Mutton Biryani is my all time favourite recipe. The dish which is done in times of festivals or a good treat for guests. I usually prepare briyani when we have a get together. It’s being a simple, easy, delicious and time saving recipe.
- Mutton – 1 Kg
- Long grain (Basmathi) rice – 4 cups
- Big onions – 4 nos
- Green chillies – 2 nos
- Garlic – 6 cloves
- Ginger – 2inch stick
- Cloves – 3 nos
- Cardamom – 3 nos
- Cinnamon – 1 stick
- Bay leaf – 1 no
- Star anise – 2 no
- Coriander leaves – a handful
- Mint leaves – a handful
- Ghee / Clarified butter – 3 tbsp
- Oil – 2 tbsp
- Curd – 1 cup
- Chilli powder – 3 tsp
- Coriander powder – 4 tsp
- Turmeric powder – ½ tsp
- Salt to taste
Making of Mutton Biryani –
- Finely chop onions, coriander and mint leaves.
- Pound ginger and garlic. Slit green chillies.
- Heat ghee and oil in a kadai or pressure cooker.
- Put cloves, cinnamon, star anise, bay leaf, cardamom and fry for a minute.
- Put green chillies and then ginger, garlic and then fry them till the raw smell goes off.
- Put coriander and mint leaves and fry them till they change the colour.
- Put onions and fry them till they become transparent.
- Grind coconut and poppy seeds with a cup of water and strain the water. Keep it aside.
- Put the mutton and fry them for 5 mins.
- Put chilli powder, coriander powder, turmeric powder and salt.
- Fry them till the mutton become dark in colour.
- Pour curd/yogurt and mix them well. Wait for 5 mins.
- Cover with the lid and wait till the mutton gets 75% cooked.
- Wash and rinse the rice and put them along with the mutton and add required amount of salt. Stir in well.
- Again cover with the lid and cook till its done or pressure cook them.
- Remove the lid and stir it well.
Serve hot with onion raita.