Our Sunday lunch is incomplete without a quick one pot meal with mutton / chicken biryani / veg biryani. I always hold back myself when it comes to cooking nonveg but festivals push me to post such special biryani dishes. I made this mutton biryani last week and it turned out awesome and came close to the muslim style mutton biryani. Dont hesitate seeing the long ingredient list....just preplan and am sure any beginner can give a try.
Mutton Biryani Recipe - IngredientsServes: 2Cooking & PreparationTime: 45 mins
Basmati / Seeraga Samba Rice - 1 cup
Onion - 1 chopped lengthwise
Tomato -1 chopped roughly
Red Chilli powder- 1 tsp
Coriander powder - 1 tsp
Coriander leaves- 1/4 cup
Mint leaves - 1/8 cup
Water- 2 cups + 1 cup for pressure cooking mutton
Lemon Juice - 2 tsp
Food Color(Orange) - a tiny pinch(optional)
Salt - to taste
To roast and grind for Biryani Masala powder:Cloves - 2
Cinnamon - 1/4 inch piece
Shahi Jeera- a small pinch
Jeera - a small pinch
Japathri(Maze) - 1 small
Star Anise - 1/2 to 3/4
To temper:Oil - 1 tbsp
Ghee - 2 tbsp
Cinnamon - a small piece
Cloves - 1
Bayleaf - 2
For the marinade:Mutton - 1/4 kg(cleaned)
Curd - 2 tbsp
Ginger: 1/2 inch piece + Garlic : 5 + Green Chilli- 2(All grinded to a semi fine paste)
Turmeric powder- 1/4 tsp
Red Chilli powder- 1/2 tsp
Coriander powder - 1/2 tsp
Biryani Masala powder - 1 tsp
Salt - to taste
1.Roast the ingredients listed under 'to roast & grind' for few mins till nice aroma rises. Then grind it to a semi coarse powder.Set aside.
2.Grind ginger,garlic and green chillies to a fine paste. Add all the ingredients under 'to marinade'.
3.Mix well till the mutton is evenly coated. Set aside for atleast 20 mins. Meanwhile heat oil + ghee in a pressure cooker - add the ingredients listed under 'to temper'. Add onion, ginger garlic paste and saute till slightly browned.
4.Then add tomatoes and saute till mushy. Then add coriander and mint leaves , saute till it shrinks then add coriander, red chilli powder and saute for 3mins.
5.Then marinated mutton and saute for 5mins until raw smell leaves. Then add 1 cup of water and pressure cook for 5-6 whistles.
6.Once pressure releases, open - switch on and add the biryani masala powder and saute till the water is absorbed fully and it becomes to gravy consistency.Then rinse rice and keep it ready.
7.Add rice, food color(if required) required salt and mix well with the gravy. Pressure cook with 2 cups of water for a whistle in medium flame, simmer it and leave for 6-8 mins. Switch off. Once pressure releases - open, garnish with coriander leaves, add lemon juice and fluff it up with a fork.
Serve it hot with raita and thalicha. I have been getting many requests for thalicha, I will sure post it as soon as possible.
- Amma always uses seeraga samba for any biryani esp for nonveg biryani. As I posted chicken biryani with basmati rice I wanted to try mutton biryani with seeraga samba :)
- Biryani masala powder gives a nice flavour to the biryani. You can make it in bulk and use it for any biryani variety.
- I usually dont add food color....to make it look colorful and bright I used it this time :)
- The biryani is medium spicy so adjust spice level according to your taste buds.
- After mutton is pressure cooked, make sure you bring it to gravy consistency before rice and water is added. The ratio of rice : water is 1 : 2 cups.
Written by: SHARMILEE J