Mutton Biryani and Elumbu Thalicha

Am a new blogger started my blog recently,and this is my first participation for the Blogging Marathon Seventh edition Group2 Combo Meal,am super excited and at the same time nervous ..........

Though many of you might be familiar with biryani recipes....each biryani  recipe wud taste different and am happy to share my recipe for the Blogging Marathon #7 under the Combo Meals paired with Elumbu Thalicha..
My family loves the combo so prepared this......
Hope u enjoy this recipe.

Mutton Biryani and Elumbu thalicha

Mutton Biryani

Ingredients:

Basmathi Rice- 500 gms(2.5 cups)
Mutton-500 gms
Ginger- 50 gms
Garlic-50gms
Big Onion- 375 gm ie for 1kg rice Bigonions- 750 gms
Tomato-250 gms
Pudina-1/2 tumbler(leaves alone)
Coriander-1/2 tumbler(leaves alone)
Green Chilli- 10 nos(according to taste)
Red Chilli powder- 4tsp(according to ur taste-this is very hot u can reduce accordingly)
Lime-2 nos
Ghee- 5tsp
Oil-5tsp

Whole Spices-
Cinnamon- 5 pieces(3inches each)
Cardamon-4 nos
Cloves-6nos

Food colour-2 pinches(U may even use saffron mixed in milk for a healthier option)
Milk-1/2 cup

Cooked meat,spices,coriander,mint

ginger-garlic,chopped onion,tomato,rice,ghee,green chillies,lemon

ginger-garlic paste, food colour mixed with milk

Method:

1.First clean the mutton and wash it and drain the water..
2.Pressure cook the mutton in a vessel adding 2tsp of Red chilli powder and mixing without adding any water,until it get's 3/4th cooked
3.Grind the Ginger-Garlic paste,mix the food colour with milk and keep it ready.
4.Boil rice in a big vessel with lots of water and 1/2 tsp salt and cook till 3/4th done and strain the water in another vessel and keep the rice ready..
4.Heat a wide vessel and add the ghee and oil when piping hot add the spices and allow to splutter.,add the chopped onions and green chilli with salt measured( i use 1tsp for 1cup rice) and fry well over medium flame taking care not to burn until onions turn nice golden brown.
5.Now add the ground ginger-garlic paste and fry well until raw smell disappears,add the chopped tomatoes and fry till cooked and then the red chilli powder,followed by the mint and coriander leaves and cooked mutton and saute till oil seperates...this might take around 10minutes on high flame provided u keep stirring taking care not to burn the mixture...
6.Now squeeze the lime over this gravy and saute for 2mins.
7.Check for the salt and spiceyness and then add half cup of water if there is very less liquid in the gravy,coz the mutton collects some water (souplike ) when pressure cooked...this water helps in the cooking of the rice in the dhum process..
8.Now u can use the strained water used to cook the basmati rice to put dhum on a gas stove..
9.Now add the rice to the mutton mixture and give a good stir taking care not to break the rice...
10.Add the milk mixed in colour just pour it like a circle over the biriyani and proceed for the dhum process quickly.
11.Then keep the vessel over a stand we use in the kitchen. over the stove and keep the vessel on top of this on a very low flame and close with a tight lid making sure no steam escapes through the sides..
12.Place the vessel with the boiling water strained from cooking the rice earlier over the biriyani vessel.
13.This arrangement is left for 15-20 mins and meanwhile nice aroma fills the entire house and then switchoff and open the lid after another 20mins and serve hot biryani with raitha ,or dalicha of your choice..

Biryani in the vessel.

Stands used to
 mount the
vessel over the stove
for dhum

 

Served

Elumbu Thalicha

Ingredients:
Toordhal-1/4 cup
Channa Dhal-4tsp
Garlic-2pods
Small onion-5nos(chopped)
Tomato-1 no(chopped)
Brinjal-5nos(cut length wise)
Drumstick-1(cut into 2 inch pieces)
potato-1no(cut lengthwise)
Raw mango-1no(cut into bigger chunks)
Mutton Bones-100gm
Curry leaves-few
Salt to taste
Oil-2tsp
Mustard-1/2tsp
Vendhayam-1/4tsp
Jeera-1/2tsp
Sambar powder-2tsp
Turmeric-1/2tsp

veges and cooked dhal with mutton

Method:
1.Pressure cook the dhal with garlic and the bones in a pressure cooker.
2.Heat a vessel with oil splutter mustard seeds,add fenugreek and jeera,followed by onions and curry leaves and saute till golden brown and add the tomatoes and saute well.
3.Add the cut vegetables except the mango and saute for 5minutes add sambar powder and 1cup water and salt cover and cook till veges are 3/4th cooked then add the mango pieces and cover the vessel.
4.When veges are cooked add the cooked dhal and bones from the cooker and bring to a boil,garnish with coriander leaves..

Check out what  the other marathoners are upto:

Group 2  23-29th June


Combo Meals: Rujuta, Sushma
Cooking from Back Pack: Aarthi, Archana, CL, Pavani, PJ, Suma Gandlur, Kalyani, Grishma
Cooking From Cookbook: Nirmala, Srivalli, KamalikaCrunchy snacks for Kids: Nirmala, Srivalli, KamalikaRegional Special: Jayasree
No Butter Bakes for diet:Gayathri Kumar, Harini, Jane, Monika