Kachi Mutton Biryani in a rice cooker

-
Last weekend we went to a Indian restaurant named Aachi Aappakadai and after a long time I tasted some real good food. We have been to a lot of restaurants but only few serve real great food. If you love non-veg as much we do, this is a great place to get some. Spice alert though, the food is really spicy, specially the Chilli Chicken. We also had some yummy chicken chettinad, chef special shrimp and mutton biryani. I would be trying to prepare the chicken chettinad soon. But I didn't, rather I should say I couldn't wait to try and prepare it. So I went ahead and tried it and should I dare to say it turned out great.

Ingredients:

  1. Mutton: 8-10 pieces with bone 
  2. Basmati Rice: 2 cups
  3. Curd: 2 cups
  4. Ginger Garlic Paste: 2 tbsp
  5. Coriander Powder: 1tbsp
  6. Cumin Powder: 1tbsp
  7. Red Chilli Powder: 2tbsp (adjust as per taste)
  8. Green Chilli:2-3 Slit
  9. Salt: As per taste
  10. Mint Leaves: 1/2 cup chopped
  11. Coriander Leaves: 1/2 cup chopped
  12. Fried Onion: 2cups
  13. Cloves: 4
  14. Cardamon: 4
  15. Sahi Zeera: 1tbsp
  16. Cinammon: 2 inch stick
  17. Javitri: 2
  18. Pepper Corns: 1 tbsp
  19. Turmeric Powder: 1tbsp
  20. Biryani Masals: 1tbsp
  21. Saffron color: few drops
  22. Oil: 4 tbsp


Procedure:

In a bowl mix, curd, ginger garlic paste, red chilli powder, turmeric powder, cumin powder, coriander powder, whole garam masala (cardamon, cinannamon, Javitri, cloves), Pepper, Green chillies, Coriander leaves, Mint leaves, half of the fried onions, biryani masal, 2tbsp oil and salt to taste.

Add the mutton pieces to the marinade. Let it marinate for 1/2 hour. If you have more time then well and good.

Soak the rice in water for 30 mins.

In a pot boil some water and add 1 tbsp oil to it. To this add sahi zeera and 1 javitri.

Add rice to the boiling water, after 2-3 mins drain the water out. We just want the rice to be infused with those beautiful flavors and not get cooked.

Turn on the rice cooker and put it in keep warm mode for few minutes.

Add rest of the oil into the cooking pot in the cooker and cover it for a minute or so.

Now add all the mutton and marinade to it. Smooth it out in a even layer.

Add all the rice on top of the mutton and level it out. Add rest of the fried onions few stands of mint and coriander leaves. Add few drops of saffron color and 1/2 cup of water.

Close the lid and change the mode to white rice.

Once the beeper goes of don't open the lid immediately. Let it sit there for few minutes and then you can open and see how beautiful your biryani has turned out.

Mutton Biryani In Rice Cooker

Serve it hot with raita or salan.

So go ahead and try this out. If you don't have a rice cooker, try the same recipe in your normal pot over the heater. It should be fine.

Till then Happy Blogging.
Rakhee

Comments

Post a Comment

Popular posts from this blog

Chicken Biryani in Rice cooker

-
Image
I bought a new rice cooker few days back and since then haven't stopped experimenting on it. I used to think its just for cooking rice or steaming meat and veggies. I went through the whole recipe book that came along with it but ended with nothing. It has great recipes but they are not exactly what we prefer to eat. So I did a little research on my own. I have always made biryani the same way layering the half cooked chicken and half cooked rice and cook it over the heater in a cover pot. But most of the time I ended up with a small of portion of the masala, chicken and rice burning .So would go to a restaurant and eat briyani rather than going through all the trouble. After buying the rice cooker I decided to give chicken biryani one more shot in the rice cooker. I thought what the heck it can't be any worst :) And I am glad that I tried. It turned out amazing. It had every thing one looks for in a good biryani, aroma, flavor and juicy chicken. So here we go... Ingredients: C
Read more

Anda Tarkari (Egg Curry)

-
Image
As promised here I am with the recipe for egg curry or as we say anda aloo jhola. Ingredients: Eggs: 4 boiled Potato: 1 large cut into 4-6 pieces Tomato: 1 medium finely chopped Onion: 1 medium finely chopped Ginger Garlic paste: 2 tbsp Red Chilli Powder: 1 tbsp Turmeric Powder: 1 tbsp Cumin Powder: 1/2 tbsp Coriander Powder: 1 tbsp Cinnamon Stick: 1/2 inch Whole cardamon : 4 Salt: as per taste Sugar: a pinch Bay Leaf:1 Oil: 3 tsp Procedure: In a pan heat 1 tsp of oil. Fry the potato chunks till slightly golden all sides. Peel the boiled eggs and sprinkle a pinch of turmeric powder on them, mix well and fry in the same pan as potatoes till slightly golden all over. Remove form heat at keep aside. In a deep kadhai or pan heat rest of the oil and add a pinch of sugar. As the sugar starts to caramelize add the bay leaf and chopped onion with a pinch of salt and cook till onion turn golden brown. Add red chilli powder and cook till the raw smell is gone. Add
Read more

Green Papaya Curry

-
Image
The unripe green papaya can be eaten cooked, usually in curries, salads, and stews. Green papaya is used in Southeast Asian cooking, both raw and cooked.  Papaya fruit is a rich source of nutrients such as provitamin A carotenoids, vitamin C, B vitamins, lycopene, dietary minerals and dietary fibre.  Back at my mom's place we had a big garden where she used to grow all types of vegetables, Papaya, Banana, Tomato, green chillies and the list go on and on. If you have ever grown a papaya you know its like never ending fruits and there is always so much you can eat. Mostly my Mom would pick them before they are ripe and use them in santula or dalma. Here I am sharing the santula recipe that uses green papaya. Ingredients: Papaya: 1 medium cut in small cubes Potato: 1 small cut into cubes. Cumin seeds: 1tsp Green Chilli: 1-2 cut length wise. Tomato: 1 small cut into cubes. Turmeric Powder: 1 tsp Roasted cumin and red cilli Powder: 1 tsp (Look for the recipe in t
Read more