50. Bhai Veetu Biryani (Mutton Biryani, Chennai Style)

That extra special, Chennai's Muslim wedding style Biryani

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Ingredients

Main:

• Basmati rice - 1/2 kg (1 pound)

• Mutton - 1/2 kg (1 pound)

• Water – 3 cups

• Green chilli - 2 (sliced)

• Ginger paste - 2 Tbsp

• Garlic paste - 1 Tbsp

• Onion - 3 large (finely sliced)

• Tomato - 2 large (roughly chopped)

• Coriander leaves - 1/4 cup

• Mint - 1/4 cup

• Lemon juice - 1 Tbsp

• Whole Dry Spices:

• Bay Leaves - 2

• Cinnamon - 1 inch

• Clove - 4

• Cardamom - 3

• Star anise - 1

• Spice Powders:

• Turmeric powder - 1/2 tsp

• Chilli powder - 3/4 Tbsp

• Coriander powder - 1/2 Tbsp

• Garam masala - 1 tsp

• Salt - 1/2 Tbsp

• Oil - 3 Tbsp

• Ghee - 3 Tbsp

• Cashew nuts - handful (fried)

For Marination:

• Green Chilli - 1 (finely chopped)

• Ginger paste- 1 Tbsp

• Garlic paste - 1/2 Tbsp

• Onion - 1 large (finely sliced)

• Tomato - 1 large (roughly chopped)

• Curd (yogurt) - 1/2 cup (whisked)

• Coriander leaves - few sprigs (finely chopped)

• Mint - few sprigs (finely chopped)

• Lemon juice - 1 Tbsp

• Salt - 1 tsp

For Cooking the Rice:

• Bay leaf - 1

• Cinnamon - 1 inch

• Clove - 2

• Cardamom - 2

• Start anise - ½

• Ghee – 1 tsp

• Salt – 2 Tbsp

• Coriander leaves - few sprigs (finely chopped)

• Mint - few sprigs (finely chopped)

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Preparation:

I

1. Mutton marination: Wash the meat and drain the water. Add all the ingredients under "For marination" and mix well. Refrigerate and marinate for 4 hours.

II

1. Cooking the Rice: Wash and soak the rice for about 20 minutes, then drain. Boil about 2 litres of water. Add the soaked rice and all the ingredients under "For Cooking the Rice”. Cook till it is two thirds done (5-6 minutes). Drain and transfer the rice to a wide dish and cool it immediately to stop the cooking process.

III

1. Heat oil and ghee and fry the onions till golden brown; remove half portion and reserve for garnish

2. Add the whole dry spices and mix well. Add the ginger and garlic pastes and fry for a few seconds

3. Then add the marinated mutton and fry it for 4–5 minutes

4. Add tomatoes and fry till they are soft, add all the spice powders and mix well

5. Add fresh coriander, mint (reserve some for garnish) and then the yogurt and lemon juice. Mix and let the gravy coat the mutton well. Keep stirring till the contents come to a boil

6. Add 3 cups of water and cook on high flame. Once the water starts to boil, lower the flame, cover and cook till the mutton is done (this may take 45 to 60 mins, depending on the quality of the meat, so check in intervals after about 30 mins)

7. Once the mutton is cooked, add the cooked rice. Add some hot water till water is just above the surface of the rice. Gently spread the rice; do not mix with the mutton. Cook tightly covered, for the first 2–3 minutes on high flame and then on low flame for about 20-30 minutes and switch off. Let he Biryani sit for 5-10 mins before you open.\

8. Garnish with the balance portion of the coriander and mint leaves and the fried onions and cashew nuts

9. Serve hot with cool onion raitha

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