Mutton Biryani Pakistani Recipes

MUTTON BIRYANI PAKISTANI

Steps:

• Bring 750 ml. water to boil, add rice, salt and turmeric, cover and cook for 15 mins. till water is absorbed. Heat ghee and fry half onions till brown, remove and keep aside, can fry raisins, pistachios and almonds and add (optional). Add these to the rice. Fry rest of onions, add ginger, garlic, cumin, chilli powder, and fry, add mutton and brown on high heat for 5 minutes Add cinnamon, cardamoms, cloves, peppercorns, coriander powder, nutmeg, salt and 125ml water, stir well Cover and simmer for about 10 minutes. Remove from heat, stir in the curd and simmer for 5 minutes. Layer a dish with alternate layers of rice and mutton, cook in a preheated oven at 200 degrees C for 10 minutes. Serve with raita. Delicious mutton biryani is ready.

WHITE MUTTON BIRYANI

Steps:

• Add green chilies and water in a blender to make a thick paste. Set aside.
• Fry onion slices in oil until deep golden in color, remove from oil and set aside. (Skip this step if you are using pre-fried brown onions)
• Leave back 1/4 cup oil from the onions in a large pot and add ghee. Add your washed mutton and saute the mutton at high flame, until all the water from the mutton doesn't dry up (should take 4 mins)
• Add all the following ingredients in the pot: Green chili paste, garlic ginger paste, salt, whole spices, coriander and cumin powder, black pepper powder, garam masala powder. Sauté your mutton in the spices for another 4 mins to allow the spices to temper.
• Add most of the beaten yogurt (400 gm), prunes and half of the fried onions in the pot. Stir it around and cover. Let the mutton cook in the yogurt for about 15 mins.
• Add 3 to 4 cups of water and increase flame to allow the water to boil. Bring flame to medium and cover the pot. Let the mutton cook for another 30 to 40 mins till the mutton becomes tender. IF you are using a pressure cooker, adjust the water level accordingly.
• Once your mutton is tender, reduce flame to low and add all the remaining ingredients for the qorma: leftover yogurt, cream, button red chilies, mint and coriander leaves, kewra water and vinegar. Stir to mix the qorma together and only cook for 3 more minutes.
• Adjust sauce or spiciness at this point. Your qorma should taste more salty than regular qorma and spicier than regular qorma
• Boil rice in water along with vinegar and salt.
• Only boil rice for about 5 mins or check to see if you can break your rice by your fingers. They should be harder than when you boil your rice for steamed rice.
• Strain your rice in a colander and set aside.
• Grease the bottom of your pot with oil or ghee that you will use to assemble your biryani.
• Add a first layer of rice, using up almost 1/3 of the rice. Use a plate or a flat spoon to do this.
• Then add about 1/3rd of the garnishes
• Next will be a layer of the mutton qorma. Use half of the qorma.
• Add another layer of rice and repeat the process.
• Finish off with the top layer being of rice and then garnish. (keep some fried rice aside to use for garnish while serving)
• On the top, add 1/4 cup of milk or diluted yogurt into the rice
• Cover with foil and then the pot lid.
• Ideally, add a girdle or a flat pan below the biryani pot when you bring it back on the flame.
• Cook biryani at high flame for 8 mins and then reduce the flame to medium low and cook for another 15 mins.
• Remove the lid slightly to check if there is steam build up inside the pot. IF you can see steam, turn off flame and let the biryani rest for 10 mins before mixing and serving.
• Serve with raita and salad.