Mutton Biryani
- luvlittlehearts
- Nov 10, 2015
- 2 min read
Ingredients Basmati Rice - 2 cups Water - 2 cups Mutton / Goat - 1/2 kg Onion - 2 large, sliced Tomato - 3 large, sliced Ginger garlic paste - 1 tbsp Green chilli - 4 no Mint & coriander leaves - 3/4 cup chopped Coriander powder - 2 tsp Red chilli powder - 1/2 tsp Jeera powder - 1/2 tsp Garam masala powder - 1/2 tsp Biryani Masala - 1 tsp Salt - to tate Lemon juice - from 1 lemon (medium sized) Curd - 1 tbsp Bay leaf - 1 Cinnamon - 2 sticks Cardamom - 2 Cloves - 2 Star anise - 1 Fennel seeds - 1 tsp Mace - 2 Marination (minimum 3 hrs - max overnight) Mutton - 1/2 kg Curd - 1 tbsp Ginger garlic paste - 1 tsp Red chilli powder - 1/3 tsp Salt
Method : Wash basmati rice in cold water 3-4 times, soak in cold water for 30 mins. Pressure cook the marinated mutton for 5- 8 whistles (adjust according to your usual cooking, we love our meat to be soft and tender). Switch off and set aside. In a wide heavy bottom pan heat oil, add the whole spices one by one - Bay leaf, fennel, cardamom, cinnamon, cloves, mace, star anise. Wait for 10-15 seconds for it to sizzle and release all the aroma. Add onions and sauté for 3-4 minutes until they have a golden tint. Add the green chillis and tomato sprinkle some salt and sauté. Cook covered for 3 minutes and wait until its cooked and mushy. Add the spice powders - red chilli powder, coriander powder, biryani masala, jeera powder, and mix well. Add in half of the mint and coriander leaves, beaten curd cook for 1 minute covered. Add the cooked mutton and its juices if any. Mix well and bring it to a boil. Add 4 cups water (adjust if you have more water from the cooked meat). Bring this to a boil. Drain the soaking rice and once the water is boiling add the rice. Mix well, check for salt and spices. Sprinkle the leftover mint leaves & coriander leaves mix well. Cook covered in medium flame for 4 minutes. Lower the flame and place a dosa skillet and keep the biryani pan over it. Cook further in simmer for 8 minutes. Switch off. After 10 minutes open the pan and sprinkle the lemon juice. Serve hot along with raita.
Happy Cooking!
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