The flavour-packed Mutton Biryani with delectable spices is easy to prepare and mouthwateringly delicious. Use simple and pantry friendly ingredients to make this restaurant-style mutton biryani.
For Mutton Marination
- 1/2 Kg Mutton
- 1/2 cup curd
- 1 tablespoon Ginger garlic paste
- 2 tablespoon Chilli powder
- 1teaspoon turmeric powder
- 1/2 cup Mint leaves
- 1/2 cup coriander leaves
- 1 green chilli
For the mutton gravy:
- 3 tablespoon oil
- 1 tablespoon ghee
- 3 onions sliced
- 2 Tomato
To cook Rice:
- 2 cup Basmati Rice
- 3-star anise
- 3 cardamom
- 4 bay leaf
- 1 cinnamon
- 3 cloves
- 4 cups of water
- 1/2 cup mint leaves chopped
- Wash and soak the basmati rice prior cooking.
- Addling little water, Grind coriander leaves, mint leaves and green chilli to a fine paste.
- To marinate:
- To a mixing bowl, add mutton, Ginger garlic paste, chilli powder, turmeric powder, curd/yoghurt, ground coriander-mint paste. Give a mix and marinate for 15 mins.
- For Mutton Gravy:
- Heat up oil in a pressure cooker, add sliced onions and fry them to nice golden colour. Collect half the fried onions in a bowl and set aside.
- Add ghee to the remaining fried onion, add marinated mutton. Stir and cook for 5 minutes. Then add tomato cook for another 5 mins, add 1.5 cups of water and pressure cook for 5 hisses.
- Release the pressure naturally. Collect the mutton along with gravy in a bowl and set aside.
- To cook Rice:
- Heat water in a deep pot, add cinnamon, cloves, cardamom, bay leaf, star anise. Once the water has come to a rolling boil. Add basmati rice and cook till the rice is 3/4th cooked.
- Drain out the water in the colander.
- For Layering:
- Spread the gravy to the bottom of the pressure cooker, spread the cooked basmati rice, sprinkle chopped mint leaves, fried onions and some ghee.
- Spread some mutton gravy on top again layer with basmati rice, sprinkle mint leaves, fried onions and some ghee.
- Cover with the aluminium foil, keep in very low heat and dum for 20 minutes.
Rice: It is recommended to use good quality basmati rice for an authentic biryani taste and flavour. Soak the rice in cold water for about 15 minutes before cooking it. While cooking, do not stir the rice as it breaks the long grains of rice. Cook the rice till its 3/4th cooked. It will cook completely when it is getting infused with the flavours of the biryani masala. This ensures that you rice is not over cooked or undercooked and gives you the right consistency.
Cooking utensil: Always use a heavy bottom pan so that it doesn’t burn.
Dum process: Cover the biryani with an aluminium foil before closing the lid so that it is well sealed and the aroma doesn’t escape. Cook for about 20 minutes on a very low flame.
serving: carefully remove the aluminium foil and gently mix the biryani so that the rice or the mutton pieces don’t break or become mushy. Serve hot with lemon and onion raita. You can also sprinkle fried golden brown onion before serving the mutton biryani.
- Category: Maincourse, Rice
- Method: stoveTop
- Cuisine: Indian
Keywords: mutton biryani, mutton biryani recipe, biryani recipe