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Friday, 6 June 2014

The Royal Mutton Biryani

My mom & me are on a major Biryani quest. Its like we just can't get enough. We have already cooked and blogged about 4 types of biryani (Madrasi Chicken Dum Biryani, Mutton Dum Biryani & Dindigul Mutton Biryani) including this biryani recipe on the blog and guess what, we are just getting started. I have been hunting down recipes for different varieties of biryani across the nation. Wow, that sounds like am really on a mission ;) My mom has her own version of biryani (am yet to blog about it) since we are busy trying nation's different varieties of biryani, its been very long time she cooked it. If you have got a must try biryani recipe, am all ears! And I also have few more variations in biryani lined up, so do stay tuned. 




The Royal Biryani, not so royal photography! ;)



Breaking of the DUM! Make sure you take a whiff of the steam that is released. 



The Final Mix! 

So, this biryani recipe was shared by Reema Haseeb, author of food blog RIMZYS KITCHEN in one of a food groups. And I immediately knew I got to try it. She calls it Pulao Biryani. But the first word that struck me when I tasted it was 'Royal'. And hence I call it THE ROYAL BIRYANI. It was AMAZING! Through out the making of this biryani, me and my mom kept saying 'wow it smells amazing, wow it smells amazing'. And am so very sorry for the poor photography. My dad was so hungry, he just could not wait till I clicked something good. You can serve this biryani with raita or like us you can enjoy this with Mutton Pepper Fry & Brain Fry, Goat's I mean not the you know ;P 

Serves 4
You Will Need:

1/2 Kg Basmati Rice (Soak 30 mins)

Ingredients 1:
1/2 Kg Mutton
1 inch Ginger
12 Garlic Cloves
1 Big onion, sliced
1 Tomato
1 tsp Salt
1 Stick Cinnamon
1 Black Cardamom 
4 Cloves
15 Black Peppercorns 
1 tsp Cumin Seeds
1 Bay Leaf
4 Cups Water

Ingredients 2:
3/4 Cup of Browned Onions
1 tsp Ginger garlic Paste
1 1/2 Cups Thick Yogurt
1/2 Cup Oil
1 1/2 Tsp Red Chilli Powder
1 tsp Garam Masala
2 Green Chillies
1/4 Cup Chopped Mint
1/4 Cup Chopped Coriander
Required Salt
Orange Food Colour / Few Strands of Saffron Soaked in milk

The Cooking:

Step 1:
In a deep vessel or pressure cooker add all ingredients 1. Cook this for 30 - 45 mins till the water is reduced to a cup. If in a pressure cooker, cook till the 5 or 6 whistles and simmer to reduce the water. Once this this done strain and separate the stock and mutton. 

Step 2:
Heat oil on high in a pan and add the ginger garlic paste. Saute for a min and add the brown onions and yogurt. Stir well till everything is combined. Now add the chilli powder and garam masala and cook till the oil separates. 

Step 3:
Add the mutton and stock to the gravy.

Step 4:
Add chilli, coriander and mint. Cook on high till the gravy is combined together. Take off heat.

Step 5:
Cooking The Rice:
Boil plenty of water and add salt, few mint leaves and juice of half a lime. Once the water comes to a rice boil add the soaked rice. Cook for 7 mins approx. Or keep the flame high and wait till the water starts to come to a rolling boil. Once the water boils strain the rice. 

Step 6:
Layering the Biryani:
 In a wide vessel, place the rice followed by the mutton and gravy. Then sprinkle little brown onions and evenly sprinkle the food colour mix with little milk / saffron soaked in milk. 

Step 7:
Putting the Dum:
Tightly cover the top of the vessel with foil. And cook on low heat for 20 mins. You will see steam coming out after 20 mins which means the rice is fully cooked. 

Step 8:
After 20 mins, turn the heat off and wait for 2 mins. Then carefully peel off the foil (there will be so much steam trapped inside so be careful). 

Tumble this into a wide basin and with a flat spatula / metal spoon gently mix couple of time. What this does is, it evenly mixes the rice and the gravy.


Note: MIX GENTLY, twice or thrice will do.

Serve Immediately!

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Happy Cooking!


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