 |
| MADRAS MUSLIM STYLE MUTTON BIRIYANI |
This is my 500th Post. A long way from the time I started my Blog. With quite a lot of thoughts and as & how it came out with the flow, I am writing up my 500th Post, which is a Biriyani(my all-time favourite dish). I wanted to write a Biriyani Recipe as my 1st Post, though there are few Biriyani Recipes in my Blog, I wanted to mark my 500th Post to be something special. The date and recipe turned out to be special for me on the go. Today is my Mom & Dad's 47th Wedding Anniversary and I was saving the date to post my 500th Post for the day.
While I was pondering through my blog, thinking hard to decide upon what to write for my 500th Post, I noticed that all my benchmark posts had been family favourites & above all I had written it with the flow. No prior planning or thinking.
Now for my
500th Post and as always being a Biriyani Lover, here comes yet another Authentic
Madras Muslim Style Mutton Biriyani. But right from my 1st Post to this one, all recipes are tried and tested, some which came out good even at my first attempt and some which I perfected after some trial & errors.
Muslim Style Biriyani has its own benchmark when it comes to taste, flavour, aroma and texture. Bhai Veetu Biriyani which means an authentic home style Muslim Biriyani has a special place in the hearts of Biriyani Lovers. I have been an ardent fan of these Biriyanis that we never miss a Muslim Wedding. And even during our stay in Chennai(Madras) a few years back, I was really fascinated by the street side Biriyanis which pop out during lunchtime. We can always see people selling Biriyanis in big Degchis(Vessels) around the corner of a street. Reddish Orange hued Biriyanis prepared in Basmati Rice with a wonderful aroma. As always I never used to miss a chance when it comes to tasting Biriyanis. Lately, during our last visit to Chennai, I made sure to eat at Buhari Restaurant which marked its popularity with their traditional Muslim Style Biriyani for years along with their so-called self invented dish,
Chicken 65. This Biriyani is slightly different from
Ambur/Vaniyambadi Style Biriyani, though both recipes are from the royal kitchens of Arcot Nawabs.
Meanwhile, while pondering through the web, my husband came up with this Madras Muslim Style Biriyani and asked me to try it without changing the measurements and method. And trust me it came out perfect even for the first time. The aroma of the Biriyani was lingering around the house and needless to say about the perfectly cooked Rice and Meat. The recipe called for using a bit more of Meat compared to the Rice measurement. Also, the ingredients were
weighed and used. I would suggest you follow the same. So I have given most of the measurements in kgs & ml in this recipe. Also, follow the instructions while sauteing the ingredients and cooking the meat & rice. This helped me to get perfectly textured Biriyani.
For more
BIRIYANI RECIPES, Click here...
Cuisine - Madras(Chennai)Tamilnadu, South Indian
Course - Main
Spice Level - Medium
Difficulty - Medium
Serves - 3- 4
Author -
SM
Preparation Time - 15-20 Minutes
Soaking Time - 20 - 30 Minutes.
Cooking Time - 30 - 45 Minutes
HOW TO COOK MADRAS MUSLIM STYLE MUTTON BIRIYANI
 |
| MADRAS MUSLIM STYLE MUTTON BIRIYANI |
INGREDIENTS:
For Mutton/Lamb Masala:
Mutton - 750 Gms
Big Onions - 400 Gms
Tomato - 250 Gms
Ginger - 75 Gms
Garlic - 50 Gms
Green Chillies - 8 Nos.
Turmeric Powder - 1/2 Tspn
Red Chilli Powder - 2 Tbspn
Coriander Leaves - a Handful
Mint Leaves - a Handful
Curd - 100 Ml
Oil - 100 Ml
Ghee - 4 Tbspn
Lime Juice - of 1 Lime
Salt - To Taste
Spices:
Cinnamon(2" Piece) - 2 Nos.
Cloves - 6 -9 Nos.
Cardamoms - 6 -9 Nos.
To Cook Basmati Rice:
Basmati Rice - 500 Gms.
Cinnamon(2" Piece) - 1 Nos.
Cloves - 3 Nos.
Cardamoms - 3 Pods
Salt - To Taste
Water - as required
METHOD :
For cooking the Mutton/Lamb Masala :
- Heat Oil in a pan/pressure cooker, add all the ingredients mentioned under 'Spices' and fry them on a medium flame until aromatic.
- Sauté Onions(cut into thin long slices) along with Green Chillies slit into two.
- Cover and Sauté on a medium flame for a minute stirring occasionally.
- Sauté the Onions until it turns into light brown in colour.
- Add in the Garlic Paste and sauté it for about 3-4 minutes until fragrant on a medium flame.
- Then add the Ginger paste and sauté it for about 3-4 minutes until the raw flavour goes.
- Cover and Sauté it on a very low flame for few minutes, stirring occasionally.
- Care should be taken, that it doesn't burn or stick to the vessel. This can spoil the taste of the Biriyani.
- Sprinkle water, if necessary at this stage.
- Sauté until oil separates from the mix.
- Now add Mutton/Lamb Pieces along with a dash of salt and mix well (add few pieces of papaya at this stage, if using).
- Add finely sliced Tomatoes.
