100th Post: Mutton Biryani ~ A King’s meal



This post is special because this is the 100th post on EATERSPOT!!!! Time sure does fly by and we did lots of experimenting and eating here in our household. As I have been blogging, I have been inspired to incorporate lots of newer ideas and got lots of encouragement from friends (especially on days I thought I had the worst picture or post LOL).

Along with today’s post, I thought I shall announce our other new venture – Destiny Designs. While its too early to get into details, this is going to be a business that will be purely focused on CREATIVES. Food will continue to be a major part, so this won’t be the end of EATERSPOT. However, I am going to bring in lots of other things that I have done over the last few years under this huge umbrella called Destiny Designs. We are hoping to have the website up and running in a few weeks, so look out for information!

So why am I sharing about Destiny Designs? : Well … starting from July 12, 2010, I won’t be posting 6-7days of the week, but it shall be 3-4 days. This is just so I can get the other project started.

Alright lets get to our post: Mutton Biryani ~ a meal fit for a King! I think this post is apt for being the 100th post, because biryani is typically made for a special occasion in the Indian culture. Here is a bit of info on this amazingly flavoured rice dish that can be either vegetarian or non-vegetarian. Biryani is made with spices, rice, and meat (chicken / lamb / beef / camel!!!), seafood (fish / shrimp), eggs or vegetables. The name Biryani is derived from the Persian word beryā(n) (بریان) which means “fried” or “roasted” (thanks wiki!). The other interesting fact that I learnt today is that biryani was not born out of India (so its not a true indian dish) it was brought to the Indian Subcontinent by muslim travelers and merchants. There are different recipes, so every culture have their own kind of biryani.

Ingredients:

  • Goat: Fresh goat, cut into bite size pieces (fat removed and washed well)
  • Onion: 2 large – diced
  • Mint: a nice bunch of mint leaves
  • Coriander: a bunch of coriander leaves
  • Green Chillies: 2 – 3
  • Garlic: 7 cloves
  • Ginger: 1 piece
  • Fennel Seeds: 1 tsp
  • Bay leaf: 2
  • Cloves: 1 tsp
  • Star anise: 1
  • Cinnamon stick: 1
  • Biryani Masala (bought from the store): 2-3 tbsp
  • Ghee (Clarified Butter): 3 tbsp
  • Rice: 3 cups (washed)
  • Salt to taste
  • Coriander leaves (extra) for garnish

In a blender, blitz the coriander, mint, garlic, and ginger. Add some water and grind to form a paste. Set aside.

In a pressure cooker, heat the ghee and add the cumin seeds, bay leaves, cloves, star anise and cinnamon stick. Allow this to flavour the oil for a couple of minutes and then add the onions and saute. Add the green chillies and the paste to the onions and allow it to cook for a few more minutes.

The smell of mint and coriander is just amazing!!!! Add the goat pieces, and some briyani masala and give it a good mix. Add water to cover the goat and add some salt to taste. Close the pressure cooker and let it cook for a good number of whistles. I let it go for almost 10 whistles and that made the meat really tender (k likes the meat to be nice and tender and not hard).

In the mean time, wash the 3 cups of rice and let is soak in some water. Once the pressure is gone, empty the contents of the cooker into a bowl. Add the rice and meat in the pressure cooker. Now we need 6 cups of liquid. I got about 3 cups of curry liquid and I added 3 cups of water. I added a bit more salt and biryani masala and let it cook for a whistle.

Your biryani is done! If you don’t have a pressure cooker, you can cook this in an electric rice cooker. Just cook the meat till its tender in a pot and then add the rice and the meat and the liquid in an electric rice cooker and let it cook.

Serve hot with some home-made raita.

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One comment

  1. Hi Beula,
    Great. You can also paraboil the rice with some whole garam masala and later mix it with the meat and keep it under slow flame.Underneath th vessel you can keep a tawa(instead of using the cooker). So that rice will not get overcooked.U can also garnish the Biriyani with roasted cashew nuts and fried onions. Use safron also to get the color and flavour.

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