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Mutton Biryani
Posted by Cynthia JohnBiryani Recipe
I am not giving the full recipe - but telling you how you can make your usual recipe and finish in 30 minutes.
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10 minutes: To cut the vegetables or wash the meat (for non-veg biriyani).
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10minutes: Wash, peel, cut all the other ingredients except the dry spices like tej patta, cloves, etc.
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These ingredients include tomatoes, onions, mint leaves, coriander leaves, ginger-garlic, green chillies, jeera and whatever other items you usually use.
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last 10 minutes: Heat ghee/oil in a pressure cooker, put in your dry spices like tej patta, cloves, turmeric powder, garam masala, chilli powder, and any other spices which you use, then add the ground paste. While this is getting fried, wash the biriyani rice and add it along with water.
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Though the usual water used is double the quantity of rice, you need to reduce it a bit taking into account the water from the ground paste or meat.
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Add the vegetables or meat, add salt and close the cooker. Usually 3-4 whistles from the pressure cooker should be enough to cook it. This will happen pretty soon while you clear up the kitchen or prepare curd raita.
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There - in just 30 minutes of work, your biriyani is done! It will happen even faster if two of you are working together! My husband and I did it today in 15-20 minutes, so I thought I'd share it online!
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