Mutton Biryani
Ingredients
Mutton Marination
- Green Cardamom 8
- Cloves 10
- Black peppercorn 1 tsp
- Yogurt 1 cup
- Fried onions (1 big sized onion)
- Ginger paste 1.5 tbsp
- Garlic paste 1.5 tbsp
- Garam Masala 1 heaped tbsp
- Salt 1 tsp
- Red chili powder 1.5 tsp
- Mutton 1-1.5 kg
Rice Preparation
- Rice 4 cups (800 gm)
- Bay leaves 2
- Cinnamon Sticks, 2 long pieces
- Cloves 6
- Green Cardamom 6
- Star Anise 2
- Water to boil the rice
Mutton Gravy
- Potatoes 3 big, cut into big chunks
- Oil 1/2 cup (or more)
- Onions 2 large sized, sliced
- Cinnamon sticks 2
- Star anise 1
- Cumin seeds 2 tsp
- Green chilies 3-4, thickly sliced
- Salt 1 tsp (will be adjusted later according to taste)
- Paprika powder 1 tsp
- Red chili powder 1 tsp
- Turmeric powder 1 tsp
- Coriander powder 3 tsp
- Tomatoes 3 large, chopped
- Water to cook the meat
Biryani Layers
- Mint leaves, chopped
- Coriander leaves, chopped
- Fresh ginger, julienned
- Green chilies chopped
- Lemon slices
- Fried potatoes
- Tamarind (imli) 1-2 tbsp + 1/4 cup hot water
- Saffron strands 1/2 tsp + 4-5 tbsp hot water or use yellow food color
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Preparation
Mutton Marination
- Grind green cardamoms, cloves and black peppercorns into a fine powder.
- Thinly slice a giant-sized onion and fry in oil until golden. Take out and let dry. This will make the onions crunchy.
- Clean and wash the mutton pieces, remove the excess water and add to a bowl for marination.
- Add yogurt, crushed fried onions, ginger paste, garlic paste, salt, red chili powder and garam masala powder and the powder of whole spices that we made in step 1.
- Mix well, cover and refrigerate over night for a perfect aromatic marination or at least 4-5 hours.
Rice Preparation
- Next day, Wash and soak the rice for at least 30 minutes at room temperature. Boil with the whole spices mentioned above until 80-90% done. Strain to remove excess moisture and keep aside.
- While the rice is boiling, peel and cut the potatoes into big chunks and fry at medium to low flame until fully cooked. Keep aside to use during layering.
- Soak saffron in hot water. Keep aside for layering
- Soak Tamarind in hot water and when softened, remove the seeds. Keep aside for layering
Mutton Gravy
- Heat oil in a pressure cooker and add the sliced onions. Fry until just pink. Do not brown.
- Add cinnamon sticks, star anise and cumin seeds and fry until the onions start to pink golden color.
- Add green chilies, salt, Paprika powder, red chili powder, turmeric powder, coriander powder and stir for 30 seconds.
- Add tomatoes and a little water to allow the tomatoes to cook completely.
- Now add the marinated mutton and cook on high until all the moisture from the yogurt and mutton itself evaporates and the oil is released from the gravy. This will take about 20 minutes till then there will be no raw smell of the mutton left. If not, then stir fry for a few more minutes but make sure the color of the gravy should not become too dark otherwise the biryani will not look appetizing.
- Now put enough water to cover the mutton and put on pressure for 20-25 minutes or until the mutton is cooked.
Biryani Layers
- Spread half of the rice in a big pot and layer with half of the mutton gravy.
- Add drops of saffron liquid and tamarind pulp randomly.
- Top off with mint, coriander, ginger and green chilies and boiled potatoes.
- Repeat for the second layer.
- Cover and put on lowest possible heat (dum) for 20 minutes.
- Tastiest and most flavorful Mutton biryani is ready.
- Enjoy with Raita and salad!
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Mutton Biryani
Ingredients
Mutton Marination
- Green Cardamom 8
- Cloves 10
- Black peppercorn 1 tsp
- Yogurt 1 cup
- Fried onions (1 big sized onion)
- Ginger paste 1.5 tbsp
- Garlic paste 1.5 tbsp
- Garam Masala 1 heaped tbsp
- Salt 1 tsp
- Red chili powder 1.5 tsp
- Mutton 1-1.5 kg
Rice Preparation
- Rice 4 cups (800grams)
- Bay leaves 2
- Cinnamon Sticks, 2 long pieces
- Cloves 6
- Green Cardamom 6
- Star Anise 2
- Water to boil the rice
Mutton Gravy
- Potatoes 3 big cut into big chunks
- Oil 1/2 cup or more
- Onions 2 large sized sliced
- Cinnamon sticks 2
- Star anise 1
- Cumin seeds 2 tsp
- Green chilies 3-4 thickly sliced
- Salt 1 tsp will be adjusted later according to taste
- Paprika powder 1 tsp
- Red chili powder 1 tsp
- Turmeric powder 1 tsp
- Coriander powder 3 tsp
- Tomatoes 3 large chopped
- Water to cook the meat
Biryani Layers
- Mint leaves chopped
- Coriander leaves chopped
- Fresh ginger julienned
- Green chilies chopped
- Lemon slices
- Fried potatoes
- Tamarind (imli) 1-2 tbsp + 1/4 cup hot water
- Saffron strands 1/2 tsp + 4-5 tbsp hot water or use yellow food color
Instructions
Mutton Marination
- Grind green cardamoms, cloves and black peppercorns into a fine powder.
- Thinly slice a giant-sized onion and fry in oil until golden. Take out and let dry. This will make the onions crunchy.
- Clean and wash the mutton pieces, remove the excess water and add to a bowl for marination.
- Add yogurt, crushed fried onions, ginger paste, garlic paste, salt, red chili powder and garam masala powder and the powder of whole spices that we made in step 1.
- Mix well, cover and refrigerate over night for a perfect aromatic marination or at least 4-5 hours.
Rice Preparation
- Next day, Wash and soak the rice for at least 30 minutes at room temperature. Boil with the whole spices mentioned above until 80-90% done. Strain to remove excess moisture and keep aside.
- While the rice is boiling, peel and cut the potatoes into big chunks and fry at medium to low flame until fully cooked. Keep aside to use during layering.
- Soak saffron in hot water. Keep aside for layering
- Soak Tamarind in hot water and when softened, remove the seeds. Keep aside for layering
Mutton Gravy
- Heat oil in a pressure cooker and add the sliced onions. Fry until just pink. Do not brown.
- Add cinnamon sticks, star anise and cumin seeds and fry until the onions start to pink golden color.
- Add green chilies, salt, Paprika powder, red chili powder, turmeric powder, coriander powder and stir for 30 seconds.
- Add tomatoes and a little water to allow the tomatoes to cook completely.
- Now add the marinated mutton and cook on high until all the moisture from the yogurt and mutton itself evaporates and the oil is released from the gravy. This will take about 20 minutes till then there will be no raw smell of the mutton left. If not, then stir fry for a few more minutes but make sure the color of the gravy should not become too dark otherwise the biryani will not look appetizing.
- Now put enough water to cover the mutton and put on pressure for 20-25 minutes or until the mutton is cooked.
Biryani Layers
- Spread half of the rice in a big pot and layer with half of the mutton gravy.
- Add drops of saffron liquid and tamarind pulp randomly.
- Top off with mint, coriander, ginger and green chilies and boiled potatoes.
- Repeat for the second layer.
- Cover and put on lowest possible heat (dum) for 20 minutes.
- Tastiest and most flavorful Mutton biryani is ready.
- Enjoy with Raita and salad!
