GREEN BIRYANI

Guest Post by Vrinda Singh Oberoi!

 

It’s Bakr-eid and the Navratras have just gotten over! For everyone craving meat this is one of the simplest Biryani recipes that has EVER existed. Though the origin of this is slightly disputed, my father claims it’s from Hyderabad, but I’ve lived in Hyderabad for 5 years and have never seen anything like this there.

Wherever it may be from, it’s divine.

 

What You’ll Need:

1 Kg Mutton (I prefer it to be on the bone but even boneless works just fine)

250 gms / 2.5 Cups of Basmati rice

100 gms Garlic

100 gms Ginger

250 gms Coriander Leaves

150 gms Mint Leaves

Juice of 2 Lemons

25gms Green Chillies

150 ml Cooking oil (Use Ghee if you’re feeling indulgent)

Salt to taste

Black Pepper to taste

How to:

1. Soak the rice in water for 3 hours.

2. Blend the ginger and garlic with ½ (half) a cup of water and strain the liquid through a muslin cloth to remove all fiber. You’ll be left with clear ginger and garlic water.

3. Blend the coriander and mint leaves with the ginger and garlic water.

4. Heat oil in a wok; Add the ginger garlic water, coriander and mint paste and salt to taste.

5. Fry the masala till the oil comes to the surface, (this usually takes 15 to 20 minutes) and add the mutton. Toss the mutton in the masala for 5 -7 minutes so it colours and then transfer the contents of the wok to a pressure cooker.

6. Add half a cup of water to the pressure cooker and pressure cook the meat for about 15 – 17 minutes.

7. Once the mutton is done drain the liquid from the mutton and measure. You should have roughly 2 cups of stock.

8. Add rice, lemon juice and another 3 cups of water to the pressure cooker. Stir and cook (not pressure cook!).

Note: Make sure you have about 5 cups of liquid sloshing around in there.

9. Add salt and pepper to taste and cook till done.

Serve hot with yoghurt on the side.