mutton biryani

Hyderabadi mutton biryani is a classic dish made by layering rice over slow cooked mutton gravy.

Mutton biryani recipe

½ kg lamb (or mutton (cut to any size))

tsp red chili powder ((up to 1¼ tsp))

tsp biryani masala powder (or garam masala)

tbsp ginger garlic paste

turmeric powder

curd (or yogurt

lemon juice

tbsp oil

Salt

tbsps raw papaya paste ((optional))

basmati rice (aged (soaked for 20 mins))

water

bay leaf (or tej patta)

½ tsp shahi jeera

(or laung (optional))

cinnamon (- small piece or dalchini (optional))

green cardamom (or choti elaichi (optional))

tbsp Oil (or ghee (do not reduce))

bay leaves

¾ tsp shahi jeera (or black cumin)

green cardamoms (or choti elaichi)

star anise (or chakri phool)

cinnamon (or dalchini)

onions

green chilies

coriander

mint leaves

yogurt

saffron (or kesar

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 &amp; 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.

Preparation

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 fried onions

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 mutton biryani gravy

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.&nbsp;

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.

Making biryani rice

Add the rest of the half cup curd to the cooked mutton.&nbsp;

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.&nbsp;

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

Lastly pour the saffron milk.

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

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.

How to make mutton biryani

Table of Content Hide 1 Recipe Video 0 (0) Paneer biryani is a very popular&hellip;

Paneer Biryani - Marathi Recipe

Basmati rice

Water

Cashew nuts

Dry sliced Onion

Curd

Green chilies

tsp Biryani masala

tsp Turmeric powder

Coriander powder

tsp Kasuri methi

Coriander leaves

Mint leaves

tsp Red chili powder

kg Paneer cubes

tsp Oil

tsp Ghee

Cumin seeds

Onion

Tomato

Slit Green chilies

Ginger-Garlic paste

Red chili powder

tap Ghee

3~4 Cloves

Black peppercorns

3~4 Bay leaves

Star anise

Cinnamon sticks

Black cardamom

Ghee

2~3 tsp Ghee

Saffron milk

Chicken biryani recipe is one of the best &amp; easy to make the fuss-free dish. The chicken biryani is packed with flavors, so definitely give this a try.

Best and Easy Chicken Biryani Recipe | How to Make Biryani

Chicken thighs

tsp Red chile powder

lemon

Onions, chopped lengthwise

Garlic

Ginger,

Tomatoes, diced

strands Coriander leaves or cilantro

tbsp Oil

Cinnamon stick (Dalchini)

Cardamom pods (Elaichi)

Cloves (Lavang)

Bay leaf (Tej Patta)

tsp Cumin seeds (Jeera)

Biryani

Butter

Pre-soak rice

Wash and soak the rice in water for 15 minutes.

Partially cook the rice

In the pot, add rice along with water and salt and bring it to a boil on a high flame. Reduce the flame to medium and cook till the rice is cooked through 80%. Drain and keep this aside.

Cooking Rice

Marinate chicken

In a bowl, add chicken thighs, turmeric powder, chile powder, salt, and juice of a lemon. Toss and keep this aside for 15 minutes.

Chicken Marination

Saute spices

In a pan, add oil. Once hot, add cinnamon sticks, cardamom pods, cloves, bay leaf, cumin seeds, and saute for a few seconds.

Cook chicken

Add the marinated chicken and cook for 3 minutes. After 3 minutes, add garlic, ginger, and green chilies. Flip the chicken and cook for another 2 minutes. Check the video here for a better understanding. 

Cook vegetables

Add onion, tomato, coriander leaves, mint leaves, tandoori masala, and give it a good mix. Cook this for a minute. Now spread it evenly to cover the base of the pan.

Add partially cooked rice

Add partially cooked rice, spread evenly, and garnish with some more mint and coriander leaves.

Cook on low flame.

Finally, add butter and sprinkle some more tandoori masala powder or biryani masala powder and splash 1/4 cup of water. Cover this and cook on low flame for 20 minutes or until rice is cooked through thoroughly.

