Mutton Biryani Food Recipe

Mutton Biryani Food Recipe




8 hr


1 hr 20 min

Marinade For Mutton Biryani

Mutton 1 Kg
Curd 200 Gms
Ginger 2 Inch Piece
Garlic 10 Cloves
Green Chillies 6
Garam Masala 2 1/2 Teaspoon
Salt As Per Taste
Ghee 2 Tablespoon
Mint 10 Leaves
Mutton Biryani

Mutton Biryani

Mutton Biryani Marinade:

  • Take mutton in a vessel. Put 200 gm curd in it. Add 2 inch ginger 10 garlic cloves 6 green chilli paste to the mutton and mix.
  • Put 2 1/2 teaspoon garam masala and 15 mint leaves. Add salt and mix again.
  • Put 2 tablespoon ghee, mix and cover and keep this marinade for 7-8 hrs in freeze.

Method For Mutton Biryani:

  • Remove onion cover, wash and slice 6 large onion.
  • Dry roast whole spices 3-4 cloves, 3-4 green cardamon, 1 big cardamon, piece of cinnamon stick, 1 teaspoon coriander seeds, 1/2 teaspoon cumin seeds together. Once cools down to room temperature grind it to fine powder.
  • Soak 3 glass basmati glass for 1/2 an hr.
  • Now in a pressure cooker put 2 1/2 tablespoon ghee.
  • Add whole spices cumin, 5 cloves, 4 green cardamon, 1 big black cardamon, 2 cinnamon stick, 1 bay leaf, 1 star anise and 2 dry red chillies and cook for 40-50 seconds.
  • Put half sliced onion and let it cook till soft.
  • Now add ginger garlic green chilly paste and stir and cook till the rawness goes away.
  • Put the mutton marinade in cooker and stir and cook for 10 minutes.
  • By the time mutton is getting cooked take another pan and fry remaining sliced onions till crisp and golden brown. Switch off the flame. These golden brown onions are called barista.
  • Put 1 chopped tomato in mutton and cook again for more 10 minutes.
  • Put 1/2 teaspoon turmeric powder, 2 teaspoon coriander powder and 1/2 teaspoon red chilly powder.
  • Now put the 2 tablespoon grinded garam masala and 2 tablespoon biryani masala.
  • Stir and cook for a minute.
  • Add 1 glass of water, close the cooker lid and cook for 3-4 whistle.
  • Nicely rinse our soaked rice. Boil 6-7 glass of water with some whole spices.
  • Once the water starts boiling add washed rice and cook till rice is done 80 %.
  • Drain the rice and.keep aside.
    Now our mutton might have cooked.
  • Take a large vessel for layering rice and mutton.
  • At the bottom put half mutton and spread.
  • Put rice on top of mutton layer and spread.
  • Put some ghee on rice. On the third layer put barista (crispy and golden brown onions).
  • Then on 4 th layer put fresh mint leaves along with some chopped coriander leaves.
  • Now on 5th layer again put remaining mutton.
  • On 6th layer rice again on some ghee on top.
  • 7th layer put mint barista and coriander again.
  • Then 8th layer put some roasted cashews.
  • Cover the vessel with lid and place one heavy vessel on top of it so that steam doesn’t move out and biryani gets cooked nicely in steam on low flame.
  • Cook mutton biryani on low flame for 15 minutes. Don’t open the lid in between.
  • Switch off the flame and remove the cover from biryani while serving.
  • Biryani goes well with raita, papad and pickle. Raita is fresh chopped cucumber and onion mixed in curd along with some salt.
Mutton Biryani layered in vessel

Mutton Biryani layered in vessel


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