How to Make Tasty Mutton Biryani? (Ramzan Special Recipes) – Viji’s Food Recipes – Festival Recipes

MUTTON BIRYANI  -  RAMZAN  SPECIAL  RECIPES

Ingredients:   ( for 60)

Pulao rice  – 4 kg

Mutton (with bones)  -  6 kg

Potatoes  – 2 kg

Garam Masala:

Cinnamon  – 20 gm

Cardamom – 20 gm

Pepper  – 20 gm

Clove  – 20 gm

Sweet cumin  – 50 gm

Cumin  – 40 gm

Dried plums  – 250 gm

Saffron   -  3 to 5 gm

Orange  Colour  -  8 gm

Turmeric  –   40 gm

Coriander powder  -  50 gm

Chilli powder  -  50 gm

Hydrogenated fat   -  100 gm

Tomatoes    – 1  1/2 kg

Curds  – 500 gm

Ginger  – 100 gm

green Chillies  – 100 gm

Limes  – 5

Coriander Leaves   –    1/2    bunch

Garlic  -  1/4 kg

Onions  -  4 kg

Bay leaf  – 5 gm

Salt   -  to taste

Method:

• Boil water ( double the amount of rice) with bay leaf, one-third of sweet cumin, pepper, cloves, cinnamon, cardamom and salt.
• Add rice when water starts boiling. Boil for 2 minutes. Remove and drain off water into another vessel. Keep water aside.
• Clean and cut mutton and soak in curds mixed with crushed ginger, green chillies, garlic, coriander leaves, one-third cloves, cinnamon, cardamom and onions sliced and fried crisp till golden brown and powdered. Ad quartered tomatoes.
• Peel and quarter potatoes. Half-fry in hot fat.
• Fry in the same fat the remaining garam masala, coriander powder and red chili powder, one-third of the turmeric and just before removing, the cumin.
• Pour over mutton and soak for 1 hour.
• In a heavy bottomed pan, in the mutton and on top of the fried potatoes. Over this, place parboiled rice.
• Add water in which rice was parboiled, pulp of dried plums, lime juice, coloring and remaining turmeric mixed together. Add salt as required.
• Seal and cook over a slow fire – preferably coal and with live coal on top of the lid. (It can also be done in an oven for 1 to 2 hrs.)
• Remove from fire and keep till ready to serve.Break seal. Add saffron mixed with 1 tbs. pure ghee and 1 tbs. milk.
• Mix well and serve hot.

Viji’s  Food  Recipes

How to Make Irish Stew? Meat Recipes – Viji’s Food Recipes

Irish Stew

Ingredients:   (For 4 persons)

Mutton (middle or scrag end of neck or breast)   – 500 gm

Potatoes  – 1 kg

Onions   -  225 gm

Pepper  – a pinch

Salt  -  to taste

Stock or Water  – 580 ml

Method:

Wash and cu meat into neat pieces.

Peel and slice onions.

Peel and cut potatoes into large pieces.

Put meat, onions, seasoning and a quarter of the potatoes thinly sliced  into a pan and add water or stock.

Cook till meat is three-fourths done.

Place the remaining potatoes on top of the meat and onions and cook till meat and potatoes are cooked.

Serve hot with the meat in the center and the potatoes and gravy around.

How to Make Mutton Biryani? – Viji’s Food Recipes – Festival Special – Ramzan Recipes

Mutton Biryani

Ingredients:

Rice  -  1 kg  (5 cups)

Meat  ( Cut into big pieces)   -  1 kg

Onion  -  1 kg  (Sliced lengthwise)

Garlic  – 100 gm

Ginger  – 75 gm

Green chillies  -  75 gm (crushed)

Juice of lime  – 2

A large bunch of coriander leaves (chopped)

Cashewnuts and Raisins  – 3 tbsp

Ghee  – 5 tbsp

Grind to Paste:

Coconut  – 2 tbsp

Poppy seeds  -  2 tsp

Cashewnuts  -  7 to 8 nos

Grind to Powder:

Cinnamon  -  1″ piece

Cloves  – 4 to 5

Cardamoms  -  – 6

Method:

Heat ghee in the pressure cooker;  add the garam masala.

Put in half  the slices onion and fry.

Add the crushed ingredients (saving a little for the rice) and fry.

Add meat, salt  to taste and fry.

Add water, close the pressure-cooker and put the weight on.

Cook for 10 minutes. If there is more water and the meat is not cooked enough, cook the meat without closing the pressure-cooker till the water is dried and the meat is tender.

Add the ground masalas dissolved in the lime juice. Add chopped coriander and half the remaining onion fried golden brown. Keep aside.

To make the rice fry half of  the sliced onions to a golden brown.

Fry cashewnuts and raisins. Keep aside.

In the same oil, put 1 tbsp ghee for flavour. Add a piece of cinnamon, 4 cloves and 4 cardamoms and the crushed ingredients and few spigs of coriander leaves.

Add washed rice and fry till it is crisp. Now add  8  1/2 cups of boiling water, close the dekchi and cook over a slow fire till the rice is done.

For ‘Dhum’ :

Garam masala powder

Rose water  -  1/4 cup

1  tsp Orange essence for coloring

Remaining half of the fried onions with cashewnuts and raisins.

Remove half the rice. Sprinkle with garam masal powder, rose-water, colour and a little fried onion.

Now put the prepared meat in a layer. Sprinkle all the three ingredients once again.

Top with rice and sprinkle flavouring again.

Seal the dekchi with atta and bake it for 20 to 25 minutes or put live coal on the top and very slow fire below and keep for 15  to 20 minutes.

Mix and serve. Garnish with remaining fried onion, cashewnuts and raisins.