Delicious Mutton Biryani from Old Mysore region



Biryani is a dish that is supposed to have come to south Asia from Persia.  Old Mysore region of Karnataka (erstwhile princely state of Mysore/ Mysore Kingdom) has its own version of this amazingly delicious dish.

Here is recipe for the region's mutton Biryani as prepared by my Begum (spouse). She has learnt it from her mother to whom this knowledge was passed on from her earlier generations.

INGREDIENTS
Mutton: 1 kg
Rice: Basmati 1.25 kg
Oil: 1.5 standard cups (apx. 350 ml)
Raw Garam Masala/ Spices: Strong flavoured,
    - Cloves: 10 no.
    - Cinnamon- 1 stick of 2 inch length
    - Cardamom: 5 no.
Salt: According to taste
Onion: Medium sized, 4, sliced fine
Tomatoes: Medium sized, 5, sliced fine
Green chillies: Medium sized, 4
Red chilly powder: 2 tea spoons, Prefer Everest Thika as it gives colour to the Biryani
Ginger garlic paste: 9 table spoons
Lemon juice: Squeezed out from 1 medium sized lemon
Coriander: 1 handful
Mint: 20 leaves

COOKING METHOD
Container 1
Step 1: Wash rice, soak it in a container and keep it aside

Container 2 (preferably a pressure cooker)
Step 2: In a separate container add the garam masala in hot oil and stir till it emits noise/ crackles (apx. 30 seconds), .
Step 3: Slit the green chillies and add them to the hot oil, add few leaves of mint, stir for 30 seconds.
Step 4: Fry sliced onion in the above till it turns golden brown, stir, ensure it is not burnt.
Step 5: Add chopped coriander, stir for 30 seconds
Step 6: Add ginger garlic paste, stir fry for 30 seconds
Step 7: Add red chilly powder and stir fry for 2 minutes
Step 8: Add mutton. Mix contents thoroughly for just about 2 minutes as it cooks.
Step 9: Add sliced tomatoes, lemon juice and salt
Step 10: Pressure cook until semi-cooked/ near-cooked. This is 'Akhni'
Step 11: Remove oil floating on top of the 'Akhni' and store it separately, the quantity of this oil from 'Akhni' would be about 100-125 ml.


Container 3
Step 12: In a bigger container add twice the amount of water as compared to rice and heat till it boils

Container 1 (yes go back to the container in which you soaked the rice)
Step 13: Strain the wet rice off water


Container 3
Step 14: Add strained rice from container 1 into the boiling water
Step 15: Add salt, according to taste
Step 16: Cook rice until half-done
Step 17: Drain the water, divide rice into 2 equal portions, leave one half and remove the other



Step 18: Spread one half of the Akhni and meat over rice in this container as a layer and mix



Step 19: Spread other half of the rice over this
Step 20: Spread the remaining Akhni and meat over this rice and mix





Step 21: Spread mint leaves on top


Step 22: Spread Akhni oil (that you previously removed from container 3 and stored separately)
Step 22: Seal the container with either an aluminum foil or wet cloth and close it with its cap


Step 23: Cook on high flame for 5 minutes

Step 24: Turn the flame low and cook for 15 minutes till the rice is well cooked


Step 25: Remove container cover and check if the rice is well cooked. If rice is cooked enough let the container be on the stove for 10 more minutes

Your Old Mysore mutton biryani is cooked. Enjoy it with raitha, salad as per your taste : )



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Please leave a comment if you liked this recipe. I love to hear from readers.

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