Ravi K Joshi

Cuisine: Mutton Biryani

Mirchi Ka Salan (Mildly hot Green Chillies in Gravy)

8-10 green chillies (bigger variety) deseeded
1/2 tsp sesame seeds
1/2 tsp coriander seeds
1/4 cup dessicated coconut
2 tbsp roasted peanuts
1 sliced onion4 tsps tamarind water
1 tsp ginger garlic paste
1 cup curd
2 tsp oil
1/2 tsp degi mirch (a mild and bright red coloured chilli powder originating from Kashmir )
6-7 curry leaves
fresh coriander leaves

Dry roast the sesame seeds, coriander seeds, peanuts and dessicated coconut. Keep aside.
Heat one tbsp oil in a pan and saute the onions till transparent. Grind the roasted ingredients as above with a little water so as to make a thick paste.
Saute the slit green chillies and keep aside. Thereafter, saute the  roasted ground paste as above along with the ginger garlic paste.
Add salt, degi mirch, tamarind water, curd & saute till fat leaves the masala. Add some water, curry leaves and green chillies and let the mixture come to a boil. Garnish with fresh coriander and serve as a side dish with the Hyderabadi mutton biryani.

 Hyderabadi Mutton Biryani
Suggested Wine Pairing: A robust wine  like a Bordeaux Red, Barolo, Barbaresco & Syrah OR a super refreshing White.

For Marinating:
1 cup yogurt
2 green chillies slit
3 tsp ginger garlic paste
1 tsp garam masala
1/2 tsp cardamom powder
1 tsp ground turmeric
1 tsp chilli powder
1 tsp coriander powder
salt to taste

For the Biryani:
1 Kg mutton
4 cups basmati rice
1 cup onions fried till golden
3-4 strands of saffron dissolved in 1/2 cup milk
whole garam masala (2 bay leaves, 5 cloves, 2 green cardamom, 3 cinnamon sticks, 2 star anise)
1 cup chopped onion
1 cup chopped tomatoes

Mix all ingredients of the marinade and marinate the mutton in it for 2-3 hours. Also soak the rice in water for half an hour.
Heat 10-12 cups water in a pan and bring it to a boil. Add whole garam masala, salt and rice and cook till half done. Drain the rice in a colander.
In the meantime, in another pan heat, add oil and saute the onions till golden brown. Add the marinated mutton and cook for a while. Add the tomatoes and cook  till the fat seaparates and the  mutton is almost cooked with a little gravy still remaining. Take a  Degchi or a thick bottomed deep utensil  and smear its inside with Ghee (clarified butter). Put alternate layers of rice and mutton in the utensil and put the mint leaves, fried onions and saffron dissolved milk on each layer of rice- the topmost layer being that of rice. Line the rim of the utensil with a rolled layer of wheat flour dough and tightly press a metallic platter about the same diameter as the utensil so as to form a tight seal.
Cook on a slow flame for 15-20 minutes till the dough seal cracks and the steam starts coming out. When that happens, switch off the flame and wait for a while to let the steam pressure escape.
Open the seal carefully. Serve the biryani with Mirchi ka Salan (see recipe alongside) and Curd.
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