton gravy we got while cooking the mutton and a cupof coconut milk. Measure both and add water for the remaining to make it 5. Add mutton pieces


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now and the 5 cups of mix we have. Add chili powder and the salt needed also. Mix well and

transfer to the rice cooker. In the earlier stages of cooking stir 2 or 3 times. Once the rice gets

cooked avoid mixing often. Can be garnished with coriander leaves if desired while serving.

Mutton Biryani in rice cooker

Why the reason i prepared mutton biryani is that, my father in law likes mutton biryani

compared to chicken, so i thought of making him happy by doing this,, but as we are in other

state im unable to serve him.,, ok.. now lets come our recipe ,

this is very delicious and simple to do.

the required ingredients:

oil - 4-5 spoons

cinnamon / dalchini - 2 medium sticks

cardamom / elachi - 4-5pepper powder - 1 spoon

tej patha - 2 leaves

cloves - 4-5

shajeera - 1 small spoon

onions - 3 big / 4 medium ( if u want more gravy take more no.of onions )

ginger-garlic paste - 2 soons

mutton - 250 gms

green chilli - 4

chilli powder - 3 spoons / required as per your taste

turmeric - 1 tbsp

salt - required

dhania powder - 1/2 tbsp

jeera powder - 1/2 tbsp

garam masala - 1 tbsp

rice - 2 1/2 cups

water - 5 cups

lemon juice - 2 tbsp

Procedure : This biryani is done in two sections as i clearly mentioned the difference in

ingredients list. first we have to prepare curry and finally making biryani.

First soak rice in water and keep aside for about half an hour., and start the remaining

process.

1. keep kadai/ pan keep oil normally used for curry, here i've taken 4-5 tablespoons of oil,when the oil is hot, keep cloves, cardamom, cinnamon, pepper powder or crashed


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pepper, tej patha, shajeera when nice aroma comes, then add chopped onions fry tilllight brown color and add ginger- garlic paste and fry till raw smell of ginger-garlic goesoff, and add mutton and keep lid & keep in low flame for 10-15 mins or till mutton cook

well.. after mutton pieces cooked well add turmeric , chilli powder, and salt mix well andplace lid and leave for about 5-10 mins and add dhania powder, jeera powder, garammasala mix well and garnish with coriander and keep lid..

this is the first part of our biryani. and coming to the second part

2. Now drain out the water from rice and keep in rice cooker and take out the mutton pieces

from curry which is already prepared, and add them to the rice, and mix well and now take half

part of gravy and again mix it to the rice nicely so that each rice granules coat with the gravy

masala and now add water required for the rice i.e; if your taking 2cups rice, water 4cups.

now add required salt to the water and taste it whether the salt is sufficient or not, then add 2spoons of lemon juice so that your rice wont be sticky, and now add coriander leaves, 1 tejpatha

leaf, and mix the whole content nicely and switch on your rice cooker, and in 15-20 mins your

mutton biryani is ready.

I left the half gravy to mix with the rice.

Here i haven't marinated the mutton, if you want to marinate, marinate with salt, chilli powder,

turmeric and prepare as usual i describe above. if you want to make it in cooker follow sameprocedure,dont keep whistle, when gas comes keep in low flame for 10 mins and check whether

the rice is completely cooked or not.

Note: Pictures will be updated as soon as possible,

Try it and post your comment, so that i can improve myself.

Posted bybhavana sagar at07:59
https://plus.google.com/114227100412352497666https://plus.google.com/114227100412352497666http://lusciousdishes.blogspot.com/2013/02/mutton-biryani-in-rice-cooker.htmlhttp://lusciousdishes.blogspot.com/2013/02/mutton-biryani-in-rice-cooker.htmlhttp://lusciousdishes.blogspot.com/2013/02/mutton-biryani-in-rice-cooker.htmlhttp://www.blogger.com/email-post.g?blogID=8490732365933437004&postID=2495470461794092285http://lusciousdishes.blogspot.com/2013/02/mutton-biryani-in-rice-cooker.htmlhttps://plus.google.com/114227100412352497666


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Ingredients:

Mutton or chicken : 1 kg Rice : 4cups (Rice cooker cup) Oil : 250 g (or) 1 cup (Rice cooker cup) Butter : 1/4 piece (or) Ghee : 3 tblsp Onion : 250g (chopped) Tomato : 250g (chopped) Ginger paste : 3tbsp Garlic paste : 2tbsp Curd : 1cup salt : 2tbsp (the reason for this much salt is when u mix the korma with rice it will be

even)

Red chili powder : 1 1/2tsp Turmeric : a pinch for color Green chilli : 3 (cut into lengthwise) Cilantro : 1/2 bunch Clove : 2 LAVANGAM Cinnamon : 2 PATTAI Cardamom : 2 YELAKAI


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http://www.spicytasty.com/wp-content/uploads/2007/12/BIRYANI1.jpg


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Method of Preparation:

1. Heat 250 ml oil (Dont reduce the quantity of oilbecause it gives taste to korma) in avessel add clove, cinnamon and cardamom, and add onion fry till it becomes light brown.

2. Now add garlic paste fry a little,add ginger paste fry that too and add the meat or chicken,and salt, saute well, so that it will mix with ginger and garlic paste.3. Add curd, red chili powder, green chili, turmeric mix well.

4. And then add tomatoes,mix it well with above mixture ,add butter or ghee and add half ofthe cilantro/coriander leaves.

5. Allow it to cook till the meat is tender.6. When it is done add the remaining cilantro.7. Cook the Korma in less than medium heat ,and make sure that it should not stick it in the

bottom (strictly no water for this korma) dont pressurize if you do so, taste might varybut work will be easy(Try not to pressure cook the korma).

8. The consistency of korma should be gravy (thick) like. So the boiling time will take 30minutes.

Method of Preparing Rice:

1. Take a big vessel so it should be easy to cook rice add more than 10 cups of water in itboil it in high heat.

2. In the mean time wash and soak the rice for 20 minutes.3. when the water has reached the boiling point add the rice, (at least 6 minutes in the

boiling water).

4. Check it with a single rice it should be done but it shouldnt be fully cooked(the stage ofrice is 3/4 cooked) at this time drain the water.

5. Take an aluminum tray or Glass tray or oven safe put the rice in a single layer, add kormaon top of it and then rice again(make sure the rice should be on top, because if you putkorma on top, it becomes very dry). Cover it with aluminum foil.

6. Preheat the oven for 350F .7. And put the tray in preheated oven for 30 minutes.8. After half an hour take it out mix gently so that rice and korma will mix evenly,make sure

the rice should not break.

Serve hot withRaitha.
http://www.spicytasty.com/veggie-entrees-sides/raitha/http://www.spicytasty.com/veggie-entrees-sides/raitha/http://www.spicytasty.com/veggie-entrees-sides/raitha/http://www.spicytasty.com/veggie-entrees-sides/raitha/


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Credit : Kathija


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http://www.spicytasty.com/wp-content/uploads/2007/12/BIRYANI2.jpg


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Mutton Briyani