One Pot Mutton Biriyani

(In this recipe Mutton can be replaced with Chicken for Chicken Biriyani)
Ingredients:

1. Cooking Oil       – 1/4 Cup
2. Basmati Rice    -  2 Cups
3. Mutton            -   1 lb
4. Cloves             - 4 nos
5. Cinnamon Stick – 1large or 2 small
6. Cardamom    - Black 1 or Green lightly crushed 2
7. Bay Leaf – 1 no
8. Red Chilli – 1 (Optional)
9. Black Peppercorns – 1/4 tsp
10. Cumin Seeds – 1 tsp
11. Fennel Seeds – 1/4 tsp
12. Onion – 2 Cups (roughly chopped)
13. Ginger and Garlic paste – 1/4 cup
14. Tomato – 1/4 cup
15. Mint – 1 cup
16. Corriander Leaves – 1 cup
17. Green Chillies – 4 nos
18. Red Chilli Powder – 1/2 tbsp
19. Turmeric Powder – 2 tsp
20. Corriander Powder – 1 tbsp
21. Garam Masala Powder – 1tbsp
22. Lemon juice – 2 tbsps.
23. Salt - 1tbsp

 Method:
1.Place the cooker on the stove add oil and the spices.
2.Add the onion.

3.The amount of ginger and garlic for the paste.
4. Add the Ginger and Garlic paste.
5.The amount of Mint, Corriander, and green chillies for the green paste.

6.Add the green paste.


7.Now add Salt, Chilli, Corriander, Turmeric and Curry Powder.

8. Add the tomatoes (yes only so much!)
9.Stir the pot well, until all the ingredients are mixed well.
10.IAdd the mutton.Add 1/2 a cup of water (While boiling, the meat releases water). Reduce the flame to medium.Cover the cooker, cook for two whistle sound or 20 mins. Now wash and soak the rice.
11. Wait till the whistle sound sets down, take off the lid and add the rice. Add 2 1/2 cups of water. Allow it to boil, now it’s time to test the salt. The salt taste should be little above the normal. Place the lid and cook them for about 15 mins.

12. When you open the cooker, it’ll look like a gravy (like the below picture). Add 2 tbsp of lemon juice. Now gently fold from the corners towards inside. Cover the lid for 5 mins.
13. Serve with  Raita . Ready to eat!
Note:
Mutton can be replaced with chicken. While cooking with chicken just cover the cooker do not pressure cook,  cook for about 20 mins in a medium  flame before adding the rice.

Mutton Biriyani

Ingredients:

Boiling Mutton:

1. Mutton With Bone (2lb)
2. Turmeric powder (1/4 tsp)
3. Chilli Powder (1/4 tsp)
4. Corriander Powder (1/2 tsp)
5. Garam Masala (1/2 tsp)
6. Ginger- Garlic Paste (1/2 tsp)
7. Salt (1tsp)

Mix everything in a pressure cooker, and cook for about 20 mins or wait for a whistle.
For the Gravy:

1. Basmati Rice (3 Cups)
2. Chopped Onion (3 cups)
3. Chopped Tomato (1 1/2 Cups)
4. Freshly Ground Ginger-Garlic Paste (1/2 cup)
5. Mint (1 cup)
6. Corriander Leaves (1 Cup)
7. Green Chillies (3 nos)
8. Fennel seeds (1 tsp)
9. Cloves ( 3 nos)
10. Cinnamon ( 3nos)
11. Bayleaf (1 no)
12. Cardomoms (3 nos)
13. Garam Masala (1 tbsp)
14. Chilli Powder (1/2 tbsp)
15. Corriander Powder ( 1 tbsp)
16. Turmeric (1 tsp)
17. Cooking Oil (1/2 cup)

Method:

1. Heat the pot in which the biriyani to be made. Add oil, cloves, Cinnamon sticks, bayleaf, cardomoms.
2. Add onion saute' well until it's transparent, add Ginger-Garlic paste wait till the mixture is cooked ( reduced).
3. Grind mint, corriander, green chillies, fennel seeds. Add that to the pot.
4. Add chilli powder, turmeric, garam masala, corriander powder and tomato.
5. Saute' well until the raw smell disappears.
6. Add the cooked mutton, Keep aside the cooked water ( stock)
7. Wash and add the Basmati rice, mix well with the gravy.
8. Measure the amount of stock and add that to the rice. Measurement: n cup rice = (n*2)-1 cups of water, for this recipe: 3 cup rice=5 cups water.
9. Allow it to boil, Stir occasionally until the rice and water are the same level.Close the lid.Cook in simmer flame for about 15 mins.
10. After 15 mins, add the juice of 1 lemon.Mix well.
11. Turn off the stove.Close the lid. Wait for 15 more mins.Before you serve.
12. Serve with Raita.

Mutton Biriyani

Ingredients:

Boiling Mutton:

1. Mutton With Bone (2lb)
2. Turmeric powder (1/4 tsp)
3. Chilli Powder (1/4 tsp)
4. Corriander Powder (1/2 tsp)
5. Garam Masala (1/2 tsp)
6. Ginger- Garlic Paste (1/2 tsp)
7. Salt (1tsp)

Mix everything in a pressure cooker, and cook for about 20 mins or wait for a whistle.

