Saturday, April 2, 2011

Mutton Biryani (Using Rice Cooker)

Many of us often feel that our biryani is not the same all the time we cook. Because of this youngsters dont even attempt to do it often. So I was trying to come out with a false proof biryani recipe which will almost be the same every time we cook. Rice cooker was a good option which will see to it that the biryani never gets burnt and can be kept hot till served. If we know the proper rice water ratio then it will be safe. 1:2 is the ratio in rice cooker for basmati rice.

Ingredients for cooking mutton

Mutton-300 gms

Minced onion-1

Minced tomato-1

Ginger garlic paste-2 teaspoons

Chili powder-2 teaspoons

Coriander powder-2 teaspoons

Green chilli-1

Turmeric powder-1 teaspoon

For seasoning

Bay leaf-1

Cinamon-2

PATTAI

Cardomom-2

YELAKAI

Clove-2 Fennel seeds-1 teaspoon

LAVANGAM

mint leaf-handful (very good in giving taste and aroma)

Ingredients for biryani

Basmati rice-2 cups

Coconut milk-1 cup (milk from half coconut)

Minced onion-1

Minced tomato-1(optional)

Ginger garlic paste-1 teaspoon

Chili powder-1 teaspoons

procedure Mutton has to be cooked for some time first since it cant get cooked along with rice in the rice cooker. So in a pressure pan or small cooker in a teaspoon of oil season the mutton with a teaspoon of fennel seeds, 2 cloves and 2 pieces of cinnamon. Saut the onion and tomato pieces well. Add ginger garlic paste and saut. Now add the mutton and saut for 3 minutes. Add chili powder, turmeric powder and coriander powder and mix well .pour 1 cups of water and add the salt needed. Close the cooker and cook in medium fire for 7 minutes.

Mean while wash and soak 2 cups of rice that you are using. After 10 minutes strain the water and keep the rice aside Once you are done with cooking the mutton, separate the mutton pieces from the gravy and keep the gravy aside which can be used while cooking in the rice cooker .

Now to make the biryani, keep a kadai or pan in the stove. In 2 table spoons of oil season the biryani with the items given in to season. Then saut the onions and tomatoes. Tomato is optional. I rarely use tomato at this stage. Add ginger garlic paste and saut. Now add the rice and saut till it looses the water content. 1 : 2 is the ratio of water to rice. Instead of water alone we are going to make use of the mutton gravy we got while cooking the mutton and a cup of coconut milk. Measure both and add water for the remaining to make it 5. Add mutton pieces

now and the 5 cups of mix we have. Add chili powder and the salt needed also. Mix well and transfer to the rice cooker. In the earlier stages of cooking stir 2 or 3 times. Once the rice gets cooked avoid mixing often. Can be garnished with coriander leaves if desired while serving.

Mutton Biryani in rice cooker

Why the reason i prepared mutton biryani is that, my father in law likes mutton biryani compared to chicken, so i thought of making him happy by doing this,, but as we are in other state im unable to serve him.,, ok.. now lets come our recipe , this is very delicious and simple to do. the required ingredients: oil - 4-5 spoons cinnamon / dalchini - 2 medium sticks cardamom / elachi - 4-5 pepper powder - 1 spoon tej patha - 2 leaves cloves - 4-5 shajeera - 1 small spoon onions - 3 big / 4 medium ( if u want more gravy take more no.of onions ) ginger-garlic paste - 2 soons mutton - 250 gms green chilli -4 chilli powder - 3 spoons / required as per your taste turmeric - 1 tbsp salt - required dhania powder - 1/2 tbsp jeera powder - 1/2 tbsp garam masala - 1 tbsp rice - 2 1/2 cups water - 5 cups lemon juice - 2 tbsp

Procedure : This biryani is done in two sections as i clearly mentioned the difference in ingredients list. first we have to prepare curry and finally making biryani.

