How to make Delicious Mutton Biryani 2021

Mutton biryani is a complete dish. As it contains rice with mutton and vegetables, so no other side dish is required to serve the people. It has become very popular for occasions like lunch dinners, parties, functions etc. In India, Almost every state have their own recipes of Biryani with different styles of cooking methods and taste from north to south varies from spicy to mild dishes etc.

Different types of Mutton Biryani Recipes:

This mutton biryani recipe is Hyderabadi style which tastes excellent when served hot after few hours of preparation time as it takes full day to prepare this delicious biryani recipe at home by using pressure cooker both for meat and for preparing the royal biryani masala.

Ingredients of Mutton Biryani Recipe:

For Meat:

1 kg mutton pieces (bone required)

2 cup heaped basmati rice or long grained rice 700 ml thick curd or 5-6 tablespoon lemon juice more or less as per your taste.  (Do not use sour curd)

1 inch cinnamon stick (dalchini)

3 cloves (lavang)  optional

4 green cardamom (chotti elaichi)       

4 black cardaom (badi elaichi)

4 bay leaves

1 strand mace (javitri)

2 single strands of mace

½ nutmeg (jaiphal)

1 tbsp ginger garlic paste

1 tsp red chili powder

1 tbsp garam masala powder

Salt to taste

2-3 green chilies, sliced lengthwise.

For Rice:

2 cups heaped basmati rice or long grained rice

1 tsp shahi zeera (caraway seeds)                ½ cup fried onion for garnishing            3 cups water or as required

Ghee or clarified butter for frying the onions and to seal the lid of pressure cooker.

Clean mutton pieces well under running cold water and put it in a bowl, add 1 cup curd, salt, half tablespoon turmeric powder, 1 tsp ginger garlic paste, white pepper powder and mix it well. Set aside for half an hour to marinate.

Rinse rice twice or thrice with water until the water runs clear then soak it in clean water for at least 30 minutes and keep covered. Drain and keep ready .

Place a heavy bottomed vessel or pressure cooker on the stove and let it become hot over medium flame. Add oil into it and fry onions till brownish in color from both sides. Remove fried onions to a plate and keep aside .

Fry all the whole spices one by one such as bay leaves, cardamoms , cloves , cinnamon stick , black cardamom  and mace (javitri)               .

Now add mutton pieces and sear it on high flame for 2-3 minutes to seal the flavor, now add marinated curd mixture, red chili powder , garam masala powder and salt as per taste and mix well. Let the mutton cook in its own juices for 5-6 whistles or until meat is tender. After cooker cools down, open it and check if the mutton pieces are cooked well, if not cook again by adding some water (around 1/4 cup) and close the lid of pressure cooker again , let it whistle couple of times.

Preparation of Rice:

Heat a heavy bottomed vessel with ghee or clarified butter over medium flame fry shahi zeera (caraway seeds) and keep aside.

Drain the soaked rice and spread it on a kitchen towel to remove excess moisture.

Now layer half of fried onion , rice, rest of the fried onions at the bottom evenly. Pour 3 cups water over it in layers , add salt as per your taste. Now make 4-5 holes in between with your fingers or fork so that water seeps through these holes when cooking .

Delicious Mutton Biryani

Pressure cook this mixture in heavy bottomed cooker for 2 whistles (make sure that cooker is very hot before you place it on stove). After switching off the flame let the pressure release naturally for 10 minutes then open cooker lid carefully removing whistle cap, mix well gently without breaking lumps and check the rice if cooked, The consistency should be neither fully mushy nor fully dry.

Mutton biryani is ready , serve it on a platter with mirchi ka salan . You can garnish mutton biryani with some fried onions and freshly chopped coriander leaves. Keep this yummy mutton dum biryani covered until serving time else dum biryani may dry out.

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