Mutton Biriyani Bombay Style

Mutton Biriyani Bombay Style

Preparation of Rice 
Basmati rice - 4 cups

Water – 7 1/2 cup

Cardamom pods - 4
Cloves - 5
Cinnamon sticks - 2 pieces
Bay leaves - 2

Butter or Vegetable shortening - 2 tbsp
Salt - 1 Tbsp

For Goat Masala

Mutton/Goat – 2 Pounds

Chilli Powder – 1tbsp

Turmeric Powder – 1 tsp

National Bombay Biriyani Masala – 2 tsp

Yogurt – 1 tbsp

Salt to taste(2 tsp)

Onion – 4- 5 medium chopped

Ginger/Garlic Paste – 1 tbsp(You can also use grated Ginger and Garlic)

Green Chillies – 4 to 5

Tomato – 1 large chopped

Mint leaves  - a bunch(Optional)

For garnish
2 medium onions sliced thin and fried to slight brown

Biriyani essence - 1 or 2 drops(Optional)

Coriander/ Cilantro leaves - A bunch

How to prepare Rice

Wash rice 2 - 3 times and keep it on a colander to drain off the excess water. Add butter or Vegetable shortening in a large vessel. Add the spices and then the rice. Saute for 5 minutes. Add boiling water to the rice. Sprinkle salt and let it boil for sometime. Keep it on medium flame for another 10 minutes. As soon as the rice is cooked, remove it to another vessel. Add chopped cilantro and close it with a lid. If you follow the instructions correctly, you should get good textured rice that doesn’t stick to each other.

How to prepare Goat Masala

Wash Goat very well and keep it in a colander to drain off the excess water. This is important especially the meat absorbs lot of water. In a Mincer/Chopper add onions, green chillis, ginger garlic and mince it for few minutes.

Now marinate the goat with the Onion mixture, Spices and yoghurt. keep it aside for 15 minutes. Now place a pressure cooker with no lid under medium heat.

Add oil  and throw few mint leaves to the pan to see if the oil is hot enough. Now add the goat and sauté for few minutes. Close the pressure cooker with a lid. Cook it for 4 -5 whistles. Now run the cooker under cold water and slowly open the lid. This is to make sure all the pressure inside has gone.

Take a small piece and taste it to see if it is cooked properly. Some people like it little chewy but I prefer well cooked.

Now in another pan, add the sliced onions with little oil and sauté until they are golden brown. Remove onions. Pour ½ tsp of oil to same pan and add dry coconut or grated coconut. Saute until they change to golden brown.

Now take the goat gravy and mixed it with three fourth of grated cocounut and fried onions. Add a pinch of salt to it.

How to layer Biriyani

Place a big Dutch pan under low heat. When it is slightly warm, add 1 tbsp of Butter/Ghee to it. Add one fouth cup of rice to the pan. Now add Goat masala and keep layering with rice and goat masala. Cover the entire vessel with foil or tissue paper and close the lid tightly. This is to infuse the flavor of the biryani masala into the rice and the process is called "Dum".