Mutton Biryani
Ingredients
Ingredients for marination - Table 1
- 1/2 kg Mutton / Baby Goat meat with bones (ideally about 400 grams for 2 cups rice)
- 1/4 cup Yogurt
- 1/2 teaspoon Turmeric powder
- 1/2 teaspoon Ginger Garlic Paste
- 1/4 teaspoon Salt kosher / kallu uppu
Ingredients for cooking - Table 2
- 2 cups Basmati rice
- 2 cups Onions sliced thinly
- 1 cup Tomato
- 2 teaspoon Ginger Garlic paste
- 6 each Green Chillies slit open
- 1/4 cup Coriander leaves chopped
- 1/4 cup Mint leaves chopped
- 1/2 teaspoon Turmeric powder
- 1 teaspoon Red Chilli Powder
- 2 teaspoons Coriander powder
- 2 tablspoons Ghee
- 3 tablespoons Oil
- 3 each Bay leaf
- 5 each Cloves
- 3 small sticks Cinnamon
- 4 petals Black stone flower optional
- 1 each Star anise
- 6 each Black peppercorns
- 2 each Cardamom
- 1 tsp Cumin seeds
- 2 teaspoon Salt kosher/ kallu uppu
- 3 cups Water
- 2 tsp Lemon juice optional
Ingredients for Garnish - Table 3
- 1/4 cup Ghee
- 1/4 cup Coriander leaves
- 1/8 cup Mint leaves
Instructions
- Marinate mutton pieces with yogurt, turmeric, ginger garlic paste and little salt. Let this rest for at least 4 hours at room temperature or overnight refrigeration is also fine. Marinating is not a must but will tenderize the meat.
- Take a pressure cooker pan, heat ghee and oil. Add whole garam masalas (Bay leaf, cloves, cinnamon, cardamom, black stone flower, star anise, few peppercorns and cumin seeds), let sizzle for few seconds. Add the green chili, chopped coriander and mint leaves, fry for few minutes to make them crispy.
- Add onions and fry for 15 to 20 minutes over medium flame. Keep sauteing until it gets dry and loses all the water content.
- When done, it should look crispy and brown. Add ginger garlic paste from Table-2 and saute for few minutes.
- Now add the mutton pieces along with the juice, chopped tomatoes and fry for 5 minutes over medium flame. Tomatoes has to become tender and the meat should look slightly browned. Add turmeric, red chili powder and coriander powder along with salt. Fry for few more minutes.
- Add the exact water measure given and close with the lid. Squeeze a little lemon juice to prevent the rice from sticking to each other) Pressure cook for 2 whistles and switch off. Give about 15 minutes for the steam to settle and then open the cooker.
- Soak basmati rice for 10 minutes, wash and drain completely. Soaking time varies with the quality and brand of rice, if pressure cooking , soaking time should be very less. For rice cooker allow 15 to 20 minutes. Use the variety which you are most comfortable with.
- Add rice to the gravy, close with the lid and cook upto 2 whistles((for quick version) and switch off. ( or 1 whistle over high flame and 10 minutes at low setting ) Immediately shift the cooker from the hot burner to a different place, this reduces too much browning on the bottom of the pan. Let the steam release completely. Allow 15 minutes and then open.
- When done garnish with coriander and mint leaves. Sprinkle little orange color mixed in water (optional) and drizzle little ghee. Do not stir or mix, let it aerate for few minutes.
- Transfer the content to a wide tray and gently spread to cool. Now add the remaining ghee, coriander and mint leaves. Mixing while its hot makes the rice break easily, so let it sit for 10 minutes and then gently mix.
Let assemble all the ingredients for making this mutton biryani:
Marinate mutton pieces with yogurt, turmeric, ginger garlic paste and little salt. Let this rest for atleast 4 hours at room temperature or overnight refrigeration is also fine. Take a big tray and line up all the ingredients needed for the preparation to make the work more easier.
Take a pressure cooker pan, heat ghee and oil. Add whole garam masalas (Bay leaf, cloves, cinnamon, cardamom, kapok buds and star anise), let sizzle for few seconds. Add the green chili, chopped coriander and mint leaves, fry for few minutes to make them crispy.
Add onions and fry for 10 minutes over medium flame. Keep sauteing until it gets dry and loses all the water content.
When done, it should look crispy and brown. Add 1/2 tsp ginger garlic paste from Table-2 and saute for few minutes.
Now add the mutton pieces along with the juice, chopped tomatoes and fry for 5 minutes over medium flame. Tomatoes has to become tender and the meat should look slightly browned. Add turmeric, red chili powder and coriander powder along with salt. Fry for few more minutes.
Add the exact water measure given and close with the lid. Pressure cook for 2 whistles and switch off. Give about 15 minutes for the steam to settle and then open the cooker.
When done, the gravy should look with oil separated and the meat must be perfectly cooked.
Soak basmati rice for 10 minutes, wash and drain completely. Soaking time varies with the quality and brand of rice, if pressure cooking , soaking time should be very less. For rice cooker allow 15 to 20 minutes. Use the variety which you are most comfortable with.
Add rice to the gravy, close with the lid and cook upto 2 whistles and switch off. Immediately shift the cooker from the hot burner to a different place, this reduces too much browning on the bottom of the pan. Let the steam release completely. Allow 15 minutes and then open.
When done garnish with coriander and mint leaves. Sprinkle little orange color mixed in water (optional) and drizzle little ghee. Do not stir or mix, let it aerate for few minutes.
Transfer the content to a wide tray and gently spread to cool. Now add the remaining ghee, coriander and mint leaves. Mixing while its hot makes the rice break easily, so let it sit for 10 minutes and then gently mix with your hands.
Serve hot with boiled egg, onion raita & salna.
Notes:
Meat tenderizer: This powder is widely used in most restaurants to tenderize the meat in short time. Mostly used for dum preparations. Mine is pressure cooker version and doesn’t need any artificial tenderizers, yogurt acts as a natural meat tenderizer. You can also use plain raw papaya pulp, this is the main ingredient in store bought meat tenderizer powders.
Goat Meat : Good quality meat should cook in 2 whistles. If using matured meat like lamb allow 3 to 4 whistles while cooking the meat (first step). While cooking with rice its always 2 whistles. For cooking rice, the ratio is for every 1 cup rice its 2 cups liquid. In my recipe for 2 cups rice, its 4 cups liquid (3 cups water and 1/4 yogurt + tomato onion base) for grainy texture. Add 1/4 cup extra water if you prefer the rice to be on the soft side.
Rice used: Royal Basmati from Sams club(needs less soaking time about 10 minutes. For India gate, Kohinoor soak for at least 30 to 45 minutes)
Yield: Serves 4 approx.
Cup size used : 1 cup = 8 fl ounce (USA)
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