Mutton Biryani
September 11, 2022
Listen to the post Getting your Trinity Audio player ready... |
Mutton Biryani for the one who loves to host
Mutton Biryani is an Indian regal delicacy made of beautiful aromatic spices best served with raita and friends.
Ingredients:-
- Mutton with bone, cut into cubes 800 gms
- Basmati rice soaked 2 cups
- Green cardamoms 12-14
- Cloves 12-15
- Salt
- Cinnamon 1 inch
- Garlic cloves 7-8
- Ginger roughly chopped1 inch
- Ghee 8 tablespoons
- Onions sliced 2 large
- Green chillies 5
- Yogurt whisked 1 cup
- Milk 1 cup
- Fresh coriander leaves as required
- Saffron strands a few
Method:-
- Take 4 cups water in a large microwave safe bowl. Add 2 cardamoms, 3 cloves and salt and heat in the microwave for 10 minutes or till the water boils.
- Combine remaining cardamoms, remaining cloves and cinnamon in a mortar. Grind them coarsely with a pestle. Discard the cardamom skins and add garlic and ginger. Grind further.
- Heat 5 tablespoons ghee in a pressure cooker. Add onion and sauté till lightly browned.
- Add rice to the boiled water and heat in the microwave for 12 minutes or till ¾ done, stirring once after every 2-3 minutes.
- Add ground masala in the cooker, mix and sauté for 10-15 seconds. Add mutton, salt and stemmed green chillies. Mix well and sear the mutton on high heat for 5-10 minutes.
- Add yogurt, mix well and cook further. Add milk and 2-3 cups water and stir to mix. Add some mint leaves, some coriander leaves and 1 tablespoon kewra water. Mix well and bring to a boil. Cover and pressure cook on simmer for 2-3 minutes and then on high heat for 15 minutes.
- Strain the rice in a colander and transfer the rice in another bowl. Add 1 tablespoon ghee, some mint leaves and some coriander leaves. Cover with an aluminium foil and set aside.
- Transfer cooked mutton in a deep non-stick pan and put on heat. Add saffron, remaining kewra water, some mint leaves, some coriander leaves and mix well. Adjust salt if required and bring to a boil.
- Add rice and spread evenly on the mutton. Reduce heat to low, drizzle remaining ghee on top, cover with aluminium foil and cook on dum for 8-10 minutes.
- Remove aluminum foil and mix the biryani from the sides. Transfer into a serving dish and serve hot.
