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.