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 : 1â€
- 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.