Tuesday, November 22, 2016

Mutton Biryani (Non-Spicy)

Basmati Rice - 2 cup
Ground Fennel Powder - 1 tsp
Cumin powder - 1/2 tsp
Water - 4 cups
Coriander leaves - 1/4 bunch finely chopped
Mint Leaves - 1 cup finely Chopped
Tomato - 1 finely chopped
Onion - 1/2 finely chopped
Salt - to taste
Mutton - 1 lb, (chopped into small bite size pieces)

To temper:
Oil - 2 tsp
Cinnamon - 1/2 inch stick
Cloves - 2
Cardamom - 1

To grind to a coarse paste:
Garlic - 3/4 cloves
Ginger - 1 inch piece

In a pressure cooker, take 2 tsp of oil.
Once its hot, add the cinnamon, cloves and cardamom. Then Add the finely chopped onion. Once the onion is translucent,  add the ground ginger/garlic paste.
Fry for a few minutes and add cumin powder and fennel powder. Add salt to taste. Now add the mutton pieces.
Fry for a few more minutes, add rice, chopped coriander, chopped mint, tomato and mix well.
Now add 6 cups of water(i like the rice well cooked, so I add more water), but if you want the rice cooked right, add 4 cups.
Check the salt and adjust if needed.

Close and pressure cook for 5 whistles.


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