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Lamb Cube with Bones 500gm - A-One Frozen Gourmet

Lamb Cube with Bones 500gm - A-One Frozen Gourmet

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Mutton Bone Cubes

Mutton Biryani Recipe
Preparation Method
Biryani is one popular rice dish from Indian sub continent traditionally associated with Mughlai cuisine, takes quite a twist when it comes to method for preparation. Every household has its own techniques and secret ingredients to bring out the best flavor and texture. Traditionally its prepared by following the dum method which ofcourse, is very tricky and test our patience. Well there’s also some rescue mission versions like rice cooker.. pressure cooker..which can still taste as good as the dum biryani.  Hyderabad is famous for layer biryani which is known for its rich taste and flavour but texture-wise its dry and grainy,  still no doubt… to die for.  But Tamilians mostly prepare their biryani more juicy, the meat gravy blends with the rice making it more palatable every time and makes it a complete meal in itself. Here is an easy step by step guide for pressure cooker version of Mutton Biryani

  • 500gm Goat meat (with bones)
  • 1 cup   Yogurt
  • ½ tsp   Turmeric (for marinating)
  • ½ tsp  Ginger garlic paste
  • 2 cup  Basmati rice
  • 4 nos  Onion (cut lengthwise thinly)
  • 3 nos   Tomato (chopped)
  • ½ tsp   Ginger garlic paste
  • 4 nos   Green chili (slit open)
  • 15 stks Coriander leaves (chopped )
  • 10 stks Mint leaves (chopped)
  • ¼ tsp   Turmeric powder
  • 1 tsp  Red chili powder
  • 2 tsp   Coriander powder
  • 2 tbsp   Ghee (for toasting)
  • 4 tbsp   Oil
  • 3 nos   Bay leaf
  • 5 nos   Cloves
  • 3 nos   Cardamom
  • 1 nos    Star anise
  • 3 nos   Cinnamon stick (small)
  • 2 tsp   Salt (or to taste)
  • 3 cup   Water (exact measure)
  • ¼ cup   Ghee
  • 10 stks Coriander leaves (chopped for garnishing)
  •  5 stks  Mint leaves (chopped for garnishing)

  1. Marinate mutton pieces with yogurt, turmeric, ginger garlic paste and little salt. Let this rest for atleast 4 hours at room temperature or overnight refrigeration is also fine. Take a big tray and line up all the ingredients needed for the preparation to make the work more easier
  2. Take a pressure cooker pan, heat ghee and oil. Add whole Garam Masalas (Bay leaf, cloves, cinnamon, cardamom, kapok buds and star anise), let sizzle for few seconds. Add the green chili, chopped coriander and mint leaves, fry for few minutes to make them crispy.
  3. Add onions and fry for 10 minutes over medium flame. Keep sauteing until it gets dry and loses all the water content.
  4. When done, it should look crispy and brown. Add 1/2 tsp ginger garlic paste from Table-2 and saute for few minutes.
  5. Now add the mutton pieces along with the juice, chopped tomatoes and fry for 5 minutes over medium flame. Tomatoes has to become tender and the meat should look slightly browned. Add turmeric, red chili powder and coriander powder along with salt. Fry for few more minutes.
  6. Add the exact water measure given and close with the lid. Pressure cook for 2 whistles and switch off. Give about 15 minutes for the steam to settle and then open the cooker
  7. When done, the gravy should look with oil separated and the meat must be perfectly cooked.
  8. Soak basmati rice for 10 minutes, wash and drain completely. Soaking time varies with the quality and brand of rice, if pressure cooking , soaking time should be very less. For rice cooker allow 15 to 20 minutes. Use the variety which you are most comfortable with
  9. Add rice to the gravy, close with the lid and cook upto 2 whistles and switch off. Immediately shift the cooker from the hot burner to a different place, this reduces too much browning on the bottom of the pan. Let the steam release completely. Allow 15 minutes and then open.
  10. When done garnish with coriander and mint leaves. Sprinkle little orange color mixed in water (optional) and drizzle little ghee. Do not stir or mix, let it aerate for few minutes.

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