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Mutton Biryani Recipe

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Mutton Biriyani, occasionally cooked rich recipe, provides an ideal break from our humdrum regular tastes. Moreover, it does not require any side dish.

Ingredients for preparing Mutton Biriyani:

  • Mutton : 500 gm (large pieces)
  • Basmati rice : 500 gm
  • Potato : 250 gm (cut into large square pieces)
  • Curd : 150 gm
  • Lemon juice : 1 tsp
  • Saffron : ½ tsp (soak in ½ cup of milk)
  • Onion : 4 pieces (sliced)
  • Ginger paste : 1 tbsp
  • Garlic paste : 1 tbsp
  • Red chilli powder : 1 tsp
  • Roasted cumin powder : 1 tsp
  • Whole black pepper : ½ tsp
  • Salt : to taste
  • Sugar : ½ tsp
  • Whole cinnamon : 1”
  • Whole cardamom : 5 pieces
  • Whole clove : 6 pieces
  • Sha Jeera powder : ½ tsp
  • Mace powder : 1 tsp
  • Essence (mitha attar) : 5 drops
  • Kewra water : 1 tsp
  • Rose water : 1 tsp
  • Banaspati Ghee : 250 gm
  • Turmeric powder : 1 tsp
  • Tomato puree : 1 tbsp
  • Milk : 150 ml
  • Nutmeg powder : 1 tsp

Procedure for preparing Mutton Biriyani:

  • Roast & grind 1” of cinnamon, 2 cardamom & 2 clove. Make a powder of it & keep aside. This is garam masala powder.
  • Marinate mutton with curd, ginger, garlic & keep for 2 hours.
  • Wash & soak rice. Drain out the water. Keep aside
  • Mix turmeric powder & ½ tsp of salt with potatoes.
  • Heat 200 gm of ghee in a wok.
  • Fry the potatoes till golden brown. Keep aside.
  • Add onion in the rest of the ghee into the wok. Fry till golden brown. Take out ½ of the onions & keep aside.
  • Add marinated mutton into the wok. Stir for 2 minutes.
  • Add chilli powder, salt, sugar, tomato puree, roasted cumin powder & stir well till oil seperates.
  • Add potato pieces.
  • Add 2 cups of water & boil till mutton becomes tender.
  • Spread garam masala powder.
  • Remove from heat. Separate the potatoes & keep aside.
  • Boil rice partly in water, salt, pepper, cinnamon, cardamom & clove & strain.
  • Grease a heavy bottom large vessel.
  • Add 50 gm of ghee & heat.
  • Lay ½ of the rice, mutton pieces & potatoes.
  • Then lay remaining ½ of the rice.
  • Add fried onions, saffron, essence, rose water, kewra water, milk, sah jeera, nutmeg & mace powder.
  • Cover the vessel with a lid & seal it with flour dough.
  • Cook over high flame for 10 minutes.
  • Mutton biriyani is ready to serve with raita.