Mutton Biryani
March 5, 2018
: 6
: 30 min
: 1 hr 30 min
: 2 hr
: Difficult
Ingredients
- For marination
- 500g Mutton
- 1 tsp Ginger (minced)
- 1 tsp Garlic (minced)
- 1/2 tbsp Red chilli powder
- 1/2 tsp Turmeric powder
- 1/2 tsp Garam masala
- 1/2 cup Deep fried onions
- 1/4 cup Coriander leaves (finely chopped)
- 1/4 cup Mint leaves (finely chopped)
- 1 Tomato (chopped)
- 3 Green chillies (slit)
- 1 inch Cinnamon
- 2 Green cardamoms
- 1/2 tsp Cumin seeds
- 1 Bay leaves
- 2 Cloves
- Salt to taste
- 1/2 cup Yogurt
- 1/4 cup Milk
- 1 tbsp Ghee
- For the rice
- 250g Basmati rice
- 2 tsp Ghee
- 1 inch Cinnamon
- 1 tsp Cumin seeds
- 2 Green cardamoms
- 1 Black cardamoms
- 1 Bay leaves
- 2 Cloves
- 1 Green Chilli
- 2 tsp Ginger-garlic paste
- Salt to taste
- 3 cups Water
- For layering
- 1/4 cup Coriander leaves
- 1/4 cup Deep fried onions
- 1 tbsp ghee
- Strands of Saffron
- 3 tbsp Milk
Directions
- Step 1 For the rice – Soak the rice for 30 minutes in water.
- Step 2 Boil 3 cups water in a large pan, add salt, ghee, ginger-garlic paste, green chilli, bay leaves, cumin seeds, cloves, cinnamon sticks, green cardamom and black cardamom.
- Step 3 Add the soaked rice into the boiling water. Cook the rice for a minimum of 12-15 minutes on medium heat. Once done, drain the rice and keep it aside.
- Step 4 For Marination – In a bowl, take mutton pieces and all the remaining ingredients mentioned under marination except tomatoes and milk.
- Step 5 Keep the mutton aside for marination for 30 minutes.
- Step 6 In a pressure cooker, add sliced tomato and salt to taste. Add in the marinated mutton, milk and oil. Give it a good mix and pressure cook for four whistles.
- Step 7 Soak the strands of saffron in luke warm milk.
- Step 8 In a pan, layer the mutton gravy and then place the cooked rice.
- Step 9 Top it with saffron milk ghee, fried onions and coriander leaves. Repeat the layers.
- Step 10 Cook it on a medium flame for 8-10 minutes. Serve hot with raita, pickle or pappad.
