Mutton biryani

Name: Mutton biryani
Yield: 6 to 8 servings
Cuisine: Indian
Ingredients: 1 kg Mutton; 750 grams Basmati rice; 4 Onions, medium sized; 4 Tomatoes, medium sized; 100 ml Groundnut oil; 10 grams Whole garam masala; 6 Green chillies; 30 grams Mint leaves finely chopped; 1 pinch Turmeric powder; 1 1/2 spoon Chilli powder; 1 spoon Coriander powder; 1/2 spoon Garam masala powder; 2 spoons Rock salt; 20 grams Coriander leaves finely chopped; 150 grams Ginger garlic paste; 3 spoons Curd; 1 spoon Ghee; 1/2 Lime juice

Malini @thatfoodiewoman

Chennai, Tamil Nadu

#goldenapron3
#week6
#mutton

Malini @thatfoodiewoman

Chennai, Tamil Nadu

#goldenapron3
#week6
#mutton

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Ingredients

6 to 8 servings

1 kgMutton
750 gramsBasmati rice
4Onions, medium sized
4Tomatoes, medium sized
100 mlGroundnut oil
10 gramsWhole garam masala
6Green chillies
30 gramsMint leaves finely chopped
1 pinchTurmeric powder
1 1/2 spoonChilli powder
1 spoonCoriander powder
1/2 spoonGaram masala powder
2 spoonsRock salt
20 gramsCoriander leaves finely chopped
150 gramsGinger garlic paste
3 spoonsCurd
1 spoonGhee
1/2Lime juice

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Steps

1

Clean and soak Basmati rice rice for 20 minutes
2

Add oil to pressure cooker till it covers the base. Add whole garam masala and once it splutters add green chillies
3

Add onions and fry till onions turn crispy and ensure you don't burn the onions. This is the most important process of the biriyani.
4

Add ginger garlic paste and saute till raw smell goes off by keeping in a low flame
5

Add chopped tomatoes and rock salt and saute till tomatoes turn mushy
6

Add a pinch of turmeric powder, cleaned mutton pieces, chopped mint and coriander leaves and saute for 10 minutes
7

Add 3 spoons of curd and saute the mutton for another 5 minutes
8

Then add chilli powder, coriander powder and garam masala powder and saute for 5 more minutes
9

Add hot water in 1:1 ratio and mix and pressure cook the mutton for 4 to 6 whistles
10

Open the lid and add soaked basmati rice, 1 spoon of ghee and juice from half an lemon
11

Sprinkle some mint and coriander leaves and put the cooker lid and keep the stove on low flame for 10 minutes.
12

Turn off after 10 minutes. Open the lid once pressure releases and gently fluff the rice and serve hot with raita, dalcha or biryani brinjal gravy.

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Malini @thatfoodiewoman

on April 12, 2020 08:12

Chennai, Tamil Nadu

I started loving to saute the pan from a very young age. The love for food spiced up the love for cooking in me. I like to try out a same recipe in different ways. The recipes posted here are those recipes which are tried and tested and are those versions that i like the most. Inspirations are also taken from various blogs and youtube videos. Although I believe, traditional cooking is the way of life, my taste buds never stops me to try out a variety of cuisines.They say "Follow your passion" and yeah, "Here I am!!"Cook your heart out👩‍🍳❤️