Mutton Biryani
- 25 ingredients
- 11 steps
This is one of the easiest, tastiest Mutton Biryani recipes. This recipe is not originally mine, its my cousins wife Candice’s recipe and I am not exaggerating a bit when I say she makes the best Mutton Biryani. She prepares it for us every time we visit their place, and packs us a casserole full of Biryani to take home. Its simply finger licking delicious.
Ingredients
- For the meat
- Mutton – 1kg cubed
- Green chilies – 4
- Ginger paste – 1 teaspoon
- Garlic paste – 1 teaspoon
- Coriander leaves – 1/4 cup chopped
- Mint leaves – 1/4 cup chopped
- Curd/Yogurt – 1 cup
- Fried Onions – 1/2 cup crushed
- Chili powder – 1 teaspoon
- Turmeric powder – 1/4 teaspoon
- Garam masala powder – 1 teaspoon
- Onions – 1 thinly sliced
- Oil/Ghee – 2-3 tablespoons
- Salt to taste
- For the rice
- Basmati rice – 2 cups
- Cinnamon – 2, 1 inch pieces
- Cloves – 6
- Cardamom – 4
- Onion – 1 finely chopped
- Onions – 1/4kg thinly sliced
- Ginger garlic paste – 1 teaspoon
- Coriander+Mint leaves – 1/2 cup
- Chicken cube – 1
- Ghee – 1 tablespoon
- Salt to taste
Equipment
- Tava (optional)
- Oven (optional)
How to make Mutton Biryani
- In a pan add oil and deep fry the 1/4 kg chopped onions till golden brown, leave to drain on a sheet of paper. It should be crisp when it cools.
- Mix the meat with all the ingredients except the thinly sliced onions and oil. Leave it in the refrigerator to marinate over night.
- In a deep heavy bottomed pan add oil, when the oil is hot add the thinly sliced onions and saute till golden brown.
- Add the marinated meat to the pan, add 1/4-1/2 cup water and the chicken cube and cover cook for an hour, till the meat is well cooked.
- Soak the Basmati rice in water for 1/2 hour.
- To cook the rice take a deep bottomed vessel add 2 tablespoons ghee and add cinnamon, cloves and cardamom.
- When it splutters add the finely chopped onion and saute till golden brown, then add the ginger garlic paste and the coriander and mint leaves.
- When the raw smell goes, drain the water from the rice and add it to the vessel.
- Fry the rice on a low flame for a minute, then add 4 cups of water to the rice and cover and cook for 10 minutes, till the rice is half cooked and the water is evaporated.
- Once the rice and meat is cooked we can layer it. Curry at the bottom, then rice, some fried onions, chopped coriander leaves, and a little ghee. Repeat the layers.
- When the layering is done, close tightly with a lid and cook on very low flame for 45 minutes. Make sure there is enough gravy at the bottom of the pan so that it doesn’t burn.
To Serve
Serve with cucumber salad and pickle.