Mutton Biryani

( Vegetarians can make this with any spicy veg curry. )

 Or quick Mutton biryani.

Anybody who is a regular on Kichu Khon will know about my obsession with

quick and simple cooking.

So this biryani is not about cooking this and soaking that.

Making of this masala and grinding of that masala.

Nah ... just pick up a bowl of leftover mutton curry and cook it with rice.

Garnish it with slivers of fried onion or Birista.

And done!

You have as good as new Mutton biryani in your hands.

Or plate.

When I made this Mangshor jhol / mutton curry,

friends on FB suggested I make a biryani with the left over curry.

And left over mutton curry I did have .... what with only me having it ...

So jumped right in.

They even directed me on how to make the perfect fried onion.

Result ... I had a great mutton biryani!

Made my day perfect.

 After yesterday's rant, I don't have much to write about today.

So will straight go to the recipe.

If you have already cooked mutton curry at home, this is a breeze.

Need :

Left over mutton curry

Whole garam masala -  cloves+black cardamom+cinnamon

Bay leaves

Basmati rice - washed well and drained ( I do not soak )
Cashews - lightly fried

Ghee

Salt

Sugar

Water

Onions - cut into thin slices

Oil - to deep fry the onion slices

Biryani masala powder

Lemon juice

 How to :

The fried onion :

Heat enough oil and deep fry the onion slices in batches.

I sprinkle a little sugar on them.

Remove when well fried and brownish in colour.

 The rice :

Heat ghee in a heavy pan.

Add the whole garam masalas. 

Now add the rice and stir fry well for some time.

When the ghee coats the rice well, add equal amount of water as rice, salt and cover and cook till rice is half done.

Or ... when all water is absorbed.

Remove from heat and fluff it up with a fork.

Better still ... spread it out on a plate ... it will dry up and the grains should separate easily.

Arranging the biryani :

Now take another heavy bottom kadahi ... or a flat based pressure cooker would do too.
Smear it well with ghee.
Spread a layer of the cooked rice and sprinkle some biryani masala on it.
Now spread some mutton pieces and gravy all over.
Then spread some  fried onions and cashew and cover with another layer of rice.
Continue for at least three layers.
Finish off with a layer of rice finally ... covered with the rest of the onion slices.

Put a heavy lid on and keep on low heat for at least half an hour.
I keep a heavy iron tawa on the heat and keep the cooker on it.

Serve immediately after removing from heat.
Curd raita goes great on the side with this.
I chopped some onions, green chillies and cucumber real small,
mixed with curd
and added a dash of salt and black pepper powder.

Look at that fragrant bowlful!
Doesn't it tempt you try it out pronto? :-)

Enjoy!!!

A vegetarian version of this biryani is here ... the Kathal Biryani.