Mutton BiriyaniI make mutton rarely. I usually make it the Angananan Style. This is my dads favorite. I love trying different variations. I found another version recently from my MW book. It was super rich and yumm. I served it with the Spicy Chicken Curry.
Mutton | Lamb - 500 g
Biriyani Rice- 3 cups
Ginger Garlic Paste- 3 tbsp + 1 tbsp
Tomato- 3 (big & ripe)
Curd- 200 ml
Water- 1 cup
Chilly Powder- 1 tbsp
Coriander Powder- 2 tbsp
Garam Masala- 3 tbsp
Oil- 150 ml
Ghee- 50 ml
Spices: (divide the below into 2 equal parts)
Fennel- 1 tbsp
Cinnamon- 2 one inch pieces
Bay Leaf -4
Wash mutton and set aside.
Take a pressure cooker, add 1 cup water, 1 tbsp gg paste, 1/2 qty of spices and pressure cook for 4 whistles.
Once cooking is complete, remove the water. Measure the water and set aside.
In the same pressure cooker heat 150 ml oil and 50 ml ghee.
Add spices and onion and fry well.
Meanwhile grind 3 tomatoes with 200ml curd to a smooth paste.
Measure this tomato curd mixture and set aside.
Now both the measure liquids should come to 6 cups, if short make up with water and keep it ready.
Now add chilly powder, coriander powder, garam masala, salt to the fried onion and saute.
Add cooked mutton, the liquid mixture (stock + tomato curd paste) and let it boil.
Check salt now and add 3 cups of rice.
Pressure cook for 15 minutes on high flame in small burner.
Once 15 minutes is over put off the flame and let the pressure come down.
Stir in gently and serve hot with spicy chicken gravy.