Thalapakatti Mutton Biriyani

This is our favourite biriyani any time, any day!!!!!!

Mutton: 1/2 kg

Turmeric Powder: 1/4 tsp

Kashmiri Chilly Powder: 1/2 tsp

Salt: 1 tsp

Oil: 1 tbsp

Mix all this, add 1/4 cup water and cook on high in pressure cooker for 6-7 whistles.

Measure the stock and keep aside.

Keep the mutton aside.

Basmati rice: 2 cups

Soak in water for 15 minutes.

Ginger: 1 inch

Garlic: 4 cloves

Green Chillies: 4

Mint leaves: a handful

Grind this in a mixie without adding water. keep it in the jar itself

Onion: 2 chopped

add this to the ground mint paste and pulse for a minute.

Oil: 2 tbsp

Cinnamon: 1

cloves:2

Star Anise:1

Coriander leaves; a handful.

Tomato: 2 chopped

Chilly Powder: 1/2 tsp

Turmeric Powder; 1/4 tsp

Garam Masala; a pinch

Curd: 1/4 cup

Water: 3 cups (including the stock) 

heat oil in a pressure cooker. Splutter the whole garam masala.

Add the coriander leaves and saute for a minute.

Add the onion mint paste and saute till the raw smell is gone.

Now add the tomatoes and cook till limp.

To this add the chilly powder, turmeric and garam masala and saute for a minute on low flame.

Add the curd and mix everything.

Now add the mutton and the stock and water (stock and water measured together should be 3 cups)

Immediately add the drained basmati rice, required salt and close the lid without keeping the weight.

The flame should be high.

When the steam comes out steadily, keep the weight and count till 20.

Now switch off the stove and leave the kitchen.

Watch 1 episode of F.R,I.E.N.D.S and return to the kitchen. 

and if you dont have F.R.I.E.N.D.S on ur pendrive, dont worry, any sitcom will do... the point is you shouldnt mess around with that pressure cooker for 20-25 minutes.

Now come back, take off the lid and mix the rice.

O yes, the rice will be perfectly cooked!!!! u gonna love me for this tip.

Serve warm with raitas, pickles and papad.

Recipe got from a tasty appetite.