Mutton biryani recipe of India: how to prepare mutton biryani
Mutton biryani - Easy and fast lamb biryani recipes. This dish is ideal for inexperienced cooks and those who are short on time. In India, a BIRYANI can be prepared in a variety of ways. In this article, I'll show you how to cook mutton biryani. This is an easy recipe for making Hyderabadi pakki dum mutton biryani.
Tender meat and proper cooking on a low temperature or heat are the keys to preparing any perfect lamb or mutton biryani.
Due to poor meat selection, most people struggle to cook a perfect mutton Biryani. Using meat that isn't very tender. Overcooking or cooking over a high heat can also make the mutton hard.
In this recipe I have also given step-by-step directions on how to cook mutton soft, delicate.
Mutton must be marinated in yoghurt and oil, which aids in tenderization. Use meat tenderizer, which is available in most grocery shops, if you're using meat that isn't tender or if you're not sure how tender it is. Alternatively, you may marinate with grated raw papaya, which also works wonders to tenderise the meat
This recipe will make the best mutton biryani you've ever had.
How to Make Mutton Biryani
Ingredients
- Marination
- ½ kg lamb or mutton
- 1 teaspoon red chili powder
- 1 teaspoon biryani masala powder or garam masala
- 1 tablespoon ginger garlic paste
- ¼ teaspoon turmeric powder
- ½ cup curd or yogurt or dahi
- 1½ tablespoon lemon juice
- 1 tablespoon oil
- ½ teaspoon salt
For the rice
- 2 cup basmati rice
- 8 cups water
- 1 bay leaf
- 3 cloves
- 3 green cardamom
- ½ teaspoon shahi jeera
- 1 cinnamon
Whole spices (for gravy)
- 3 tablespoon oil or ghee
- 2 inch cinnamon
- 1 bay leaves
- ¾ teaspoon shahi jeera
- 8 cloves
- 4 green cardamoms
- 1 star anise
Other ingredients for lamb biryani
- 1 cup onions sliced thinly
- ½ cup mint leaves or pudina & coriander leaves
- 2 green chilies slit
- 1 pinch saffron soaked in 2 tablespoon of hot milk
- ½ cup yogurt
Marination
1. Thoroughly wash and drain the meat. Combine the ginger garlic paste, salt, turmeric, biryani masala, red chilli powder, and lemon juice in a large mixing bowl.
2. After that, add the curd and the oil. If you're using raw papaya paste, add it now.
3. Marinate the meat well with the above and cover. Refrigerate this for at least 4 hours. The meat is tenderised using this marinade. As a result, the longer the flesh is allowed to rest, the softer it will become. You may merely leave it for 45 minutes if you're using papaya paste. I prefer to marinate for at least 24 hours and then refrigerate.
4. Remove the mutton from the fridge before beginning to prepare the other ingredients for the biryani. Before cooking, it's a good idea to let it come to room temperature. The onions and chilies may be sliced, and the rice can be soaked for 30 to 40 minutes. Also soak the saffron strands in milk.
Preparing Mutton Gravy for Mutton Biryani
5. Melt ghee or oil in a heavy-bottomed pan or pressure cooker. Toss in the spices.
6. Add the chopped onions and green chilies right away.
7. Fry the onions till golden brown. Keep Half of the fried onions a side.
8. At this point add the marinated mutton.
9. Now Add some mint and coriander leaves.
10. Next, start sauteing on a low temperature for 3 to 4 minutes.
11. Cook for 10 minutes on low heat, covered.
12. Now at this point you can choose to Cook it for 2 to 3 whistles in a pressure cooker. or if you are cooking in a pot, cook until the meat is soft and tender. We're not going to use any water to make this. If you're cooking in a pot, make sure to stir it every now and again to avoid the mutton from sticking to the pot and burning.
Preparing Rice for Mutton Biryani
13. In a seperate pot, bring water to a boil for the Biryani rice and to it add the bay leaf, shahi jeera, cardamom, cloves, and cinnamon while the meat is cooking.
14. Add salt to the boiling water.
15. Add the soaked rice and simmer until it is al dente.
16. Using a colander, drain the rice and keep it aside.
How to make this Easy Delicious Mutton Biryani
17. When the mutton is cooked nice and tender, you'll have a rich gravy on your hands. At this p Toss in the rest of the curd.
18. Add the fried onions, coriander, and mint leaves to the gravy.
19. Now taste the gravy a Salt or green chilies need to be added as per your taste.
Layering the Mutton Biryani
20. Now is the time to layer your Biryani. Add the first layer of rice on top of that Add the prepared mutton gravy, Another layer of Rice on top of that add some mint, and coriander leaves. You can also add Ghee on this layer.
21. Now to finish off yoyr easy mutton biryani Pour in the saffron milk over the Biryani. Cover the pot with foil or a kitchen cloth and Cover it with a heavy lid. If you don't have a heavy lid you can keep a heavy pot filled with water on top of the lid to add the weight.
22. Preheat an old tawa, griddle, or pan to high heat. Over the pan, place this biryani pot. Reduce the heat to low and cook for 15 minutes. Turn off the heat and let the pot rest on the hot tawa for another 15 minutes.
Because of the prolonged cooking, this mutton biryani recipe is particularly very tasty. This Biryani is best enjoyed with Raita or Salan.
