Mutton Biryani

Mutton Biryani

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

Method

For the rice

  1. Soak the rice for 30 minutes in water.
  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.
  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.

For Marination

  1. In a bowl, take mutton pieces and all the remaining ingredients mentioned under marination except tomatoes and milk.
  2. Keep the mutton aside for marination for 30 minutes.
  3. 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.
  4. Soak the strands of saffron in luke warm milk.
  5. In a pan, layer the mutton gravy and then place the cooked rice.
  6. Top it with saffron milk ghee, fried onions and coriander leaves. Repeat the layers.
  7. Cook it on a medium flame for 8-10 minutes. serve hot with raita, achar or pappad. 


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