For the Gravy:

1. Basmati Rice (3 Cups)
2. Chopped Onion (3 cups)
3. Chopped Tomato (1 1/2 Cups)
4. Freshly Ground Ginger-Garlic Paste (1/2 cup)
5. Mint (1 cup)
6. Corriander Leaves (1 Cup)
7. Green Chillies (3 nos)
8. Fennel seeds (1 tsp)
9. Cloves ( 3 nos)
10. Cinnamon ( 3nos)
11. Bayleaf (1 no)
12. Cardomoms (3 nos)
13. Garam Masala (1 tbsp)
14. Chilli Powder (1/2 tbsp)
15. Corriander Powder ( 1 tbsp)
16. Turmeric (1 tsp)
17. Cooking Oil (1/2 cup)

Method:

1. Heat the pot in which the biriyani to be made. Add oil, cloves, Cinnamon sticks, bayleaf, cardomoms.
2. Add onion saute' well until it's transparent, add Ginger-Garlic paste wait till the mixture is cooked ( reduced).
3. Grind mint, corriander, green chillies, fennel seeds. Add that to the pot.
4. Add chilli powder, turmeric, garam masala, corriander powder and tomato.
5. Saute' well until the raw smell disappears.
6. Add the cooked mutton, Keep aside the cooked water ( stock)
7. Wash and add the Basmati rice, mix well with the gravy.
8. Measure the amount of stock and add that to the rice. Measurement: n cup rice = (n*2)-1 cups of water, for this recipe: 3 cup rice=5 cups water.
9. Allow it to boil, Stir occasionally until the rice and water are the same level.Close the lid.Cook in simmer flame for about 15 mins.
10. After 15 mins, add the juice of 1 lemon.Mix well.
11. Turn off the stove.Close the lid. Wait for 15 more mins.Before you serve.

Raitha:

Ingredients:

1. Chopped Onion ( 1 cup)
2. Jalapeno or Green Chillies (1 no:)
3. Chopped Cucumber (1 cup)
4. Chopped Corriander ( 1 tbsp)
5. Plain Yoghurt ( 1 cup)
6. Cumin Powder ( a Pinch)
7. Salt to taste

Method:

Mix everything together. If the raitha is thick water can be added.

Fish Puttu or Poriyal

Ingredients:

1. Any Can Fish (500gms)
2. Chopped Onion (2 cups)
3. Finely Grated Ginger (1tsp)
4. Chopped Garlic (2 cloves)
5. Cloves (2)
6. Cinnamon Stick (1/2)
7. Chilli Powder (1/4 tsp)
8. Corriander Powder (1/4 tsp)
9. Turmeric Powder (a pinch)
10. Salt to taste
11. Corriander leaves ( for garnish)
12. Cooking Oil (1tbsp)
13. Water (1 cup)

Method:

1. In a frying pan, add a tablespoon of cooking oil, cloves and cinnamon.
2. Add chopped Onion, Garlic and Ginger, Saute' well until the Onion becomes transparent.
   Open the can, drain the fish in a bowl, coarsely smash it with a fork, so that the skin and bones get mixed well.
3. Now, add the fish to the frying pan.
4. Add Chilli powder, Corriander Powder, Turmeric.
5. Saute' well for 5 mins, until the smell from the fish disappears.
6. Add a cup of water,mix and allow it to boil, close the pan.
7. Open the pan after 5 mins, saute' well until all the water is drained.Add salt if necessary, the can fish itself contains salt.
8. Transfer it into a bowl.Garnish with corriander leaves.

Note:It goes well with Sambar rice , Rasam rice , all kinds of variety rice, and also for plain white rice. It can also be simply mixed with cooked Pasta.

Fish Puttu or Poriyal

Ingredients:

1. Any Can Fish (500gms)
2. Chopped Onion (2 cups)
3. Finely Grated Ginger (1tsp)
4. Chopped Garlic (2 cloves)
5. Cloves (2)
6. Cinnamon Stick (1/2)
7. Chilli Powder (1/4 tsp)
8. Corriander Powder (1/4 tsp)
9. Turmeric Powder (a pinch)
10. Salt to taste
11. Corriander leaves ( for garnish)
12. Cooking Oil (1tbsp)
13. Water (1 cup)

Method:

1. In a frying pan, add a tablespoon of cooking oil, cloves and cinnamon.
2. Add chopped Onion, Garlic and Ginger, Saute' well until the Onion becomes transparent.
   Open the can, drain the fish in a bowl, coarsely smash it with a fork, so that the skin and bones get mixed well.
3. Now, add the fish to the frying pan.
4. Add Chilli powder, Corriander Powder, Turmeric.
5. Saute' well for 5 mins, until the smell from the fish disappears.
6. Add a cup of water,mix and allow it to boil, close the pan.
7. Open the pan after 5 mins, saute' well until all the water is drained.Add salt if necessary, the can fish itself contains salt.
8. Transfer it into a bowl.Garnish with corriander leaves.

Note:It goes well with Sambar rice , Rasam rice , all kinds of variety rice, and also for plain white rice. It can also be simply mixed with cooked Pasta.