Gongura Mutton Biryani is a delightful and flavorful dish that combines the tangy taste of gongura (sorrel leaves) with succulent mutton and aromatic spices. This Andhra-style biryani is sure to tantalize your taste buds with its unique blend of flavors. Here’s a step-by-step recipe to help you create this mouthwatering delicacy:
Ingredients:
- – 500g mutton, cleaned and cut into pieces
- – 2 cups basmati rice, soaked in water for 30 minutes
- – 1 cup gongura leaves, washed and chopped
- – 2 large onions, thinly sliced
- – 2 tomatoes, finely chopped
- – 2-3 green chilies, slit
- – 1/2 cup yogurt (curd)
- – 2 tablespoons ginger-garlic paste
- – 1/4 cup mint leaves, chopped
- – 1/4 cup coriander leaves, chopped
- – 1/4 cup fried onions (optional, for garnishing)
- – 1/4 cup ghee (clarified butter) or cooking oil
- – Whole spices (1 bay leaf, 4-5 cloves, 4-5 green cardamoms, 1-inch cinnamon stick, 1-star anise)
- – Biryani masala (1 teaspoon turmeric powder, 1 tablespoon red chili powder, 1 tablespoon biryani masala powder, 1/2 teaspoon garam masala powder)
- – Salt to taste
- – Saffron strands soaked in 2 tablespoons warm milk (for color and flavor)
Instruction:
- 1.In a large pot or pressure cooker, heat ghee or cooking oil over medium heat. Add the whole spices (bay leaf, cloves, cardamoms, cinnamon, and star anise) and sauté for a minute until aromatic.
- 2.Add the sliced onions and sauté until they turn golden brown.
- 3.Add the ginger-garlic paste and green chilies. Sauté for a few more minutes until the raw smell of ginger and garlic disappears.
- 4.Now, add the chopped gongura leaves and cook until they wilt down.
- 5.Add the chopped tomatoes and cook until they become soft and mushy.
- 6.Mix in the mutton pieces and sauté until they are well coated with the spices.
- 7.Add the biryani masala (turmeric powder, red chili powder, biryani masala powder, and garam masala powder) along with salt to taste. Stir well to combine.
- 8.Pour in the yogurt and mix everything together. Cook for a few minutes until the mutton is partially cooked and the gravy thickens.
- 9.Add the chopped mint and coriander leaves, reserving some for garnishing.
- 10.Meanwhile, in a separate pot, boil the soaked basmati rice with enough water until it is partially cooked. Drain the excess water and keep the semi-cooked rice aside.
- 11.Layer the partially cooked rice over the mutton mixture in the pot or pressure cooker.
- 12.Drizzle the saffron-soaked milk over the rice for a vibrant color and rich flavor.
- 13.Cover the pot tightly with a lid and cook the biryani on low heat for about 20-25 minutes, or until the rice and mutton are fully cooked and flavors are infused.
- 14.Once done, gently fluff the biryani with a fork, ensuring not to break the rice grains.
- 15.Garnish with fried onions, if using, and the reserved chopped mint and coriander leaves.
- 16.Serve the lip-smacking Gongura Mutton Biryani hot with raita or cucumber salad for a complete and satisfying meal.
Conclusion:
The Gongura Mutton Biryani is a testament to the artistry of Indian cuisine, where diverse ingredients come together to create an unforgettable and flavorful dish. The tangy gongura leaves add a touch of magic to the traditional mutton biryani, elevating it to a whole new level of culinary excellence. If you are a fan of biryani and crave the perfect balance of flavors, the Gongura Mutton Biryani is a must-try delicacy that will take your taste buds on an enchanting journey.