Celebration Mutton Biriyani

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Celebration Mutton Biriyani
Prep Time
40 mins
Cook Time
1 hrs
Total Time
1 hrs 40 mins
 

A good biriyani is the star of a Christmas lunch/dinner or any other celebration in most Indian homes. This recipe, though time consuming, is well worth the effort. Ensure that the mutton you use is fresh and tender.

Course: Main Course
Cuisine: Indian
Servings: 5
Author: Chandri Bhat
Ingredients
Ingredients for marinating
  • Mutton 600gm, including two marrow bones
  • Curds (plain yogurt, dahi) ¾ cup
  • Green chilies 4-6, chopped
  • Ginger 3cm piece, sliced
  • Garlic 12-15 flakes, peeled and chopped
  • Coriander leaves, 3 tablespoons, chopped
  • Mint leaves 3 heaped tablespoon, chopped
  • Chilli powder 1 ½ teaspoon or to taste (I use Kashmiri chilli powder)
  • Turmeric powder ½ teaspoon
  • Coriander powder 1teaspoon
  • Garam masala powder 1teaspoon
  • Salt 1 ½ teaspoon or to taste
  • Onion 3 medium size (250gm), thinly sliced
  • Oil to deep fry the onions
Ingredients to garnish
  • Cashew nuts and raisins
Ingredients for seasoning mutton
  • Ghee 2tablespoon
  • Cloves 3
  • Cardamom 3
  • Cinnamon 2 sticks, 3 cm each
  • Fennel (saunf) ½ tsp
  • Tomato 1, medium size (optional)
Ingredients for the rice
  • Basmati Rice 1 ½ cup (300gm)
  • Water 3cup (700ml)
  • Ghee 2tablespoon
  • Star anise 1
  • Shajeera ½ tsp
  • Fennel (saunf) ½ tsp
  • Cloves 3
  • Cardamom 3
  • Cinnamon 2sticks, 3cm each
  • Salt 1tsp or to taste
Ingredients to sprinkle on rice
  • Milk ¼ cup
  • Turmeric powder ½ tsp
Recipe Notes

Step 1

Celebration Mutton Biriyani
Wash the mutton and squeeze out all the water.

Beat the curds till smooth.

Crush green chillies with ginger and garlic (I do this in the chutney jar of Panasonic Mixer Grinder, using the Pulse feature). Mix it with the curds.

Add all the remaining marinating ingredients except the onion and oil to the curds.

Pour it over the mutton and mix well.

Step 2


Finely slice the onion and deep fry in moderately hot oil till golden brown(Be patient with this step. Do not overload the oil with onion. Do not try to hasten the process by over -heating the oil).

Drain the fried onion on kitchen paper.



Celebration Mutton Biriyani

Step 3


Celebration Mutton Biriyani


Fry cashew nuts till golden brown in the same oil, drain on kitchen paper. Fry raisins till they puff and drain on kitchen paper.

When the onion is cooled, reserve about 2tablespoons of it with the cashew nuts and raisins for garnish.

Step 4


Finely slice the onion and deep fry in moderately hot oil till golden brown(Be patient with this step. Do not overload the oil with onion. Do not try to hasten the process by over -heating the oil).

Drain the fried onion on kitchen paper.



Celebration Mutton Biriyani

Kitchen Wisdom
When cooking rice for pulaos, Biriyanis or plain white rice, wash the rice well and drain completely. Add the required amount of water. (The amount of water depends on the quality of rice and the desired texture of cooked rice. Generally for pulaos and biriyanis, the ratio is 1 cup rice and 2cups water.) Leave aside to soak for 15-30 minutes. Cook the rice in the same water in which it was soaking. An electric cooker makes this easy. If you wish to it cook on stove top, place the rice with the soaking water in a strong based pan. Place it on high flame till it begins to boil. Once it starts boiling, lower the flame to medium low and cover with a lid. Let the rice simmer gently till all the water is absorbed. Leave the cooked rice (either cooked in electric cooker or stove top) without disturbing for 10-15 minutes and then fluff it up gently with a fork without breaking the grains)

Article Categories:
Main Dish · Mutton · Tasty Recipes

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