Muslim style Mutton Biriyani (Bai biriyani)

Muslim style Mutton Biriyani.  (Bai biriyani)

This recipe holds a special place in our household and I've not gone wrong in this as I've made upto 3 kg for a big crowd as well as 250 gms and the end result is just showered by compliments -that's what is required end of it...got this recipe from one of our friend( a authentic Muslim).She said they don't add any colours like even turmeric is not added and they just sprinkle red food colouring mixed in milk/water at the final dhum process.

The process involves cooking and mixing and finally put the entire setup on drum,where you can do iron your stovetop with another big vessel of boiling water kept over the biriyani vessel's lid- care should be taken to place a very firm lid so no steam escapes and can hold the vessel containing water so it does not topple and make a mess...believe me this recipe is sure a keeper

Muslim Bai style Mutton biriyani

NOTE:

1.Chop onion,tomato and clean mint and coriander and wash clean,grind all the required pastes,extract lime juice.

2.Clean the mutton and cook for 2 /3 whistles in the pressure cooker if you find it tough.

3..Wash and soak rice in clean water before getting ready with the process.

4.Measure water for rice in the ratio- 1:2.5 cups rice:water ratio....just check if rice is old/new...if old-add 1/4 cup extra for each cup of rice so for 5 cups of rice- you;l need 12,5 cups water...if the rice is old-itz 1/4 cup extra so 1.75+12.5 cups water=13.75 cups totally.

Ingredients:

Mutton- 1 kg(5 cups standard measuring cup)

See raga samba rice/ basmati- 1 kg

Big onion- 250 gms Slice thin

Tomato- 250 gm chopp fine

Coriander leaves- 1 cup( the cup you use to measure rice)

Mint leaves- 1 cup- must be loosely packed

Ghee-100ml

Oil- 100ml can use olive oil,gingerly oil/ refined oil.

Lime-1/2 

Curd- 100gm

Green chillies-5 nos

Salt to taste

Red chilli powder- 5 tsp(adjust accordingly as this will be hot as my family prefers this )

Seasoning:

Cloves- 5 nos

Cardamom- 5 nos

Cloves- 5 nos

To grind:each separately

Small onion- 100 gm

Garlic-100 gm

Ginger- 100 gm

Spice mix-(cloves-10 nos,cinnamon-10 pieces each 1 inch size,cardamom-10 nos)

Method:

1.Heat a big vessel with the ghee and oil,when piping hot add the whole spices given under seasoning and fry for a minute careful not to burn.

2.Add the thinly sliced big onions and salt and sauté till it turns golden brown.

3.Add the small onion paste and fry till it is brown and this gives the unique colour and flavour to Muslim Bai biriyani.

4.Then add the ginger paste and fry carefully as it will stick keep stirring till raw smell disappears.

5.Add the garlic paste and fry till raw smell disappears.

6.Add the curd and the mutton pieces and the whole green chillies and tomato and red chilli powder washed cleaned mint and coriander leaves and fry till it all blends well and oil separates,add a glass of water from the measured quantity of water and cover and cook till meat is 3/4th cooked.

7.Add the measured water and juice of lime and mix well careful not to crush the mutton,Check for salt at this point it should be a bit more so when you add rice it'l be alright.
8.Cover and bring the water-gravy mixture to a rolling boil and add the washed soaked rice without water and mix well at the same time you should not break rice..
9.Mix well as it cooks it'l become thick and tend to get burnt in the bottom,so be watchful and you need to mix from down.
10.Now cover with lid and keep a big vessel of boiling water over the lid and reduce flame to minimum and leave the arrangement undisturbed for exactly 5 minutes and remove the boiling water vessel after 5 minutes and mix the rice from bottom till evenly mixed up switch off the stove and cover immediately with the lid and keep the boiling water vessel over the lid and leave for 30 minutes on dhum..This is stove top dhum method where they put charcoal on the lid when they make on fire..
11.Serve after 30 minutes fluffing up rice ...Enjoy !!

Do msg me if you have any doubts...