Indian Mutton Biryani Recipes

MUTTON BIRYANI RECIPE INDIAN

Steps:

• Add oil and heat it well.
• Add cinnamon stick, cardamoms, cloves, shahi jeera.
• Add sliced onions and saute them well.
• Add some salt and saute them until they golden in colour.
• Add ginger garlic paste and saute few seconds.
• Add mutton to it.
• Roast the mutton until color changes.
• Add salt as per taste, red chilli powder, turmeric powder.
• Mix well.
• Cook the masala until oil releases from the sides.
• Add yogurt.
• Mix well.
• Add black peppercorn powder, garam masala powder.
• Mix well.
• Cook the gravy for few minutes.
• Stir in between.
• Cook the gravy until oil releases.
• Add water and stir well.
• Pressure cook until the mutton gets tender.
• Add chopped coriander leaves.
• Add slit green chilies.
• Miix and cook the gravy on low heat for 4-5 minutes.
• add water to a pot.
• add cinnamon stick, cloves, black peppercorns,shahi jeera
• cardamoms, salt to taste, lemon extract, oil.
• Bring the water to a boil.
• Add soaked basmati rice.
• Stir well.
• Cook the rice until 80% done while stirring in between.
• Take a cooking pot to give dum.
• Add a layer of mutton curry at the bottom.
• Add another layer of rice.
• Make layers of mutton and rice.
• Top it up with coriander leaves, mint leaves, green chilies, 2 tbsp orange food color mixed with water, 2 tbsp milk soaked in 3-4 saffron strands, 1 tsp oil, 1 tsp lemon extract, 1 tsp ghee.
• Cover the cooking pot tightly with an aluminium foil.
• Close the lid tightly.
• Place a tawa under the cooking pot.
• Dum on high flame for 5 minutes.
• Dum on low flame for 20-25 minutes.

MUTTON BIRYANI | LAMB BIRYANI

Steps:

• Marinate mutton with red chili powder, biryani masala, yogurt, ginger garlic, turmeric, lemon juice, oil and salt.
• Refrigerate for at least 4 hours. Overnight is best.
• If you are using raw papaya paste, you can just set aside for 1 hour & begin to prepare.
• Wash rice and soak for 30 to 40 minutes.
• Drain it completely to a colander and set aside.
• Heat a heavy bottom pan or a pressure cooker with oil. Add the whole spices.
• Skip this section if using store bought fried onions.
• Add onions, green chilies and fry till they turn brown almost about to caramelize.
• Keep stirring to prevent burning. This is crucial to get a good aroma and taste.
• There must be enough oil for the onions to fry. Set aside half of the fried onions for garnish.
• Reduce the flame to low. Add the marinated meat.
• Add half of the coriander and mint leaves saute for 3 to 4 mins.
• Cook covered on a low flame till the mutton turns soft and tender. Or cook for 2 to 3 whistles in a pressure cooker. Turn off the stove.
• If cooking in the pan without pressure cooker, stir occasionally to prevent burning. Remember the flame has to be very low otherwise mutton may turn hard.
• While the meat is cooking, Bring water to a boil in a large pot. Add the whole spices and salt. Make sure the water is slightly salty.
• When the water comes to a boil, add the drained rice.
• Cook until 90% done or aldente. When you bite the grain , it must be cooked completely but you must be able to feel the bite into it. Drain it off to a colander.
• Soak saffron in little milk and set aside.
• When the pressure goes off, open the lid. You will be left with a thick gravy. Mutton must be cooked completely now. Check it , if still undone. Cook until it is soft and tender.
• Add the rest of the half cup curd to the cooked mutton.
• Next add few chopped coriander and mint leaves.
• Few fried onions. Mix everything well.
• You can check the salt and spice at this stage and adjust.
• Layer the rice evenly over the cooked lamb meat.
• Sprinkle some chopped coriander, mint leaves, fried onions and tbsp of ghee.
• Lastly pour the saffron milk.
• Cover the rim of the biryani pot with a moist thick clean cloth or foil.
• Place a heavy lid over it. If you do not have a heavy lid. Just place a bowl filled with water over the lid. You can also seal it with atta.
• Heat a old tawa until very hot. Place this biryani pot over the hot tawa and cook on a low flame for 15 mins.
• Allow to rest for at least 15 mins.
• Serve mutton biryani with raita.

INDIAN MUTTON BIRYANI RECIPE

Steps:

• Mix the red chili powder, coriander powder, salt, tomato, yogurt and ginger garlic paste to the mutton pieces and set aside for atleast an hour.
• Heat oil/ghee in a large pan and add the bay leaf, cloves, cinnamon sticks, cardamom, shahi jeera and green chili and fry for 30 secs
• Add onions and fry till golden brown.
• Add the marinated mutton to the onions and cook till mutton is done and the oil start leaving the sides of the pan.
• Mix in the lemon juice, coriander leaves/cilantro and mint leaves. Switch off the flame and set aside this yakhni while you get the rice ready.
• Boil sufficient water in a large vessel to cook the rice. Add salt and a tbsp of oil to the water. The oil helps to keep the rice seperate. Add rice to the boiling water.
• Cook rice to 70% (This step is absolute crucial. Do not leave the kitchen at this point. If you don't know how to identify the cooking of the rice. See notes below).
• Add rice to the yakhni. Do not mix. Add a teaspoon of ghee on top of the rice.
• Cover with foil and close the lid. The foil do not let the steam escape.
• Place on a tawa on cook on low heat for 15 minutes. If you do not have a tawa, cook on low flame for 10 minutes. (see Notes)
• Mix the rice and gravy gently before serving. Serve hot with Raita or bagare baingan

