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Sofiyani Mutton Biriyani
Published on August 24, 2021

Ingredients:
1 kg mutton, cleaned
For Mutton Masala:
3 big onions, thinly sliced
10 green chillies
1 1/2 tbsp garlic paste
2 tbsp ginger paste
1/2 cup coriander leaves, chopped
1/2 cup mint leaves
1 1/2 cup less sour yogurt
25 gm cashew nuts
1 big cinnamon piece
4-5 cloves
4 cardamoms
1 black cardamom
salt to taste
1/2 cup oil
For Rice:
3 cups basmati rice
1 bay leaf
1 mace
1 big cinnamon piece
3-4 cloves
3-4 cardamoms
1 tsp sajeerakam (caraway seeds)
1 tbsp lemon juice
salt to taste
For Garnishing:
1 onion, thinly sliced
10-12 cashew nuts
10-12 raisins
Preparation:
- Cut the mutton into pieces, clean it and keep it aside.
- Soak 25 gm cashew nuts in little water and grind to a paste and keep it aside.
- Grind green chillies to a paste and keep it aside.
- Heat oil in a pressure cooker and fry cashew nuts and raisins and keep it aside.
- In the same oil, add 1 onion thinly sliced and fry till golden brown and keep it aside.
- In the same oil, add cinnamon, cloves, cardamoms and black cardamom and saute.
- Add little of 3 sliced onion and saute for a minute.
- Add green chilli paste, ginger paste and garlic paste and saute well till raw smell goes.
- Add remaining sliced onions and saute well till soft.
- Add chopped coriander leaves and mint leaves and saute well.
- Add cleaned mutton and mix well for 7 minutes. Add salt and mix well.
- Add yogurt to this and mix well. Cook covered at high flame for 1 whistle and then at low flame for 4-5 whistles.
- When pressure releases, open the cooker and remove 3-4 tbsp ghee that floats in the gravy and keep it aside.
- Add cashew paste to the mutton masala and mix well and cook for 2 minutes. Switch off the flame and keep it aside.
For Rice:
- Wash the rice and soak in water for 30 minutes.
- Heat a large vessel filled with enough water adding bay leaf, mace, cinnamon, cloves, cardamoms and sajeerakam and bring to a boil.
- When boils well, add the rice, lemon juice and salt and cook till 90 % done. Drain the rice in a colander and keep it aside.
Layering and Dum Cooking:
- In a large thick bottomed pan and add little of the reserved mutton ghee (taken from masala).
- Then spread a layer of rice and then half of mutton masala.
- Sprinkle some chopped coriander leaves and mint leaves.
- Then again a layer of rice and add some mutton ghee and remaining mutton masala.
- Add the remaining rice and sprinkle chopped coriander leaves on top.
- Cover the pan with an aluminium foil and close with a tight lid.
- Heat a large tawa over high heat and then bring down the heat to medium.
- Place the biriyani pan over it and cook on medium-low flame for 15-20 minutes.
- Switch off the flame and garnish with fried onions, cashew nuts and raisins. Serve hot with raita and pickle....
Recipe Source: Magic Oven