Biryani is an Urdu word derived from the Persian language, which was used as an official language in different parts of medieval India. Depending on the region and the condiments available and popular in that region, there are different varieties of biryani.
This is my mom's style of biriyani.
Ingredients:
Seeraga samba rice – ½ kg
Mutton – ½ kg
Oil – 2 tblspn
Ghee – 4 tblspn
Salt – as per taste
Water (rice)1:2 (water) (including coconut and mint, coriander juice and water)
Coconut milk – ½ cup
Mint and coriander leaves paste – ½ cup
Onion – sliced 1 big
Mint leaves – few
Coriander leaves – few
Green chilli – 2 split it into two
Bay leaf – 3
Cinnamon – 3
Cloves – 2
Cardamom – 2
Fennel seeds – ½ spn
Star anise – 2
Cashew nuts – 6
Ginger garlic paste – 3 tbl spns
Garlic – 5
Curd – 4 tbl spn
Lemon juice – ½ lemon
To marinate mutton:
Mutton
Curd – 2 tblspn
Chilli powder – 1 spn
Turmeric powder – ½ spn
Mix all well marinate for 1 hour.
To make biriyani fresh masala powder:
Heat pan dry roast,
Red chilli – 6
Poppy seeds – 1 tblspn
Coriander seeds – 2 tblspn
Fennel seeds – ½ spn
Cinnamon – 3
Cloves – 2
Star anise – 2
Black stone flower /kalpasi – 1
Nutmeg – ½
Cardamom – 2
Pepper corns – 4 to 5
Roast and grind into powder.
Preparation:
This is my mom's style of biriyani.
Ingredients:
Seeraga samba rice – ½ kg
Mutton – ½ kg
Oil – 2 tblspn
Ghee – 4 tblspn
Salt – as per taste
Water (rice)1:2 (water) (including coconut and mint, coriander juice and water)
Coconut milk – ½ cup
Mint and coriander leaves paste – ½ cup
Onion – sliced 1 big
Mint leaves – few
Coriander leaves – few
Green chilli – 2 split it into two
Bay leaf – 3
Cinnamon – 3
Cloves – 2
Cardamom – 2
Fennel seeds – ½ spn
Star anise – 2
Cashew nuts – 6
Ginger garlic paste – 3 tbl spns
Garlic – 5
Curd – 4 tbl spn
Lemon juice – ½ lemon
To marinate mutton:
Mutton
Curd – 2 tblspn
Chilli powder – 1 spn
Turmeric powder – ½ spn
Mix all well marinate for 1 hour.
To make biriyani fresh masala powder:
Heat pan dry roast,
Red chilli – 6
Poppy seeds – 1 tblspn
Coriander seeds – 2 tblspn
Fennel seeds – ½ spn
Cinnamon – 3
Cloves – 2
Star anise – 2
Black stone flower /kalpasi – 1
Nutmeg – ½
Cardamom – 2
Pepper corns – 4 to 5
Roast and grind into powder.
Preparation:
Heat cooker add oil n ghee 2 tbl spn, then temper with bay leaves, cardamom, cinnamon, cloves and cashew nuts.
Then add onions, green chilli and garlic sauté well till onion turns golden brown.
Then add ginger garlic paste sauté till raw smell goes off. Then add biriyani powder 4 tblspn mix well then add curd into it mix well.
Add marinated mutton and mint coriander leaves mix and stir well, add ½ cup of water and close the lid leave it for 2 whistle and 5 mins in slow flame.
Open and add rice mix it then add salt , coconut milk and water let it boil. Add chilli powder if u want spice, Then add mint coriander juice ( grind mint and coriander then filter it). Mix well check the taste . add lemon juice n ghee 2tblspn , boil till the water reduce to rice level close the lid and pressure cook for 2 mins in full flame and 7 mins in slow flame. (Or) boil for 1 min ( don’t reduce water) then close the lid 1 whistle in full flame & 3 to 5 mins in slow flame.
Serve with onion raita or chicken gravy.
Then add onions, green chilli and garlic sauté well till onion turns golden brown.
Then add ginger garlic paste sauté till raw smell goes off. Then add biriyani powder 4 tblspn mix well then add curd into it mix well.
Add marinated mutton and mint coriander leaves mix and stir well, add ½ cup of water and close the lid leave it for 2 whistle and 5 mins in slow flame.
Open and add rice mix it then add salt , coconut milk and water let it boil. Add chilli powder if u want spice, Then add mint coriander juice ( grind mint and coriander then filter it). Mix well check the taste . add lemon juice n ghee 2tblspn , boil till the water reduce to rice level close the lid and pressure cook for 2 mins in full flame and 7 mins in slow flame. (Or) boil for 1 min ( don’t reduce water) then close the lid 1 whistle in full flame & 3 to 5 mins in slow flame.
Serve with onion raita or chicken gravy.
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| seeraga samba rice |
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| marinate mutton |
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| leave it for 1 hour |
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| roast biriyani masala |
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| biriyani masala powder |
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| coconut milk |
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| mint coriander juice |
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| temper |
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| Ginger garlic paste |
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| add biriyani masala powder |
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| adding curd |
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| add water and cover and pressure cook |
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| open cooked mutton |
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| add water and coconut milk |
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| boil it |
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| chilli powder |
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| mint coriander juice |
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| add required water , lemon juice, ghee and coverand pressure cook |
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| open and mix |
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| mutton biriyani |
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| serve with chicken gravy |
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