MUTTON BIRIYANI

     When it comes to Biriyani, it has a special place in almost all Cuisine and Culture in and around the continent of Asia. It has wafted its fame around the world for his taste, flavour and rich heritage. It has become quite synonymous to Non-vegetarian feasts in different cultures around the world.  We can see quite a variations of Biriyanis around the world, they differ with the method or cooking styles, ingredients and spices used, serving styles etc., But whatever it may be, it's the one & only 'BIRIYANI' which has a long history and a rich heritage to mark its name.
     Richly prepared to perfection, seasoned and flavoured with Spices, garnished with dry fruits and Nuts, finished with a sprinkle of Saffron Water.  Unforgettably the special note of Biriyani comes from the fragrant Basmati Rice which is a long grained variety. Whereas in South India and Sri Lanka, a small variety of rice namely Jeerakasamba/Jeerakasala is used to cook Biryanis.
     No doubt, Cuisine leaves an imprint of its own in history and its taken forward in the drifts of culture. India has witnessed many invaders; with every invader came a different culture and a new cuisine. Muslim invaders like Turks, Arabs, Persians, and Afghans introduced the culture of feasts to India. The best and according to me, mostly commercialized recipes of India has always come from Mughal Cuisine, No wonder whatsoever, I feel The Mughals raised cooking to an art form, introducing special dishes which are richly prepared with special ingredients.
     Some historical evidence shows that there were other, similar rice dishes prior to the Mughal invasion. Rice dish known as “Oon Soru” where 'Oon' means 'Meat' and 'Soru' means 'Rice' in Tamil as early as the year 2 A.D. Oon Soru was composed of rice, ghee, meat, turmeric, coriander, pepper, and bay leaf, and was considered to be a delicacy in those days.
     Once a dish for royalty and considered as a high delicacy has become a popular and common dish today in every household.  It decorates and all the more reflects regional sensibilities and traditions.  It has a magical bliss of filling up the stomach and hearts at the same time.  This version of Mutton Biriyani is how I usually cook at home.   A typical Tamilnadu style Mutton Biriyani, where Rice, Meat and Masala are all mixed up together and cooked to perfection.   This Muttton Biriyani is an easy recipe which can be prepared in a Pressure Cooker.

Cuisine - South Indian (Tamilnadu)
Course - Main
Spice Level  - Medium
Difficulty - Medium
Serves - 3- 4
Author - SM

Preparation Time - 15-20 Minutes
Soaking Time - 20 - 30 Minutes.
Cooking Time - 30 - 45 Minutes

For more recipes of BIRIYANI, Click here...

HOW TO MAKE MUTTON BIRIYANI

 

INGREDIENTS :

For Lamb :

Lamb /Mutton - 1/2 Kg
Turmeric Powder - 1/4 Tspn
Red Chilli Powder - 1 Tspn
Crushed Ginger & Garlic - 2 Tspn
Curd/Yogurt - 1/4 Cup
Salt - To Taste

To Saute :

Basmati / Jeeraka Samba Rice - 3 Cups
Shallots - 5 Nos.
Garlic - 5 Cloves
Green Chillies - 7 Nos.
Onion - 1 No.
Tomato - 1 No.
Turmeric Powder - 1/2 Tspn
Curd / Yogurt - 1 Cup
Water - 3.5 Cups
Lemon Juice - 2 to 3 Tspns
Coriander Leaves - a Handful
Mint Leaves - a Handful
Ghee / Clarified Butter - 5 Tbspns
Oil - 3-4 Tbspns
Salt - To Taste

Spices :

Cloves - 6 Nos.
Cinnamon (1" ) - 2 Sticks
Cardamom - 5 Nos.
Bay Leaf - 2 Leaves

For Masala Paste :

