MUTTON BIRYANI

MUTTON BIRYANI
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Mutton Biryani

Biryani is an ever time favourite recipe to which no one can say 'no'. Its a very tempting food made using either vegetables, chicken, mutton, fish, prawn or egg. Nowadays lots of variations have happened to this dish and its aroma itself is very tempting.
Mutton Biryani is a traditional version made using less spices, gingelly oil and ghee. It is easy to prepare once all ingredients are gathered and kept ready.
A very tasty dish and can be served with raitha or any side dishes.
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Prep Time 20 mins
Cook Time 1 hr
Course Lunch Recipe
Servings 4 people

Ingredients
  

For Mutton Masala

  • ½ Kg Mutton
  • 3 Cup Small Onion (Chopped)
  • 2 tbsp Mutton masala powder
  • ½ tsp Turmeric powder
  • Salt

For Biryani Masala

  • ½ Cup Coconut
  • 7-8 Garlic
  • 1 " Ginger
  • 2 Green Chilli
  • 1 tsp Fennel Seeds
  • 1 " Cinnamon
  • 2 Clove
  • 1 petal Star Anise
  • 1 Cardamom
  • Mint & Coriander Leaves

For Preparing Biryani

  • 2 Cup Basmati Rice
  • 3 Cup Water
  • 2 Onion
  • 2 Tomato
  • 1 Green Chilli
  • 1 Clove
  • 1 Cardamom
  • 1 " Cinnamon
  • 1 Bay Leaf
  • Cashews
  • Mint & Coriander Leaves

Instructions
 

  • Chop small onions. Clean and wash mutton pieces and keep it ready.
  • In a cooker, add oil, when hot enough add small onion and saute.
  • Saute till onions are done and starts changing colour.
  • Now add cleaned mutton pieces.
  • Saute in medium to high flame, meat tends to release water when cooking.
  • Let all water dry out. saute in between. This will take about 10-12 min.
  • Add 2 tbsp mutton masala, ½ tsp turmeric powder and salt.
  • Mix it properly and add 2 cups water.
  • Keep it for 2 whistles, then lower the flame and keep for another 15 min. Discard whistles at that time.
  • Once whistle is down, open and check if its done. Retain the water stock for later use.
  • Keep all ingredients given under biryani masala ready. (½ cup coconut, 7 garlic, 1" ginger, 2 green chilli, 1 tsp fennel seeds, 1" cinnamon, 2 clove, 1 petal star anise, 1 cardamom, coriander and mint leaves)
  • Grind it to a smooth paste by adding enough water.
  • In a cooker, add oil, followed by 1" cinnamon, 1 clove, 1 cardamom, bay leaf and cashews.
  • Add 2 sliced onions, 1 slit green chilli and saute.
  • After about 5 min, add coriander and mint leaves.
  • Add 2 chopped tomato
  • When tomato is done, add grinded masala and saute.
  • Saute for 3-4 min till raw smell goes off.
  • Add 3 cups water (for 2 cup rice). If there happens to be water from mutton, measure and use that too.
  • When water starts boiling, add washed rice (soaked in water for about 10 min), cooked mutton.
  • Mix properly. Add salt.
  • If using pressure cooker: Close the lid when water starts boiling. When steam comes from the vent, put whistle, keep the flame low for about 10-15 min and switch off.
    If using Instant Pot: Pressure cook for 5 min on high.
    Open when whistle is down and fluff rice carefully.
  • Serve hot with raitha.
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