Mutton Biriyani

Mutton biriyani tastes yummy and absolutely delicious simple recipe to make.

Course Main Course
Cuisine Indian
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 people
Calories 1460 kcal

Ingredients

For Marination:

  • 1 Onion sliced
  • 2 desert spoon Curd -
  • ½ tbsp Turmeric powder
  • 1 tbsp Pepper powder
  • 1 tbsp Lemon juice
  • ½ tbsp Garam masala
  • Salt to taste

For masala:

  • 500 gm Mutton
  • 2 Onion sliced
  • 6-7 cloves Garlic crushed
  • 1 Ginger big piece, crushed
  • 4-5 Green chilli
  • 2-3 Tomato sliced
  • ½ tsp Garam masala
  • 2 tbsp Ghee
  • 1-2 tbsp Chopped coriander leaves

For white paste:

  • 3 tbsp Coconut
  • 6-7 Cashew nut
  • 1 - 2 tbsp Poppy seeds (kasha kasha) optional

For the rice:

  • 2 cups Rice
  • 4 cups Water
  • 6 Cardamom
  • 6 Cloves
  • 2 Cinnamon medium size pieces
  • 1-2 tbsp Lemon Juice
  • 2 tbsp Ghee
  • Salt
  • 3-4 tbsp coriander & mint leaves Chopped

For garnishing:

  • 1 Onion big, finely sliced
  • 7-8 Cashew nuts
  • 1 tbsp Raisins

Instructions

Mutton Preparation

  1. Cook mutton pieces with all the ingredients for marination & keep for 1 hour.

  2. Heat ghee in a pan.Cook onions till it turns into brown.

  3. Add crushed ginger, garlic & green chillies and cook for 3-4 minutes.

  4. Add tomatoes, salt and stir. When tomato becomes soft add garam masala.

  5. After 3 mins, add marinated mutton pieces and Mix it well. Add ¼ cup water & cook.

  6. Grind the ingredients for white paste together with 2 tbsp water.

  7. Add the white paste when mutton is cooked.

  8. Add chopped coriander leaves (1-2 tbsp) and mix well.

  9. Remove the fire When the gravy becomes thick and mutton is tender.

Rice Preparation

  1. Rinse the rice a few times and soak for 25 minutes. Drain the water completely. 

  2. Heat ghee in a wide and deep pan & splutter whole masala (cinnamon, cardamom and cloves).

  3. Fry the rice. When the rice starts cracking (around 4-5 mins) add hot water with salt & lemon juice.

  4. Cook the rice till the water is completely dried. Spread the rice on a tray.

Garnishing

  1. Heat oil or ghee in a small pan. Fry the cashews and raisins till the cashews becomes brown and raisins plump. 

  2. Add more oil / ghee, if required, and fry the onion till it becomes golden brown. 

  3. Drain it on a paper towel.

Layering the Biriyani

  1. Preheat the oven to 180 degree 10 minutes before baking the biriyani.

  2.  paste some ghee to a deep and wide baking dish. 

  3. Spread one layer of masala first & a layer of rice on top of it.

  4.  Repeat the same.The top layer should be of rice. 

  5. You can drizzle ghee & sprinkle coriander leaves, mint leaves, fried onion, nuts and raisins in between the layers (on top of the rice). 

  6. Spread a wet cloth over the dish while baking. 

  7. Bake in the preheated oven for 25-30 minutes. 

  8. Garnish with fried onions,nuts, raisins.

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