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Yummy Mutton Biryani Recipe

Yummy Mutton Biryani is a popular Indian Main
Author :
 
On :
Friday, 18 August, 2017
Category :
Non-Vegetarian Recipe
Course :
Main Recipe
Cuisine :
Indian Recipe
Technique :
Slow-Cooked Recipe
Difficulty :
Medium
Servings :
Serves 2
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • 500 g - basmati Rice
  • 1 kg - Mutton (cut into small pieces)
  • 2 tsp - Garam Masala
  • 6 Red Chillies
  • 1 Cinnamon sticks
  • 2 Cardamoms
  • 3 Green chillies
  • 7 Cashew nuts
  • 2 onion, sliced fine and fried crisp
  • 5 Cloves
  • 2 tbsp - coriander, chopped
  • 1 small bunch Mint leaves, chopped
  • 2 tsp - Ginger Garlic paste
  • 3 tsp - Saffron (dissolved in 1/2 cup milk)
  • 1 cup - beaten Curd
  • 2 Lemons
  • 5 tbsp - ghee/oil
  • salt to taste
  • How to Make Yummy Mutton Biryani:

    1. Mix the mutton pieces with the ginger-garlic paste and beaten curd and keep aside.
    2. Grind the chillies and the cashew nuts to a fine paste.
    3. Fry the chilli paste in four tbsps ghee or oil.
    4. To this, add the mutton and one-fourth of the fried onion, 1 tsp garam masala and salt to taste.
    5. When the ghee separates from the mixture, add one and a half cups of warm water and pressure cook till tender.
    6. Fry the whole spices in 1 tbsp ghee in a wide-mouthed vessel.
    7. Add the rice and fry a little, add green chillies and salt to taste and enough water for the rice to cook.
    8. When the rice is cooked, spread it on a plate and remove the spices.
    9. Make a mixture of the chopped coriander, mint, mixed spices and fried onion and keep aside.
    10. Smear the inside of another wide-mouthed and thick bottomed vessel with ghee.
    11. Spread a layer of rice in it and cover it with half the mutton.
    12. Sprinkle half of the min mixture and juice of a lime.
    13. Put a layer of rice, followed by a mutton layer and finish with a final layer of rice.
    14. Sprinkle with saffron milk and some ghee.
    15. Cover tightly and cook for twenty minutes over slow fire and serve hot.




     

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