Serving: 4 |Type: Non-Veg Rice
Ingredients:
For making Gravy:
Goat meat | 400grams |
Onion(diced) | -½ cup |
Tomato(diced) | -1 |
Green Chili(slit) | -2 |
Ginger Garlic Paste | -1tbsp |
Chili Powder | -2tsp |
Turmeric Powder | -¼tsp |
Coriander Leaves | -1tbsp |
Salt | -To taste |
Seasoning:
Oil | -3tbsp |
Sombu | -½tsp |
Fenugreek | -¼tsp |
Kal Pasi(black stone flower) | -few |
Cloves | -2 |
Method For Gravy:
- Take the pressure cooker heat with oil add seasonings fry without burning.
- Now add onion and green chili sauté for 2 minutes then add ginger garlic paste, pinch of salt and turmeric and sauté until raw smell is gone.
- Now add tomato sauté until tomato get mash, then add meat and chili powder sauté about 5 to 8 minutes on medium flame.
- Then add salt, coriander leaves and 2 cups of water, mix well cover with lid.
- Let until 3 whistles come and then keep it simmering for 10 minutes.
- Then turn off the stove.
Ingredients:
For making Biriyani:
Basmati Rice | -2 cups |
Onion(diced) | -½ cup |
Tomato(diced) | -1 |
Green chili | -2 |
Turmeric | -¼tsp |
Coriander Leaves(chopped) | -2tbsp |
Mint Leaves(chopped) | -¼ cup |
Ginger Garlic Paste | -2tbsp |
Coconut Milk | -½ cup |
Salt | -to taste |
Seasoning:
Cloves | -2 |
Cinnamon Sticks | -1 inch |
Bay leaves | -1 |
Sombu | -½tsp |
Oil and Ghee | -4tbsp |
Method:
- Soak the rice for 20 to 30 minutes, then drain the water and keep it aside.
- Take a heavy bottom vessel heat with oil and ghee add seasoning fry without burning.
- Now add onion, green chili sauté for 1 or 2 minute then add ginger garlic paste and salt sauté well until raw smell is gone.
- Then add tomato sauté well, now add soaked rice and mint coriander leaves fry for 2 to 3 minutes until it dries up.
- For 1 cup of rice you will need 2 ½ cups of liquid (1 : 2 ½ is the ratio).
- Now measure the mutton gravy (only the liquid) mix it with coconut milk and add water if more liquid is required.
- Now pour this on the rice, add the cooked mutton pieces and mix everything well.
- Check the salt and spiciness, if it requires more, add it and cook it until water starts boiling, stir it once again then cover with lid.
- Cook it on low flame for about 10 to 15 minutes then turn off the stove (Do not stir it in between).
- Let it rest for another 15 minutes.
- Now open it, stir it and then garnish with coriander leaves.
- Serve with raitha or kurma.
Note:
- Water ratio: for 1 cup rice add 2 ½ cups liquid (all liquid together: the mutton gravy, coconut milk and water).
- You can make it with a rice cooker.
- You can make the biriyani with a pressure cooker, let 1 whistle come and then keep it on simmer for 7 minutes and then turn off the stove.