Muslim Style Mutton Biriyani

Check out my other  Mutton Recipes:

1.Hyderabadi Shikampuri Kebab

Muslim Style Mutton Biriyani/Seeraga Samba Mutton biriyani

Recipe Cuisine: Indian | Recipe Category: Biriyani
Preparation Time:2 Hours | Serves: 4-5

Ingredients

Section-A

Mutton-1/2 kg

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Ginger-1 Inch

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Garlic-5

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Turmeric-1/4 tsp

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Salt-2 tsp

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Water-3 to 4 Cups

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Section-B

Seeraga Samba Rice - 1/2 kg (measure into cup measurement so it will be easy for later water measurement)

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Onion-1 (big)

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Tomato-1

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Ginger -2 thumb size

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Garlic- 11 pods (big size)

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Curd-1 tbsp

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Lemon-1/2

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Coriander Leaves- 1 hand full

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Mint Leave- 3/4th hand full(a bit less from 1 hand full)

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Chilli pwdr or
Kashmiri chilli pwdr - 1 tbsp
(can mix both as per spice level)

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Corainder pwdr- 1/2 tbsp

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Ghee- 5 tbsp

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Oil- 5 tbsp

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Elachi-2

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Cloves-5

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Cinnamon-1

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Bayleaf-2

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Green chilli -2

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Section-C (To Powder)

Elachi-5

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Cloves-9

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Cinnamon - 1 big size

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Things to Prepare :

1. In a pressure cooker add items given in the section and pressure cook for 10 whistles(if using mutton with bone give more whistles accordingly).
2. Mean while powder the Item in Section-C and make ginger garlic paste from Section -B..
3. Also slice the onions ,tomato,finelly chop coriander and mint leaves,and squeeze the lemon & keep it ready..
4. wash the rice and soak in water .
5. Once the pressure is released from the pressure separate the cooked mutton and water and keep side.

Notes:

• Thru out the preparation make sure to keep the flame low,it really takes some patience.

Lets start the Biriyani preparation:

1. In a big pan add Ghee + oil ,once melted add elachi,cinnamon,cloves and bayleaf fry for 10 seconds.
2. Now add Onion , Green chilli and cook till its brown(make sure the flame is low) .
3. Add Ginger garlic paste and cook till raw smell goes.
4. Add in chillipowder and coriander powder and cook fro 20 sec (make sure not to burn)
5. Add Coriander leaves and mint leaves and mix well .
6. Now add tomato and cook till its mushy .Mix often to avaoid burning at the bottom.
7. Add Cooked mutton ,curd and cook for 2 mins
8. Add the grond spice powder and cook fro another 2 mins
9. Add in lemon juice and mix well.
10. Now add the cooked mutton water +additional water (For 1 cup of Rice - 2 Cups water).
11. Adjust salt and allow it to boil completely.
12. while fully boiling add the soaked rice. and close it with lid .Check in between and mix 2-3 times.
13. Once all the water absorbed ,now its time to dum the biriyani.
14. Remove the pan from the stove
15. Using the laddle make the rice surface smooth on top(this helps to hold flavour and steam)
16. Keep a tawa on stove and on top keep the biriyani pan. and close it with flat and tight lid.
17. Keep a heavy object on top and por it hot boiling water .
18. Dum the biriyani till water from the top evapourates.
19. Once done give a quick mix to remove steam and to stop cooking the rice further.
20. Give a resting period of 30 mins and serve it with gravy and raita.

Notes:

• Adjust spices as per your Spice level
• Make sure to keep the flame low till frying items and can increase flame while boiling
• First time you make a note of items you add and for the next try you can adjust the item as per your taste
• you can also substitute seeraga sambe rice with basmathi but you have to change the cooking method,since basmathi will cook very faster

Thanks for reading my post....Please drop ur valuable comments,as its will motivate me to spend more time in blogging.And also if you like my post share it with your friends.Thank you!
                         

Dhivis Pantry-Nilgiri Chicken Korma | Nilgiri Korma

Nilgiri Chicken Korma is type of chicken gravy famous in Nilgiris side.The name looks different,but the actual recipe is very very easy than other chicken gravies .Its a must try Recie from Dhivis Pantry.My hubby's fav too ,he says that even the tiger in zoo will come back with you ,if you give this gravy. This was the biggest comment i got from him ,other wise supper(nalla iruku ) will be the comment nothing other than that. 

