Hara Bara Mutton Biryani

On Mothers Day, this is a tribute from a son to his lovely Mother.  This is my mother-in-laws special biryani recipe which my husband prepared for us.  It was a treat!

Few line from the Chef …………………………….

“I keep craving for this authentic biryani one my favorite food. Last week I brought biryani from a street guy, looking at his vessel the typical biryani dekchi….. I was impressed and told myself, let me treat with some authentic biryani…….. 1 biryani costs me 220 and brought 3 for family.

Trust me…….it was the worst biryani……I had ever had…… it was just a blunt biryani….. I made a promise that very dinner that I will make and eat and relish the authentic biryani made by my mother,  mother’s recipe, she make one of the best biryani……. The plan was set and here it is got some good mutton and off to make biryani…… to satisfy my soul…… yes food should touch the soul……”

Ingredients

Basmati Rice –  1kg

Mutton -1 kg ( bone or boneless)

Onion – 4 large

Ginger – 50 gms

Coriander leaves – 125 gms

Mint leaves – 150 gms

Green chilly - 4

Garlic – 4 - 5

Turmeric powder – 1tsp

Mutton  masala – 2 Table spoon

Big cardmon - 4

Bay leaves – 4 to 6

Salt as required

Oil to fry

Ghee - 4

Fried Cashunut & raisans for garnish

Method

Onion Fry

1.     Cut Onion lengthwise and deep fry, till it becomes brown in colour and keep it separate.

Mutton curry

2.     Grind together coriander leaves, mints leaves ( take only the leave and not the stem), ginger, green chilly, garlic and make chutney.

3.     In a heavy bottom pan heat ghee, to this add the big cardamom and bay leaves, then add on to it the green chutney. Keep frying on low flame till the oil separates.

4.     To this add the cleaned muttons.  Mix the green chutni and mutton well, add to it mutton masala, turmeric  and salt.

5.     Mix well and cover, let it cook in its own water.  If there is less water keep adding little water, so that it does not stick to the bottom.

6.     Let the mutton cook.

Rice Preparation

7.     Side by side while the mutton is getting cooked, wash the rice.

8.     In a big pan boil double the quantity of water.  when the water starts boiling add the rice and cook.

9.     Cook just till it is almost done. Strain off the water and keep it separately.

To assemble

10.     We have three separate preparations, Onion deep fired and kept separately, mutton getting cooked in the chutni and rice getting cooked separately. This is done for the final fusion.

11.      Once it is ensured that mutton is cooked.

12.      Add cooked rice very slowly into the cooked mutton…also side by side keep adding the deep fried onion , kaju and kismis….

13.       Once all the three are mixed properly, Cover and cook on low fire for 5 min.

14.        The Briyani is ready to eat with the curd raita. 

Keema Mattar Pulao

I make this pulao when I have to cook for a small set of group or when there are short notice visitor, when I don’t have time but want to serve something special.  I serve this with curd salad, lemon pickle and papads. 

Ingredients

For Rice cooking

Rice – 2 cups
Water – 8 to 9 cups
Salt – 3tsp
Green cardamom – 4
Cinnamon – 1 stick
Clove – 4
Bay leaf - 3
Lemon juice – 2tsp

Main Ingredient

Chicken kemma– 400gm
Matter (fresh green peas) – (100gm)
Onion – 2 sliced
Ginger – 1tsp (finely chopped)
Garlic – 1tsp (finely chopped)
Curd – ½ cup beaten
Green Chilies – 2 (if you feel the recipe is very spicy, you can opt out)
Coriander leaves – tbsp, finely chopped
Mint leaves – 1 tbsp, finely chopped
Salt to taste
Red chilli powder – ½ tsp
Haldi – ¼ tsp
Jerra powder – ½ tsp
Biryani Masala – 1-2 tsp
Oil/Ghee – 1 tbsp

Method

To cook the Rice

1.      Boil the water adding all the ingredient mention in the section “for rice cooking”, except the rice.
2.      When the water comes to boil add the rice. 
3.      Cook till it is done, strain off the excess water. 
4.      Keep aside and spread out in a tray

For the pulao

5.      Heat Ghee or oil in a pan
6.      Add ginger, garlic & onions. Cook till light brown.
7.      Add keema and cook for 5 min.
8.      Now add salt, chilli powder, jeera powder, biryani masala, haldi and peas. Mix well and cook covered for a min.
9.      Add curd and ½ cup water. Cover and cook on low flame till all the water dries (about 10 min)
10.  Now uncover and toss in the cooked rice. Also add mint leaves, coriander leave and green chilli. Mix it properly so that every this blends with each other. Cook for a min.
11.  Serve hot. 

