Malabar Mutton Biriyani
Quantity: Mutton 1 kg Basmati rice, 1 kg Onion 500 gm, Garlic 50 gm, Ginger 50 gm, Green chilli 100gm Coriander powder 3 tsp Turmeric powder 1 tsp Red chilli powder ½ tsp Tomato 300 g Poppy seeds 2 tsp Fresh coconut ½ cup Coriander leaves 1 small bunch Mint leaves 1 small bunch Curd as required Limejuice 4 tbsp Ghee 200 g Oil as required Cashewnuts 500 gms Raisins 50 gms Garam masala powder 2 tsp Salt as required For garam masala: Cinnamon 2 pieces Cardamom 3-4 Cloves 3-4 Nutmeg quarter Aniseed half tsp Cuminseed half tsp Mace2 strands Method of preparation: 1.Cut and clean mutton in big pieces. 2. Slice the muttons; grind green chillies, ginger and garlic. 3. Grind poppy seeds and fresh coconut and keep aside. 4. Chop coriander leaves and mint leaves. 5. Heat a pressure cooker and add oil and 3/4 of sliced onion and fry. 6. Add ginger, garlic and green chillies and fry for 2-3 minutes 7. Add the coriander powder, chilli powder, turmeric powder, garam masala and saute for some time and add the chopped tomatoes and fry for some time. 7. Add mutton and fry for a few minutes and add curd and salt. 8. Cover the cooker and cook on slow fire for 15-20 minutes. 9. When mutton is cooked, add the ground poppy seeds and coconut and heat for few minutes and keep aside. 10. Wash and drain the water from the rice. 11. Heat ghee and add rice and fry for 4-5 minutes. 12. Add salt and double quantity of water and boil till the rice is cooked. 13. Remove from fire. 14. Heat heavy-bottomed vessel and fry onions, cashew nuts and raisins and keep aside. 15. Take a vessel and pour some rice and spread little coriander, mint leaves, limejuice, fried onions, cashew nuts and raisins. 16. Put one layer of mutton over that and repeat the process till all rice and mutton are over. 17. Cover with heavy lid and put dish in oven or place some coals on top for 10 minutes. 18. Serve with curd and raita and papad.
Biryani is derived from the Persian word 'Birian'. In Farsi, Birian means 'Fried before Cooking'.some people say Biryani originated in Persia and might have taken couple of different routes to arrive in India. According to another legend, Mumtaz Mahal (the beauty who sleeps in Taj Mahal) concocted this dish as a "complete meal" to feed the army. Yet, some say the dish really originated in West Asia. The Nomads would burry an earthen pot full of meat, rice and spices in a pit, eventually the pot was dug up and there was the Biryani.
There are so many types of biryani,, Turkish Pilaf, Iranian Biryani, Quaboli, Malaysian Biryani, Indonesian Biryani, Sindhi Biryani Idiyappam Biryani from Sri Lanka, and and Kashmiri Yakhni Biryani.Now a days, depending on the region and restaurant, one can find Biryani made with Mutton, Lamb, Beef, Chicken, Fish, and Prawns.In Calcutta region, potatoes are the most common item. Cauliflower, carrots, peas, sweet bell peppers and green beans are traditional. New items include Jack fruit, Bottle gourd, and Garbanzo beans.There are two basic types of Biryani, namely; Kutchi (raw) Biryani, and Pukki (cooked) Biryani. Kutchi Biryani does not meet the strict meaning of Biran in Farsi meaning 'Fried before Cooking'; while Pukki Biryani comes close. For Kutchi Biryani, raw marinated meat is layered with raw rice. For Pukki Biryani, cooked meat and cooked rice are layered and put in Handi for the finish.
At present, there are two competing types of Biryani served in India: Lucknow, and Hyderabad. Lucknow Biryani is a type of Pukki Biryani. Hyderabad Biryani is a form of Kutchi Biryani.