Mutton Biryani

Name: Mutton Biryani
Total time: 3600 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 1/2 cup mutton; 1 cup basmati rice; 1/2 cup curd; as per taste Salt; 2 tsp Kashmiri red chilli powder; 2 tsp coriander powder; 1/2 tbsp garam masala; 1/2 tsp turmeric powder (haldi); 1 tbsp ginger-garlic paste; as required Few mint leaves; 1 Fried onion; 4 cups water; Handful coriander leaves; 7-8 saffron strands

Monica's Cookhouse @Cookhouse_1909

#thc
#thcweek2
#cooksnap
Thank you Dipika Parmar Ji for sharing the wonderful recipe of biryani which I have recreated.

Mutton biryani is easy to prepare and a mouthwatering recipe.

#thc
#thcweek2
#cooksnap
Thank you Dipika Parmar Ji for sharing the wonderful recipe of biryani which I have recreated.

Mutton biryani is easy to prepare and a mouthwatering recipe.

Monica's Cookhouse @Cookhouse_1909

#thc
#thcweek2
#cooksnap
Thank you Dipika Parmar Ji for sharing the wonderful recipe of biryani which I have recreated.

Mutton biryani is easy to prepare and a mouthwatering recipe.

#thc
#thcweek2
#cooksnap
Thank you Dipika Parmar Ji for sharing the wonderful recipe of biryani which I have recreated.

Mutton biryani is easy to prepare and a mouthwatering recipe.

Saved

Ingredients

1 hour

3 servings

1/2 cupmutton
1 cupbasmati rice
1/2 cupcurd
as per tasteSalt
2 tspKashmiri red chilli powder
2 tspcoriander powder
1/2 tbspgaram masala
1/2 tspturmeric powder (haldi)
1 tbspginger-garlic paste
as requiredFew mint leaves
1Fried onion
4 cupswater
Handfulcoriander leaves
7-8saffron strands

Saved

Steps

1 hour

1

Wash and clean mutton and add in a pressure cooker with water and salt. Pressure cook for 2 whistles.
2

Once the mutton is cooked add curd, salt, red chilli powder, coriander powder, garam masala, turmeric powder, ginger-garlic paste and marinate for 4hours.
3

Transfer the marinated mutton to medium-low flame and cook.
4

In the meantime cook rice in the other vessel. Add salt, garam masala and cook rice till it's half-cooked.
5

Spread the gravy at the bottom of the vessel and spread half cooked basmati rice, mint leaves, fried onion, saffron strand and coriander leaves.
6

Cover the vessel and cook on low flame for 40 minutes.
7

Serve hot with raita and salad.