Mutton Biryani recipe -Recipes plaza

1. Wash and clean the mutton and then pat dry with paper towels. Combine the curd, turmeric, salt and mutton. Mix well. Cover and allow to marinate for at least 20 minutes to 2 hours.
2. A big pressure cooker with ghee and oil added should be heated over a medium burner. Add cinnamon, cardamom, cloves, bay leaf, and cumin seeds. Fry until aromatic or for 30 seconds.
3. Add sliced onions and fry for 2 minutes or until the onions are slightly browning. Add ginger garlic paste and fry till fragrant.
4. Add the marinated mutton and cook on high for 4-5 minutes till the mutton starts browning. Add chilli powder, turmeric powder and garam masala. Fry and stir to combine.
5. Make sure they are thoroughly combined before adding the milk and water. Place the cover on tightly and pressure cook for 25–30 minutes on medium. Once cooked, the mutton must be fork tender but should not crumble.
6. Wash and soak rice for 30 mins. Drain it and cook by this method. Drain and set aside.
7. In a very big, heavy-bottomed saucepan over high heat, combine the water, spices, salt, and ghee. Make sure the pot is big enough to hold the rice without it burning on the bottom.
8. Water should be brought to a rolling boil. Add the rice and cook it for 7 minutes on high heat after the water begins to boil. As the rice will continue to cook along with the mutton, make careful you only parboil it to 70% doneness. Use the drainage to layer.
9. Using a spoon, drizzle the saffron milk mixture on the rice. Next, drizzle some ghee. Cover the lid and let this cook on low heat for 20 minutes. Turn off the flame and let it rest for 10 minutes.
10. Crush saffron and place in a small bowl. To this, add hot milk and set it aside to infuse

Biryani Layering

1. Add mutton masala to a heavy bottomed pot on low heat. Sprinkle the fried onions over it. Then sprinkle and spread out the mint and coriander leaves
2. Now add the steaming hot basmati rice and spread it out using the back of a big spoon. Ensure it is evenly spread out
3. Using a spoon, drizzle the saffron milk mixture on the rice. Next, drizzle some ghee. Cover the lid and let this cook on low heat for 20 minutes. Turn off the flame and let it rest for 10 minute
4. Uncover the lid and serve while hot. Garnish with chopped coriander leaves. Ensure each serving gets a good portion of every layer. Serve hot along with some raita and mirchi ka salan!

Tips and Variations

• The best cut of meat to use in this recipe is shoulder. You can use either goat or lamb.
• Brown Onions can be slightly time consuming and tricky to make, and you can substitute them here with store bought fried onions.
• Cooking the biryani on a low flame for 20 minutes, steams and cooks everything to doneness.
• If you don’t have a heavy bottomed pot, and are using a regular pot, you can place it on a tava (or flat griddle) and then place it on the stove on a medium flame to avoid burning the chicken.

Nutrition

Also read: Fish fry recipe (step by step)

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