Hope you all in US enjoyed Thanksgiving – Holidays, I haven’t tried making Turkey at home 😦
as the 4 days leave tempts Soccer Man to go Vacation and this time we went to Vegas as we wont be able to go there with NA once she’s grows up 😦
Anyways Kids have nothing to do there and so are parents with small kids, anyways enjoyed the break.
I can’t wait to put up our Christmas Tree & the celebration lights , wonder if there is a start date for these. And from today the lent for Christmas started , I decided to forbear eating Non Vegetarian food till Christmas and so from tomorrow I’ll be posting Vegetarian dishes which I haven’t tried yet.
Have posted one other Mutton Biriyani / Kerala Style with Coconut Recipe in this blog that was one of the best Biriyani I have ever tasted from a friends house and this recipe here is my own (Passed on to me from Mom) with which I earned some money while in Green Bay – Wisconsin – you might be wondering how ???
That’s by selling’em in an Indian Store there, sad that I couldn’t do that for more than 3 months there as we had to shift. Though I started it as a time pass and to keep myself busy to overcome Winter there as its one of the coldest place in US. I was lucky as they had just one Indian Restaurant there and just one Indian store which enhanced the demand for my Biriyani 😉
Biriyani Masala Powder
Fennel Seeds – 2 Tbsp
Black Pepper corns – 2 Tsp
Cinnamon sticks / Karugapatta – 1 inch size pieces – 2no’s
Cloves/Grambu – 6 to 8 Pods
Cardamom/ Elaikka – 8 to 10 No’s
Star Anise/Takkolam – 1 no (Optional)
Nutmeg/ Jathika – 1/4 of one full nut grated (Optional)
Dry Bay Leaf/ Karuva Ella – 1
* Dry Roast all spices in medium heat till you can smell that nice aroma (For 3 to 6 Minutes) ,
Grind these to make fine powder , store in air tight glass container.
Mutton / Goat-Meat – 1 Pound (3/4 Kg Approx)
Curd – 1/2 cup
Pepper Powder or Crushed black pepper – 2 tsp
Ginger and Garlic crushed – 2 Tbsp
Pearl Onion or Medium Sized red onion sliced – 1/2 cup
Juice of 1 Lime
Olive Oil or Coconut Oil – 1 Tbsp
Biriyani Masala – 2 tsp (Recipe given above)
Turmeric Powder – 1/2 tsp
Curry Leaves (Optional) & Chopped Cilantro/Coriander Leaves – from few springs
Salt to taste
Wash and clean the goat meat pieces (Medium sized pieces with bone), Use your hands to rub the meat with all the other ingredients given under marination and marinate it for at least 2 hour’s (Overnight Preferred).
Basmati Rice – 2 and 1/2 cups
Dry Bay leaves/Karuva Ella – 2 no’s
Cloves/ Grambu – 4 no’s
Cinnamon stick/ Karugapatta – 1 inch size piece
Cardamom/Elakka – 3 to 5 No’s crushed
Mint leaves and Coriander Leaves – 2 Tb sp chopped (Optional)
Salt to taste
Juice from 1 Lime
* Heat Ghee in a heavy bottom pot/Vessel, saute Bay Leaves, Cloves , Cardamom & Cinnamon sticks in it for a minute and add water (enough to cook rice/ more than 7 cups)
*When water starts to boil , add rice, Lime juice,chopped leaves & salt.
*Cook in medium heat till the rice is just cooked, Stain Immediately and stir with a spoon once strained. Keep rice aside. (Remove those whole spices which was added while cooking the rice -Bay leaves ,cinnamon etc )
Onion – 2 large thinly sliced
Garlic – 10 to 15 no’s
Ginger – 1 big piece (3 Tbsp when crushed)
Green Chili’s – 10 to 15 no’s (Adjust as per your preference)
Mint Leaves – 1/2 cup chopped
Cilantro/Coriander Leaves – 1 cup chopped
Curry Leaves – few (Optional)
Curd – 1 cup
Turmeric Powder – 1 tsp
Coriander Powder – 1 Tbsp
Biriyani Masala Powder – 1 Tbsp (Recipe Given above)
Crushed Fennel seeds – 2 tsp
Lime Juice – juice from 2 Lime
Ghee or Vegetable Oil or both half and half – 3 Tbsp
Salt to taste
Bay Leaves -1 or 2
Karinjeerakam/Shahjeera or Kala Jeera – 2 tsp (Optional)
Cumin seeds – 1/2 tsp
* Grind together garlic , ginger and green chili’s. Keep aside.
