Mutton Biryani

No Diwali is complete in India without a steaming a plate of mutton biryani. Perfect mutton biryani is a hard feat for a beginner to accomplish! But follow along! This is my take on a simple yet perfect biryani for your celebration! So try it out and share it with your friends!

You may also like Hyderabadi Chicken Dum Biryani, Prawn Biryani, Vegetable Biryani and Mushroom Biryani.

Mutton Biryani

Furthermore, I would like to share some of my suggestions for perfect mutton biryani. Firstly, it is not a dum biryani. Basically, it is a south Indian Tamil recipe. In this recipe, I have used seeraga samba rice instead of basmati rice, because this rice gives a nice aroma to this mutton biryani. And also it is the only traditional rice used for making this south Indian mutton biryani. But you can use basmati rice also.

Secondly, I have not used ghee in this recipe, because the fat from the mutton is enough to this recipe. Also, I have not used any green chilies in this recipe. Finally, if you don’t have the electric cooker, pour the mixture (gravy plus soaked rice with water and mutton stock) in a heavy-bottomed pan, mix well and bring it to boil, cover with the lid and dum cook for 25 mins in very low heat. Keep the griddle or tawa under the biryani vessel, so that the biryani will not stick to the bottom of the vessel.

Mutton Biryani 2016-10-17 05:32:22

Serves 3    No Diwali is complete in India without a steaming plate of biryani. A perfect biryani is a hard feat for a beginner to accomplish! But follow along! This is my take on a simple yet perfect biryani for your celebration!  Don't forget to share it with your friends!                             Print        Prep Time   00:10        Cook Time   01:00        Total Time   01:10

Prep Time   00:10        Cook Time   01:00        Total Time   01:10                      Ingredients

1. jeeraga sala rice or basmati rice -2 cups          For cooking mutton
2. mutton or lamb (with bones) -500g
3. ginger and garlic paste -1 tsp
4. turmeric powder -1/2 tsp
5. salt -1/2 tsp
6. water -2 cups          For Gravy
7. ginger and garlic paste -1&1/2 tbsp
8. onion -150g, sliced
9. tomatoes -150g, chopped
10. red chili powder -2 tsp
11. garam masala powder - 1 tsp
12. salt -1 tsp
13. yogurt or curd -3 tbsp
14. lemon juice 1 tsp
15. chopped mint leaves -1/2 cup
16. chopped coriander leaves -1/2 cup          To saute
17. oil -4 tbsp
18. fennel seeds -1 tsp
19. cloves -5
20. one inch cinnamon sticks -2
21. star anise -1
22. bay leaves -1
23. cardamom pods -3          Instructions
24. Wash and then soak the rice in 2 cups of water and keep it in the vessel of the electric cooker for 30 mins.          How to cook the mutton
25. Meanwhile, in a pressure cooker, add cleaned mutton pieces, ginger garlic paste, turmeric powder, salt and water. Mix well, close the lid and cook for 10 mins after the first whistle comes or until it is fully cooked.
26. Let it cool down naturally. I got 1&3/4 cup of mutton stock from this. Reserve this mutton stock for further use.
27. Then add this mutton stock to the soaked rice and bring it to boil in an electric cooker.          How to cook Mutton Biryani
28. Meanwhile, heat a pan with oil over medium heat. When oil heats, add the ingredients given under for saute and fry until spluttering.
29. Then add onions, fry till they become golden brown. Take 2 tbsp of fried onions and keep it aside for further use.
30. Then add ginger garlic paste and saute well till the raw smell leaves.
31. Also add red chili powder, salt, and garam masala powder and give a quick stir until its raw smell leaves.
32. Then add tomatoes and cook till it becomes mushy.
33. Also add 3 tbsp of yogurt or curd and stir well.
34. Then add minced coriander and mint leaves and stir well.
35. Now add the cooked mutton pieces and stir well till the gravy becomes thick.
36. When the rice starts to boil, add this mutton gravy and mix well until combined.
37. Then squeeze one tsp of lemon juice and stir well.
38. At this point check the salt and spice.
39. Close the lid and cook till the electric cooker switches to ' keep warm'. It takes a maximum of 10 to 15 mins. Every 5 mins open the lid and mix the rice gently.
40. When it changes to the 'Keep Warm' switch off the electric cooker and remove the vessel from the base and cover it with aluminum foil and close the lid and keep it aside for 10 more mins.
41. Finally, garnish the mutton biryani with the reserved fried onions.         By Santhi Therese    The Indian Claypot https://theindianclaypot.com/

Mutton Biryani

Serves 1
Prep Time: 00:10
Cook Time: 01:00
Total Time: 01:10

Ingredients

• 2 cups jeeraga sala rice or basmati rice
• 500g mutton or lamb (with bones)
• 1 tsp ginger and garlic paste
• 1/2 tsp turmeric powder
• 1/2 tsp salt
• 2 cups water
• 1&1/2 tbsp ginger and garlic paste
• 150g, sliced onion
• 150g, chopped tomatoes
• 2 tsp red chili powder
• 1 tsp garam masala powder
• 1 tsp salt
• 3 tbsp yogurt or curd
• 1 tsp lemon juice
• 1/2 cup chopped mint leaves
• 1/2 cup chopped coriander leaves
• 4 tbsp oil
• 1 tsp fennel seeds
• 5 cloves
• 2 one inch cinnamon sticks
• 1 star anise
• 1 bay leaves
• 3 cardamom pods

Instructions

• Wash and then soak the rice in 2 cups of water and keep it in the vessel of the electric cooker for 30 mins.
• Meanwhile, in a pressure cooker, add cleaned mutton pieces, ginger garlic paste, turmeric powder, salt and water. Mix well, close the lid and cook for 10 mins after the first whistle comes or until it is fully cooked.
• Let it cool down naturally. I got 1&3/4 cup of mutton stock from this. Reserve this mutton stock for further use.
• Then add this mutton stock to the soaked rice and bring it to boil in an electric cooker.
• Meanwhile, heat a pan with oil over medium heat. When oil heats, add the ingredients given under for saute and fry until spluttering.
• Then add onions, fry till they become golden brown. Take 2 tbsp of fried onions and keep it aside for further use.
• Then add ginger garlic paste and saute well till the raw smell leaves.
• Also add red chili powder, salt, and garam masala powder and give a quick stir until its raw smell leaves.
• Then add tomatoes and cook till it becomes mushy.
• Also add 3 tbsp of yogurt or curd and stir well.
• Then add minced coriander and mint leaves and stir well.
• Now add the cooked mutton pieces and stir well till the gravy becomes thick.
• When the rice starts to boil, add this mutton gravy and mix well until combined.
• Then squeeze one tsp of lemon juice and stir well.
• At this point check the salt and spice.
• Close the lid and cook till the electric cooker switches to ' keep warm'. It takes a maximum of 10 to 15 mins. Every 5 mins open the lid and mix the rice gently.
• When it changes to the 'Keep Warm' switch off the electric cooker and remove the vessel from the base and cover it with aluminum foil and close the lid and keep it aside for 10 more mins.
• Finally, garnish the mutton biryani with the reserved fried onions.

By Santhi Therese
The Indian Claypot