Homestyle mutton biryani
My homestyle mutton biryani recipe is an easy and very delicious recipe that you can make easily at home to satiate your biryani cravings
Equipment
- Pressure cooker
- Thick bottom pot
Ingredients
- 300 g Basmati rice washed and soaked in water for 20 minutes
- 600 g mutton (or lamb) curry cut pieces
- 1 cup fried onions beresta
- 3 big potatoes halved
- 4-5 cloves
- 2 black cardamoms
- 3-4 green cardamoms
- 2-3 bay leaves
- 2 inches cinnamon sticks
- 2 tsp cumin seeds
- 2 star anise
- 2 tsp black peppercorns
- ½ cup coriander leaves chopped
- ½ cup mint leaves chopped
- 4-5 fresh green chilis slit
- 6 tbsp ghee
- 2 tsp saffron soaked in warm milk optional
- 1 tsp salt
For marinating the mutton
- 1 cup yoghurt whisked
- 2 tsp red chili powder
- ¼ tsp turmeric powder
- 4 tsp coriander powder
- 2 tsp cumin seed powder
- 4 tsp garam masala
- 2 tsp ginger paste
- 2 tsp garlic paste
- 2 fresh green chilis slit
- 2 tbsp mint leaves chopped
- 2 tbsp coriander leaves chopped
- 1 tbsp mustard oil
- salt to taste
Instructions
- Add all the marination ingredients to the mutton with ¾ beresta and massage the meat well with them. Leave this in the fridge to marinate overnight or for at least 2 hours
- Transfer the meat, with the potatoes and ½ cup water, to a pressure cooker. Pressure cook until the mutton is fully done. Remove from heat and set aside
- In another pot, set 6 cups of water with a teaspoon of salt, 1 tablespoon ghee and the whole spices to boil. Once it comes to a roll boil add the soaked rice and cook until 80% done. Remove, strain the rice and keep aside
- Smear ghee all around the thick bottomed cooking pot and then layer it with the cooked mutton - keep the potatoes on the side so that you don't cut through thrm later while serving
- Layer the mutton up gently with the rice, remaining ghee, slit chillis, beresta and the saffron milk (if using)
- Sprinkle a pinch of garam masala over the rice and add the chopped mint and coriander leaves
- Cover with a tight lid and cook on low flame for another 12-14 minutes or until the rice is fully cooked
- Remove from flame and let the biryani sit in the pot for 10 minutes. Thereafter, remove carefully and serve your delicious homestyle mutton biryani with chilled yoghurt and pickled onions. Enjoy!
Notes
- You can also use lamb in place of the mutton
- You can also serve the biryani topped with boiled eggs too
- g - grams
- tsp - teaspoon
- tbsp - tablespoon
- 1 cup = 250 millilitres