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Here is a recipe for mutton biryani:
Try to get fresh mutton from a halal store - frozen mutton does not have the same texture when cooked. I like to get a whole back leg and cut it into about 1-1.5 inch pieces. Typically this comes out to about 5-7 pounds. Select pieces with large bone portions attached to the meat - get enough pieces to make 2 -2.5 pounds. You can save the remaining for another dish or share it with another family.
This much mutton will serve about 5 -6 people as a complete meal.
Grind 6 cloves of garlic and 1.5 inch piece of ginger. Mix with 1/2 teaspoon turmeric, 3-4 tablespoon yogurt and 2 teaspoon salt. Cover and marinate the meat in this paste for at least 4 hours and may be overnight in the refrigerator.
Grind to a fine paste, with a little water :
15 red chillies
8 pepper corns
8 cloves
1/2 medium onion
6 cloves of garlic - I am talking about the usual fat garlic cloves that you get in the US. If you are using indian garlic, you would need at least 12-15.
1 inch piece of ginger
1 tablespoon poppy seeds
1 small piece dagaD phool
pinch of shahajire
1 tablespoon corriander seeds
1 teaspoon cumin seeds
1 small piece of nutmeg- size of a chana daal
1 small bay leaf
2 inch piece of cinnamon
6 green cardmoms, unpeeled
Finely Slice 6 large onions
Chop 2-3 plum tomates
Chop enough corriander to make about 1/2-3/4 cup.
Pick tender leaves from a bunch of mint- you should have about 1/2 cup.
Stem, slit lengthwise and seed 10-12 green chillies- the small spicy kind work best.After seeding juliene the halves.
Peel and juliene two 1.5 inch pieces of ginger
Wash and soak 6 cups of basmati rice in cold water for at least 1/2 hour and upto 2 hours.
Soak a generous pinch of saffron in 1/2 cup milk and leave the cup on the cooking range between the burners/coils. This will gently warm the milk and the saffron will infuse better.
Heat 1 tablespoon oil to almost smoking and add 1/2 teaspoon sugar. Stir quickly. As soon as the sugar caramalizes, add 1/2 of the sliced onions and on high heat caramelize them. Once they are dark brown and release a sweet caramelized aroma, remove the onions from the pan with a slotted spoon - you can even drain them on a paper towel to get rid of as much oil as possible.
Save the oil from the pan.
Drain the soaked rice, add about 9 cups of water ,2-3 bay leaves, 2-3 pieces of cinnamon, 4-5 cloves, 4-5 cardamoms, 1 teaspoon of ghee or butter and 3 teaspoon of salt. Cook this in a rice cooker in the usual fashion. Since there is less water than the usual ratio, when the rice cooker shuts off the rice is only partially cooked. Gently separate the rice with a fork. Keep it covered.
While the rice is cooking , in a pressure cooker heat 3 tablespoon oil and 1 tablespoon butter. When the oil-butter is hot add 2-3 bay leaves, 4-5 cardamoms, 4-5 cloves and 2-3 pieces of cinnamon.
Saute for 30 seconds and add the remaining sliced onions. On a medium heat saute till golden brown.
Now add only the mutton, a few pieces at a time so that each piece gets seared nicely. Don't dunk the whole marinated mixture in the pan. Reserve the marinade.
Once all the mutton pieces are sauted add the ground masala and saute for about 5 minutes on medium heat. Make sure the bottom does not start to stick.
Add the remaining marinade and stir for 2 more minutes. Add 1-2 cups of warm water. Add salt to taste and pressure cook for 3 whistles. Lower the heat and let cook for another 5-7 minutes. Turn off the heat.
Once pressure is released, open the lid and add
the chopped tomatoes and cook on medium heat for 4-5 minutes. Add the chopped corriander and continue cooking untill the tomates and corriander are totally mushed and the gravy has reduced to a rather thick consistency.
Now you are ready to assemble the layers.
Preheat the oven to 200 degrees F.
I use a 4 litre oval corningware pan (12 X 9 X 3.5 inches). You can use an aluminium foil tray of similar dimensions. Should be at least 3.5 - 4 inches deep.
Coat the bottom of the pan with the oil from the caramelized onions. You can add some more ghee or melted butter if you like.
Sprinkle some mint leaves, julienned ginger and green chillies, and about 1/4 of the caramelized onions. Add a layer of the cooked mutton( about 1/2 of it). Cover it with a layer of rice. Dot the rice with small chunks of butter. Sprinkle some more mint leaves, julienned ginger and green chillies and 1/4 the caramelized onion. Add another layer of the reamining mutton and cover with a layer of rice. Make sure you end with a layer of rice. On the final layer, just dot with butter and add only caramelized onions.
Sprinkle the safrron-milk mixture on the top layer of rice. Cover with foil tighly and place it in the oven.
Finely Chop 1 each of onion, plum tomato and green chilly . Add salt, some chopped corriander and 2 tablespoon of yougurt. Cover and set aside.
Now clean up the kitchen, load the dishwasher and take out the trash. Set the table -light a few candles if it is dinner time. Pour some wine if you like but DON'T serve any appetizers.
