Ingredients:
• Basmathi Rice – 2 cups
• Mutton – 1 pound
• water – 3 cups
• Onion – 1 large
• Tomatoes – 2 big
• Green chillies – 8 to 10, cut length wise
• Turmeric powder – 1/4 tsp
• Mint leaves – 1 small bunch
• Cilantro – 1 big bunch
• Ginger – 3 inch piece
• Garlic – 15 flakes
• Fennel seeds – 1 tsp
• Bay Leaf – 1 leaf
• Cloves – 3
• Cardamom – 1
• Cinnamon – 4 (1 inch stick)
• Almonds – 10
• vegetable oil
• juice of one Lemon
• Butter or Ghee little
• salt to taste
Method:
- Make a paste of the ginger, garlic, fennel seeds, half of mint leaves, cilantro, cinnamon and cloves.
- Cut onions and tomatoes.
- Wash the basmathi rice and let it soak in water for 30 mins.
- Clean and cut mutton into pieces suited for biriyani.
- Place the pressure cooker on the stove, add oil and ghee.
- When oil is hot, add bay leaves, chopped onions, clove, cinnamon and green chillies.
- Add the paste and fry well till the raw smell of ginger and garlic goes.
- Then add chopped tomatoes to it.
- Now add the mutton pieces, salt, lemon juice and pressure cook it till done.
- After the mutton is cooked and pressure gone, open the lid and add the soaked rice to it and water.
- Make a paste of almond and add .
- Now add the remaining chopped Mint leaves and cilantro.
- Mix well and check for salt at this time.
- When the mixtures starts to boil, close the cooker, put the weight and reduce the flame to medium.
- Leave the cooker on the flame for 10 to 12 mins and then switch off the stove.
- Finally when done, garnish with cilantro and serve with raita.
Recipe courtesy of Sofia Kirupakaran