Easy Mutton Biriyani

Recipe by
Total Time:
1 hour
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: Steam Recipe
Difficulty: Medium

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Ingredients

  • 1.5 kg- mutton
  • 2- marrow bones
  • 1 tbsp - lime juice
  • 1 kg- basmati rice
  • 750 g- onion
  • 8 to 10 - green chillies
  • 1 cup- mint leaves
  • 1 cup-coriander leaves
  • 750 g- tomato
  • 1/3 cup+2 tbsp- ghee
  • 1/3 cup- oil
  • 6 cloves
  • few pieces cinnamon
  • 4 cardamom
  • 2 star anise
  • 2 marata moggu
  • 3 blades mace
  • 2 bay leaves
  • 2 tbsp- ginger-garlic paste
  • 2 to 3 tsp- chili powder
  • 1 tsp- turmeric powder
  • little orange food colour
  • salt to taste
  • For Garnishing:
  • fried cashew nuts
  • fried onion slices
  • hard boiled eggs

How to Make Easy Mutton Biriyani

  • Cut the mutton into medium size pieces. Wash well. Add about 2 cups of water, salt and lime juice.
  • Pressure cook with the marrow bones for 10 mins. Cool, drain and reserve the stock.
  • Wash and soak the rice in water for 15 mins. Drain and keep aside.
  • Slice the onions. Finely chop green chillies, mint and coriander. Chop tomatoes.
  • Heat 1/3 cup of ghee and the oil in a thick bottomed vessel. Add all the ingredients from cloves to bay leaves. Fry for a few seconds.
  • Add onion and fry till brown. Add ginger- garlic paste and fry till fragrant.
  • Add chilli-turmeric powder, green chili, mint and coriander. Add tomato and cook till it is soft.
  • Add mutton and rice. Combine mutton stock with enough water.
  • Add salt to taste (only what is needed for rice). Mix gently. Let the mixture boil. Cover and simmer till the water is in level with the rice.
  • Meanwhile, place a thick flat tawa on the other gas. Also have a vessel containing hot water ready.
  • Transfer the biriyani on to the tawa, and place the vessel with hot water on the lid.
  • Leave on moderate heat till all the water in the rice is absorbed and the rice is cooked.
  • Switch off the fire and leave the biriyani without disturbing for at least 15-20 mins.
  • Just before serving, mix very lightly without breaking the grains of rice. Garnish with fried cashew nuts and onion slices and wedges of hard boiled eggs.

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