This mildly-spicy Biriyani is one of our favorite. Making biriyani sometimes becomes a headache because of the complex procedure of giving dum (air-sealed, low heat cooking). This easier version is almost as good in taste, but way easier to make.
- 1 kg mutton( Goat Meat ) cut into medium sized pieces
- 500gms. long grain basmati rice washed and soaked for 30 minutes
- 1 medium red onion cut into thick slices
- 1 inch ginger bruised
- 6,7 cloves of garlic crushed
- 1 inch cinnamon stick
- 4,5 cloves
- 3,4 green cardamom
- 2,3 black cardamom
- 10-15 black pepper corns
- 1 small piece of mace (Javitri )
- 5 dry whole red chili
- 1 tsp. sahi jeera
- 3,4 bay leaves
- 1 tbsp. sugar
- Salt to taste
- 1tsp. shahi garam masala powder
- 1tsp. rose water
- 1/2 cup hung curd or thick plain yogurt
- 2 + 2 tbsp. ghee or clarified butter
Marinate mutton pieces with thick curd, salt and sugar. Let it rest for an hour.
Wrap all the spices (3-14) in a rectangular muslin cloth and tie up all four corners together to make a pouch.
Now pour about a litre of lukewarm water to it. Once the water starts boiling drop the muslin pouch to it. Cover and simmer till the mutton becomes tender. Check and adjust the water level if required.
Skim off any scum that rises to the surface and separate the meat pieces from the stock with a slotted spoon. Keep them aside.
Squeeze the muslin bag firmly to extract all the spicy juice from it and then discard the bag. Now strain the mutton stock to get a clear juice.
Take a deep microwave safe bowl and grease the inner walls with 2tbsp. ghee. Put the drained rice along with 850ml. of strained mutton-stock and mutton-pieces. Adjust salt and mix them well.
Cook uncovered on high power for 12 minutes. Sprinkle garam masala powder and one spoon of rose water over it. Stir once again.
Cook it covered for another 24 minutes.
Remove the lid and fluff it with a fork. Give a 5 minutes standing time before you serve.