Search

Search

Recipe finder

Recipe Finder
Follow us :FacebookPinterestTwitterGoogle Plus
You are here:Home» Recipes» Mutton Biryani Recipe

Mutton Biryani

A hearty mutton biryani that will amaze your guests! Layers of mutton and saffron-milk infused rice cooked 'dum' style.

Mutton BiryaniMutton Biryani

Chef

:Buddys

Recipe Servings

:6

Recipe Cook Time

:1 Hour + Marination Time (3hrs)

Recipe Rating

:
star_red.pngstar_red.pngstar_red.pngstar_red.pngstar_red.png
Add to CookBook
PinExt.png
submit to reddit
print
comments

Ingredients

  • For the rice:

    1 star anise

    500 gm basmati rice, washed & drained

    2 bay leaves

    2 black cardamom

    2 tsp black cumin seeds

    6 black peppercorn

    6 green cardamom

    2 cinnamon sticks

    6 cloves

    1 tsp fennel

    1/4th jaiphal

    1 javitri

    3 tsp salt


    For mutton marination:

    1 kg mutton, cut in 2 inches pieces, preferably front leg part and avoid shoulder cut

    1 Tbsp garam masala

    1 Tbsp garlic paste

    1 Tbsp ginger paste

    3 Tbsp raw papaya paste

    4 Tbsp hung curd

    Juice of 1 lemon

    1 Tbsp red chilli powder

    1 tsp salt


    Other ingredients:

    4 onions, thinly sliced

    2 tomatoes, chopped

    1/4 th cup milk, warm

    Ghee

    Saffron strands

    Oil

    Rose water

    Kewra essence

    4 green chillies

Method

Marinating the mutton:

To the mutton add the beaten curd, ginger-garlic paste, raw papaya paste, chilli powder, salt, lemon juice, garam masala.

Allow the mutton to marinate for 3 hours.


Making fried onions or Barista:

Slice 2 onions very thinly. Separate the slices.

In a pan or kadai add oil and fry the onion slices till nicely brown.

Take care not to burn them. Fry in small batches. Do not put all the slices at a time, that will lead to lumpy messy onions.

Make sure all the onion slices frying are dipped in oil, if needed add more oil. Keep stirring continuously but gently for an even brown color.

Take the fried onions out with a slotted spoon or ladle.

Keep them on a paper-towel lined plate. This crispy brown fried onion slices are called Barista.


Cooking the mutton:

Heat ghee in a thick-bottomed pan.

Add remaining sliced onions and green chillies. Cook, stirring continuously, till onions are light golden brown.

Add ginger paste and garlic paste and mix well.

Add marinated mutton and cook on high heat for seven to eight minutes.

Add coriander powder, cumin powder and red chilli powder. Mix thoroughly.

Stir in three cups of water, bring it to a boil, reduce heat and cook covered till mutton is almost cooked.

Add tomatoes, salt, garam masala powder and fresh coriander leaves.

Cook for 15 minutes on medium heat, stirring occasionally. The ghee would be separated from the spices and there should not be any watery gravy to the meat.


Preparing the rice:

Use only good quality long grain Basmati rice. Soak the rice for 20 minutes in water. Wash well till the water runs clear. Drain all the water.

In a small piece of cloth take cardamom, cinnamon, cloves, javitri, jaiphal, black peppercorn, shahi jeera, star anise and tie a knot to make a bag (potli).

Bring 750 ml water to boil, add rice, bay leaf, salt and potli, cover and cook till rice is done 1/3rd.

Drain the water & remove the whole masala potli.


Preparing the saffron-milk:

Take 1/4th cup warm milk in a cup and dissolve saffron strands in the milk.

Cover and wait for 20 minutes. Add rose water and kewra essence in the milk. Mix well and cover. Keep aside.


Layering the biryani:

Take a large heavy bottom pan with tight fitting lid.

Add 2tbsp ghee to the pan. Melt the ghee on low heat. Turn and rotate the pan carefully so the ghee can coat the bottom and sides of the pan. Switch off the heat.

Add a layer of cooked rice, then cooked meat pieces, sprinkle saffron water, add fried onion slices and ghee.

Again add a layer of rice, then meat...go on like this till you are done. Top and bottom layer will be of rice.

Cover with chopped pudina and coriander, fried onion and slit green chillies and juice of half a lemon.

Put the lid on. Seal the pan with flour dough or aluminium foil, then put the lid. Keep the heat to lowest. And cook the Biryani in this 'Dum' process for 40 minutes.

Make sure your pan is heavy-bottomed or the rice will burn. Or you can place a flat tawa then keep the pan on that tawa.

After 40 minutes switch off the heat and let the biryani stand for another 10 minutes. Transfer to a serving bowl.

Serve with raita and salad.

Key Ingredients: Star Anise, Basmati Rice, Bay Leaf, Black Cardamom, Cumin Seeds, Black Pepper, Green Cardamom, Cinnamon, Cloves, Fennel, Salt, Nutmeg, Mace, Mutton, Garam Masala, Garlic, Ginger, Papaya, Hung Curd, Lemon Juice, Paprika, Onion, Tomato, Clarified Butter


Comments
Advertisement
Advertisement

MORE FROM NDTV

MORE FROM WEB

Related Recipes

  • Machchli Biryani

    Machchli Biryani

    Simmered pieces of spicy fish layered with rice. This fish biryani will certainl ...
  • Chicken Reshmi Biryani

    Chicken Reshmi Biryani

    A single pot dish of chicken and rice flavoured with a burst of chillies minglin ...
  •  Hyderabadi Biryani

    Hyderabadi Biryani

    Hyderabadi biryani is one of the most popular biryani recipe. Create it at home ...
  • Chicken Dum Biryani

    Chicken Dum Biryani

    A sumptuous chicken and rice biryani cooked with such precision that none of the ...
  • Keema Biryani

    Keema Biryani

    Aromatic biryani made from minced lamb meat (keema), dry fruits, rose water and ...
  • Scheherazade Biryani

    Scheherazade Biryani

    Traditional Iranian style biryani layered with marinated fish and fried onions. ...
  • Chicken Biryani with Coconut Milk

    Chicken Biryani with Coconut Milk

    A biryani with a twist - chicken and coconut milk, and it will not leave you dis ...
  • Vegetable Biryani

    Vegetable Biryani

    A garden fresh vegetable biryani, bursting with spices and beautiful in its simp ...
Advertisement