want to make a good mutton biriyani in south indian style? advice please?

Question

just want to make tasty mutton biriyani please help me!!!!!!!!!!!!!!!

Answer 1

Indian Mutton Biryani

3 cups basmati rice,washed
and soaked in water
1 kg mutton cut into medium sized pieces
5-6 medium onions,sliced fine and fried crisp
1 tbsp ginger-garlic paste
2 tsp garam masala
6 red chillies
1 cup beaten curd
2 pieces cinnamon
6 green cardamoms
1 tsp shahijeera
10 kalimiri
1 tsp turmeric powder
salt to taste
5 tbsp ghee,melted
2 pinches saffron,dissolved in 1/2 cup milk
1 tbsp each of almonds,cashewnuts,raisins.
Fry almonds,cashewnuts and raisins and keep aside.
Marinate mutton with beaten curd,ginger-garlic paste, onion,red chilli paste,turmeric powder and salt to taste.
Grind fried onions and red chillies to fine paste.

Heat half of ghee,add marinated mutton and pressure
cook till done.
Heat 2 tbsp ghee add whole garam masala,when
splutters add drained rice and fry a little.then add warm
water,1 1/2 inches above the rice level.Add salt to taste.
Cook till rice is done,then spread on a plate and remove
the whole garam masala.

Take a heavy bottom pot and line it with ghee.
Place the prepared mutton and sprinkle garam masala over it.
Cover with rice and dot with ghee.Make deep holes in the rice
then add the saffron milk,and sprinkle fried nuts and crisp fried
onion. Cover tightly and seal with wheat dough.Allow to cook
on low flame for 20-25 minutes.

Answer 2

Mutton Biryani recipe

Description

Ingredients
Basmati rice 500 gms.
Mutton cut in to small pieces 1kg.
Cashew nuts 1/2 cup
Curd (yogurt) beaten 1cup.
Butter 50 gms.
Boiled egg 4 nos
Golden fried sliced onions 1/2 cup
Garlic paste 4 tbsp.
Rose Water 4 tbsp.
Ginger paste 4 tbsp.
Oil 5 tbsp
Red chili 6 nos.
Salt To taste
Sliced onions 1 cup
Saffron ½ gm.
Turmeric powder 2 tsp.
Bay leaf 4 nos.
Whole garam masala 2 tbsp
Garam masala powder 4 tsp.
Lime juice 2 nos.

Preparation
1. Marinate mutton pieces with ginger garlic paste and beaten curd. Keep aside for 2 hours.

2. Wash and soak rice in water for about 30 minutes.

3. Make a fine paste of red chili and cashew nuts.

4. Heat oil in a thick bottomed pan. Fry red chili and cashew paste for 5 minutes .

5. Then add marinated mutton , 1tsp garam masala and salt to taste. Then keep frying untill oil separates from masala.

6. Again heat 1 tbsp oil and fry whole garam masala .Add rice and fry a little then add enough hot water and salt to taste. Cook till rice is done then remove and spread .Discard the whole masala.

7. Dissolve saffron in warm milk and keep aside.

8. Take a heavy bottomed pan lined with ghee .Spread bay leaves at the bottom. Spread a layer of rice and cover it with half of mutton .Sprinkling half of kothmir , garam masala and fried onions and one lime juice.

9.Cover with rice followed by a mutton layer and do the same as before .Finish with a rice layer. Sprinkling the saffron milk .

10. Cover and seal with aluminum foil . Cook in a preheated oven, for 20 minutes. Garnish with egg cut in to pieces. Serve hot.

Answer 3

1/2 teaspoon saffron strands; pounded
25 ml boiling milk
75 gm ghee or unsalted butter
1 5 cm cassia bark or cinnamon sticks
8 green cardamom pods; (split the top of each pod to release flavour)
8 cloves
10 black peppercorns; up to 12
3 bay leaves
1 large onion; finely sliced
1 tablespoon garlic paste
1 tablespoon ginger paste
1 tablespoon ground cumin
1 tablespoon ground coriander
1/4 teaspoon salt or to taste
125 gm natural yoghurt
1 kg boned leg of lamb; cut into 5cm cubes
450 gm basmati rice; washed and drained
1 toasted flaked almonds

Directions

Soak the pounded saffron in the hot milk and set aside.

In a heavy-based saucepan (large enough to hold the meat and rice together), melt the ghee or butter over a low heat and sizzle the cassia or cinnamon, cardamoms, cloves, peppercorns and bay leaves for 15-20 seconds.

Add the onions and increase the heat to medium. Stir and fry the onions for 4-5 minutes. Add garlic and ginger, stir and cook for a further 2-3 minutes, then add the spices and chilli.

Stir and cook for 12 minutes. Add the salt, yoghurt, meat and half the saffron milk. Stir to distribute well and switch off the stove.

Put the rice in a pan with plenty of hot water and 2tsp salt. Bring to the boil for 1 minute. Drain the rice and pile it on top of the meat. Drizzle the remaining saffron milk on the rice.

Soak a large piece of grease-proof paper and squeeze out the water. Spread this on top of the rice. Now soak a clean tea towel, squeeze out the water and spread it on top of the grease-proof paper. Put the lid on the pan.

Now seal the top of the saucepan with a large piece of kitchen foil so that no steam can escape. Place the pan over a very low heat and cook for 1 hour.

Use a heat diffuser if necessary and do not peep during cooking! Remove the biryani from the heat and allow to stand for 15 minutes.

Stir it gently with a fork to mix the meat and the rice and serve immediately, garnished with the toasted flaked almonds

Answer 4

easy way. buy one of those shan biriyani mix box and some basamati rice. soke the rice for about 30-45 min. cut some onion and fry in ghee or oil and add some tomatoe (can or fresh) if you want. after onion are soft put the shan mix (I like to strain before using it since it has a lot of broken pieces) and meat cook until half way done. take the meat out from the pot and set aside. if you are using a rice cooker then place rice in the cooker and add the curry gravy and add some water till the number line that read to the amount of rice you use (both liquid has to be according to the cup of rice that you want to cook, ex. 4 cup rice for 4 cup water). I like to use half a cup extra since basamati rice tend to cook hard. Then you put your meat in the rice cooker and cook. Another way is that if you don't have a rice cooker, cook the soak rice half way done salt to taste. then layer some rice on the foil tray or any ove tray that you have. then add meat over rice and then rice over meat again to make it layer. rice should alway be on the bottom and top layer. cover with foil very good and cook in 350 for about 45min to 1 hr till done.