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
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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.
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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
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Add onions and fry till golden brown.
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Add the marinated mutton to the onions and cook till mutton is done and the oil start leaving the sides of the pan.
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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.
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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.
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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).
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Add rice to the yakhni. Do not mix. Add a teaspoon of ghee on top of the rice.
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Cover with foil and close the lid. The foil do not let the steam escape.
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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)
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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.
