Bombay Mutton Biryani

Weekend Special! Every Saturday in Saudi (which is like Sunday elsewhere) Mom makes it a point to come up with something special. Today she decided to make some “Bombay Mutton Biryani”, and luckily, I got to watch while chopping up the onions and stuff.

Her key ingredient is this Bombay Biryani Masala by Mehran.You could follow the exact instructions on the back of this packet, or follow my Mom’s instructions.

Ingredients:
Serves: 4 

Basmati Rice – 2 cups
Mutton – 750 gm
Water – 1 cup
Ghee-1/2 cup
Oil – 1/2 cup
Chopped Onions – 4 cups
Raisins & Cashews – 1+1 handful
Garlic – 1
Ginger – 1
Tomato – 2
Yoghurt – 5 tbsp
Coriander leaves – 1 cup
Mint leaves – a handful
Bombay Biryani Masala by Mehran – 1 pack
Salt – to taste

Step 1: In a pressure cooker, add the chopped mutton with 1 cup water and salt to taste. Cook for about half an hour on medium flame. Remove the mutton pieces. You could make Mutton Broth-Soup using the broth.

Step 2:  In a non-stick vessel, add the oil and ghee mixture, and saute the onions until golden brown. Once done, remove the onions and stir-fry the cashews and raisins. Remove from oil and keep aside.

Step 3: Into this same vessel, add in the crushed ginger-garlic and saute until fragrant. Add the chopped tomatoes afterward. Cook until done.

Step 4: Add in 5 tbsp yoghurt, half-of-the-fried-onion-mixture, coriander and mint leaves, bombay biryani masala and the cooked mutton. Add salt to taste. Mix well & let it cook for another 4-5 minutes.

Step 5: Half-cook the basmati rice. Add this half-cooked rice over the mutton mixture. Cover and cook until the rice is completely done.

Step 6: Spread the fried onions, raisins and cashews on top. Serve hot.

For the Raita:

Onion – 1
Cucumber – 1
Mint & Coriander leaves – a handful
Yoghurt – 1 cup
Buttermilk – 0.5 cup
Salt – to taste

Chop the onion, cucumber and leaves into tiny pieces. Grab a bowl and mix all the ingredients together.

You’ll have to dig-deep for the mutton! 😀

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