Mutton Biriyani

Written by on in Biriyani, Food, Kerala Dishes, Malabar Recipes, Mutton, Non Veg, Rice / Pasta

Ingredients:


1/2 kg mutton
3 cups basmati rice
5 cups of water
5-6 medium onions, sliced
3 medium tomato, chopped
6-8 green chillies
8 garlic cloves
2 ” piece ginger
1/2 cup coriander leaves
1/4 cup mint leaves
2-3 tbsp coriander powder
1 tsp turmeric powder
1 tsp garam masala + extra for sprinkling during layering
3 tbsp yoghurt
4 cloves
4 small piece of cinnamon sticks
4 cardamoms
1 bay leaf
2-3 tbsp ghee
salt
oil
Few cashewnuts and raisins for garnishing

Preparation:


For Preparing Mutton Masala:

  1. Cut mutton into pieces , wash well and drain. Keep it aside.
  2. Crush garlic, ginger and green chillies together.
  3. Heat oil in a large pan or pressure cooker, add 5 chopped onions and salt and saute till transparent.
  4. Add crushed ginger-garlic and green chillies paste and saute well.
  5. Add chopped tomatoes and saute till soft. Add chopped mint leaves and coriander leaves and mix well.
  6. Add cleaned mutton pieces, coriander powder and  turmeric powder , mix well and cook the mutton until done. Add garam masala and cook for few minutes.
  7. Add yoghurt and stir well.Switch off the flame and close the lid..
For Preparing Rice:
  1. Wash and drain the rice. Boil the water and keep it aside.
  2. Heat ghee in a thick bottomed pan, add cardamom, cinnamon, cloves, bay leaf and 1 sliced onion and saute till transparent.
  3. Add drained rice and saute for 4-5 minutes in a medium flame. Add boiled water and salt, cover and cook till rice is done.
For Layering:
  1. Divide the rice into three parts and mutton masala into two parts.
  2. Take a large thick bottomed pan and rub with little ghee. Layer the bottom of the pan with a layer of rice.
  3. Sprinkle little garam masala over the rice and add half of the prepared mutton masala.
  4. Then add the second layer of rice and sprinkle little garam masala all over the rice.
  5. Add the remaining mutton masala and then add remaining part of rice as a top layer and sprinkle few drops of saffron milk (a pinch of saffron with 2 tsp milk) or biriyani colour.
  6. Then sprinkle little garam masala and chopped coriander leaves. Close with a tight lid and cook on low heat for 15-20 minutes.
  7. Garnish with fried onions, cashew nuts and raisins….Serve hot….

12 Comments

  12. If you sprinkle some coriander on it that it will add a new flavor to it..The best way to find fresh coriander is to smell it. Fresh coriander gives out a refreshing smell.You can add it during cooking or after cooking. But remember that most of the nutrients would be intact when added after cooking.

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