Ramadhan Special: Mutton Biryani Recipe
Introduction:
Biryani is a classic and beloved dish that originated in the Indian subcontinent. It's a flavorful and aromatic rice dish made by layering fragrant rice with marinated meat, poultry, fish, or vegetables, and cooking them together to perfection.
The dish is characterized by its rich blend of spices, which vary depending on regional and personal preferences.
Here, I have come up with an ultimate Mutton biryani recipe, which is not only easy to prepare, but also an ultimate, tasty, mouthwatering recipe. Time taken to prepare this recipe is just around 30-45 minutes.
Ingredients
· Oil - 3/4 cup
· Cinnamon - 2 small pieces
· Cardamom - 4
· Cloves - 4
· Onion - 6 large - sliced
· Ginger Garlic Paste - 1/2 cup
· Tomato - 5 large - cubed
· Chilli Powder - 2 tablespoon
· Garam Masala Powder - 1 tablespoon
· Salt to taste
· Curd - 1 cup
· Lemon Juice - 2 tablespoon
· Coriander Leaves - 1 cup
· Mint Leaves – 1-1/2 cup
· Green Chillies - 3 slit
· Basmati Rice - 3 cups (Soak in water for 15 minutes)
· Water - 8 cups
· Mutton – 500 gms (Wash and keep it aside)
· Kesari powder – 2 pinch mixed with ¼ cup of water for colour. (Optional)
Instructions:
1. Heat oil in a pressure cooker or in a thick bottomed pan in order to prevent scorch during the process of making gravy (called akhni). I prefer using pressure cooker.
2. Once the oil is heated well, put cinnamon, cardamom and cloves and cover the lid. Let it sizzle. Leave it for a minute.
3. Remove the lid and add in sliced onion. Add salt to it. Adding salt will soften the onions quickly. Cook until the onion turns golden brown.
4. Once the onion turns golden brown, add in ginger garlic paste and mix well. Keep stirring the mixture for 2-3 minutes to avoid scorching at the bottom.
5. Once the raw smell of ginger garlic paste is gone, add in tomatoes and mix well. Cover the lid for 3-5 minutes. Now, stir it well until it gets mushy.
6. Add in curd. Mix well enough until no trace of curd is left.
7. Now add in mutton and mix well. Add lemon juice. Cover the lid. Once it starts oozing out oil, add coriander, mint leaves and green chillies. Stir it well.
8. Add 3 cups of water and bring it to boil. Cover and pressure cook for 8 whistles until mutton becomes soft and tender.
9. Rice preparation: In a large pot, bring water to a boil. Add the soaked and drained rice and add salt to it. Cook until the rice is 70-80% done. Drain the rice and set aside.
10. Layering the biryani: In a heavy-bottomed pot, spread a layer of the cooked meat mixture. Top it with a layer of partially cooked rice. Sprinkle some kesari water. Repeat the layer pattern until all the rice and meat are used up, and finally finish it off with a layer of rice. Keep it aside for 10 minutes.
11. Once done, gently fluff up the biryani with a fork, mixing the layers slightly.
Your delicious Biryani is ready to serve, and don't forget to let me know how it turned out for you.
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