Many of us often feel that our biryani is not the same all the time we cook. Because of this youngsters don’t even attempt to do it often. So I was trying to come out with a false proof biryani recipe which will almost be the same every time we cook. Rice cooker was a good option which will see to it that the biryani never gets burnt and can be kept hot till served. If we know the proper rice water ratio then it will be safe. 1:2 ½ is the ratio in rice cooker for basmati rice.

Ingredients for cooking mutton

Mutton-300 gms

Minced onion-1

Minced tomato-1

Ginger garlic paste-2 teaspoons

Chili powder-2 teaspoons

Coriander powder-2 teaspoons

Green chilli-1

Turmeric powder-1 teaspoon

For seasoning

Bay leaf-1

Cinamon-2

Cardomom-2

Clove-2 Fennel seeds-1 teaspoon

mint leaf-handful (very good in giving taste and aroma)

Ingredients for biryani

Basmati rice-2 cups

Coconut milk-1 cup (milk from half coconut)

Minced onion-1

Minced tomato-1(optional)

Ginger garlic paste-1 teaspoon

Chili powder-1 ½ teaspoons

procedure

Mutton has to be cooked for some time first since it can’t get cooked along with rice in the rice cooker. So in a pressure pan or small cooker in a teaspoon of oil season the mutton with a teaspoon of fennel seeds, 2 cloves and 2 pieces of cinnamon. Sauté the onion and tomato pieces well. Add ginger garlic paste and sauté. Now add the mutton and sauté for 3 minutes. Add chili powder, turmeric powder and coriander powder and mix well .pour 1 ½ cups of water and add the salt needed. Close the cooker and cook in medium fire for 7 minutes.

Mean while wash and soak 2 cups of rice that you are using. After 10 minutes strain the water and keep the rice aside Once you are done with cooking the mutton, separate the mutton pieces from the gravy and keep the gravy aside which can be used while cooking in the rice cooker .

Now to make the biryani, keep a kadai or pan in the stove. In 2 table spoons of oil season the biryani with the items given in ‘to season’. Then sauté the onions and tomatoes. Tomato is optional. I rarely use tomato at this stage. Add ginger garlic paste and sauté. Now add the rice and sauté till it looses the water content. 1 : 2 ½ is the ratio of water to rice. Instead of water alone we are going to make use of the mutton gravy we got while cooking the mutton and a cup of coconut milk. Measure both and add water for the remaining to make it 5. Add mutton pieces now and the 5 cups of mix we have. Add chili powder and the salt needed also. Mix well and transfer to the rice cooker. In the earlier stages of cooking stir 2 or 3 times. Once the rice gets cooked avoid mixing often. Can be garnished with coriander leaves if desired while serving.