Mutton in a spicy onion-tomato, mint-coriander, garam masala gravy is added to ghee flavoured jeerakasala rice and cooked to finish.
Prep Time15 minutesmins
Cook Time1 hourhr35 minutesmins
Total Time1 hourhr50 minutesmins
Course: Main Course
Cuisine: Indian, South Indian
Servings: 3people
Author: Famidha Ashraf
INGREDIENTS
For the Gravy
1tablespoonghee
1tablespooncooking oil
1small pieceblack stone flowerkalpasi (optional)
1large onionsliced thinly
8 to 10green chillies
1½tablespoon ginger-garlic paste
½cupfresh mint leaves
½cupFresh coriander leaveschopped
2large tomatoeschopped roughly
500gramsmuttonbone or boneless washed and drained completely
1tablespoonred chilli powderyou can reduce this to 2 tsp
2tablespooncoriander powder
½teaspoonturmeric powder
2teaspoonsgaram masalause my Malabar garam masala
3tablespoonscurdwhisked
½cupwater
Salt to taste
For the Rice
2tablespoonghee
3green cardamom
5cloves
1inchcinnamon stick
1medium oniondiced
1½cupJeerakasala or Kaima ricewashed and drained (use jeeraka samba if you have that but adjust water accordingly)
watercook the rice*
Juice of half a lime
salt to taste
INSTRUCTIONS
Prepare the gravy
Heat ghee and oil in a pressure cooker.
Add a piece of kalpasi (optional)
Saute the onions until starting to brown.
Add the ginger-garlic paste, green chillies, mint and coriander leaves and saute for a minute.
Add the tomatoes, drained meat, salt and all the spice powders and cook until moisture starts to release.
Stir in whisked curd and water.
Pressure cook for 20 minutes on medium flame or until the meat is cooked.
Prepare the biryani rice
Take a deep pot (nonstick is better) that can hold the biryani and heat ghee on medium flame.
Fry the whole spices until fragrant.
Add and saute the chopped onions and mint leaves.
Add the drained rice and toast them by stirring for a minute.
Dump the prepared gravy and carefully fold it into the rice.
Add enough very hot water to the rice so that there is at least an inch of water above the rice. (In all my attempts, I have added a total of 2¾ cups of water approximately for 1½ cup rice - first 2½ and then ¼ cup water. But please adjust as per the liquid in your gravy)
Taste and adjust the salt and add lime juice as per taste.
Bring this to a full boil and cook until you can see grains surface on top and liquid is absorbed.
Reduce the flame to the lowest, and slide a flat pan or heat diffuser underneath.
Use a flat spatula and carefully dig and bring the bottom rice to the top. If you see the grains are too raw and dry, then add a splash of water, cover with foil or cloth and then the tight lid.
Let the rice steam cook for 15 to 20 mins but make sure to flip the rice in between at least once.
Switch off, open and scoop to transfer to a serving plate and serve warm with yoghurt, salad and pappadums.
Notes
* The amount of water here will depend on how much broth you have in your gravy. If you are a beginner, it is better to measure the liquid of the gravy and then add the additional water to make up.