Tuesday, December 11, 2012

South Indian Mutton/Lamb Biryani Recipe(Muslim style)



South Indian mutton/lamb biryani prepared in muslim style is a delicious and less spicy recipe popular among muslims living in south Tamilnadu.This biryani is prepared during festivals like Ramzan, Bakrid, weddings and other occassions in muslim families.This type of biryani is served in hotels in south Tamilnadu run by muslim families. I adopted this recipe from my muslim family friend Rashida aunty whom I know from my birth. Try this muslim style south Indian mutton/lamb biryani at home and Enjoy cooking!!!

Ingredients:

Mutton                       1 kg
Jeera rice                    1 kg
Small onions                150 gm
Onions sliced               150 gm
Ginger paste                75 gm
Garlic paste                 75 gm
Green chillies               2 no
Chilli powder               2 tsp
Coriander powder       2 tsp
Tomato chopped         3 no
Curd                           100 ml
Mint leaves                  1 bunch
Coriander leaves          1 bunch
Garam masala powder 1 tsp (cinnamon, cloves, cardamom equally)
Fennel                          1/4 tsp
Cardamom                   4 no
Cloves                         4 no
Cinnamon                    3 to 4 strips (1 inch each) 
Bay leaves                    1 no
Lemon juice of              1 no
Salt                               to taste
Oil                                150 ml
Ghee                             50 ml

Procedure:

1. Wash mutton well and keep aside. Grind small onions to a fine paste.
2. Heat oil in a thick bottom vessel. Add cardamom, cinnamon, cloves, fennel and bay leaves and fry for a minute.
3. Add ground small onion, chopped onions, green chillies (slit vertically), ginger and garlic paste. Continue frying in a slow fire till the raw smell of onions reduces.
4. Add chopped tomatoes and continue frying till it gets smashed well.
5. Add salt, chilli powder, garam masala powder, mint leaves, corinader leaves and  continue frying for few minutes.
6. Add mutton, curd and continue frying till the mutton gets 80 percent cooked. Add water if required.
7. Wash rice and keep aside. Measure the gravy and remaining water in the ratio of 1:2.
8. Transfer it to a 10 litre pressure cooker and pressure cook in a slow fire for 10 minutes.
9. Remove from heat and keep aside till the pressure goes.
10. Add 50 ml ghee and lemon juice and mix it.
12. Serve hot with Dalcha.

8 comments:

Hi, I think line 7 and 8 need a little more clarifying.

7. Wash rice and keep aside. Measure the gravy and remaining water in the ratio of 1:2

so there should be double the water as the gravy?
Then we add the rice to this water mixture , stir it up and cook? or just put rice on top of the mutton and cook. some recipes for hyderabadi biryani just require two layers.and not mixed together. Pleae clarify as i am interested to try this recipe out.
Yasi from Baltimore US

water and gravy should be double the quantity of rice.

1 portion of rice : 2 portion of water+gravy

If the measured gravy is equal to 400ml

Then 1 kg rice : 2000 ml(400 ml gravy + 1600 ml water)

You need to mix all(water, gravy, meat and rice)and cook. If you have any doubts comment here.

This was an excellent and simple recipe. I never knew great biryani could be made with just these simple ingredients! One tip: the masala mixture should be patiently fried to get good aroma and taste, and every cooking process in this recipe needs to be done on low fire.

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the way my dad does is is half cook the rice, 75% cooked lanb curry, pour away remaining water in rice pot and pour in the whole lamb curry, stir, and then cook in simmer

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