Hi , my first post here! Dedicated to my mom.

Everyone am sure has their version of biryani. This one is my mother’s recipe. Although she uses a cooker only if guests come over unplanned. I use a cooker every time I make it. It saves you a lot of time.

Here’s the recipe for 1 KG rice and it takes me approximately an hour to make it :

Ingredients

  • 5 large onions finely chopped
  • 4 big tomatoes quatered
  • 5 green chillies slit
  • Small bunch of pudina
  • Small bunch of coriander leaves chopped
  • ½  cup curd (preferably a little sour) or 2 limes
  • 5 tbsp ginger garlic paste (i like to add a little more sometimes)
  • 3 – 4 tbsp Red chilli powder (i like it a little spicy.)
  • 1 tsp Turmeric powder
  • 2 tbsp Coriander powder
  • 10 cloves
  • 2 stick cinnamon
  • 5 cardamom
  • Salt according to taste
  • 1/4L oil
  • 1KG mutton (preferably big pieces)
  • 1KG basmati rice
Directions:
  1. Heat oil in a cooker  and add all the whole spices.
  2. Now add onions and sauté  until golden brown, it makes the taste better or you could just wait until the onions become translucent if you don’t have the time.
  3. Add the ginger garlic paste and fry for a couple of minutes.
  4. Add the mutton and fry for a little while.
  5. Now add the pudina and green chillies and half of coriander leaves.
  6. Add tomatoes and all the spice powders and mix well
  7. Now add the curd, salt and cover the cooker ( I also add a little water because i don’t want it to stick at the bottom of the pan)
  8. Cook  until the meat is 3/4th  done because you’ll cook it fully with the rice.
  9. As the meat is cooking boil water with some salt in a big vessel .
  10. Add the washed and soaked(10min) rice to the boiling water.
  11. Strain the water when the rice is 3/4th cooked.
  12. Now mix the cooked rice and meat in the big vessel , either u can mix both fully or add it in layers. (I like to mix it fully.)
  13. Add the remaining coriander leaves and cover with a tight lid.(my mom prefers to add a little ghee at this stage.)
  14. Cook on slow fire for 20 mins.
  15. Serve with curd raitha.
Advertisements