Introduction
Welcome to this blog post where I will be sharing a wonderful Biryani recipe with you. This particular recipe is called Kongunad Biryani, which is very popular in the Coo region. It is known for its unique flavors and the beautiful white color of the biryani. In this blog, I will guide you through the process of making this delicious Kongunad Biryani, step by step.
Ingredients
Before we dive into the recipe, let’s take a look at the ingredients you will need:
- Half kilo of jiruga sambar rice
- 1 kilo of fresh mutton
- 20 shallots
- 12 garlic cloves
- A large piece of ginger
- 4 green chilies
- 1 teaspoon fennel seeds
- 3 cardamom pods
- 2 pieces of cinnamon
- 4 cloves
- 1 teaspoon salt
- 2 tablespoons fresh curd
- 2 tablespoons ghee
- 2 tablespoons sesame oil
- 2 bay leaves
- 1 star anise
- 3 cardamom pods
- 2-3 pieces of stone flower
- 2 kapok buds or marati mugu
- 1 large onion, sliced
- 2 green chilies, slit
- Half bunch of mint leaves, finely chopped
- Half bunch of coriander leaves, finely chopped
- 3 cups of water
- Juice of 1 lemon
Preparation
Now, let’s get started with the preparation of this delicious Kongunad Biryani:
1. Washing the Rice
Start by washing the half kilo of jiruga sambar rice nicely. Pour enough water over the rice and let it soak for at least 1 hour.
2. Marinating the Mutton
In a mixer jar, add 20 shallots, 12 garlic cloves, a large piece of ginger, 4 green chilies, 1 teaspoon fennel seeds, 3 cardamom pods, 2 pieces of cinnamon, 4 cloves, and 1 teaspoon salt. Grind everything into a fine paste without adding water. Then, transfer the masala paste to the mutton and add 2 tablespoons of fresh curd. Mix well with your hands, making sure every mutton piece is coated evenly. Marinate the mutton for at least half an hour.
3. Cooking the Mutton
Take a pressure cooker and heat 2 tablespoons of ghee and 2 tablespoons of sesame oil. Add bay leaves, star anise, cardamom pods, stone flower, kapok buds, and cloves. Saute the ingredients until they release a nice aroma. Then, add the sliced onion and green chilies, and sauté until the onions become slightly golden brown. Add the marinated mutton and cook on high flame for about 5 minutes. Once the mutton releases water and is no longer raw, add the chopped mint leaves and coriander leaves. Mix well and add 3 cups of water. Let the water come to a boil, then cover the cooker with a lid and cook on medium flame for 6 whistles. After 5 minutes, when the pressure is released, the mutton will be perfectly cooked.
4. Adding the Rice
Turn the flame to low and add the soaked rice to the cooker. Gently mix the rice with the mutton, making sure not to break the rice. Check for seasoning and add a little salt if needed. Squeeze the juice of 1 lemon into the mixture and mix well once again. Let it cook for 2-3 minutes on medium flame.
5. Cooking the Biryani
Once the water starts to boil, cover the pressure cooker with a lid and cook the rice for 5 minutes on low flame. After 10 minutes of resting, open the lid and check the Biryani. It should be perfectly cooked, with fluffy rice and tender mutton.
Serving
Now that your Kongunad Biryani is ready, serve it hot with raita or Biryani brol curry. The choice is yours! This Biryani is perfect for any get-together or special occasion. Gather your family and friends, and enjoy this delicious and flavorful Biryani.
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