Cooking is like LOVE._x000D_
You must enter it with abandon or not enter at all._x000D_
And cooking with LOVE provides food for the soul... Anonymous._x000D_
The mutton biryani cooked in the classic dum style is a little bland when compared to the spice levels and is nothing like the hot spicy Andhra biryani. Nevertheless is a food for the authentic Indian soul who loves Biryani any way
Grind the ginger garlic to a fine paste. Do not use the bottled/packet ones as the taste will vary
Marinate the mutton pieces for 30 mins with the juice of 1 lime
In a pressure cooker, heat some oil/ghee and add the Elaichi(Green Cardamon), Cloves and Cinnamon stick
Next add the sliced onions & green chillies and saut for 3-4 mins
Add the coriander leaves next
Finally add the freshly ground ginger garlic paste . Cook with constantly stirring until the raw smell disappears on a medium flame
Add the marinated mutton pieces and coat it with all the fried ingredients
Add the dry spice powders - Chilli powder, Coriander powder, turmeric and salt. And then add the curd and stir all the ingredients
Next add the diced tomatoes to the mutton spice mixture. Cook until the tomato becomes pulpy and the oil starts to seperate
Add in a glass of water and let the mixture pressure cook for 3 whistles . This is how it would look once its off the pressure and you open the lid
Collect the upper layer of the fatty oil of the meat & spice gravy and set aside
In another vessel, par boil the soaked basmati rice with turmeric, bay leaves & elaichi . Drain the excess water once done
Layer out the mutton mixture and rice and give a gentle stir. Remember to avoid over stirring as this will break down the basmati grain and reduce its flaky texture. Pour over the excess fatty oil collected in a separate bowl and simmer it for 10mins by covering it with a lid sealed with chapati dough