Mutton Biryaani

First time today, i tried cooking Mutton Biryaani.....and luckily it resulted in a very tasty biryaani. Apparently my Fiance's favourite food is Mutton biryaani, so i had to learn it anyway. It turned out to be very good (atleast that's what the people said). By the end of the cooking process, my kitchen started smelling really good so I knew this was a success.

Alrighty...then let's start our process.........come on in..............

Ingredients:

1. 500 gms mutton

2. 250 gms Basmati Rice (wash and soak in cold water for 20 mins)

3. Meat Tenderizer - 1 tablespoon

4. Ginger Garlic Paste - 1 tablespoon

5. Yogurt - 1.5 cup

6. Chilli Powder - 1 tablespoon

7. Salt to taste

8. Mint Leaves - handful

9. Coriander Leaves - Handful

10. Coriander Powder - 1 tablespoon

11. Cumin Powder - 1 teaspoon

12. Cloves - 3

13. Bay leaf - 2

14. Cinnamon Stick - 1

15. Shahizeera - 1/2 teaspoon

16. Turmeric Powder - 1/2 teaspoon

17. Garam Masala - 2 tablespoons

18. Onions - 3 medium sized

19. Oil - 6 tablespoon

20. Crushed Black pepper - 1/2 teaspoon

21. Black cardamom - 3

Method:

Marinate mutton with meat tenderizer and ginger garlic paste and set it aside in a cool place for 45 minutes. In the mean time, slice the onions and fry them until they turn golden brown. Take the meat container and add yougurt, chilli powder, few mint leaves, salt, few coriander leaves, corainder powder, cumin powder, cloves, bay leaf, cinnamon stick, black cardamom, shahizeera, turmeric powder and crushed black pepper to the meat and mix well. Now add 3 tablespoons of oil to this mixture. Take a vessel and boil 8 cups of water, add 3 tablespoons of oil, shahizeera, 1 tablespoon of garam masala and one tablespoon of salt. After the water comes to a boil, add the presoaked rice. Cook for 5 minutes on high flame or until the rice is 50% done. Take a heavy bottom pan (its important to use a heavy bottom pan so that biryaani won't burn at the bottom.) add mutton mixture at the bottom. On top of it add half of the rice, then add a layer of mint leaves, coriander leave, 1/2 teaspoon garam masala, half of the fried onions and then add the remaining amount of the rice and on top, add the mint leaves, corainder leaves, remaining garam masala, remaining fried onions. Now place this pan on high flame and cover it with a tight lid. Make sure steam does not go out. As an extra measure, put some weight on the lid, so that steam does not go out. After 10 minutes on the high flame, reduce the flame to low 2 and let it simmer for 60 minutes.

Tadaaaaaaaaa.................yummy biryaani is ready.

Serve it with Raita and Mirchi ka saalan.....enjoy peeps ;-)