Ramzan recipe: Mutton Biryani and Rezala

We'd asked you, our readers to share your favourite Ramzan recipes.

Rediff reader and avid food blogger Urmimala Banerjee sent us this interesting recipe to celebrate the festive season.

A Ramzan feast is incomplete without the traditional Mutton Biryani.

It's spicy, appetising and an absolute treat for the taste buds.

Check out the recipe below:

Mutton Biryani

Serves 5 persons

Ingredients

• 5 to 6 mutton pieces
• 2 onions thinly sliced
• 500 gm basmati rice
• 2 semi boiled potatoes cut in half
• A pinch of saffron dipped in half cup warm milk
• One tbsp kewra water
• 3 to 4 tbsp ghee

For marinade

• 3 onions
• 1 ginger
• 5 gm mace and 2 nutmegs
• 200 gm curd
• Sugar and salt to taste
• Make a paste of all the above in a blender
• Mix the above well with mutton pieces and marinate overnight for at least six hours

Method

• In a frying pan, pour some oil and deep fry the onions till they turn brown. Keep aside.
• Soak the rice in water for 15 minutes and cook it.
• Spread the cooked rice on a plate and keep aside.
• Fry the potatoes and keep aside.
• Fry the mutton pieces in oil till they turn brown.
• Pressure cook the meat till the mutton is soft.
• In a handi, smear ghee at the bottom.
• Take half of the cooked rice and spread as a layer.
• Then sprinkle half of the saffron and milk solution.
• In the second layer, place the fried mutton pieces, sliced onions and potatoes.
• In the final layer add remaining rice.
• Sprinkle rest of the saffron and milk solution and kewra water.
• Pour 1 tbsp ghee on the entire rice bed and cover the handi.
• Seal the lid with something heavy so that the steam cannot escape.
• Place the handi in an oven/gas stove and simmer it for five to seven minutes.
• Serve hot when ready.

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A spicy gravy made from mutton pieces, Rezala is a must-have during Ramzan.

Ingredients

• 5 to 6 mutton pieces
• 2 onions sliced in thin stripes
• 1 garlic in paste form
• 2-inch ginger in paste form
• A pinch of saffron and 3 drops of sweet attor in half cup warm milk.
• Paste of 200 gm curd and 20 gm cashewnut
• 1 tbsp kewra water
• 2 tbsp ghee or white oil

For marinade

• 3 onions
• 2 inch ginger
• 1 garlic
• 5 gm mace and two nutmegs
• 200 gm curd
• 2 tsp black pepper powder
• Sugar and salt to taste

Make a paste of all the above in blender.
Mix the above with mutton pieces and marinate overnight for at least six hrs.

For tempering

• 2 red dry chillies
• 1 bay leaf
• 3 cinnamon sticks
• 5 cloves
• 5 small green cardamom
• 2 big black cardamom
• 10 whole black pepper

Method

• Heat white oil or ghee in a kadhai and add all spices for tempering.
• Add sliced onion, garlic and ginger paste and fry slightly.
• Add mutton pieces and stir till it is cooked and release some water.
• Add the marinade mixture and stir for five minutes.
• Transfer everything in a pressure cooker and add kewra water.
• When the mutton is cooked properly, add the cashewnut and curd paste. Stir well.
• Adjust the seasoning and gravy before taking it off the flame.
• Add saffron and attar dipped in milk and cover.
• Serve hot with raita or curd.