While I’m active on Instagram (follow me @cook_sarahskitchen) , posting on my blog has taken a back seat, as I work on some technicalities. However, I’m trying my best to bring the blog and the social media together. Will promise to post interesting recipes more often in the coming days. From my Instagram gallery, you could guess the South Indian recipes that might come up here in Sarahskitchen blogsite.
And, coming to Mutton Briyani, I haven’t taken a pic, as I was running some last minute errands – But still I’ve managed to capture a short video for your delight – Click to view!
2 cup mutton pieces (washed and cleaned)
2 cup Basmati rice
4 tomatoes (quatered)
2 big onions(cut lenghthwise)
5-6 green chillies
1 tblspn Kashmiri chilli powder (this brings beautiful colour to the food)
5-6 inch ginger
1 full garlic(12-15 pods)
1/2 cup coriander leaves
1/2 cup mint leaves
1 tblspn curd
1/2 lemon( juice extracted)
2 inch cinnamon stick
2 bay leaves (dried)
1 star anise
1 tspn fennel seeds
1 tspn pepper
1/2 cup ghee
3-4 tblspn oil
Grind girnger, garlic, 3 cloves, 1/2 of star anise, 1/2 inch cinnamon stick, fennels seeds, pepper, few leaves of coriander and few leaves of mint into a fine paste. Keep aside.
1. Heat oil and ghee in a deep vessel that you might use for making Briyani. Add all the spices – 1&1/2 inch cinnamon stick, 2 bay leaves (dried), 1/2 maze, 1/2 star anise, 3 cloves( the remaining spices were included for grinding)
2. When the cloves gets swelled up( ready to burst) , add chopped onions and saute till golden brown.
3. Now add the fine paste of ginger garlic & the spices. Then add the green chillies – saute till the raw smell of ginger garlic goes off and that you get a nice aroma.
4. At this stage add corriander and mint leaves – saute them.
5. Then add tomato and saute till it becomes soft and mushy. Now add curd, chilli powder and then the mutton – Cover the lid. Cook till the mutton gets soft. (to reduce the cooking time, we can parboil the mutton for two whistle in cooker. Still we should be conscious of the water that might be added when we parboil)
6. Now add water ( for 1 cup rice add 1 1/2 cup water) and let it boil along with the sauted ingredients. Add Salt to taste. When the water boils, add basmasti rice ( 15-20 mins soaked basmati rice)
7. You should cook in medium to low flame. Towards the end(for the last 5-10 mins) you should let the rice get cooked in low flame with a tight lid.
9. Once the rice is cooked, turn off the flame, add lemon juice , 2 tbl spn ghee and stir it slowly without breaking the rice
10. Add Coriander leaves and serve hot