First soak rice in water and keep aside for about half an hour., and start the remaining process. 1. keep kadai/ pan keep oil normally used for curry, here i've taken 4-5 tablespoons of oil, when the oil is hot, keep cloves, cardamom, cinnamon, pepper powder or crashed

pepper, tej patha, shajeera when nice aroma comes, then add chopped onions fry till light brown color and add ginger- garlic paste and fry till raw smell of ginger-garlic goes off, and add mutton and keep lid & keep in low flame for 10-15 mins or till mutton cook well.. after mutton pieces cooked well add turmeric , chilli powder, and salt mix well and place lid and leave for about 5-10 mins and add dhania powder, jeera powder, garam masala mix well and garnish with coriander and keep lid..

this is the first part of our biryani. and coming to the second part

2. Now drain out the water from rice and keep in rice cooker and take out the mutton pieces from curry which is already prepared, and add them to the rice, and mix well and now take half part of gravy and again mix it to the rice nicely so that each rice granules coat with the gravy masala and now add water required for the rice i.e; if your taking 2cups rice, water 4cups. now add required salt to the water and taste it whether the salt is sufficient or not, then add 2 spoons of lemon juice so that your rice wont be sticky, and now add coriander leaves, 1 tejpatha leaf, and mix the whole content nicely and switch on your rice cooker, and in 15-20 mins your mutton biryani is ready.

I left the half gravy to mix with the rice. Here i haven't marinated the mutton, if you want to marinate, marinate with salt, chilli powder, turmeric and prepare as usual i describe above. if you want to make it in cooker follow same procedure,dont keep whistle, when gas comes keep in low flame for 10 mins and check whether the rice is completely cooked or not.

Note: Pictures will be updated as soon as possible,

Try it and post your comment, so that i can improve myself. Posted by bhavana sagar at 07:59

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Ingredients:

Mutton or chicken : 1 kg Rice : 4cups (Rice cooker cup) Oil : 250 g (or) 1 cup (Rice cooker cup) Butter : 1/4 piece (or) Ghee : 3 tblsp Onion : 250g (chopped) Tomato : 250g (chopped) Ginger paste : 3tbsp Garlic paste : 2tbsp Curd : 1cup salt : 2tbsp (the reason for this much salt is when u mix the korma with rice it will be even) Red chili powder : 1 1/2tsp Turmeric : a pinch for color Green chilli : 3 (cut into lengthwise) Cilantro : 1/2 bunch Clove : 2 LAVANGAM Cinnamon : 2 PATTAI Cardamom : 2 YELAKAI

Method of Preparation: 1. Heat 250 ml oil (Dont reduce the quantity of oil because it gives taste to korma) in a vessel add clove, cinnamon and cardamom, and add onion fry till it becomes light brown. 2. Now add garlic paste fry a little,add ginger paste fry that too and add the meat or chicken, and salt, saute well, so that it will mix with ginger and garlic paste. 3. Add curd, red chili powder, green chili, turmeric mix well. 4. And then add tomatoes,mix it well with above mixture ,add butter or ghee and add half of the cilantro/coriander leaves. 5. Allow it to cook till the meat is tender. 6. When it is done add the remaining cilantro. 7. Cook the Korma in less than medium heat ,and make sure that it should not stick it in the bottom (strictly no water for this korma) dont pressurize if you do so, taste might vary but work will be easy(Try not to pressure cook the korma). 8. The consistency of korma should be gravy (thick) like. So the boiling time will take 30 minutes. Method of Preparing Rice: 1. Take a big vessel so it should be easy to cook rice add more than 10 cups of water in it boil it in high heat. 2. In the mean time wash and soak the rice for 20 minutes. 3. when the water has reached the boiling point add the rice, (at least 6 minutes in the boiling water). 4. Check it with a single rice it should be done but it shouldnt be fully cooked(the stage of rice is 3/4 cooked) at this time drain the water. 5. Take an aluminum tray or Glass tray or oven safe put the rice in a single layer, add korma on top of it and then rice again(make sure the rice should be on top, because if you put korma on top, it becomes very dry). Cover it with aluminum foil. 6. Preheat the oven for 350F . 7. And put the tray in preheated oven for 30 minutes. 8. After half an hour take it out mix gently so that rice and korma will mix evenly,make sure the rice should not break. Serve hot with Raitha.

Credit : Kathija