There are many versions of this recipe with little variations. I did follow the recipes earlier where you half cook rice, drain the water and then layer rice and mutton in a heavy bottomed vessel stick the lid with dough so that the steam does not escape. I always ended up with many utensils to clean and the job just seemed daunting. I made few changes where all you need is a pressure cooker and a rice cooker. A simplified version of the recipe yet tastes just as fabulous.
For Rice:
4 cups basmati rice
4 cloves
2 cardamoms
2 inch stick of cinnamon
1 tsp shajeera
1 tsp ghee
Handful of mint and coriander leaves
6 – 7 cups of water
Salt to taste
For Mutton:
2 lbs mutton
2 tbsp ginger garlic paste
1 cup curd
1 tsp garam masala *
6 green chilies
2 tsp ghee
2 tbsp oil
Handful of chopped mint and cilantro
Salt to taste
Others:
2 onions sliced and fried till crisp
Saffron or food color mixed in ¼ cup of milk
Handful of chopped mint and cilantro
Juice of one lemon
*for garam masala: 4 cloves, 1 inch cinnamon, 1 tsp poppy seeds, 1 tbsp coriander seeds, 2 cardamoms
Powder them in a coffee grinder.
Marinate mutton along with all the ingredients under For mutton: 2 – 3 hours in the refrigerator.
In a rice cooker add everything under For Rice: and set it on cook.
Place the mutton in a pressure cooker large enough to make the whole biryani.
Pressure cook until the mutton is tender.
Once the rice is cooked spread it to cool and discard the spices.
If the mutton in the pressure cooker has excessive water evaporate a little but make sure there is enough moisture.
Layer rice on top of mutton in 3 to 4 layers with fried onions and fresh mint and cilantro in between the layers.
Also pour a little milk with saffron on each layer.
Dot it with 2 – 3 tsp of ghee on the top.
Pressure cook on low for 20 – 25 minutes.
When ready to serve sprinkle the lemon juice and gently mix the rice and mutton.
This wholesome dish will entice your taste buds without doubt.
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