INDIAN MUTTON BIRYANI

Steps:

• First of all, cut potatoes into quarters.
• Apply salt to them.
• Deep fry.
• Pour oil/ghee in a skillet.
• Fry the onions until pink in colour and crisp, remove them and keep aside before adding the cinnamon, cloves and the pastes.
• Add cinnamon, cloves, peppercorns, bay leaves and green cardamoms.
• Add ginger-garlic pastes.
• Fry for 3 minutes.
• Add in the washed mutton pieces.
• Saute until the mutton gives out its own juices.
• Add the slit green chillies.
• Add turmeric, chilli and cumin powders.
• Mix well.
• Saute for 5 minutes, stirring continuously.
• Mix in fresh yogurt.
• Simmer until the mutton is cooked.
• Add salt.
• Continue to cook until the oil separates from the meat.
• Add finely chopped corriander and mint leaves.
• In a separate pot, parboil rice until the grains are half cooked.
• Strain the rice.
• Spread out the mutton mixture in a heavy bottom pan.
• Sprinkle the rice on top.
• Add fried potatoes.
• Sprinkle saffron milk over this.
• Sprinkle crisp fried onions on top.
• Cover the platter with a tight fitting lid.
• Cook on low flame for 20 minutes.
• Serve with plain chilled yogurt or raita (I'd love to have cucumber raita as it's my favourite) and pappadams.
• ENJOY!

LAMB (GOSHT) BIRYANI

Steps:

• Place the basmati rice in a large container and cover with several inches of cool water; let stand 30 minutes. Drain.
• Heat 1/4 cup oil in a large skillet over medium heat; fry the cloves, cardamom pods, and cinnamon sticks in the hot oil until fragrant, about 1 minute. Add the onions; cook and stir until the onions are lightly browned, about 5 minutes. Stir the garlic paste and ginger paste into the onion mixture; cook until the garlic and ginger is fragrant, about 1 minute more. Sprinkle the cilantro and mint over the mixture and cook 1 minute more.
• Add the lamb chops to the skillet; season with salt. Cook and stir the lamb until the meat begins to brown, about 20 minutes.
• Stir the tomatoes, green chile peppers, and ground red pepper into the mixture; continue cooking until the oil begins to separate from the gravy, about 10 minutes. Add the yogurt and lemon juice; cover and cook until the lamb is tender, about 15 minutes. Add water as needed to keep the mixture from getting too dry.
• Bring the rice, 7 1/2 cups water, and 1 teaspoon salt to a boil in a saucepan until the rice is nearly done yet a little chewy, 10 to 15 minutes; drain any excess water.
• Heat 1 tablespoon oil in a small skillet; fry the sliced onion in the hot oil until lightly browned.
• Layer about half the rice in the bottom of a deep pot with a lid. Spoon the lamb masala over the rice. Spread the fried onion over the lamb masala. Top with the remaining rice. Stir the saffron and warm milk together in a small bowl; pour over the top layer of rice. Cover the pot with the lid and place the pot over low heat; cook until the rice is thoroughly cooked, about 15 minutes.

PLEASURE IN EVERY SPOON INDIAN MUTTON/LAMB BIRYANI

Steps:

• Soak rice for 5-6 hours in water, drain and keep aside.
• Cut half the ginger into juliennes and make a paste of the rest.
• Soak saffron in warm milk and keep aside.
• Marinate the mutton or lamb in a large bowl for 4 hours in a cool place, in a mixture of yogurt, turmeric powder, salt and 1 tbsp.
• each of ginger and garlic pastes.
• Heat oil in a wok and fry half of the onions in it until brown and crisp.
• Drain on a paper towel and keep aside.
• Cook rice in salted 7 cups of boiling water alongwith the cloves, cinnamon, black and green cardamoms and peppercorns till the rice is almost cooked.
• Strain and keep rice warm.
• Heat ghee in a pressure cooker or a thick-bottomed pan.
• Add the remaining sliced onions and green chillies.
• Stir-fry till the onions turn light golden.
• Stir in the remaining ginger and garlic pastes.
• Stir-fry until the raw smell of the same is gone.
• Add the marinated mutton or lamb.
• Cook on high flame for 8 minutes.
• Mix in corriander, cumin and red chilli powders.
• Stir in 3 cups of boiling water.
• Bring to a boil.
• Reduce flame and cook covered till the mutton is almost cooked.
• Add tomatoes, salt and half of the garam masala powder and the fresh corriander leaves.
• Cook for 15 minutes on medium flame, stirring occasionally.
• If you are using a pressure cooker to cook the mutton or lamb, add chopped tomatoes, salt, garam masala powder, 2 cups of water and chopped fresh corriander leaves after adding the dry spices.
• Pressure cook till the mutton is almost cooked.
• (It normally takes 2-3 whistles to cook).
• Ensure that the cooked mutton does not have a thin gravy.
• If that is the case, cook on high flame to reduce the gravy.
• Preheat oven to 180C.
• Arrange half the quantity of cooked mutton in an oven-proof dish.
• Spread half the quantity of cooked rice on top of the mutton.
• Sprinkle a little of the remaining garam masala powder, mint leaves, saffron dissolved in warm milk and half each of ginger juliennes.
• Dot the rice with half the quantity of butter.
• Spread the remaining mutton on top of the rice, followed by cooked rice and repeat the earlier process with the remaining quantity of ginger juliennes, saffron milk, garam masala powder, mint leaves and butter.
• Cover it with aluminium foil.
• Cook in the preheated oven for 15-20 minutes at 180C.
• Garnish with the fried sliced onions and serve with mixed fruit and vegetable raita as an accompaniment.
• Enjoy!