mutton biriyani Recipe
Recipe By Arunkumar Palani
Home » Recipes » Course » Main Course » Biryanis » Best Mutton Biryani Best Mutton Biryani PUBLISHED: JUN 3, 2019 || MODIFIED: JUN 14, 2021 BY FARRUKH AZIZ 8953 SHARES Jump to Recipe The Best Mutton Biryani Recipe ever! Prepared with utmost care and love, this Mutton Biryani holds a regal legacy from the kitchen of Nawabs and Nizams that needs no introduction or special mentions. The beautifully spiced and fragrant layers of biryani rice centred with juicy, tender meat and spices is pure bliss! Let us see how to make this biryani at home.
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Non Vegdiet
1hr 1minstotal
1hr 1m.total
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serve1
Add to Shopping ListIngredients for mutton biriyani Recipe
- 1/2 Cup Boiled basmati rice
- 1 Tsp Mint leaves
- 1/2 Tsp Garam masala powder 1
- 200 g Mutton medium
- As required Salt
- As required Refined oil
- As required Pinch of saffron
- 1 Tsp Red chilli powder
- As required Water
- 1.50 Pieces Green chilly chopped
- 2 Pieces Cloves
- 10 g Fresh ginger, sliced
- 5 Pieces Garlic gloves crushed
Directions: Mutton Biriyani Recipe
- STEP 1.To begin with, first, add all the ingredients mentioned under "to grind to paste" into a blender and blend it to a fine paste.
- STEP 2. Then, in a large bowl, add ground paste, ¼ cup fried onions, whisked curd, and garam masala powder along with salt.
- STEP 3.Now, add clean and washed mutton and mix well.
- STEP 4.Allow the mutton to marinate for at least 2 hours (preferably over night) under refrigeration.
- STEP 5.Once the mutton is ready to cook, then heat oil in a pan, add potato cubes
- STEP 6.Once the onions softens, add cinnamon sticks and cumin seeds and cook.
- STEP 7.Fry everything until onions starts picking up golden colour, do not over brown or burn it.
- STEP 8.Now, add marinated mutton and sauté on high 5-6 minutes until raw small goes off.
- STEP 9. Then, add red chilli powder, turmeric and coriander powder and mix. Now, add 2 cups of water, cover and cook the mutton until tender.
- STEP 10.This will take approx 50 minutes as I have made it in handi. Do not over cook the mutton at this stage. Keep stirring in between to avoid burning. If water dries up, you may add more.
- STEP 11.Now, add tomato slices, fried potatoes and chilies and cook for another 5 minutes.
- STEP 12.Now, in a large pot in which you want to slow cook or dum the rice and meat, add half the cooked rice as a bottom layer.Then, add the cooked mutton and spread evenly.Sprinkle mint leaves, 1 tablespoon ghee, ½ of the soaked saffron and birista.Then, add the remaining rice over the meat layer evenly.
- STEP 13.Now, pour remaining ghee, saffron milk and reserved oil that we scooped out from the masala gravy. Finally, put a clean cotton cloth over the top and cover it with the lid putting heavy weight on the top of the lid. Slow cook (dum) the biryani for 20 minutes, first on high flames for 5 minutes and then simmer for 15 minutes.
Nutrition
value
value
902
calories per serving
44 g Fat42 g Protein81 g Carbs5 g FiberOther
Current Totals
- Fat44g
- Protein42g
- Carbs81g
- Fiber5g
MacroNutrients
- Carbs81g
- Protein42g
- Fiber5g
Fats
- Fat44g
Vitamins & Minerals
- Calcium54mg
- Iron4mg
- Vitamin A273mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B313mg
- Vitamin B6< 1mg
- Vitamin B917mcg
- Vitamin B125mcg
- Vitamin C1mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium81mg
- Manganese1mg
- Phosphorus431mg
- Selenium2mcg
- Zinc9mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Arunkumar Palani