For non-veg lovers, Biryani is not just a dish but an emotion. When it comes to flavors and royal style, the name of Mutton Biryani comes at the top. A different craze for Mutton Biryani is seen among the biryani lovers. It would not be wrong to call it the ‘king’ of non-veg food. The biggest specialty of Mutton Biryani is its slow cooking. When the aroma of basmati rice, standing spices, saffron and juicy pieces of mutton cook together in a handi, a magic is created which doubles the appetite just by the smell. When the thick juice of mutton gets completely absorbed into the rice grains, every bite gets an incomparable taste. Your mouth must have watered after hearing these things. So without any delay, immediately note down the recipe of Mutton Biryani. Recipe.
Material
- Mutton: 500 grams
- Basmati rice: 500 grams
- Onion: 3 large (cut lengthwise, fried to make barishta)
- Curd: 1 cup (whipped)
- Ginger-garlic paste: 2 tbsp
- Biryani masala: 2 tbsp
- Whole garam masalas: bay leaves, cinnamon, cloves, cardamom, shajeera
- Mint and coriander: finely chopped
- Milk and Saffron: 2 teaspoons saffron soaked in milk
- Oil/Ghee: As required
- Salt and chilli powder: as per taste
method of making
step 1
Take mutton in a big vessel. Add curd, ginger-garlic paste, biryani masala, red chilli powder, salt, a little mint, green coriander and half fried onion and mix well. Keep it to marinate for at least 1 to 2 hours.
Step 2
Boil water in a large pot. Add whole garam masala, salt and a little oil to it. Now add soaked basmati rice and cook it till 70-80% only. After this, filter the rice water and keep them aside.
Step 3
Heat ghee or oil in a heavy bottomed vessel. Add marinated mutton to it and fry for 5 minutes on high flame. After this, add some water and cook the mutton on low flame until it melts 80%.
Step 4
Now spread a layer of cooked rice over the cooked mutton. Add remaining barista, chopped mint, green coriander and saffron milk over the rice. Also add one spoon ghee on top.
Step 5
Seal the mouth of the vessel well with a ball of dough or aluminum foil so that steam does not come out. Place it on the pan and cook on low flame for 15 to 20 minutes. When it is cooked, serve it with raita.
