Mutton Biryani in the 505

This is a process thread, folks. Fun starts tomorrow (Fri, 26 Mar) with the cook on Sat, 27 Mar.

Found Calking's Mutton Biryani post from April 2012 to be really helpful.

Discovered a couple of really good YouTube videos on the subject, too.

- Pressure Cooker Mutton Biryani

- Hyderabai Mutton Biryani

Hit up Bombay Spice Indian grocers on Rte 66 after work for some spices I didn't have (and found the most amazing premade garlic naan that I've had yet)!

Tough to find mutton / goat here in the US, so I tried No Bull Prime Meats - Grabbed some "stew meat" and a shank.



Mutton's thawing in the fridge. I need to grab a couple more things from the store.

Shenanigans to follow. Thanks for the interest.

HogGrog said:

I can’t pronounce it but I can watch it !

Click to expand...

Biryani.

Time for a quick update.

I decided to roll with the Pressure Cooker version of the recipe.

Here's a Copy/Paste from the YouTube Video Comments:

Ingredients:-

For Marination:
1 kg mutton leg; Cut
2 tbsp ginger garlic green chilly paste
1 tbsp red chili powder
1 tsp turmeric powder
1 tsp garam masala powder
1 cup beaten yogurt
1 cup deep fried onions hand crushed
1 cup chopped coriander leaves
1/4 cup mint leaves
1/2 cup chopped tomatoes
2 tbsp ghee
3-4 small cinnamon sticks
2 green cardamoms
2 black cardamoms
1 tsp cumin seeds
3 bay leaves
4 cloves
5-6 green chilies slit
Salt as required
Strands of saffron
1/2 cup milk

For the rice:
1/2 kg basmati rice
1 tbsp ghee
3-4 small cinnamon sticks
1 tbsp of cumin seeds
2 green cardamoms
2 black cardamoms
3 bay leaves
4 cloves
5-6 ginger garlic green chilies paste
Salt as required

For Layering:
1/2 cup coriander leaves
1/2 cup deep fried onions
2 tbsp ghee


Method:

For the rice:

- Soak Basmati Rice for 20 minutes in lukewarm water.
- In a pan with boiling water, add salt, ghee, ginger garlic and green chilli paste along with bay leaves, cumin seeds, cloves, cinnamon sticks, green cardamom and black cardamom. Allow the water to boil for 2 to 3 minutes.
- Add the soaked rice to the boiling water.
- Cook the rice on high flame for a minimum of 12 minutes.
- Once done, drain the rice.

For Marination:

- In a bowl, take mutton pieces and add yogurt, fried onions, mint leaves, coriander leaves, ginger-garlic and green chili paste, ghee and slit green chilies.
- Also add bay leaves, cumin seeds, red chili powder, turmeric powder, garam masala powder, saffron, cinnamon sticks, cloves, green and black cardamom.
- You can keep the marinated mutton aside for 30 minutes or else pressure cook them.
- Add sliced tomato and salt to taste.
- In order to enhance the flavor of the mutton, add milk instead of water so as to cook it.
- Lastly add oil and mix everything well.
- Pressure cook for 4 whistles.
- After 4 whistles, allow the pressure to subside completely.

- Time to layer the rice and the mutton gravy.
- In a pan, layer the gravy and then place the rice.
- Top it with ghee, fried onions, and coriander leaves.
- Repeat the layers.
- Cook it on a high flame for 7 minutes and then low flame for 7 minutes.
- Plate the rice and garnish it with fried onions and coriander leaves.

Time to marinate the mutton.



Here's the "Fried Onions" I found at a bigger Asian Food Market. They're delicious and make French's Fried Onions look like a joke.





Nearly forgot to add fresh cilantro and fresh mint!





Everybody's relaxing in that glass bowl in the garage fridge until tomorrow.

It smells ridiculously good.

Imgur is mildly farked. Will try built-in image stuff.

Dumped the mutton/goat into the Instant Pot.

Added 1/2 cup of milk and sliced up 2 x roma tomatoes.

Discovered through some research that "3 whistles" on a pressure cooker is approx 12-14 minutes. I went with 15 minutes on low, and we'll go with a natural release.