Mutton Biryani

Mutton Biryani is a royal dish that indeed needs no introduction. Sharing with you, one of my many version of Biryani recipe.

Method – 1:

Ingredients for the biryani masala:
πŸ‘‰πŸ» 1 tbsp – Cumin seeds
πŸ‘‰πŸ» 1- 1/2 tsp – Fennel seeds
πŸ‘‰πŸ» 2 – Star anise
πŸ‘‰πŸ» 1 tsp – Peppercorns
πŸ‘‰πŸ» 3 – Black cardamoms
πŸ‘‰πŸ» 10 – Green cardamoms
πŸ‘‰πŸ» 8 – Cloves
πŸ‘‰πŸ» 1” – Cinnamon stick
πŸ‘‰πŸ» 2 tbsps – Coriander seeds
πŸ‘‰πŸ» 1 tbsp – Red chilli flakes
πŸ‘‰πŸ» 1 tbsp – Shahi Jeera
πŸ‘‰πŸ» 1 – Mace
πŸ‘‰πŸ» 1/2 – Nutmeg
πŸ‘‰πŸ» 3 – Stone flower
πŸ‘‰πŸ» 2 – Bay leaves

Process:
πŸ‘‰πŸ» Dry roast each spice separately till aromatic. Cool and grind to a fine powder. Keep aside.


Method – 2:

Ingredients:
πŸ‘‰πŸ» 1kg – Mutton (with bones)
πŸ‘‰πŸ» 1 cup – Coriander Leaves
πŸ‘‰πŸ» 1 cup – Mint leaves
πŸ‘‰πŸ» 1 cup – Greek Yoghurt
πŸ‘‰πŸ» 2 tbsps – Ginger Garlic paste
πŸ‘‰πŸ» 1 – Lemon Juice
πŸ‘‰πŸ» Salt to taste
πŸ‘‰πŸ» Method – 1 biryani masala.

Marination:
πŸ‘‰πŸ» Wash and cut the mutton into medium sized pieces.
πŸ‘‰πŸ» Add chopped coriander leaves, chopped mint leaves, yoghurt, ginger garlic paste, lemon juice, biryani masala and salt to taste.
πŸ‘‰πŸ» Blend the meat pieces well into this marinade.
πŸ‘‰πŸ» Keep aside and let this marinate overnight.
πŸ‘‰πŸ» Take this marinated meat out of the refrigerator and bring it to room temperature before cooking.


Method – 3:

Other Ingredients:
πŸ‘‰πŸ» 3 – Onions, finely chopped
πŸ‘‰πŸ» 1 – Tomato, finely chopped
πŸ‘‰πŸ» 2 – Green chillies , deseeded
πŸ‘‰πŸ» 2 – Bay leaves
πŸ‘‰πŸ» 1 tbsp – Cumin seeds
πŸ‘‰πŸ» 1 tsp – Turmeric powder
πŸ‘‰πŸ» 3 tbsp – Ghee for cooking
πŸ‘‰πŸ» Salt to taste

Process:
πŸ‘‰πŸ» On a medium flame, heat a pressure cooker and add the ghee.
πŸ‘‰πŸ» Once hot, add the whole spices, turmeric powder, bay leaves and the chopped onions. SautΓ© till light golden brown.
πŸ‘‰πŸ» Add the chopped tomato and green chillies. Fry till the tomato is mushy.
πŸ‘‰πŸ» Transfer the marinated meat and mix well. Season with salt.
πŸ‘‰πŸ» Cover the pressure cooker and cook until 5 to 6 whistles.
πŸ‘‰πŸ» Turn off the flame. Set aside.


Method – 4:

Layering the Biryani:

Ingredients:
πŸ‘‰πŸ» 3 cups – Basmati Rice
πŸ‘‰πŸ» 3 – Onions, golden fried
πŸ‘‰πŸ» 200 gms – Cashewnuts & Raisins
πŸ‘‰πŸ» 200 ml – Warm Milk
πŸ‘‰πŸ» Few Saffron strands
πŸ‘‰πŸ» 100 ml – Ghee
πŸ‘‰πŸ» Handful of Mint leaves
πŸ‘‰πŸ» Handful of Coriander leaves

Marination:
πŸ‘‰πŸ» Wash and cook the rice till 3/4 done. Drain and keep aside.
πŸ‘‰πŸ» Dissolve the saffron strands in warm milk. Keep aside.
πŸ‘‰πŸ» In a deep bottomed pan, heat a tbsp of ghee and add half of the cooked mutton along with the gravy.
πŸ‘‰πŸ» Layer with rice, few mint and coriander leaves. Drizzle 50ml ghee and little saffron milk.
πŸ‘‰πŸ» Repeat the second layer. Finish by covering the rice layer with fried onions, Cashewnuts and Raisins.
πŸ‘‰πŸ» Cover the top of the pot with a foil and close the with lid, making sure that the steam doesn’t escape from the pot.
πŸ‘‰πŸ» Cook for 15 minutes on low flame. Turn off the flame and leave the Biryani untouched atleast for 30 minutes.
πŸ‘‰πŸ» Serve hot with your favourite Raita.