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Sunday, May 10, 2015

MUTTON BIRYANI IN HANDI/MATKA - LAMB BIRYANI RICE COOKED IN POT BY CHEF MOHAN

Handi orMatka or Pot Biryani is very popular biryani accross India ,Pakistan and Bangladesh,Cooked in Earthen pot on slow flame gives awesome tatse 


MAIN INGRADIENTS 


500 grams  Long grain rice (basmathi rice preferable)

600 Grams Mutton (cut into big pieces) with Bone 
2 Potatoes quartered boiled 
2 Capsicums cut into strips 
2 Onions chopped into slices
2 Onions quartered 
1 tsp Ginger grated 
2-3  tsps Green chilli paste (or as per your taste)
2 Tomatoes Chopped 
1 tsp Garlic grated 
1 cup Curd 
2 Bay leaves 
2 Cloves 
1" Cinnamon Stick 
2 Cardamoms 
4 or 5 Whole Black Peppers 
1 tsp Red Chilli powder 
1 tsp Garam Masala 
1/4 tsp Turmeric powder 
2 or 3 pinch Ajinamoto (MSG) Optional  
Salt to taste 
1 tbsp Lemon juice 
1 tbsp Coriander chopped 
1 tbsp Mint Leaves chopped 
10 to 15 Cashews 
10 to 12 Almonds  sliced to flakes (optional) 
4-5 tbsp  Ghee
2 tsps Ginger Gralic Paste 


Method 




Preparations 



1)Wash and soak rice in salted water for 30 mins.


2)Take a large open dish and Add Mutton Pices to it ,Add Ginger Garlic Paste,Turmeric powder,Salt,Garam masala,Red chilli powder,1/2 t sp of Green chilli powder,1 tsp of lemon juice,Chopped mint and coariander leaves and Beaten sour curd,,Chop Coriander and Mint leaves make it handy 



Please see the process 





Mix well and close it with wrapper and keep the bowl in refrigirator for atlaest 3 hours,after that make every thing ready for making biryani 









2)Heat ghee in a heavy saucepan. Fry onion slices till crisp, brown, drain, keep aside. Fry cashews till light brown, drain, keep aside.








3)Fry capsicums till tender and potatoes, drain, keep aside.(optional) 



Cooking of Rice

 Meanwhile, heat 6 cups water in a large vessel.

Add bay leaves, peppers, cloves, cinnamon, cardamoms, salt.,1 tsp of any edible oil  When it comes to boil,(check the salt in water,if salt is in sufficient at this stage whole biryani loosses tatse,Add more Salt) 





Add rice. Bring to boil, cook for 8 to 9 minutes, till rice is just 60% done ,but not fully done.Remove 50% of the cooking Rice in a vessel and continue cooking rest of the rice. 



Then 60% done rice is to be Drained  in a large colander, spread in a big plate, cool it 



Grind , ginger , garlic to a paste.(or you can use Ginger and Garlic paste that is available in the Market ) 



Cooking of Mutton/Lamb Masala 


In hot  ghee, (add little edible oil  or else ghee will over heat) add Whole Indian spices (Zeera , Green Cardamom,cinamon,pepper cons and sazeera) 



let them fry for 1-2 minutes ,then add  Sliced Onions ,Brown them and add theginger garlic  paste stir fry for 2-3 mins. 





Add all powdered masalas, tomatoes,, stir, cook till fat separates.




Add marinated mutton pieces,Add salt (check the seasoning then add the salt as we have already added salt for marinated mutton 





 Add Chopped Coriander and Mint Leaves (Dhaniya and Pudina patta)stir till the boil resumes,cook for 2-3 mins.add Garam masala stir, keep aside. 



Add fried Potatoes and capsicum (green Bell pepper-Shimla mirch) at this satge (optional) 

TO FILL HANDI


Grease an oven proof handi well on the inside. Place in half of rice, spread at the bottom. Top with 


half cooked mutton  layer, spread over rice. (sorry I dont have pictures of Filling the Matka as my Camera is not working ,small adjustment please) 




Mix together fried onions, cashews, sliced almond, coriander.Mint Leaves  Sprinkle half over Ricelayer. Sprinkle half lemon juice all over.


Repeat the Mutton cooked curry on top of Rice Layer 

Repeat rice to lemon juice layer by layer.Add Saffron strings soaked in milk or Federal govt approved artificial food colour 


 


Either covers with fitting lid, seat edges with chappati dough, or seat op with a tightly packed foil 
sheet. Make a small slit for excess steam to escape. 




Place  the Handi on flame and cook for 3-4 minutes on medium flame 


Now transfer the Handi(pot) to a skillet placed on stove and cook for 20 minutes on medium flame(this will avoid sticking of biryani to bottom of Handi 




Alternatively Bake in a preheated oven at 130 degrees for 15-20 mins. 


Break seal at the table to get the most out of the aroma. 






Note:


1)if handi /pot is not available,please  use a deep, heavy saucepan. For a stronger flavored biryani, mix in some powdered mace, nutmeg into rice before transferring to handi. 



2)You can use market available brown onions and Ginger and garlic paste bought from market to reduce cooking time