Twice a year during Eid, I was lucky to have friends who would get me their home made mutton biryani only because I was super fond of their mum’s biryani. This delicacy is a well known for its varied flavours, aroma and complexity. Well all the hard work and hastle that goes into preparing it is worth it all, once you sit down and relish the first bite. Here’s a detailed mutton biryani recipe for your guys to enjoy!
1. 1 kg Mutton
2. 1 ½ cups curd
3. 3 tbsp ginger garlic paste
4. 2 medium sized onions sliced and fried
5. 3 tbsp coriander powder (dhaniya powder)
6. 2 tbsp black pepper
7. 3 tbsp jeera powder
8. 1 tbsp cardamom powder
9. 1 tbsp cinnamon powder
10. ½ nut meg crushed
11. 2 star anise crushed
12. 2 tspn turmeric powder
13. 4 tsp red chilli powder
14. 4 sliced green chillies
15. 2 tsp lemon juice
16. Salt to taste
1. 1 ½ kg Basmati White rice
3. Salt to taste
4. Spices: 5 black pepper corns, 3-4cloves, 2 bay leaf, 1 cinnamon stick (or powdered 2 tbsp), 4-5 green cardamom, 2 star anise
1. 3 large onions sliced
2. 3 tbsp ginger garlic paste
3. Butter or ghee
4. 7 green chillies
5. Bombay Biryani Masala
6. 4 chopped tomatoes
7. 5 potatos cut into medium sized chunks
8. Chopped coriander and mint leaves for garnish
1. Marinate the mutton with the ingredients listed overnight or around 5 hours.
2. On medium flame, heat oil and fry the potatos until golden and set aside. Fry the sliced onions until golden brown and set aside as well. Your brista is ready.
3. In a cooking pot, on medium flame add sliced onions and cook until colour changes to transluscent pink. Add the marinated mutton and mix well. Ensure you add some water, about 2 cups or more if required, to prevent the ingredients from sticking to the bottom of the pot. Add 1 tbsp red chilli powder, 1 tsp turmeric powder, slit green chillies (4) and chopped tomatoes.
4. Allow this mixture to cook until the mutton turns tender. This should take around 6-7 minutes. Set this aside.
5. In another large add water and all mentioned spices with Basmatic rice. Bring it to boil. Do not over cook the rice or the grains start breaking.
6. Take a large cooking pot and oil the bottom and layer it with some rice evenly. Next add the layer of mutton on top and garnish with coriander and brista. Finally layer the remaining rice on top. Garnish with brista, chopped coriander leaves and mint leaves.
7. Pour 2 tbsp of ghee over the rice and cover the pot with a lid.
8. Allow the biryani to cook for about 10 minutes on low flame.
9. It’s ready to serve!