Biryani is a dish that needs no introduction and is considered a royal recipe full of flavors. Coming second on the popularity list is Mutton Biryani, which is prepared using flavorful spices and herbs. This biryani is not just popular for its taste but the method of cooking as well as there are 3 ways of cooking Mutton Biryani. One of the popular methods of preparing this biryani recipe is Pakki Dum Mutton Biryani in which the mutton and rice, are cooked separately and then steamed until the biryani is cooked completely in layers. Another method is cooking Kacchi Mutton Biryani (also known as Kacche gosht ki biryani), in which the mutton is marinated first and cooked with half-cooked rice in layers. The last but not the least is cooking mutton biryani in a pressure cooker. Irrespective of the method used to prepare his delicacy, Mutton Biryani is a regal dish straight from the lands of the Nizams. The marination time of mutton can also vary in all these methods, which directly impacts the tenderness and the flavor of the meat. Think of any biryani recipe and you would realize that it takes a lot to prepare biryanis; however, if you have the will it will be made easily and will be flavorful as well. While preparing this delicacy, it is very important to choose the right rice for biryani. If you will not choose high-quality basmati rice, it will result into the texture and will hamper the taste as well. So, in order to make a mouth-watering Mutton Biryani, use the basmati rice that has long grains. The longer the grain of basmati rice and greater the flavor of the dish will be. So, what are you waiting for? Try this Nizam’s delicacy and enjoy with your loved ones!
2 cup basmati rice
- 2 green cardamom
- 1/2 cup ghee
- 1 bay leaf
- 1 tablespoon ginger paste
- 1/2 cup cashews
- 1 teaspoon garam masala powder
- 2 dashes saffron
- 1 kilograms mutton
- 1/2 cup fresh cream
- 4 red chili
- 2 teaspoon cumin
- 1 tablespoon garlic paste
- 1/2 cup raisins
- 1/4 cup milk
- 1 cinnamon stick
- 1 cup yoghurt (curd)
- 1/2 cup mustard oil
- 1 teaspoon turmeric
- 1/4 teaspoon powdered star anise
- 1 teaspoon cumin powder
- salt as required
- 1 teaspoon coriander powder
- 1 teaspoon red chili powder
- 1 cup thinly sliced onion
- 1 teaspoon chopped mint leaves
- 1 teaspoon chopped coriander leaves
- 1 teaspoon kasoori methi powder
Recipe for Mutton Biryani?
Mutton Biryani is a classic one-pot meal that can easily be made if you know the right proportion of rice, meat and spices. To make this quick Mutton Biryani recipe, first clean and wash mutton under running water. Pat dry with a kitchen towel and keep aside.
Now, add all the marination ingredients in it. Rub well with your fingers so that the marination spreads evenly. Ideally you should leave this meat in the refrigerator overnight. If you have sudden guests coming then, use a fork to bore holes in the mutton, marinate and keep aside for 1-2 hours.
Meanwhile, parboil the rice and keep aside, spread on a plate. If you overcook your rice, it will turn sticky, when mixed with the mutton. Dissolve the saffron in ¼ cup milk. Heat some ghee in a pan and fry the cashews and the raisins.
Slice the onions and fry them in the same ghee. Reserve half of the onions and keep aside. Remove the mutton from the refrigerator and allow it to come down to room temperature. This step is important for the proper cooking of the meat. Heat ghee in a deep bottomed vessel. It should have a tight fitting lid.
Once the ghee is sufficiently hot, add the whole spices-cinnamon, bay leaf, cardamoms and cumin. Allow them to splutter. Add whole red chilies and marinate the mutton pieces. Add the onions, ginger and garlic paste and cook covered till the mutton is tender.
Now add garam masala and roast the mutton till the entire water is absorbed and oil separates from it. Remove the mutton from the pan. In the same pan add a layer of cooked rice, followed by a layer of mutton and then again a layer of rice. Between each layer, sprinkle some dry fruits.
The topmost layer should be of rice. Now add the kesar dissolved milk and cream. Pour this evenly over the rice. Cover the lid and cook on low flame for 10-12 minutes. Remove from fire and garnish with onions, mint, kasoori methi, coriander and serve hot with raita.