When ever a non veg eating guest coming my home for the first time (anjappar style biriyani,chapathi,nilgiris korma and fish fry)-this will be the menu for sure.and got many good comments from them too.This gravy suits both biriyani and chapathi.Its a fool -proof recipe which comes very good for beginners too.Here is the recipe from Dhivis Pantry-Nilgiri Chicken Korma. try and let me know ur comments..  

Nilgiri Chicken Korma

Recipe Cuisine: Indian | Recipe Category: Chicken Recipes
Preparation Time:30 mins | Serves: 4

Ingredients

Chicken(with or with out bone) - 250 gm

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Onion-1

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Cocunut milk- 1cup

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Bay leaf -2

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Cinnamon-2

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Cloves-4

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Elachi-3

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Oil-3 tbsp

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Red chilli pwdr- 1 tbsp

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Coriander pwdr- 1 tbsp

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Garam masala-1/2 tsp

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Turmeric-1/4 tsp

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To Grind:

Garlic-4(or G&G paste)

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Ginger-2 inch

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G.chilli-2

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Cashew-7-8

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Khasa khasa/Poppy Seed-1 tbsp

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Fennel/sombu-1 tsp

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Mint- 1 full hand tightly packed

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Coriander-5-6 strands

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Method:

1. Wash the chicken with turmeric and salt .
2. Grind all the ingredients given in the Grind section.
3. In a hot Pressure cooker add oil and fry(cinnamon ,cloves, elachi )for 3 -4 secs at last add bay leaf.
4. Now add the onion and fry till transulent.

5. You can either add the pwdr's(fry for 3-4 secs) now or later after adding ground paste(taste will be same oly the color changes to bright oily red ,if u add now).
6. Then add Chicken pieces and cook till it change the color to pale white.

7. Now add the ground paste along with 1/2 cup water and salt.
8. Let it boil for 2- 3 mins.

9. Now add the cocunut milk and enough water to dilute and adjust the salt if you want.

10. Now close the lid and pressure cook for 2-3 whistles and switch off.
11. Serve for biriyani and chapathi or for any type of bread.

Notes:

• Dont wry abt the quantity of mint and coriander(either mint or coriander is less- its ok)
• I used store bougt cocunut milk.Still its very yummy.

Thanks for reading my post....Please drop ur valuable comments,as its will motivate me to spend more time in blogging.And also if you like my post share it with your friends.Thank you!
                         

Egg Biriyani | Egg Dum Biriyani | Mutta Biriyani

         

    

Egg Dum Biriyani

Recipe Cuisine: Indian  |  Recipe Category: Main Course
Preparation Time:40 mins  | Serves: 2

To Marinate Egg

Egg-2

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Ginger garlic paste-1/2 tbsp

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Red chilli pwdr-1 tsp(i used kashmiri chilli pwdr)

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turmeric-1/4 tsp

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salt

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oil if needed

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For Rice

Basmathi Rice-1 & 1/4 Cup

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Green chilli-2

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Zeera/Cumin-1 tsp

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Elachi-3

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Cinnamon-2

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Cloves-3

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Water-5 cups

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Salt

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Ingredients

Onion-2

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Tomato-1

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Ginger & Garlic paste-1 tsp

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Curd-2 tbsp

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Turmeric a pinch

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Garam masala-1/2 tsp

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Red chilli pwdr-1 tbsp(i used kashmiri chilli pwdr)

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mint leaves-3 tbsp(chopped)

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Coriander leaves-3 tbsp(chopped)

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Salt as per taste

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Oil

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Method:

1. Boil the egg and remove the outer shell.And give lengthwise cuts(6) on the side of the egg/
2. Now mix the g&g paste,chilli pwdr,turmeric,salt and apply it on the egg and keep aside

3. In a big pan add water green chili,salt,cloves,cinnamon,elachi,cumin and boil it.Once it started boiling add the rice.
4. After adding the rice ,wait til it starts boiling,once its boiling nicely wait for 3 more mins and check whether the rice is 80 % done.
5. Then remove from stove and strain the water and keep it aside.

