Biryani both veg. and non-veg. are universally liked by one and all. So here is an unique way of making any Biryani. I named it "Upside down Mutton Biryani" as it is basically a layered version of the cooked meat and rice, followed by all the other flavouring ingredients, in a greased bowl and then flipping it over while serving.
Same method can be applied while making with chicken, eggs, prawns, fish or vegetables. Serve them hot with any raita, sliced onion and lemon wedges and surprise your family and friends with this one-pot meal. So check for a step by step guide with pictures to prepare it.
- few strands of saffron, soaked in 2 tbsp milk
- 300-400 gms. mutton on bones
- 1 1/4 cup basmati rice, soaked for 20 minutes
- 2-3 tbsp. oil
- 1/2 tsp. shahjeera
- 2-3 green cardamoms
- 4-5 cloves
- 1" cinnamon stick
- 1 mace (javithri)
- pinch of nutmeg powder (jaiphal)
- 1 star anise
- 1-2 onion, sliced
- 1 tbsp. ginger-garlic paste
- 1 tomato, chopped
- 1-2 green chilies, chopped
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tsp. red chili powder
- 1 tsp. garam masala powder
- 1 tbsp. yoghurt
- few roasted cashewnuts
- 2 cup fried onions
- 1/2 cup coriander leaves, chopped
- 1/2 cup mint leaves, chopped
- 2 tbsp. ghee / melted butter
- 1 tsp. rose water
- sliced onion, sliced lemon & mint leaves to garnish
Pressure cook the mutton with salt to taste and turmeric powder for 25-30 minutes on low flame after the first whistle. When cool, drain and keep aside. (The stock can be used later).
Pressure cook the rice in 1 3/4 cups water for 1 whistle. Spread it on a plate to cool down.
Heat oil in a pan and temper with cardamoms, cloves, star anise, cinnamon, mace, and shahjeera. Saute for a few seconds.
Add the onion and fry till light brown. Then add the ginger-garlic paste and saute till the raw smell disappears. Now add the tomatoes and continue to saute till it is well mashed up.
Add the mutton, green chilies, turmeric powder, salt, red chili powder, nutmeg powder and garam masala powder. Fry for a minute or two on low flame. You can add little water if it sticks to the pan.
Add the yoghurt and cook further for 2 minutes or till dry. Switch off the flame and keep it aside.
Now to assemble, take a dish of your choice and grease it with some ghee / butter. Spread a layer of half of the boiled rice, followed by some more fried onions, coriander and mint leaves.
Now spread the prepared mutton, followed again by some chopped coriander and mint leaves. The last layer should be of the leftover rice with a sprinkle of some fried onions.
Drizzle the ghee / melted butter and rose water. Heat through in the microwave for 2-3 minutes.
While serving, flip it over onto a plate and garnish with fried onions, cashew nuts, coriander & mint leaves and a drizzle of the saffron milk. Serve with an accompaniment of sliced onion, sliced lemon and mint leaves.
Boil the mutton with salt to taste and a pinch of turmeric.
Temper the oil with cardamoms, cloves, cinnamon, star anise, mace, nutmeg
and shahjeera. Saute for a few seconds.
Add the onion and saute till light brown.
Add the ginger-garlic paste and saute.
Add the tomatoes and continue to fry till it is mashed.
Add the boiled mutton, green chilies and all the powdered spices.
Add the yoghurt and cook till dry.
To assemble, in a greased bowl of any shape, spread a layer of half the boiled
rice, fried onions, coriander & mint leaves.
Spread the cooked mutton, coriander and mint leaves.
Spread the last layer with rice & fried onions. Drizzle the ghee/melted butter
and rose water. Heat through in the microwave for 2 minutes before serving.
Serve, garnished with fried onions, coriander & mint leaves, cashew nuts,
sliced onion, lemon, mint leaves and a drizzle of the saffron milk.