After at least 60-70 minutes, open the foil a little bit and taste the rice for doneness. You should be able to smell the fragrance of all the ingredients! If not cover and continue to cook for 10-15 minutes more.
When ready to serve, take the pan to the table with the foil in place. Once everyone is seated, open the foil. When serving, make sure you reach to the bootom of the pan and scoop out vertical sections of the biryani. Serve some tomato raita on the side.
With the amount of time and effort, it does not make sense to serve biryani with anything else.
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Mrinmayee
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| | Friday, August 18, 2006 - 10:35 pm: | 
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मटन बिर्यानी, स्लो कुकर मधे.
१किलो मटन
३ मोठे कांदे
१ गाठा लसून
१ वाटी टोमॅटो पेस्ट
२ चमचे धने पावडर
१ चमचा तिखट
अर्धा चमचा हळद
मीठ
अर्धं पॅकेट निहारी मसाला
अर्धं पॅकेट सिंधी बिर्यानी मसाला
४ वाट्या तांदुळ
८-१० काड्या केशर
पाव कप दुध
(वरचे २ मसाले वापरायचे नसल्यास १ चमचा तीखट, ५ हिरव्या मिरच्या, २ मोठे चमचे धने, १ चमचा जीरे, अर्धा चमचा मीरे, ५ लवंगा, १ मोठा तुकडा दालचीनी. मिरच्या सोडून बाकी तेलावर फ्राय करून बारिक पावडर करून ठेवावी).
३ पळ्या तेल
१ पळी तुप
कृती:
* तेल तापवून त्यात उभे चिरलेले ३ कांदे अगदी ब्राऊन होईपर्यंत तळावे. (छोट्या batches मधे केलं तर सोपं पडेल). यातला पाव भाग तळून बाजुला काढून ठेवावा.
* उरलेल्या कांद्यामधे २-५ लसुन पाकळ्या ठेचून टाकाव्या. बाकी लसून पाकळ्यांची पेस्ट करावी. (याबरोबर आलं ऐच्छिक!)
* यावर टोमॅटो पेस्ट, लसून पेस्ट आणि धने पावडर घालून परतावं.
* धुवून निथळलेल्या मटनाचे तुकडे घालून आणखी ८-१० मिनिटे मध्यम आचेवर परतावं.
* यावर मीठ, हळद, तिखट घालून एकत्र करावं.
* २ वाट्या उकळीच पाणी घालून जाड झाकण ठेवून मंद आचेवर १ तास शिजू द्यावं.
* पाणी आटवून यावर बिर्यानी आणि निहारी मसाला घालावा.
* मटन शिजत असताना आधी १तास पाण्यात भिजवून, व्यवस्थीत निथळलेले तांदूळ अर्धा चमचा तुपात परतावे.
* यावर ४ वाट्या उकळीचं पाणी आणि मीठ घालून लागलीच उपसावे. चाळणीत मोकळे करून १० मिनिटे थंड होउ द्यावेत.
*** स्लो कुकरमधे तुपाचा हात लावून १ वाटी उकळीचं पाणी घालावं. अर्धं मटण पसरवावं. वर चिरलेला पुदीना घालावा.
* यावर भाताचा (अर्ध्या) थर द्यावा. त्यावर थोडा परतलेला कांदा घालावा.
* उरलेलं मटन व भात याचे थर लावावे. सगळ्यात वर आणखी थोडा परतलेला कांदा घालावा.
* कोमट दुधात केशर अर्धातास बुडवून ते यात ओतावं. ओतताना कालथ्यानी आतवर छिद्र करून (अशी ३-४ छिद्र करावी) मग त्यात हे दुध सोडावं.
* वरून उरलेलं तुप सोडून झाकण घट्ट बंद करून कुकर low setting var ४ तास ठेवावा.
**** मटनाच्या क्वालिटीवर बरंच अवलंबून असतं. तेव्हा मटन आधी शिजवताना हाडापासून सुटण्याआधीच्या स्टजमधे बिर्यानीचे थर लावावे.
तसंच भात कोरडा वाटल्यास पाव वाटी उकळीचं पाणी घालावं. दर तासानी एकदा झाकण उघडून अंदाज घ्यायला हरकत नाही. पण बिर्यानी फार वेळ उघडी ठेवु नये.
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Shonoo
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| | Saturday, August 19, 2006 - 8:34 pm: |
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मृण्मयी:
धन्यवाद. आमच्या घराजवळ एक हलाल दुकान उघडलंय हल्लीच. आता तिथनं मटण आणायला आणखीन एक कारण मिळालं
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| हितगुज गणेशोत्सव २००६ |
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| चोखंदळ ग्राहक |
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| महाराष्ट्र धर्म वाढवावा |
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| व्यक्तिपासून वल्लीपर्यंत |
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| पांढर्यावरचे काळे |
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| गावातल्या गावात |
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| तंत्रलेल्या मंत्रबनात |
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| आरोह अवरोह |
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| शुभंकरोती कल्याणम् |
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| विखुरलेले मोती |
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