Malabar Mutton Biryani

Biryanis are made for special occasions due to the long procedures……….but I make when I feel to have it………….my kids love biryani so I don’t actually make biryanis very spicy………..and before I used to make it little spicy now I consider the taste of kids too so I make it less spicy…………..my hubby used to say biryani should be little sweet also from the onions…………the taste varies from person to person………actually our side biryanis some add coriander powder and chilly powder……….malabar biryanis are easy and tasty also…………

Now we’ll go to the recipe……….

Ingredients:

For Masala:

1kg Mutton
8 Medium sized onions
2tbsp Garlic paste
2tbsp Ginger paste
5 Green chillies
3 Medium sized tomatoes
1tsp Garam masala
3tsp Yoghurt
½tsp Turmeric powder
Oil
Salt

For Rice:

1kg Rice
3 Pieces of cinnamon stick
7 Pods of cardamom
7 Cloves
Water to boil
1tbsp Lemon juice

For Dum:
Fried onions
Fried cashewnut and raisins
Chopped coriander leaves and mint leaves
1tsp Pineapple essence
1tsp Yellow food color

Method:

1.Clean the mutton pieces and keep aside to drain the excess water.
2.Soak the rice for 30mins.
3.In a big vessel take water in large amount in which the rice has to be cooked.
4.Keep the water for boiling.In this put cinnamon sticks,cardamom,cloves and salt.Drain the rice after 30mins.When the water boils add the rice to it.Add lime juice to this to avoid sticking of rice.
5.The rice should not be over cooked.When it just becomes soft drain the rice.Keep aside.We can make ghee rice also, to lessen the oil and ghee part I always do this method.
6.In a nonstick vessel add oil put the sliced onions and sauté till it becomes brown.
7.After the onions are done add the gingergarlicand greenchilli paste.Saute this well.
8.Add ½ tsp turmeric powder and 1tsp garammasala powder.
9.Add the chopped tomatoes and mix well till the tomatoes become soft.
10.Add yoghurt and mix well.
11.Now add the mutton and mix well and cook the mutton till fully done.You can even do the steps from 6 in pressure cooker also.

12.The masala should have a thick gravy.
13.Add some chopped coriander and mint leaves to this curry.
14.Fry 2 onions for garnishing and dum.Fry the cashewnuts and raisins.now time for dum.
15.In a vessel add some ghee and spread at the bottom.Now add half of the boiled rice.On top of this add some coriander and mint leaves sprinkle some garam masala,half essence and color and some ghee.
16.Now put the masala over this rice.
17.Now add the rest of rice on top of this and spread evenly.
18. In the top of this sprinkle some more garammasala powder,fried cashews and raisins,the essence and color,put the chopped leaves and fried onions ad apply some ghee here and there.
19.Cover the top of the vessel tightly with aluminium foil and close with the lid tightly as no air escapes.
20.Now on the flame into sim and keep in dum for 20 to 30 mins.
21.When opened,we can feel the steam over the top the correct part of dum.
22.For garnishing we can use boiled egg too.

23.Serve hot with yoghurt salad,pappadam and achar.

This goes to the event iftar moments:hijri 1431 by taste of pearl city

And the Award time…………………..

I’m soooooooooo happy that my fellow bloggers ayeesha and neetz passed these fabulous award with all the other bloggers…………they both have excellent blogs………I love to visit their blogs often…….

Now I’m passing this to all my blogger friends………please feel free to come and collect it from here………thanks a lot for you for passing this award with all of us……