Making of Chicken Biryani

https://mediavine-res.cloudinary.com/video/upload/t_original/v1653067740/xygsnwzk0zy2hjs8iahx.mp4

This chicken biryani recipe is one of the best & easy to make the fuss-free dish. The chicken biryani is packed with flavors, so definitely give this a try.

BEST & EASY CHICKEN BIRYANI RECIPE | HOW TO MAKE BIRYANI

My Mutton Biryani recipe will give you fantastic results every single time. It needs a little time and effort but you&#039;ll be rewarded with juicy, flavourful, tender pieces of meat and really fragrant rice.

Mutton Biryani

kg Mutton (shoulder,

½ Cup Curd

¼ Teaspoon Turmeric Powder

½ Teaspoon Salt

Tablespoons Ghee

Tablespoons Oil

½ Teaspoon Cumin Seeds

Bay Leaf

Cloves

½ Inch Cinnamon

Cardamom Pods

Onions (thickly sliced)

Tablespoon Ginger Garlic Paste

Tomatoes

Teaspoon Chilli Powder

½ Teaspoon Garam Masala

Milk

Basmati Rice (washed and soaked)

Cups Water

Teaspoon Ghee

Tablespoons Milk

10-12 Strands Saffron

Cup Fried Onions (we used store bought)

½ Cup Mint Leaves (roughly chopped)

½ Cup Coriander Leaves (roughly chopped)

Tablespoons warm Ghee

Marinate

Wash and clean the mutton and then pat dry with paper towels. Combine the curd, turmeric, salt and mutton. Mix well. Cover and allow to marinate for at least 20 minutes to 2 hours.

Mutton Marinade

Saute aromatics

Add ghee and oil to a large pressure cooker and allow it to heat up on a medium flame. Add cumin seeds, cloves, bay leaf, cardamom and cinnamon. Fry for 30 seconds or until fragrant.

Add sliced onions and fry for 2 minutes or until the onions are slightly browning. Add ginger garlic paste and fry till fragrant.

Brown

Add tomatoes and cook until they become a little softer, about 2 minutes. Add the marinated mutton and cook on high for 4-5 minutes till the mutton starts browning. Add chilli powder, turmeric powder and garam masala. Fry and stir to combine.

Pressure Cook

Add the milk and water, stir and ensure that they are well mixed. Tightly seal the lid and pressure cook on medium for 25-30 minutes. The mutton, once cooked, must be fork tender, but should not fall apart.

Mutton Masala

Wash

Wash the basmati rice at least three times to get rid of all the extra starch. Soak the rice for 30 minutes to an hour before cooking.

Boil

Add water, spices, salt and ghee to a very large heavy bottomed pot on high heat. Ensure the pot is large enough or the rice will stick to the bottom and burn.

Bring the water to a roaring boil. Once the water starts boiling, add the rice and cook the rice on high heat for 7 minutes. Ensure the rice is only par boiled to 70% doneness, as it will continue to cook more along with the mutton. Drain and use for layering.

Basmati Rice

Infuse

Crush saffron and place in a small bowl. To this, add hot milk and set aside to infuse.

Saffron Milk

Layer 1

Add mutton masala to a heavy bottomed pot on low heat. Sprinkle the fried onions over it. Then sprinkle and spread out the mint and coriander leaves.

Layer 2

Now add the steaming hot basmati rice and spread it out using the back of a big spoon. Ensure it is evenly spread out.

Drizzle

Using a spoon, drizzle the saffron milk mixture on the rice. Next, drizzle some ghee. Cover the lid and let this cook on low heat for 20 minutes. Turn off the flame and let it rest for 10 minutes.

Serve

Uncover the lid and serve while hot. Garnish with chopped coriander leaves. Ensure each serving gets a good portion of every layer. Serve hot along with some raita and mirchi ka salan!

Biryani Layering

Thank you for this amazing recipe. A new family favorite! Can I make the excact recipe with chicken instead of mutton?

I made this twice and the result is fabulous.. absolutely flavorful.
You can make it more spicy if you want..

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