Shallots - 15 Nos.
Green Chillies - 5 Nos.
Garlic - 10 Cloves
Ginger - 1 Medium Size
Cloves - 4 Nos.
Cinnamon (1") - 2 Sticks
Cardamom - 3 Nos.
Fennel Seeds - 1 Tspn
Nutmeg - a Pinch
Mint Leaves - Few
Coriander Leaves - Few

METHOD :

• Cook Lamb/Mutton pieces along with the ingredients mentioned under 'For Lamb'.
• Rinse the Rice once or twice, moving your fingers through the rice, wash it until the water runs clear.
• Soak the washed rice for about 20 - 30 minutes.
• Grind the ingredients mentioned under ' For Masala Paste' to a fine paste and leave it aside.
• Heat Oil and half the amount of Ghee(Clarified Butter) in a heavy bottomed pan or a Pressure Cooker.
• Splutter the ingredients mentioned under 'Spices' in a very low flame until aromatic.
• Saute finely chopped Shallots, Onion, Garlic Cloves and Green Chillies slit length wise.
• Saute it in a very low flame until onions turn translucent.
• Add chopped Tomato into it and saute until it turns soft.
• Pour in the ground Masala Paste along with Turmeric and fry it in low flame until the raw flavour goes and oil separates from the Mix.  
• Pour 1 Cup of Curd/Yogurt to the Masala and mix well.
• Add cooked Lamb pieces to the Masala and mix well, leave this in low flame until the Mix turns a bit dry.
• Drain the soaked Rice and add it to the above Masala and mix well, fry this in low flame for about 3-5 minutes.
• Sprinkle a handful of Mint and Coriander Leaves.
• Pour Lemon Juice along with Salt and Mix well.
• In a separate pan, boil the water and pour it into the Biriyani Mix. I have used 1:11/2 Cups of Rice : Water Ratio.
• Cover the lid of the pressure cooker and cook for one full whistle, then lower the flame and cook for 20 - 25 minutes.
• Meanwhile, heat a Chapati Griddle on a high flame for few minutes or until the griddle is very hot.
• While lowering flame to cook biriyani, keep this preheated Chapati griddle below the pressure cooker to give a dhum effect.
• After 25 minutes switch off the flame and leave the pressure cooker on the stove top untouched, until the pressure is totally released.
• Once cooked, add the remaining Ghee to the Biryani and fluff-up the rice gently.
• Serve Mutton Biriyani along with Curd-Onion Raitha or any preferred vegetarian or non-vegetarian side dishes.

NOTES :

• Well-seasoned Basmati / Jeerakasamba Rice plays a vital role in the texture of Biryani. 
• Soaking the rice helps in getting a perfectly cooked rice.
• Use water ratio to suit the type of rice you are using.
• Usually 1:11/2 Cups of Rice Water Ration is perfect for Basmati and Jeeraka Samba Rice.
• If you like your Rice to be cooked 'Al dente' follow the instructions in the package.
• For a softer version add some extra water(1/2 Cup preferably).
• Substitute 1 Cup of water for Curd.
• Adjust the amount of Green Chillies to suit your spice level.
• Use ample of Ghee while cooking biriyanis, this plays a major role in the texture and gives an awesome aroma to the dish.
• Adding lemon juice is to avoid rice getting sticky.

For a Dhum Effect : 

• Keep a preheated Chapati griddle below the pressure cooker to give a dhum effect.
• This also helps the biriyani not to get burnt at the bottom of the cooker.

A QUICK TIP :

• Use Raw Papaya to tenderize the meat.  It acts as a natural 'MEAT TENDERIZER'.
• Raw papaya contains an enzyme called Papain.  The connective tissue in the meat breaks down when it comes in contact with Papain.
• Papaya is one of the preferred tenderizers for red meats (Lamb, Mutton & Beef).
• Use few pieces of raw papaya while cooking red meats.  This will tenderize the meat, making it more soft and succulent, without changing its taste and flavour.
• Yogurt/Curd, Lime Juice, Vinegar, Soda-bi-carbonate, all have to soften and tenderizing effects on Red meat.