Chicken Dum Biryani

Biryani is one of our family picks.   I like my biryani very simple with minimal masala and oil.  After trying lots of options, this is a recipe I got from one of the blogs (don’t remember the blog name).  With some minor changes, it matches my taste bud and qualifies the appearance test.

A  personal confession I want to make is I like the crappie biryani that is served in our office cafeteria courtesy Krimson café.  And the biryani I long to eat is the one we use to get at our hostel (YWCA, Pune) made by Rasak, all my YMCA friends would agree. I don’t know if it is still served, but in our days Monday dinner was heavenly feast at 8.30pm.

Serves : 4

Ingredients

• Chicken (with bone) : 3/4 kg (washed )
• Onions : 2 (cut lengthwise) (fried deeply)
• Oil : 1/4 cup
• Ghee : 2tbsp
• Basmati Rice : 3 cups (½kg) (washed and soaked for about 20 minutes)
• Coriander Leaves : 1/4 cup
• Mint Leaves : 1/4 cup
• Bay leaves : 1
• Cloves : 2
• Big cardamom - 2
• shah jeera or black cumin : 2 tsp
• saffron : 1 tsp
• Salt as per taste
• Milk : ¼ cup 

 

Marinade Mix :

• Green Chilies : 4 (according to your spice level) (finely chopped)
• Ginger & garlic Paste : 2 tbsp
• Turmeric powder : 1/4 tsp
• Coriander Powder : 1 tbsp
• Salt : as per taste
• Yogurt : 1/2 cup
• Shah jeera or Black cumin seeds : 2 tsp
• Red chili powder : 2 tsp
• Lime juice : 2 tbsp 

To Grind :

• Coriander Leaves : 1/4 cup (chopped finely)
• Mint Leaves :1/2 cup (Chopped Finely )
• Whole Black Pepper / Peppercorns : 7-8
• Bay leaves : 2
• Cloves : 3
• Cinnamon Sticks : 1″
• Green cardamom : 3

Method Of Preparation :

1. Wash and soak the basmati rice for 20 minutes.
2. Heat oil in a pan and add the sliced onion and deep fry them till it becomes crisp. A little before it becomes brown. As  it will become crisp and brown when it starts cooling.
3. Wash the cut chicken and drain them and kept it aside.
4. Now fry the bay leaves, cloves, cardamom, cinnamon and whole black pepper grind them into fine powder and finely add the mint leaves, coriander leaves into ground mixture and again pulse it for 2 sec to make a coarse paste.
5. Now add the ground mixture with the washed chicken and add the remaining marinade mix and some fried onions into them.
6. Mix it all together and let it sit for 30 minutes.
7. Boil the water in a heavy bottomed wide vessel and when it comes to a full boil, add some oil, ghee, shah jeera, bay leaves (1), cloves (2), cinnamon ( 1/4 ” ) & salt.
8. When the water comes to full boil add the soaked rice and just cook the rice in high heat for 3 -4 minutes and check the rice it should be half cooked (50% cooked).
9. Now carefully drain the rice and keep them aside. ( make sure it’s only half cooked, don’t over cook it )
10. Add the saffron in warm milk and mix it well.
11. Heat a heavy bottomed vessel add some oil, ghee
12. Spread  half the marinated chicken at the bottom.
13. Now add the  half of the cooked (half) rice on top of the chicken, spread some fried onions,some mint leaves, coriander leaves on top of the rice.
14. Pour the saffron water on top of it.
15. Again make the next layer by repeating point 12, 13, 14.
16. You can dum cook the biryani by covering the vessel with wheat flour dough or with a thick kitchen towel.
17. Cook on high heat for 2 – 3 minutes till you see water drops inside the lid.
18. Now completely reduce the heat into medium flame and remove the biryani vessel.
19. Now place a flat heavy bottomed non-stick pan on the heat and allow it to heat. (this will make sure the bottom part doesn’t burn)
20. After that on top of it place the biryani vessel and cook for 30 -35 minutes ( max 45 min) in low flame.
21. You will smell a nice aroma after 30 -35 minutes so that way you will know the biryani is ready now.
22. Now turn it off the heat and remove the vessel.
23. Slowly remove the lid you will see beautifully cooked dum biryani ready for you.