Ingredients:
1. Rice 1 Kg.
2, Mutton 1 1/2 Kg
3. Onion 4-5 Nos (Medium size chopped)
4. Green Chilies 15 Nos. (silt)
4. Garlic 3 pods (Make it a paste)
6. Ginger 4 inch size (make a paste)
7. Coriander leaves cleaned 1 small cup
8. Mint leaves Cleaned 3/4 the cup
9. Garam Masala Powder 2 tsp.
10. Curds 3 tbl spoons
11. Lime Juice 1/4 Cup
12 Turmeric powder 1/4 tsp
13. Salt to taste
14. Cinnamon 3 sticks. Clove 3 Nos, Cardamom 2 Nos
15. Cashew Nuts, Raisins, sliced onions for frying (garnishing)
METHOD:
Wash the rice and allow it to drain.
Fry the cashew nuts, raisins and onions and keep it aside.
In the same ghee fry the rice.
Boil cardamom, cinnamon & cloves in water. (For one cup of rice 2 cups of water.)
When the rice is fried, add the boiling water and cook it with salt. Keep this aside.
Method of making Mutton Kurma for Biriyani:
Marinate Mutton with 3 Tbl spoon curds and 1 tsp ginger garlic paste for 30 minutes.
Heat the ghee in a pressure cooker, put chopped onions and slit green chilies and fry till the onions turns pink in color.
Put garlic paste and fry till the raw smell goes.
Add ginger paste fry for a while, and then add marinated Mutton, turmeric powder, pinch of salt. Mix it well.
Add half the quantity of coriander leaves, mint leaves and garam masala and cook till muton is done.
Method of putting it in Dum:
Apply ghee in the dum vessel and put one layer of rice.
Put a little lime juice over the rice and then add some fried onions and cashew nuts, & raisins. Then put a layer of the cooked mutton with masala and top it off with mint leaves and coriander leaves.
Repeat the layers & finally garnish with cashew nuts, raisins & coriander leaves.
Then put it for Dum. (you may add boiled eggs too finally)
Recipe Shared by: Vijesh Ram Mohan ( member of What’s cooking Oman )