My love for biryani never ends !
Just one spoonful will get you hooked to this dish for the rest of your life.
I mean ..just look at the long grains of the basmati rice coated in onion, tomato & mutton gravy along with a little hint of mint and chillies served with Onion raita .. do I need to say more ?
Biryani and raita are a match made in the food heaven , Raise your hand if you agree ! 🙂
I am here to prove that you don’t have to struggle in the kitchen from morning till noon to prepare this mouth-watering recipe .
If you are making this in the Electric rice cooker ( which I recommend ) it takes 60 mins or less from start to finish .
Few things to note before we start :
The secret lies in sautéing the ingredients step by step on a slow to medium flame , this diffuses the flavour into the oil and enhances the taste .
Secondly , The logic with adding water is adding half of the normal count i.e. normally if you add 3 cups of water for 1 cup of rice , for biryani you should add half the quantity – 1 ½ cups of water for 1 cup of rice . Got it ?! you have mastered this dish ! See you in my next post .
I recommend the Electric rice cooker just for the non – stick aspect , but the same result can be achieved in the pressure cooker if you follow the instructions carefully.
We will start by preparing biryani in a heavy bottomed pan and finishing it off in the rice cooker , please check notes* if you are using the pressure cooker from start to finish .
Preparation time : 10 mins
Cooking time : 45 mins
Serves : 4
Goat meat (Mutton) – 1/2 kg
Basmati rice* – 3 cups (3/4 kg )
Sunflower oil – ½ cup
Ghee – 2 tablespoons
Onion – 2 medium sized
Tomato -2 ½ medium sized
Ginger garlic paste – 3 tablespoons
Cinnamon bark – 3
Bay leaves – 3
Star Anise – 1 or 2 ( optional)
Green chillies – 6 or more – depending upon your taste
Mint leaves- ½ cup
Coriander leaves – ¼ cup
Salt – According to taste
Chilli Powder – ½ teaspoon – optional
Lemon -1/2 a lemon juiced
Water – 4 ½ cups
1.Wash the rice and drain the water completely .
2.Pressure Cook the mutton with 2 cups of water , ½ teaspoon of turmeric and 1/2 teaspoon of salt in medium flame for 10 minutes.* This will reduce the cooking time as mutton pieces will take longer to cook than rice. Separate the cooked mutton pieces from the stock . Reserve the stock for later .
3.Meanwhile , heat the heavy bottomed pan and add oil and ghee .Season the oil with cinnamon, star anise , cloves and bay leaves. Watch out for the cloves they may splutter sometimes .
4.Then add the sliced onions and sauté until the onion turns translucent , add a pinch of salt to the onions which will help to draw moisture out of the onions and quicken the sautéing process .Then add the green chillies , followed by ginger garlic paste , sauté for 2 or 3 seconds.
5.Add handful of mint leaves , sauté well , followed by tomatoes . Cook the tomatoes for a 2 or 3 minutes until they are soft and mushy , this is going to be our gravy for the biryani .
6. Add the mutton pieces , mix well , add salt as required .Cover and cook for 3 mins .
6. Place the washed rice in the rice cooker and add the prepared mutton gravy .Mix well .
7.Add 4 ½ cups of water . Use the reserved stock instead of water .Mix well . check the seasoning ( this is where you add salt / chilli powder ).
8.Add a pinch of extra salt than you’d normally consume as the rice will absorb the salt.
9.Stir in lemon juice and the remaining mint leaves and coriander leaves .Put the lid on and set it to cook .
10.when ready , mix the rice with a long handled wooden spoon from the bottom , please take care not to stir, but , to lift the rice from underneath and mix.
Serve with Onion or Cucumber Raita .
Additional Notes :
*I use India Gate Classic Basmati Rice . good quality rice = good biryani 🙂
* if you don’t own a pressure cooker you can cook the meat in a saucepan with the lid on by adding 2 cups of extra water until the meat is tender . Please note that the cooking time may vary .
If using pressure cooker instead of rice cooker , follow till step 9 , when the pressure starts building put the weight on . Reduce the flame once the whistle starts , cook for 10 mins. Once the pressure is released open the pressure cooker and mix well. Serve and ENJOY !