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Recipe > Quick Biriyani

Ingredients
Rice - 3 cups
Mutton - 500 gm.
Onions - 3 cups (Thinly Sliced/Chopped)
Tomato - 1 1/2 cups (Finely Chopped)
Mint leaves - 1 small bunch (Separate leaves)
Coriander leaves - 1 small bunch (Separate leaves)
Green Chillies - 6 split lengthwise
Lime - 2 (Extract Juice)
Ginger-Garlic Paste - 4 tablespoons
Turmeric powder - 4 teaspoons
Dhaniya powder - 2 tablespoons
Chilli powder - 1 tablespoons
Salt to taste
Saunf - 1 teaspoon
Cardamom (Elakkai) - 5 nos.
Cinnamon (Pattai) - 7 1" pieces
Cloves (Lavangam) - 7 nos.
Curd - 1/2 cup
Ghee - 1/4 cup (As per requirement)
Oil - 1/2 cup (As per requirement)

Method

  1. Cook mutton with two cups of water, salt, turmeric powder, in a pressure cooker till the meat is done.
  2. Remove the mutton pieces and measure the stock.
  3. Add sufficient water to the stock to measure up to exactly six cups.
  4. Keep aside.
  5. Wash the rice and leave it aside for about 15 minutes before cooking.
  6. Mix a few spoons of ghee with the rice, in a kadai. 
  7. Heat oil in a pressure cooker or a heavy bottomed vessel.
  8. Season with saunf, cardamom, cinnamon and cloves.
  9. Add onions and sauté till translucent.
  10. Add the ginger-garlic paste.
  11. When the oil separates, add the tomato puree, turmeric powder, dhaniya powder, chilli powder and salt.
  12. When the curry is well done, add the mutton pieces, curd, mint and coriander leaves.
  13. Cook till the gravy blends well with the meat.
  14. Add the rice to the cooking mutton gravy and the six cups of stock too.
  15. Bring the biriyani to a boil.
  16. Once boiled, add the ghee and lime juice.
  17. Cover the vessel or the cooker with a lid.
  18. Reduce flame to simmer and cook for 20 minutes.
  19. Serve hot with onion in curds.

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