FOR THE MUTTON GRAVY/KORMA:
Mutton: 300 gms, chopped
Onions: 2, sliced
Green Chilies: 2-3
Ginger: 1 inch
Garlic: 1 pod
Kashmiri chili powder: 1/2 tsp
Coriander powder: 1/2 tsp
Turmeric powder: 1/2 tsp
Salt: 1/2 tsp
Oil or ghee: 2 tbsp
Coriander leaves: A handful, chopped
Mint Leaves: 1/2 handful, chopped
Curd: 4 tbsp
Biriyani masala: 3/4 of the powdered mix
Khuskhus: 1/2 tsp (grind it with little water)
Water to cook mutton: 1/3 cup or as needed.
FOR THE INSTANT BIRIYANI MASALA POWDER:
Jathika/Nutmeg: 1/2
Jathipathri/Mace: 1/2
Shahjeera: 1/2 tsp
Perumjeerakam/saunf: 1/2 tsp
Cloves: 5
Patta/Cinnamon: 3/4 inch
Whole black pepper: 1/2 tsp
Cardamon: 4
TO MAKE RICE:
Kaima Rice: 2 cups
Hot Water: 4 cups plus 1 tsp salt
Juice of half lime
Onion: 1, sliced
Cloves: 3
Cardamon: 3
Cinnamon: 1/4 inch
Ghee: 2tbsp
Cashewnuts: 2 tbsp
Rasins: 2 tbsp
EXTRA GARNISH:
Saffron: A fat pinch
Warm Milk: 2-3 tbsp
Coriander and mint leaves chopped
Ghee to drizzle: 2 tsp
Marinate mutton with curd and salt. Keep this aside while we prepare the rest.
Wash kaima rice and put it on a strainer.
Lightly roast on a pan the ingredients under the biriyani masala and grind it and keep aside.
In the same mixie grinder, grind ginger, galic, and green chilies and keep aside.
Add a fat pinch of saffron in 3 tbsp warm milk and keep aside.
Heat a pressure cooker with oil, add in two sliced onions and allow it turn lightly brown.
Add in the grinded ginger-garlic mix and saute well.
Add in the chili,turmeric, and coriander powders and 3/4 of the grinded biriyani masala and give a nice mix.
Add in the chopped mint, coriander leaves and khuskhus grinded, and 1/3 cup water. Mix well and close cooker. Allow it to cook on low flame for 15-20 mins after the 1st whistle.
While the meat is cooking lets make the rice. Keep 4 cups of water with 1 tsp salt to boil on another burner (to cook the rice).
Heat another deep bottomed pan with 2 tbsp ghee.Add in the sliced onions and when it is fried remove it. Add in cashewnuts; fry and remove. Add in rasins, fry and remove.
In the remaining ghee, add in cloves, cinnamon, and cardamon. Then add in the strained rice and mix in the hot ghee for 2 minutes, then pour in the hot salted water and mix the rice well, allow it to boil and then cover and simmer for 5 min. Once it is done, open and squeeze half a lime and mix well.
While the rice is getting ready, lets make the dum.
Heat another heavy bottomed pan, I used my iron skillet. Add in the cooked mutton gravy and sprinkle some coriander and mint leaves.
Top it with half of the cooked rice. Sprinkle a bit of the biriyani masala powder, fried cahsewnuts, raisins, fried onions, chopped mint leaves and coriander leaves. Drizzle 1 tsp of ghee and half of the saffron milk.
Add in the rest of the rice and repeat the toppings.
Cover the pan with a tight lid or you can make a paste with flour and seal it.
Allow it to simmer for 10-15 mins.
Serve hot with papad and raita.
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