* In a pressure Cooker(or any heavy pot) add oil or ghee, when its heated add all the whole spices (Bay Leaves,Cumin seeds &Shahjeera or Kala Jeera – if using) followed by sliced Onion , saute for 2 to 3 minutes and then add the partly crushed ginger ,garlic and green chili mixture. stir vigorously to cook till they look lightly brown. (Keep heat in medium and sprinkle water in between as it tends to stick to the bottom of the pan)
* Add in the marinated Goat meat along with the marinade and continue stirring and add the spices – Turmeric powder, Coriander Powder, Biriyani Masala Powder , crushed Fennel seed Powder, cook for 10 minutes stirring continuously.
* Add then curd , Lime juice, extra salt for the gravy and the leaves (Mint and Cilantro/Coriander Leaves & Curry Leaves if using) Stir once and add little water (1/2 cup) Cover with the lid or keep to cook in pressure cooker till 3 whistles heard (Approx , reduce the heat to medium low when its first gives the whistles and then wait for 2 more whistles to switch off the heat , open the lid when the pressure leaves)
* Check if the meat is cooked well and also the water in the gravy (if more and watery )cook this gravy again without covering , till the gravy thickens a bit.
* Preheat the Oven to 375 Degree F / 190 Degree C
* In an Aluminium Tray / foil tray or any flat Bake ware , place all the meat pieces (spread evenly) with little Gravy. Spread the (Just cooked) Rice over the gravy.
Drizzle the gravy over the rice again (spreading evenly over the rice) May layer rice and gravy alternately, should cover the rice with gravy on the top and sides.
(do not worry if the gravy is more here as it dries off when baked in high temperature).
* Cover the tray or Baking dish with an Aluminium foil and bake in 375 Degree F for an hour to 1 and 1/2 hour.
Stir rice in between once or twice adding some more chopped Cilantro/Coriander Leaves and salt (if needed) and Biriyani Masala Powder.
* Save some gravy to sprinkle it in between when you stir the rice as it tends to go dry when baked in high. (if less gravy – sprinkle moreof it or if the rice is soaked in gravy bake biriyani uncovered (without the foil) for another hour – reducing the heat to 200 Degree F.
Onion – 2 No’s thinly sliced
Vegetable Oil or Ghee for frying Onion
Cashew Nuts – 1/4 cup (Approx)
Raisins – 1/4 cup (Approx)
Chopped Cilantro/Coriander Leaves – 1/4 to 1/2 cup
Pineapple Pieces – 1/2 cup (Optional)
Ghee to drizzle on the top
* Fry sliced Onion in oil or Ghee 😉 till nice and brown, also saute cashew nuts and Raisins.
Garnish the baked Biriyani with Onion , Cashew nuts , Raisins & Pineapple pieces(if using)
*Drizzle Ghee over the rice and cover and keep this tray back in to the oven for some time (keep heat to warm or 200 Degree F)
* Serve Hot with Raita , Green Chutney , Paapad /Pappadom & some Pickle.
* If Baking – don’t worry even if the rice is over soaked with the gravy as the rice gets nicely done (gets cooked with the gravy and absorbs the flavors) but the heat should be high (375 Degree F to 400 Degree F) Do not over cook rice initially (should be just done as baking does the rest of the cooking)
* If Not baking – make the gravy thick in consistency, do not add more gravy and also cook rice till almost done. Layer Rice and Gravy alternately, also layer some chopped Cilantro/coriander leaves and some Biriyani Masala Powder in between and Cover with a tight Lid.
Place this Biriyani- pot on a tawa/Chapath tawa or any Flat Cast Iron pan which is placed on medium to low heat, keep this for an hour minimum, no need of stirring in between.
Well if you have an Oven do baking as then we get to know how much the rice is done and may also change the heat to low of high as needed.
* Garnish with the Fried onion – only little time before you intend to serve or else the rice tends to absorb that black color from the onion which is not that appealing.
* Biriyani always tastes best the next day ,hence its a wonderful main course you can prepare ahead when inviting guests. Once its cooled (After Baking, keep’em in the refrigerator, reheat or bake 1/2 and1 hour before you serve) but garish with fried Onion only when you serve.