Mutton Biryani: Try this Lip-Smacking Recipe

The hot Biryani served with Raita at dinner is a favorite dish of non-vegetarian people.
Image credit: HungryForever
Image credit: HungryForever

Biryani is made differently in different parts of the country. This is the main dish of Eid. This non-vegetarian recipe is made by marinating the mutton. The hot Biryani served with Raita at dinner is a favorite dish of non-vegetarian people.

Ingredients of Mutton Biryani:

2 pinch saffron

2 green cardamom

1/2 cup ghee

1 bay leaf

1 tbsp ginger paste

1/2 cup cashew nuts

1 teaspoon garam masala powder

1 kg Mutton

1 cinnamon stick

1/2 cup fresh cream

4 red chilies

2 teaspoon cumin seeds

1 tablespoon garlic paste

1/2 cup raisins

1/4 cup milk

2 cups basmati rice

For marination:

1 cup yogurt

1/2 cup mustard oil

1 teaspoon turmeric

1/4 teaspoon chakra flower powder

1 teaspoon cumin seeds

Salt to taste

1 teaspoon Coriander Powder

1 teaspoon red chili powder

To Garnish:

Onion Flakes 1 cup

Chopped coriander leaves 1 teaspoon

Mint leaves 1 teaspoon

Kasuri fenugreek powder 1 teaspoon

Method of making Mutton Biryani:

Image credit: Bestiefood
Image credit: Bestiefood

 Step 1:

First, wash the mutton thoroughly and then dry it with a kitchen towel and keep it aside for a while.

 Step 2:

Now pour all the ingredients of the marination into curd, cumin powder, mustard oil, salt, turmeric, coriander powder, red chili powder and mace, and mix it well by hand so that the marination is completely wrapped in mutton.

 Step 3:

By the way, you should marinate the mutton and keep it in the fridge overnight. But if guests are going to come to your house, then before you marinate the mutton, make small holes in it with the help of fork and then marinate and keep it for 1-2 hours.

 Step 4:

Now cook the rice three quarters and spread it out in a plate. If you overcook the rice, it will become a paste when mixed with mutton. So cook rice only 3/4.

 Step 5:

Now heat ghee in a pan and fry cashew-raisins. Also, mix saffron in milk and mix well.

 Step 6:

Cut the onion into thin slices and fry the onion in the same ghee in which the cashew-raisins were fried. Keep half of the onion separate.

 Step 7:

Now take out the mutton from the fridge and allow it to come to room temperature. Now take a heavy bottom pot and heat ghee in it. Keep in mind that the lid of the vessel you choose is closed well.

 Step 8:

When the ghee is well heated, add whole spices – bay leaves, cinnamon, cardamom and cumin seeds. Now add dry red chili and marinated mutton and mix well. Now add onion, garlic and ginger paste to it and mix well and cover the pot and cook till the mutton becomes soft.

 Step 9:

Now add garam masala and let it cook till all the water of the mutton is dry and the oil starts separating from it. When this happens, take the mutton out of the pot.

 Step 10:

Now first make a layer of cooked rice in the same vessel. A layer of cooked mutton on top of it, then rice, then mutton. Keep in mind that the topmost layer should be of rice only. Put cashew-raisins in the middle of each layer.

 Step 11:

Now put the dissolved saffron and cream in the milk on top and cover the pot well and cook on low heat for 10-12 minutes.

 Step 12:

Mutton Biryani is ready. Remove it from the heat and serve it with curd of curd, garnished with fried onions, coriander leaves, mint leaves and kasoori methi.

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