- Sprinkle a handful of Mint and Coriander Leaves.
- Cook this on a medium flame until Tomatoes turn soft & cooked.
- Now add Turmeric Powder, Red Chilli Powder along with Curd and mix well.
- Cook this on a low flame until the raw flavour goes and oil separates from the mix.
- Cook the Mutton Pieces until soft and tender.
- If cooking the Lamb/Mutton pieces in a pressure cooker, cook for about 5 whistles on a high flame and another 5-6 whistle on a low flame.
- Adjust the cooking time to suit the tenderness of the meat.
- Wait until the pressure is totally released.
For cooking the Rice:
- Rinse the Basmati Rice once or twice, moving your fingers through the rice, wash it until the water runs clear.
- Soak the washed rice for about 20 - 30 minutes.
- Boil enough Water in a Vessel/Saucepan.
- Let the Vessel be big enough to hold both Rice & water.
- Drain the soaked Rice.
- Carefully add Soaked Rice along with a dash of Salt,& Spices into the boiling Water.
- Cook until the Rice is half done. Just a boil is more than enough.
- Drain the excess water from the cooked rice pouring it out into a colander.
For Madras Muslim Style Mutton Biriyani:
Over a Griddle(For a Dhum Effect):
- Keep a preheated Chapati griddle below the Biriyani Vessel to give a dhum effect.
- Meanwhile, heat a Chapati griddle on a high flame for a few minutes or until the griddle is very hot.
- Keep this preheated Chapati griddle below the Biriyani Vessel.
- Pour the cooked Mutton/Lamb along with the Masala.
- Add the 1/2 cooked Rice over it.
- Pour in the Lemon Juice and drizzle 2 Tbpsns of Ghee.
- Cover the Vessel with a lid and keep a heavy object on top of it.
- Cook this on a medium-low flame for just 5 Minutes.
- Carefully open the lid and gently stir the ingredients once.
- Again cover the Vessel with the lid and keep the heavy object on top of it.
- Cook this for about 10-12 minutes, then switch off the flame and leave the Biriyani Vessel on the stove top untouched for few minutes.
- Remove the lid and drizzle the remaining 2 Tbspns of Ghee & gently mix the cooked Madras Muslim Style Mutton Biriyani with a long ladle.
- Gently fluff up the Mutton Biriyani so that the ingredients are well combined.
- Care should be taken not to break the rice strands.
- Serve Madras Muslim Style Mutton Biriyani along with Curd-Onion Raitha, Brinjal Curry or any preferred vegetarian or non-vegetarian side dishes.
Baking in an Oven(for Dhum Effect) :
- Preheat the oven to 450° F/230°C.
- Pour the cooked Mutton/Lamb along with the Masala into a big bake-proof bowl.
- Add the 1/2 cooked Rice over it.
- Pour in the Lemon Juice and drizzle 2 Tbpsns of Ghee.
- Cover the Biriyani Bowl with an Aluminium foil and keep it in the middle rack of the oven.
- Bake the Madras Muslim Style Mutton Biriyani for about 30 minutes.
- Leave it aside untouched for a few minutes.
- Drizzle the remaining 2 Tbspns of Ghee & Gently fluff up the Mutton Biriyani, so that the ingredients are well combined.
- Care should be taken not to break the rice strands.
- Serve Madras Muslim Style Mutton Biriyani along with Curd-Onion Raitha, Brinjal Curry or any preferred vegetarian or non-vegetarian side dishes.
NOTES :
- Measure & use the ingredients mentioned for the Recipe.
- Well-seasoned Basmati /Jeerakasamba Rice plays a vital role in the texture of a Biriyani.
- This recipe calls for Basmati Rice can also prepare it with Jeerakasamba Rice.
- Soaking the rice helps in getting perfectly cooked rice.
- Cook the rice with enough water until 1/2 done. Just a boil is more than enough.
- Adjust the amount of Red Chilli Powder and Green Chillies to suit your spice level.
- Adjust the Spices to suit your preference
- Grind Garlic & Ginger separately and sauté Garlic first and then follow it with Ginger.
- Garlic paste needs to be sauteed a little longer than Ginger paste.
- Adding lemon juice is to avoid rice from getting sticky.
- Mix both Rice and Lamb together and cook in a dhum style for perfectly cooked Biriyani.
- Cooking in Dhum helps the Mutton Biriyani not to get burnt at the bottom of the vessel and also yields a wonderful texture.
- While fluffing up the rice mix it gently.
- Can also cook the same recipe with Beef/Chicken. Adjust the cooking time accordingly.
______________________________________________________________________________________
A QUICK TIP :
- Use Raw Papaya to tenderize the meat. It acts as a natural 'MEAT TENDERIZER'.
- Raw papaya contains an enzyme called Papain. The connective tissue in the meat breaks down when it comes in contact with Papain.
- Papaya is one of the preferred tenderizers for red meats (Lamb, Mutton & Beef).
- Use a few pieces of raw papaya while cooking red meats. This will tenderize the meat, making it more soft and succulent, without changing its taste and flavour.
- Yogurt/Curd, Lime Juice, Vinegar, Soda-bi-carbonate, all have softening and tenderizing effects on Red meat.
