bay leaves - 2
black cardomom - 4
green cardamom - 2 tsp
cloves - 2 tsp
cinnamon -2 small spring
coriander seeds - 1tbsp
dried red chilli -1-2
poppy seeds - 1 tbsp
black cumin - 1 tbsp
cumin - 1tbsp
fennel - 1tbsp
black or white pepper - 1tbsp
star anise- 2
caper - 2
mace - 2
nutmeg powder - quarter tsp.
Slightly dry roast all ingredients except nutmeg and grind it to a fine powder.Store in an air tight jar.
Usually I used to buy readily available whole garam masala mix pack and grind it to powder.
Some how I tried to give the measurements of all whole garam masala.
Nilgiris Mutton Briyani
Basumati rice - half kg
mutton - half kg
ginger garlic paste - 2 tbsp
cashew nut - 25 gm
bay leaf -1
whole garam masala powder - 1 and half tsp
coriander powder - 1 tsp
cardamon,cloves, cinnamon - each 2 small
whole pepper - quarter tsp
star anise - 1
onion - 150 gm
fresh yogurt - 100 gm
lemon - small size -1
chopped coriander & mint leaves - each half cup
green chilli - 3
ghee,oil -150 ml ( each 75 ml )
salt -to taste.
Serves - 4-5
1. Soak 25 gm cashew nut and grind to fine paste.
2. Slice 150 gm onion cook with little water, cool and grind it.
3. Chopped coriander& Mint leaves,green chillies,half of the yogurt mix and grind together and keep aside.
Note that in this briyani we are not going to use chilli powder and tomatoes.
Steps to follow:
Rinse mutton thoroughly,drain and keep aside.
also rinse rice and soak for half an hour.
Marinate mutton with 3/4 tsp garam masala powder,1 tbsp gg paste, 50 ml yogurt and salt.Marinate for half an hour.Pressure cook for 4 whistles and keep aside.
In a heavy bottomed vessel heat oil ghee mix, add cardamom,cloves,cinnamon,pepper,star anise,bay leaf saute well,add remaining 1 tbsp gg paste and again saute in a low flame for a minute.Then add cooked onion paste and saute well till golden brown, add coriander,mint chilli,yogurt paste mix well, let it cook for 2 minutes,then add cashew paste.Mix well.
Then add the cooked mutton with that juice, add coriander powder,Stir well. Let all the paste coat the mutton well.
Add 4 - 4 1/2 cups of water and let it boil. Add soaked rice and salt to taste.When the rice is done,squeeze lime and cover with piece of aluminium foil and tightly close with lid. To avoid burning use old dosa pan under the briyani vessel, during dum. Let the briyani dum in very low flame for 10-15 minutes.Switch off the stove.
After 15 minutes open and gently toss the mutton and rice.
Serve hot with onion raitha and boiled egg.
I have already shared this recipe in my Tamil blog before.
Delicious Nilgiris Mutton Briyani is ready to serve. This looks amazingly greenish and you ENJOY the different taste.
Click here to watch my Mutton Briyani Video Samaiyal.
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Have a Happy Weekend Friends!