Mutton Biryani Recipe – Worth trying!
There are many unique recipes for Biryani and each kind of preparation is exquisite and extraordinary. Biryani is also termed as comfort food and is one of the most ordered meal in India. As hard as it seems, I decided to give this a try and it turned out delicious…worth the effort for sure!
This preparation is inspired and is an amalgamation of various recipes in a simpler way! This recipe serves 4.
Ingredients for Marination
- Forequarter of mutton – 750gms (mutton on the bone adds more flavor); boneless can be used too.
- Yogurt – 03 tbsp., nicely whisked.
- Generous amount of Turmeric powder, coriander powder, red chili powder (both Kashmiri mirch powder and deggi mirch).
- Salt – as per taste.
- Ginger garlic paste – 01 large tbsp.
- Green chilis – 01 cut in two
- whole spices (Jeera, cloves, cinnamon stick, green cardamom)
- Kesar (Saffron thread)- 5 to 6 nos
- Sliced onions – 01 whole onion
- fried onions – 02 (birista)
- Ghee – 02 tbsp + please also add the oil used for preparing birista to add more flavor.
- Mint leaves – 50gms (about 04 stems)
- Coriander leaves- 50gms (about 05 stems) – chopped.
Ingredients for Rice
- Basmati rice / Biryani rice – 2 1/2 cups
- Cloves – 03 nos
- Cardamom (green elaichi) – 04 nos
- Cinnamon stick – 01
- Green chili – 01 (cut in half)
- Salt – as per taste
Ingredients for garnishing
- One cup of warm milk to which add 06 threads of kesar (Saffron).
- Coriander leaves chopped.
NOTE- Let this Marination stay overnight preferably for all flavors to mix with the mutton.
Preparation
STEP 01- let’s cook the mutton, take a deep saucepan preferably since I only use one pot mostly for the entire dish. Add the marinated mutton and let this cook for about 30- 45 minutes on medium heat and then for 15-20 minutes on slow heat. This is a slow cooking recipe. Stir occasionally in the beginning so that all spices mix well.
NOTE- Our aim is to slow cook and make sure that the mutton is soft and almost about the leave the bone.
STEP 02 – Meanwhile, take a rice cooker or a small pot, add all the ingredients as mentioned above to prepare rice (rice would be added later). Let the water come to a boil and then remove all the ingredients and add the rice.
NOTE- We dont want extensive flavoring, hence the spices are removed. Also, make sure that the rice is only 80% cooked.
STEP 03- To the cooked mutton, add mint leaves and a little more birista. To this finally add strained rice, covering the mutton well, and then add the milk with kesar. One can also add a little ghee (optional).
STEP 04 – Let this cook on very slow heat (dum) for 20 minutes, cover the lid with dough on the sides for flavors to mix well with rice. After 15 minutes remove the pot from the gas range and let it stay for 05 minutes.
STEP 05- Garnish with coriander and birista and serve!