Mutton Biryani Recipe Indian

• Produce

  • 1 tsp Black pepper corn
  • 1 tbsp Chilli, red powder
  • 5 Chillies vertically, green
  • 1 bunch Coriander, leaves
  • 2 tbsp Coriander, leaves
  • 1 3/16 cup Deep fried onion
  • 4 tbsp Lemon extracted, juice
  • 2 tbsp Mint, leaves

• Condiments

  • 1 tbsp Ginger-garlic paste

• Pasta & Grains

  • 1 kg Basmati rice

• Baking & Spices

  • 2 tsp Caraway seed
  • 3 Cardamoms, green brown
  • 2 Cardamoms
  • 5 Cinnamon stick, small
  • 5 Clove
  • 1 tsp Garam masala, powder
  • 1 Salt
  • 1 Salt - as per taste
  • 1/2 tsp Turmeric, powder

• Oils & Vinegars

  • 4 tbsp Vegetable oil

• Dairy

  • 1/4 cup Saffron flavored milk
  • 1 cup Yogurt

• Liquids

  • 1 Water

• Other

  • 3 4 chinese cubeb/kabab chini(optional
  • 1 kg Mutton cleaned and washed well

Found on yummyindiankitchen.com

Description

Ingredients

• 1 kg mutton cleaned and washed well
• salt as per taste
• 1 tbsp ginger garlic paste
• 1 tbsp red chilli powder
• ½ tsp turmeric powder
• 1 tsp garam masala powder
• 1 tsp black pepper corn powder(kali mirch powder)
• 1 cup beaten yogurt
• 1 cup deep fried onions finely crushed
• 1 bunch freshly chopped coriander leaves
• 2 tbsp oil
• 3-4 small cinnamon sticks
• 3-4 cloves
• 3-4 chinese cubeb/kabab chini(optional)
• 3-4 cardamoms brown/green
• 1 tsp caraway seeds
• 5-6 green chillies vertically slit
• water for boiling
• salt to taste
• 1 kg basmati rice
• 2-3 small cinnamon sticks
• 2-3 cloves
• 2-3 cardamoms
• 1 tsp caraway seeds
• 1 tbsp lemon extracted juice
• 2 tbsp chopped coriander leaves
• 2 tbsp chopped mint leaves
• 3-4 tbsp deep fried onions
• 3 tbsp lemon extracted juice
• 2 tbsp oil
• ¼ cup saffron flavored milk(2 saffron strands dipped in milk)

Directions

• Take a large bowl or vessel, into it add mutton pieces, add salt, add ginger garlic paste.
• Add spices such as red chilli powder, turmeric powder, garam masala powder, black pepper corn powder and mix well.
• Add beaten yogurt, mix well and put it aside.
• Take a pressure cooker, add oil into the cooker and heat it.
• Add cinnamon sticks, add cloves, kabab chini, cardamoms, caraway seeds and saute well.
• Add vertically slit green chillies and saute for few seconds.
• Add the mixed mutton mixture into it.
• Add chopped coriander leaves into it.
• Add deep fried onions into it.
• Mix the whole mixture well, cook for few minutes and pressure cook the mutton mixture by adding a cup of water.
• Reduce the steam, and place the cooked mutton aside.
• When the mutton is getting tenderized, soak basmati rice in water for 35-40 minutes.
• Meanwhile, take a cooking vessel, add water generously into it.
• Add salt according to taste.
• Add spices such as cinnamon sticks, cardamoms, cloves, caraway seeds.
• Add lemon juice extract into it.
• Bring the water to a boil.
• Add the soaked rice into it.
• Cook the rice until it is ¾th done or 75% done.
• Strain the rice completely.
• Take empty cooking vessel, add oil at the base and coat it well.
• Add a portion of the mutton mixture and spread it evenly.
• Over the mutton add a layer a rice.
• Season the layer with deep fried onions, coriander leaves, mint leaves, lemon juice, saffron flavored milk.
• Again add the remaining cooked mutton mixture over the seasoning.
• Add a layer of rice.
• Season it again with deep fried onions, chopped coriander and mint leaves, lemon juice, saffron flavored milk.
• Also add some ghee and some oil over the top if required and for fragrance.
• Cover the lid of the vessel.
• Switch on the stove.
• Place a tawa over the flame.
• Place the cooking vessel over it.
• Cook the biryani for 10 minutes on high flame and for 15 minutes on low flame.
• Place a weight on the vessel for quick results.
• Biryani is done and ready to be served.