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Mutton Biryani

I’ve been a little busy these days. I’m finally getting work from home and I might be doing some super secret project that’s not really much of a secret (except from the few people who it is a surprise for) BUT I haven’t been posting much about the food books I’ve been reading and feeling a little sad about it. I have so many blog post ideas about the philosophy of Epicurus, Indian Curry, a responsive essay on a book I read called Alone in the Kitchen with an Eggplant- so I’m hoping that now I’ve written about it here I’ll get down to it soon.

Anyway, yesterday was Eid so as a bi-yearly tradition my mom gets down to making Biryani. We’ve always had some really nice neighbours while growing up which makes us miss them every Eid so I guess as an ode to them, my mom prepares us food every Eid.   This recipe works well for three-four people.

For the Mutton:

Ingredients:

500g Mutton

25g Dahi

1/2 tsp Garam Masala

40g Oil

4 Medim Onions, Sliced / 275g

1 tsp Sabut Corriander / 10g

1/2 tsp Jeera / 5g

4 Dried Red Chillies

1 1/2 tsp Salt / 10g

1/2 Ttsp Tumeric Powder / 5g

50 ml Water

Method:

Marinate the mutton overnight, with dahi and garam masala.

Now, take a pressure cooker, over high heat add in 40ml oil. When the oil is slightly warm, add in the sliced onions. Fry the onions till they are golden. Now remove all of the onions and remove 20ml of the oil from the pressure cooker. Set it aside, these will be used during assembling the biryani.

In a mixi, mix the sabut corriander, jeera and dried chillies till it becomes a paste. In the same pressure cooker, with the remaining oil add in the marinated mutton, sabut corriander paste and add haldi and salt. Add 50 ml of water and pressure cooker it in medium heat for 12 minutes (around 15 whistles). Let it rest and open the pressure cooker once all air is out. The mutton should not be soft or hard but a knife should be able to go through it. If not, pressure cook it again for 5 more minutes.

For the rice:

300g Rice Soaked for 30 minutes

1 Pipla

4 Cardamon

7 Cloves

1 Cinnamon / 4g

1 tbsp Salt / 10g

1 tbsp Oil

1 1/2 tbsp Vinegar / 15ml

For the rice, soak it for 30 minutes in water. Strain it. Now in a deep pan, boil water. Add 1 tbsp oil, salt, pipla, cardamon, cloves, and cinnamon. When the water starts to bubble, add in the rice and cover your pan. In exactly, three minutes add in the vinegar and keep cooking for two minutes without covering it. Now turn off the heat and let the rice rest for 1 minute. A way to see that this is done by putting a single grain in between your thumb and index finger and try snapping it. It should break straight away. It shouldn’t be too soft or hard. Now strain the rice through a colander.

Assemblage:

2 pinches Garam Masala

2 pinches Javetri

2 tbsp Ghee

120 ml Milk

60ml Water

Now, go back to your pressure cooker. It’s time to start assembling your biryani into layers. For this remove the half of the mutton pieces from the pressure cooker with half of the mutton curry from the pressure cooker and set it aside. Add in half of your fluffy cooked half cooked rice, half of the fried onions, you had fried earlier, 1 pinch of garam masala, 1 pinch of javatri (don’t add too much, it might get bitter), 1 tbsp of ghee, 60 ml milk. Now for the last part of the layering, add the remianing mutton pieces and curry, fried onions, 1 pinch of garam masala, 1 pinch of javetri (dont add too much, it might get bitter), 1 tbsp of ghee, 60 ml milk and 60ml water. You can test if your rice to water quanitiy is right by tilting the pressure cooker towards you. You’ll be able to see a layer of water half way through the pressure cooker. It shouldn’t be more or less than that.

Now seal your pressure cooker with a sheet of aluminum foil, cover it and add a lid on top. Put somthing heavy on top of the lid, we usually put a mortar and pestle.

Cook it in medium heat, for 7 minutes. Switch it to simmer for 20 minutes. Now add a tawa below the pressure cooker and cook for another 10 minutes.

Open the aluminum foil to see if it is done, put a knife through the mutton.

#india #eid #foodrecipes #IndianFood #food #biryani #Indianfoodrecipes

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