Mutton Biryani Recipes

 

Prep Time   : 25 minutes

Cook Time   : 1 hour

Marination  : 4 hours

Total Time   : 1 hour 25 minutes

Servings : 4 people

INGREDIENTS (1 CUP = 240ML )

Marination

½ kg lamb or mutton (cut to any size)

1 tsp red chili powder (up to 1¼ tsp)

1 tsp BIRYANI MASALA POWDER or garam masala

1 tbsp GINGER GARLIC PASTE

¼ tsp turmeric powder

½ cup curd or yogurt or dahi (do not use a sour one)

1½ tbsp lemon juice

1 tbsp oil

½ tsp Salt

2 tbsps raw papaya paste (optional)

To cook rice

2 cup basmati rice aged (soaked for 20 mins)

8 cups water

1 bay leaf or tej patta

½ tsp shahi jeera

3 cloves or laung (optional)

1 cinnamon – small piece or dalchini (optional)

3 green cardamom or choti elaichi (optional)

Whole spices (for gravy)

3 tbsp Oil or ghee (do not reduce)

1 bay leaves

¾ tsp shahi jeera or black cumin

4 green cardamoms or choti elaichi

1 star anise or chakri phool

2 inch cinnamon or dalchini

8 cloves or laung

Other ingredients for lamb biryani

1 cup onions sliced thinly or 1/3 cup fried onions

2 green chilies slit (up to 4)

4 tbsp coriander and mint or pudina (for top layer)

4 tbsp mint leaves or pudina & coriander leaves or dhania patta (for seasoning)

½ cup yogurt or curd (room temperature)

1 pinch saffron or kesar or soaked in 2 tbsp of hot milk

INSTRUCTIONS

Preparation

Marinate mutton with red chili powder, biryani masala, yogurt, ginger garlic, turmeric, lemon juice, oil and salt. 

Refrigerate for at least 4 hours. Overnight is best.

If you are using raw papaya paste, you can just set aside for 1 hour & begin to prepare.

Wash rice and soak for 30 to 40 minutes.

Drain it completely to a colander and set aside.

Heat a heavy bottom pan or a pressure cooker with oil. Add the whole spices.

Making fried onions

Skip this section if using store bought fried onions.

Add onions, green chilies and fry till they turn brown almost about to caramelize.

Keep stirring to prevent burning. This is crucial to get a good aroma and taste.

There must be enough oil for the onions to fry. Set aside half of the fried onions for garnish.

Making mutton biryani gravy

Reduce the flame to low. Add the marinated meat.

Add half of the coriander and mint leaves saute for 3 to 4 mins.

Cook covered on a low flame till the mutton turns soft and tender. Or cook for 2 to 3 whistles in a pressure cooker. Turn off the stove.

If cooking in the pan without pressure cooker, stir occasionally to prevent burning. Remember the flame has to be very low otherwise mutton may turn hard.

Making biryani rice

While the meat is cooking, Bring water to a boil in a large pot. Add the whole spices and salt. Make sure the water is slightly salty.

When the water comes to a boil, add the drained rice. 

Cook until 90% done or aldente. When you bite the grain , it must be cooked completely but you must be able to feel the bite into it. Drain it off to a colander.

Soak saffron in little milk and set aside.

When the pressure goes off, open the lid. You will be left with a thick gravy. Mutton must be cooked completely now. Check it , if still undone. Cook until it is soft and tender.

How to make mutton biryani

Add the rest of the half cup curd to the cooked mutton. 

Next add few chopped coriander and mint leaves.

Few fried onions. Mix everything well.

You can check the salt and spice at this stage and adjust.

Layer the rice evenly over the cooked lamb meat. 

Sprinkle some chopped coriander, mint leaves, fried onions and tbsp of ghee. 

Lastly pour the saffron milk.

Cover the rim of the biryani pot with a moist thick clean cloth or foil. 

Place a heavy lid over it. If you do not have a heavy lid. Just place a bowl filled with water over the lid. You can also seal it with atta.

Heat a old tawa until very hot. Place this biryani pot over the hot tawa and cook on a low flame for 15 mins.

Allow to rest for at least 15 mins.

Serve mutton biryani with raita.

NOTES

I have used a 3+ liters heavy bottom pressure cooker for cooking mutton and even for the dum process. You can use any heavy bottom pot, do not use cast iron pot/pans.

The timings for dum may vary, if you use different pots for cooking mutton and for dum process. I have used same pot for both the purposes, hence the cooking time is less here.

If your rice has over cooked slightly, remember slightly not mushy. Then you can sprinkle very little salt and sprinkle 1 tbsp oil over the hot rice while it is still in colander. Gently toss the rice. This will firm up the rice slightly. If your rice turns mushy do not use it for biryani. Just make a fresh batch of rice and use.