6. Cut the onion in lengthwise.In pan add 4 tbsp of oil and add the onions and fry till its fully reduced and golden brown.
7. Keep the fried onions aside.and in the same pan add the marinated egg and the remaining paste.

8. keep the flame in medium low & fry till the g&g paste is cooked and keep it aside(do not overcook the eggs) .
9. Now in a wide pan add oil then g&g paste and fry for 15 secs then add tomatoes and cook till mushy.

10. Now add the turmeric,chillipwdr,garam masala and fry for 20 secs.
11. Add the curd,salt and cook till oil seperates and keep the flame low(make sure the gravy covered the bottom of the pan fully).
12. Sprinkle half of the coriander,mint,fried onions and keep the eggs also and cover it with half of the rice and sprinkle some garam masala and ghee top .

13. repeat with the process with remaining onion ,mint,coriander and cover it with rice.
14. Now add turmeric ,milk-5 tbsp and sprinkle it over the rice.

15. Add some ghee also on top and cover it with lid.
16. Let it be in dum for 10 mins and switch off the flame

Notes:

• Dont skip the green chilli in the rice,as i am using kasmiri chilli all over,if u skip green chilli then the biriyani wont hav spicyness.
• The caramelized onion is the highlight in this biriyani.people like onion flavour loves this.
• Serve with any raitha.

Anjappar Style Chicken Biriyani

         I have tryed many type of biryani's to surprise my hubby. But we are not satisfied as it is not as hotel style.My hubby is a fan off sankranti biriyani and this biriyani satisfied our taste.This anjappar style biriyani is also one of my try which came out very well with simple ingredients.And i got good comments from my friends and guests. So Try and let me know your comments.

    

Anjappar Style Chicken Biriyani

Recipe Cuisine: Indian  |  Recipe Category: Biriyani
Preparation Time:1 hour & 30 mins  |  Serves: 5

Ingredients

Chicken-250gm(or 5 to 6 drumsticks)

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Basmathi rice-1 & 1/2 cup

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Onion-1

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Tomato-1

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Turmeric-1/4 tsp

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Mint leaves-1 hand(chopped)

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Coriander-1 hand(chopped)

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Star anise-1

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Javitri/Mace-small

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Elachi-3

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Bay leaf -2

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Cinnamon-1

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Cloves-3

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Ghee and oil -2 tbsp(each)

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To Grind

Green chilli-2 or 3(increase as per taste)

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Onion-1/2

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Ginger & Garlic paste-1 & 1/2 tbsp

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To Marinate

Chilli Pwdr-1 & 1/2 tbsp(i used kashmiri chilli pwdr for good colour)

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Ginger & Garlic pste-1 tbsp(or use the above ground paste also)

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lemon juice /vinegar-1 tsp

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Salt

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Method:

1. Marinate the chicken with the paste of(chilli pwdr,g&g pste,lemon juice and salt) and keep it in fridge for 1 hour(i use to leave it overnight).

2. Soak the rice just before u start cooking.Chop the onion,tomato,mint and coriander leaves.
3. In a thick bottomed pan add oil & ghee,once the oil is hot add all the whole garam masala's and fry for 10 secs(make sure not to burn.

4. Now add the onion and cook till golden brown.
5. Now add the ground paste and cook till oil seperates(add salt to avoid sticking at the bottom).

6. Add the tomatoes once it is mushy then add turmeric and let it cook for few more mins til oil seperates.
7. Its time to add the marinated chicken and cook by covering the lid till the chicken turns pale.

8. Add around 1/2 to 3/4 cup of water and cook till chicken is cooked and all the water evaporates.
9. Now add 4 cups of water for the rice and let it boil.Now add the remaining mint and coriander to the boiling water ,give a quick mix and add the rice.

10. Adjust the salt if required and let it boil.Now close the lid and let it boil for 1 more min.
11. Now reduce the flame to low and cook for 10 mins and till the rice on the top.

12. Switch off the flame and wait for 20 mins and sprinkle 1 tbsp of ghee and 1 tbsp of lemon juice on top and mix well
13. Serve hot with raita and any chicken gravy.

Notes:

• Dont soak the rice for too long.
• Adjust the spicyness as per the taste.