Mutton Biryani Recipe
Wondering how to make Mutton Biryani at home? Try this easy Mutton Biryani recipe with step by step photos!
- 1 kg Mutton Cut into medium pieces
- 750 gm Basmati Rice Soaked for half an hour
- 1 Cup Oil/Ghee
- 4 Pieces Onions Finely sliced
- 2 Pieces Green Chili Slit
- 2 tbsp Ginger Garlic Paste
- 5 Ripe Tomatoes Very finely chopped
- 1 Bay Leaf/Tej Patta
- 4 Pieces Cloves
- 2 Pieces Cinnamon Sticks
- 4 Pieces Cardamom
- 1/2 tbsp Shahi Jeera
- 2 tbsp Red Chili Powder
- 2 tbsp Coriander Powder
- 4 Cup Yogurt
- 2 tbsp Lemon Juice
- Mint Leaves/Pudina
- Coriander Leaves/Cilantro
- 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
To cook the rice perfectly, bring the water to a boil, add rice. When the water starts boiling again, cook for another 5 minutes. This absolutely depends upon the quality of the rice. When you press the rice between your fingers, it shouldn’t feel like a grain or feel cooked. It is somewhere in between. It is half grainy. When you cook on a tawa, the bottom doesn’t get burnt.Some people cover the lid edges with chapati dough to conceal the steam. Lazy me, opt for foil instead.