I came across this recipe in a book gifted by a chef who makes authentic briyani recipes. He said he refers these briyani recipes and i was very happy to have got a great recipe book. When i started referring this book for making my first briyani dish the ingredients actually involved no masala. There was no use of chili powder or coriander powder whatsoever. I was very surprised to see that since whenever my relatives makes briyani the key ingredient would be how much coriander powder to add. Anyway i wanted 2 to at-least once the procedure followed in the book.
Cooking Time: 30 Minutes
Preparation Time: 20 Minutes
To my surprise the briyani came out very well. It was not very colorful but the taste was extraordinary.I made only little because it was just a try-out and my husband was very sad that it was over for lunch itself. When i say it was awesome i’m really not kidding. So try it at home and enjoy an authentic briyani.
By the author, revamped by me (from a non veg to veg recipe)
Ingredients:
Basmati Rice – 1 1/2 Cups
Vege Mutton – 1 Kg
Ghee – 3 Tablespoons
Curd – 2 Cups
Ginger paste – 2 Tablespoons
Cinnamon stick – 1
Bay Leaves – 3
Cloves – 5
Anise – 2
Tomato – 1
Green Chilies – 8
Lemon – 1
Coriander Leaves – a Bunch
Mint Leaves – a Bunch
Cashew Nuts – 6
Salt – to taste.
Preparation Method:
Soak the basmati rise for 30 minutes.
Prepare the veg mutton, curd with turmeric set aside.
In a pressure cooker heat ghee and add the cinnamon stick, bay leaves, anise & cloves. When they crackle add the ginger paste and saute for another minute.
Now add the thawed mutton pieces and saute for 5 minutes.
Add the curd, green chilies(slit into two), tomato(finely diced) and salt & pressure cook it for 10 minutes.
After half an hour of soaking the rice pour 1:1 water,salt and 5 drops of lemon juice. Presure cook the rice for 5 minutes.
When the mutton is cooked heat the gravy in a medium flame and add the lemon juice, coriander leaves & mint leaves and let it boil for 2 minutes.
Add this boiled gravy to the precooked rice and slowly blend them together.
Pressure cook the briyani again for 5 minutes in a low flame until all the gravy is absorbed by the rice. Add the roasted cahew nuts on top.
Take it off the heat and serve your delicious hot briyani.
Tips:
While mixing the rice with the gravy make sure you don’t break the rice. Let the rice & the gravy cool down for 5 minutes. Add the gravy in layers ie first place a layer of rice and then add the gravy repeat the process until the gravy is over and finally finish it with rice at the top. After 10 minutes slowly blend all he layers together.
I'm making right now for my vegetarian guests..:) (family)
Hope they'll like it! Can't wait!
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