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mutton-biryani-recipe

Mutton Biryani Recipe Indian

Asiya
Biryani recipe made by cooking mutton completely and layering it with rice...
4.80 from 10 votes
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Prep Time 50 minutes
Cook Time 30 minutes
Total Time 1 hour 20 minutes
Course Main(Rice)
Cuisine Indian, Pakistani
Servings 5
Calories 449 kcal

Ingredients
  

For curry:

  • 3 tablespoon oil
  • 1 medium size cinnamon stick
  • 2 cardamoms
  • 2 cloves
  • ½ teaspoon shahi jeera
  • 2 large onions finely sliced
  • 1 teaspoon ginger garlic paste
  • 500 gms mutton
  • salt to taste
  • 1 teaspoon red chili powder
  • ¼ teaspoon turmeric powder
  • 2 cups yogurt
  • ¼ teaspoon black peppercorn powder
  • ½ teaspoon garam masala powder
  • 1 cup water
  • 2 tablespoon chopped coriander leaves
  • 3 slit green chilies

For the rice:

  • Rice
  • water
  • 1 cinnamon stick
  • 3 cloves
  • 4-5 black peppercorns
  • ½ teaspoon shahi jeera
  • 2 cardamoms
  • salt to taste
  • 1 teaspoon lemon extract
  • 1 teaspoon oil
  • 600 gms basmati rice washed and soaked for 35-40 minutes

Garnish during dum:

  • 1 tablespoon coriander leaves
  • 3-4 mint leaves
  • 2 slit green chillies
  • 2 tablespoon orange food color
  • 2 tablespoon milk soaked in 3-4 saffron strands
  • 1 teaspoon oil
  • 1 teaspoon lemon extract
  • 1 teaspoon ghee

Instructions
 

For the yakhni or curry:

  • Add oil and heat it well.
  • Add cinnamon stick, cardamoms, cloves, shahi jeera.
  • Add sliced onions and saute them well.
  • Add some salt and saute them until they golden in colour.
  • Add ginger garlic paste and saute few seconds.
  • Add mutton to it.
  • Roast the mutton until color changes.
  • Add salt as per taste, red chilli powder, turmeric powder.
  • Mix well.
  • Cook the masala until oil releases from the sides.
  • Add yogurt.
  • Mix well.
  • Add black peppercorn powder, garam masala powder.
  • Mix well.
  • Cook the gravy for few minutes.
  • Stir in between.
  • Cook the gravy until oil releases.
  • Add water and stir well.
  • Pressure cook until the mutton gets tender.
  • Add chopped coriander leaves.
  • Add slit green chilies.
  • Miix and cook the gravy on low heat for 4-5 minutes.

Rice:

  • add water to a pot.
  • add cinnamon stick, cloves, black peppercorns,shahi jeera
  • cardamoms, salt to taste, lemon extract, oil.
  • Bring the water to a boil.
  • Add soaked basmati rice.
  • Stir well.
  • Cook the rice until 80% done while stirring in between.

Dum procedure:

  • Take a cooking pot to give dum.
  • Add a layer of mutton curry at the bottom.
  • Add another layer of rice.
  • Make layers of mutton and rice.
  • Top it up with coriander leaves, mint leaves, green chilies, 2 tablespoon orange food color mixed with water, 2 tablespoon milk soaked in 3-4 saffron strands, 1 teaspoon oil, 1 teaspoon lemon extract, 1 teaspoon ghee.
  • Cover the cooking pot tightly with an aluminium foil.
  • Close the lid tightly.
  • Place a tawa under the cooking pot.
  • Dum on high flame for 5 minutes.
  • Dum on low flame for 20-25 minutes.

Notes

  • Biryani is done perfectly when steam appears inside the vessel.
  • The steam raises from the bottom to the top which means the biryani is cooked well.
  • Additional spices can be added or quantity of spices can be reduced or increased as per requirement.
  • Always soak the rice before we start cooking the mutton and simultaneously boil the water for rice in order to save time and make the recipe quickly.

Nutrition

Nutrition Facts
Mutton Biryani Recipe Indian
Amount Per Serving
Calories 449 Calories from Fat 342
% Daily Value*
Fat 38g58%
Saturated Fat 14g88%
Trans Fat 1g
Polyunsaturated Fat 5g
Monounsaturated Fat 17g
Cholesterol 88mg29%
Sodium 115mg5%
Potassium 412mg12%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 5g6%
Protein 20g40%
Vitamin A 249IU5%
Vitamin C 1mg1%
Calcium 154mg15%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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