Skip to main content

Mutton Biryani


Mutton biryani, this is my own recipe, I followed the same for 2023 Bakrid ( Eid al-Adha) as well. It really came out well.





 Ingredients 

mutton - 1/2 kg


basmati rice- (1 /2 kg ) 2.5 cup


Onion -  1 big (200 gram) or 4 to 5 medium sized onion


Red chili powder - 2 tablespoon


Green chilli - 2


Biryani powder - 1 teaspoon 


Coriander powder - 2 teaspoon


Ginger garlic paste - 3 tablespoon


Tomato - 2 medium sized 


Curd - 1/2 cup


Oil -1/3 cup


Coriander leaves - finely chopped - 3/4 cup (full hand)


Mint leaves - 1/2 cup - half hand


Salt as per taste appox 2 tablespoon


Whole garam masala

  

Cinnamon - 1 inch (2gram)


Star anise - 1 


Cardamon - 3


Cloves - 4


Bay leaves- 1


Stone flower (kalpasi) - 1


Biryani powder


Cinnamon -3 inch take 4 to 5


Cardamon - 1 Tablespoon


Clove -  Take 1 Tablespoon


 Make it a powder, Take 1 and 1/2 teaspoon of biryani.  Remaining powder store it in the container.


In cooker 


Take mutton in the cooker, add 1 tablespoon of chilli powder, 1 teaspoon of coriander powder,1/2 teaspoon of biryani powder, 3 tablespoon of curd ( 1/4 cup ),  half tomato, 1 tablespoon of ginger garlic paste, 1 tablespoon Ghee and Salt as needed. Mix it well, and cook it for 5 whistles.


In heavy bottomed vessel


Step 1- Heat the oil in a vessel, add whole garam masala, let it sizzle.


Step 2 - Add onions and cook until it turns golden brown in medium to low flame.


Step 3 - Add 2 tablespoons of ginger garlic paste, saute it in medium flame, make sure it is not burnt.


Step 4 - Add 2 chilli and 1.5 tomatoes, saute it until it gets mushy.


Step 5-  Add 1 tablespoon of chilli powder, 1 teaspoon of coriander powder, and 1 teaspoon of biryani powder. Mix it well. 


Step 6 -  Add 1/4 cup of curd, mix it, and leave it until oil oozes.


Step 7 - Add cooked mutton water, leave it for 2 minutes, then add cooked mutton. Leave it for 5 to 6 minutes in low flame until oil comes out.


Step 8 - Add 4 cups of water, let it boil, squeeze 1 lemon, mix it well, finally check the salt. We need the water to be salty.


Step 9 - Add rice, wait for 3 minutes, Just mix the rice with gravy, just 2 or 3 mix,  Close the lid and leave it for another 3 to 5 minutes.


Step 10 -  Once rice is 70 % cooked , and no excess water above rice level means it is ready for dum. 


Step 11 -  Turn off the flame,  cover with foil and lid, put a heavy item on the top , dum for 30 minutes.













 

















 











Labels:

Comments

Post a Comment

Popular posts from this blog

Thattai recipe

Thattai ! is a traditional south Indian crispy snack, made from rice flour. Thattai originated in Tamil Nadu,  during the festival season. Thattai, murukku or  deep fried recipes  are made in south Indian homes. They are also known as Nippattu in Karnataka and Chekkalu in Andhra Pradesh.  Ingredients Roasted rice flour - 1 cup Besan flour - 2 tablespoon Channa dal - 2 tablespoon  Garlic pulse - 3 to 4 Red chilli - 4  Sesame seeds - 1 teaspoon Asafoetida - 1 pinch Salt to taste  Melted butter - 1 tablespoon Curry leaves  Preparation  Blend the garlic and red chilli coarsely. Soak channa dal for 30 minutes. Take roasted rice flour in a bowl,  Add all ingredients, Blended garlic and red chilli, Channa dal, sesame seeds,  besan flour, chopped curry leaves, salt, asafesida, finely chopped curry leaves and  melted butter. Make a scrambled, Gradually add water to form a dough.  Take zip ...
4 comments
Read more

Avocado egg toast

  Deliciously Simple Avocado Toast Craving a quick, healthy, and utterly satisfying meal? This avocado toast recipe is your answer! Packed with fresh flavors and customizable to your liking, it’s perfect for breakfast, lunch, or a light snack. What You'll Need: Avocado: 1 ripe avocado - the heart of our dish! Look for one that yields slightly to gentle pressure. Bread: 2 slices of your favorite bread. Whole wheat, sourdough, or even a thick brioche will work wonderfully. Onion: 2 tablespoons of finely chopped onion. Red onion adds a nice bite, but white or yellow will do just as well. Tomato: 2 tablespoons of finely chopped tomato. Choose a juicy, ripe tomato for the best flavor. Fresh Coriander Leaves: A generous sprinkle of finely chopped coriander leaves (cilantro) for a burst of freshness. Pepper: ½ teaspoon of freshly ground black pepper, or to taste. Butter: A pat of butter for lightly toasting the bread. Salt: A pinch of salt, to balance the flavors. Lemon Juice: Ju...
4 comments
Read more

Yellow rice with chicken curry

  Yellow rice made with turmeric powder and saffron goes well with chicken curry. Ingredients Jeeraga samba rice or jasmine rice - 1 cup (250 gram) Water - 2 cup Ginger garlic paste - 1 teaspoon Onion - 1 medium sized Cinnamon - 1 inch Cardamon - 1  Cloves - 2 Turmeric powder - ¼ teaspoon Red chilli powder - ½ teaspoon Coriander powder - ½ teaspoon Pinch of saffron sock in the water Stone flower or Kadal paasi - small size Butter - 1 tablespoon PREPARATION Heat butter or ghee in a large saucepan. Add whole spices, let sauté until aroma comes out. Sauté  finely chopped onion until  softened. Add ginger garlic paste. Sauté until the raw smell goes out. Add all spices Red chili powder, coriander powder and turmeric powder and salt Let it cook for 5 minutes. Pour 2 cups of water or chicken broth and bring it to a boil. Check the salt. Add the rice, mix it well, let it cook for 5 minutes. Close the tight lid and low flame for 25 minutes. Chicken curry Ingredients Chicken ...
4 comments
Read more