Mutton Biryani Recipe

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Mutton Biryani Recipe

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Ingredients

Adjust Servings:
1 Star Anise
500 Grams Basmati rice Blanced
2 Bay Leaves
2 Black Cardamom
2 tsp Cumin Black Cumin Seeds
6 Black Pepper Black pepper corn
6 Green Cardamoms
2 cinnamon stick
6 Cloves
1 tsp Fennel seeds
1/4 Jaiphal
1 Javitri
3 tsp Salt
For Mutton Marrination
1 tbsp Garam Masala
2 tbsp Ginger - Garlic Paste
3 tbsp Papaya Paste
4 tbsp Curd Hung
1 Lemon Juice
1 tbsp Ground Coriander
1 tbsp Ground Cumin
1tbsp Red Chilli Powder
1 tbsp Salt
Other Ingredients
4 Onion Sliced
2 Tomatoes Chopped
1/4 cup Milk Warm
Ghee / Clarified butter
Saffron / Kesar
Oil
4 Green Chillies
Rose Water
Kewra

Nutritional information

988
Kcal
61g
Fat
28g
Saturates
76g
Carbs
11g
Sugars
7g
Fiber
31g
Protein
1.2g
Salt

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Features:
  • Non Vegetarian
Cuisine:

Mutton Biryani is a mutton and rice dish traditional to Indian cuisine that consists of peices of mutton or lamb simmered together with basmati rice combined with a long list of aromatic and spicy indian herbs.

  • 1 hr 35 mins
  • Serves 4
  • Medium

Ingredients

  • For Mutton Marrination

  • Other Ingredients

Directions

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Mutton Biryani is a mutton and rice dish traditional to Indian cuisine. The dish mainly consists of peices of mutton or lamb simmered together with basmati rice.  Additional ingredients traditionally include a very long list of aromatic, spicy, and savory Indian herbs and Yogurt.  Since it is such a festive dish, I usually make it for dinner parties. It is a huge hit. Biryani is a dish that nobody can ever resist. So, lets get started.

Steps

1
Done

Marinate the mutton:

To the mutton add the beaten curd, ginger-garlic paste, raw papaya paste, chilli powder, salt, lemon juice, garam masala. Allow the mutton to marinate for 3 hours.

2
Done

Prepare fried onions or Brista:

1. Slice 2 onions very thinly. Separate the slices.

2. In a pan or kadai add oil and fry the onion slices till nicely brown.

3. Take care not to burn them. Fry in small batches. Do not put all the slices at a time, that will lead to lumpy messy onions.

4. Make sure all the onion slices frying are dipped in oil, if needed add more oil. Keep stirring continuously but gently for an even brown color.

5. Take the fried onions out with a slotted spoon or ladle.

6. Keep them on a paper-towel lined plate. This crispy brown fried onion slices are called Barista.

3
Done

Heat ghee in a thick-bottomed pan.

4
Done

Add remaining sliced onions and green chillies. Cook, stirring continuously, till onions are light golden brown.

5
Done

Add ginger paste and garlic paste and mix well.

6
Done

Add marinated mutton and cook on high heat for seven to eight minutes.

7
Done

Add coriander powder, cumin powder and red chilli powder. Mix thoroughly.

8
Done

Stir in three cups of water, bring it to a boil, reduce heat and cook covered till mutton is almost cooked.

9
Done

Add tomatoes, salt, garam masala powder and fresh coriander leaves.

10
Done

Cook for 15 minutes on medium heat, stirring occasionally. The ghee would be separated from the spices and there should not be any watery gravy to the meat.

11
Done

Cook the mutton:

1. Heat ghee in a thick-bottomed pan.

2. Add remaining sliced onions and green chillies. Cook, stirring continuously, till onions are light golden brown.

3. Add ginger paste and garlic paste and mix well.

4. Add marinated mutton and cook on high heat for seven to eight minutes.

5. Add coriander powder, cumin powder and red chilli powder. Mix thoroughly.

6. Stir in three cups of water, bring it to a boil, reduce heat and cook covered till mutton is almost cooked.

7. Add tomatoes, salt, garam masala powder and fresh coriander leaves.

8. Cook for 15 minutes on medium heat, stirring occasionally. The ghee would be separated from the spices and there should not be any watery gravy to the meat.

12
Done

Prepare the rice:

1. Use only good quality long grain Basmati rice. Soak the rice for 20 minutes in water. Wash well till the water runs clear. Drain all the water.

2. In a small piece of cloth take cardamom, cinnamon, cloves, javitri, jaiphal, black peppercorn, shahi jeera, star anise and tie a knot to make a bag (potli).

3. Bring 750 ml water to boil, add rice, bay leaf, salt and potli, cover and cook till rice is done 1/3rd.

4. Drain the water & remove the whole masala potli.

13
Done

Prepare the saffron-milk:

1. Take 1/4th cup warm milk in a cup and dissolve saffron strands in the milk.

2. Cover and wait for 20 minutes. Add rose water and kewra essence in the milk. Mix well and cover. Keep aside.

14
Done

Layer the biryani:

1. Take a large heavy bottom pan with tight fitting lid.

2. Add 2tbsp ghee to the pan. Melt the ghee on low heat. Turn and rotate the pan carefully so the ghee can coat the bottom and sides of the pan. Switch off the heat.

3. Add a layer of cooked rice, then cooked meat pieces, sprinkle saffron water, add fried onion slices and ghee.

4. Again add a layer of rice, then meat...go on like this till you are done. Top and bottom layer will be of rice.

5. Cover with chopped pudina and coriander, fried onion and slit green chillies and juice of half a lemon.

6. Put the lid on. Seal the pan with flour dough or aluminium foil, then put the lid. Keep the heat to lowest. And cook the Biryani in this 'Dum' process for 40 minutes.

7. Make sure your pan is heavy-bottomed or the rice will burn. Or you can place a flat tawa then keep the pan on that tawa.

8. After 40 minutes switch off the heat and let the biryani stand for another 10 minutes. Transfer to a serving bowl.

9. Serve with raita and salad.

Priyanka Wani

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