Biriyanis are my favourite.I only attend wedding ceremonies for the sake of biriyanis. Actually, biriyanis are Persian in origin.During Mughal rule,it started cooking in royal kitchens of  India.And now it became the unofficially official food of south Asian countries.Malabar dum biriyani is actually superb delicious and a famous one.

So lets start making the royal mutton dum biriyani.

Serves:
6-7


Cooking Time:
45 Minutes


Equipment:
Pressure cooker, deep bottomed dish

Ingredients


For masala


  1. Mutton-1 kg
  2. Onion-2 large
  3. Tomato-2 large
  4. Garlic-2 pods
  5. Ginger-1 medium size
  6. Green Chillies-8-10
  7. Coconut oil-2 tablespoon
  8. Turmeric powder-1/2 tablespoon
  9. Coriander powder-1/2 tablespoon
  10. Garam masala -1/2 tablespoon
  11. Coriander leaves
  12. Curry leaves

 


For ghee rice


  1. Rice-6 cups
  2. Water-9 cups(for 1 cup rice 1 and half cups of water)
  3. Ghee-1/2 cup
  4. Onion-1
  5. Cinnamon-small piece
  6. Cloves-6
  7. Cardamom-5
  8. Lemon juice-1 Tablespoon

For garnishing


  1. Onion-1
  2. Cashews-1/4 cup
  3. Garam masala
  4. Coriander leaves

How to Cook!



Masala

  1. Take a pressure cooker and add mutton,turmeric powder,coriander powder and salt in to it.Give a good mix and allow it to cook for 20 minutes.
  2. Heat a deep bottomed dish.Add oil and onion in to it.Add needed salt.Saute well.
  3. Meanwhile,make paste with ginger,garlic and green chillies and add it to the onion.
  4. Stir until the raw smell change.
  5. Add tomatoes in to it.and give a good mix.
  6. Now,add cooked mutton in to it.
  7. Then add garam masala,curry leaves and coriander leaves in to it.Give a mix
  8. Close the dish with a lid and cook for 5 minutes.

Ghee rice

  1. Heat a cooking dish and add ghee in to it
  2. Then add cinnamon,cloves and cardamom in to it
  3.  Add onion  to it(make sure that you cut your onions very thin)
  4. Dont allow the onion to change its color to brown.
  5. To it add the rice.Saute well for 1-2 minutes.
  6. Then add boiled water in to it.(with this water you can also add mutton stock that is present in your cooker)
  7. Add lemon juice in to it(this is to avoid rice from sticking together)
  8. After evaporating whole water
  9. Close the lid and cook the rice for about 10-15 minutes in a very low flame.

So lets dum our biriyani.

  1. Fry onion and cashews in a pan
  2. Take a cooking dish for it
  3. Keep a large lid on the stove(its better to use aluminium lids)
  4. Place the cooking dish above it.
  5. Layer your masala and ghee rice.
  6. Garnish it with onion,garam masala,cashew and coriander leaves.
  7. Close the cooking dish with its lid
  8. Allow it to sim for 10 minutes .

Green chutneys(chammanthis)will taste too good with it.I’ll be posting its recipe soon.