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.
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