Mutton Biryani

Name: Mutton Biryani
Total time: 3600 s
Cuisine: Indian
Ingredients: 2 Cup Basmati rice; 6 tbsp Ghee; 1/2 kg Mutton; 2 Onion sliced; 1 Tej patta(bay leaf); 1 tsp Red chilli powder; 2 Green chillies chopped; 1 tsp dhaniya ( Coriander)power; 1 chopped Garlic; 1 tsp Garam masala; 1 tsp chopped Ginger; 3-4 tbsp Kewara water; 6 Laung(cloves; to taste Salt; 3 Moti Iliachi(black Cardamom); 2 inch Dalchini stick(cinnamon); 8 Kali mirch (black pepper)saboot; 8 Hari Elaichi(green Cardamom; 2 tbsp Saboot dhaniya(Coriander seeds); 2 tbsp Fiki saunf(fennel seeds); 1 tbsp Jeera(cumin seeds l; 2 onions sliced and fried till crisp; 8-10 Kaju(cashew) and badam( almonds), halved and roasted; 12-15 Mint leaves; as needed Plain raita

Swati @swati_17

Chandigarh/ Gurgaon, India

#ldcravings2
Flavorful rice with tender and juicy mutton pieces. Every bite of this delectable recipe makes you feel like you are in the mughal era. Though making the biryani is a tedious process. That is why we all prefer to have this delicacy at the restaurants only. However, this recipe is an easier process compared to the tradition method and can be easily made at home using our normal utensils like the pressure cooker, pots and tawa. the flaovrs and taste remain bang on. It's lip smakingly delicious.

Swati @swati_17

Chandigarh/ Gurgaon, India

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Ingredients

1 hour approx.

2 CupBasmati rice
6 tbspGhee
1/2 kgMutton
2Onion sliced
1Tej patta(bay leaf)
1 tspRed chilli powder
2Green chillies chopped
1 tspdhaniya ( Coriander)power
1chopped Garlic
1 tspGaram masala
1 tspchopped Ginger
3-4 tbspKewara water
Whole spices (crushed coarsely)
6Laung(cloves
to tasteSalt
3Moti Iliachi(black Cardamom)
2 inchDalchini stick(cinnamon)
Other ingredients
To serve
8Kali mirch (black pepper)saboot
8Hari Elaichi(green Cardamom
2 tbspSaboot dhaniya(Coriander seeds)
2 tbspFiki saunf(fennel seeds)
1 tbspJeera(cumin seeds l
2onions sliced and fried till crisp
8-10Kaju(cashew) and badam( almonds), halved and roasted
12-15Mint leaves
as neededPlain raita

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Steps

1 hour approx.

1

Wash the rice in plenty of water and soak for 20 minutes.
2

Put clean mutton in a pressure cooker along with the crushed whole spices, muslin spice bag, ginger, garlic, Tej patta and 1 tsp of salt. Add 5 cups of water. After the first whistle, pressure cook on low heat for 8-10 minutes. Let the pressure drop by itself.
3

Open, check if the mutton is tender. Strain the mutton through a strainer. Keep the stock and mutton pieces separate. Discard the rest.
4

Take a heavy bottom handi or pan, heat 6 tbsp of ghee. Add the onions and saute till light golden.
5

Add mutton pieces, red chilli powder, dhaniya powder, garam masala and salt. Saute for 2-3 minutes on low heat.
6

Add the rice and green chillies. Stir gently for 1-2 minutes.
Measure 4 cups of stock retained from boiling the mutton. Add it to the rice. Bring it to a boil, Cover and cook on low heat till all the water is absorbed and each rice grains is separate.
7

To assemble the biryani, grease a serving handi or borosilicate dish. Transfer half of the rice to it.
9.
8

Sprinkle some fried onions, nuts, kewra water and mint leaves. Add the rest of the rice and Cover nicely with fried onions, mint leaves and nuts. Sprinkle the remaining kewara water. Cover with foil.
9

Preheat the oven at 150 degree Celsius. Keep in the oven for dum, for 25-30 minutes. Serve and relish with plain raita. If you do not have an oven just layer the biryani in a greased heavy bottom bhagona or handi. heat a tawa on very low flame and keep the biryani handi on the tawa at the lowest heat for 20 minutes.

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Swati @swati_17

on May 03, 2020 05:47

Chandigarh/ Gurgaon, India

Hi, I am Swati.Food has always been my eternal love.I had always been a foodie. So much so that one of my aunts used to say it’s a pleasure to serve you. I also started cooking at a very young age in my mother’s kitchen.As I grew, my love for food grew with me. However, I did not even realize when this passion of mine became comfortable in some corner of my heart and the race towards economic and social goals took over my entire time.I am a Human Resource executive in the Education Industry by profession.Now, after years of juggling between my work and my passion, I finally decided to take my passion to another level.Here will share with you my recipes some tradition and some noval.My blog/website: ediblelovebyswati.comInstagram: ediblelovebyswatiFacebook: ediblelovebyswati