Mutton Biryani Recipe
Craving something spicy and delicious? Look no further than this amazing mutton biryani recipe. Follow the steps and enjoy a flavorful dinner tonight!
Equipment
- bottom vessel
- Big Bottom Vessel of around 2-3 kg
- Pressure Cooker
- Mixer Grinder
- Strainer
- Mixing Bowl
Ingredients
- 750 grams Mutton Cut in medium size
- 750 grams Basmati Rice Soaked in water for 30 mins and drained
- 6 Nos Onions Roughly chopped
- 5-6 Nos Tomatoes Finely chopped
- 3-4 Nos Onions Finely Sliced
- 1.5 tbsp Ginger Garlic Paste
- 3-4 Nos Green Chillies Finely Chopped
- 1 Lemon
- 1 Cup Mint Leaves
- 1/2 Cup Chopped Coriander Leaves
- 1/2 Cup Curd
- 1/2 tbsp Turmeric Powder
- 1.5 tbsp Red Chilly Powder
- 1.5 tbsp Garam masala powder
- Salt as per taste
- 1/2 tbsp Black pepper powder
- Whole Spice - Cloves, Cinnamon Sticks, Green Elachi, Star Anise, Bay Leaf, Black Peppercorns etc
- 4 tbsp Desi Ghee
- Oil for Cooking
Instructions
- Ingredients
- To begin with , We need to first marinate the Mutton with 2 tbsp Curd, 1/2 tbsp Ginger Garlic Paste, Black pepper powder, Garam Masala, Turmeric and Salt
- Mix all the ingredients and let this marination rest for sometime
- Grind the roughly chopped onions in a mixer jar until a fine paste
- Transfer the onion paste to the Biryani vessel without adding Oil and saute it on high flame until all the water from the onion paste is reduced
- Once all the water from onion paste is dried out add 4-5 tbsp of Oil and some whole spices to the onion paste and saute them on low flame until the onion turn golden brown
- While the onion paste is getting sautéed, On another gas we can start frying the sliced onions to crispy brown
- Heat Oil in a Kadhai for deep frying the onions on high flame. Once the oil is hot add the sliced onions and fry them on medium-high flame until they are crispy and brown.
- In the same Oil add the mint leaves (some we can keep for garnishing)
- Fry them on medium flame until crispy and translucent
- By now the onion paste is nicely roasted and golden brown, Time to add the ginger garlic paste and chopped green chillies and saute them until they are aromatic
- Pressure cook the marinated mutton without adding any waterThis step will help us save lots of time as Mutton takes around 45 mins to cook . So meanwhile our biryani masala is getting ready we can pressure cook the mutton for 5-6 whistles.(Do not over cook the mutton , we need to ensure that mutton is cooked 95% rest will be cooked while on Dum.
- Cook the mutton for 5-6 whistles or until the mutton is cooked to perfection, Do not over cook
- Moving back to the biryani masala, The onions and ginger garlic paste has turned aromatic. Now lets add chopped tomatoes and salt, cook on high flame for 5 mins then cover it with a lid and cook it for another 5 mins on low flame until its soft and mushy.
- The cooker has started whistling, Along it to cook for 5-6 whistles and then turn off the heat(Do not open the cooker immediately, wait until it releases all the steam on its own)
- The tomatoes have turned soft and mushy and cooked well.Now we can add all the dry masala - Red Chilly powder, Turmeric and Garam Masala and saute it until aromatic
- In another gas, Heat around 2.5 litres of water in a bottom vessel,Add 2 tbsp Ghee, some whole spices and salt to the water and let it boil on high flame
- Once the water starts boiling add the soaked rice into the boiling water
- Then squeeze one lemon juice and Allow it to cook on high flame for 10-12 mins
- Once the whistle is gone, open the cooker and Mutton has released lots of water/juices
- Now add all the mutton juices to the Biryani Masala and let it cook , This will help in blending all the flavours together
- Then add the mutton pieces and mix it well in the masala
- Along with the mutton pieces add 3/4 part of the crispy fried onions, fried mint leaves and Curd and mix all the ingredients together
- Cover and Cook the mutton in this masala on low heat for 5-10 mins.
- Meanwhile the Rice is cooked to perfection , Around 90% of rice is cooked will be cooked while on Dum
- Transfer the rice into a strainer to drain out all the water away
- Now the Biryani Masala is ready
- Time to layer the drained Rice over the Biryani masala
- Garnish the Biryani with crispy fried onions, chopped coriander leaves and mint leavesThen Sprinkle some garam masala & pour around 2 tbsp of Ghee on the top
- Now to keep it over Dum , Place a thick iron tawa on the gas and keep it on high flame for 5 mins.
- Now place the Biryani Vessel over the Tawa and cover it with a tight lid (You may also place some heavy objects over it to if the lid is not tight)
- Cook it over Dum for 15 mins on the lowest flame
- After 15 mins , Turn off the flame but do not open the lid immediately, Let it stay for 5 mins and then open the lid
- The deliciously tempting Mutton Dum Biryani is ready to be served.
Video
Notes
[web_stories title="true" excerpt="false" author="false" date="false" archive_link="true" archive_link_label="" circle_size="150" sharp_corners="false" image_alignment="left" number_of_columns="1" number_of_stories="5" order="DESC" orderby="post_title" view="carousel" /]Soaking the Basmati Rice for 30 mins makes them fluffy and adding lemon juice to the water while cooking the rice makes them non sticky
Rice & Mutton Proportion should be the same for better results
Make sure the Biryani Masala is not loose consistency, It should not be watery while adding Rice to it as it will make the Biryani mushy and tastelesss
If you find the masala with loose consistency, Dry them on high flame until the excess water is drained out
Mutton pieces should be of medium sizes and not very small as it might over cook
Drying out excess water from the onion paste without adding Oil in the beginning will help less consumption of Oil with best results
Also pressure cooking the mutton in cooker and then adding to the Biryani masala will save a lot of time as normally Mutton takes atleast 45 mins to cook in a normal process.