Indian Mutton Biryani Recipes

MUTTON BIRYANI | LAMB BIRYANI

Steps:

• Marinate mutton with red chili powder, biryani masala, yogurt, ginger garlic, turmeric, lemon juice, oil and salt.
• Refrigerate for at least 4 hours. Overnight is best.
• If you are using raw papaya paste, you can just set aside for 1 hour & begin to prepare.
• Wash rice and soak for 30 to 40 minutes.
• Drain it completely to a colander and set aside.
• Heat a heavy bottom pan or a pressure cooker with oil. Add the whole spices.
• Skip this section if using store bought fried onions.
• Add onions, green chilies and fry till they turn brown almost about to caramelize.
• Keep stirring to prevent burning. This is crucial to get a good aroma and taste.
• There must be enough oil for the onions to fry. Set aside half of the fried onions for garnish.
• Reduce the flame to low. Add the marinated meat.
• Add half of the coriander and mint leaves saute for 3 to 4 mins.
• Cook covered on a low flame till the mutton turns soft and tender. Or cook for 2 to 3 whistles in a pressure cooker. Turn off the stove.
• If cooking in the pan without pressure cooker, stir occasionally to prevent burning. Remember the flame has to be very low otherwise mutton may turn hard.
• While the meat is cooking, Bring water to a boil in a large pot. Add the whole spices and salt. Make sure the water is slightly salty.
• When the water comes to a boil, add the drained rice.
• Cook until 90% done or aldente. When you bite the grain , it must be cooked completely but you must be able to feel the bite into it. Drain it off to a colander.
• Soak saffron in little milk and set aside.
• When the pressure goes off, open the lid. You will be left with a thick gravy. Mutton must be cooked completely now. Check it , if still undone. Cook until it is soft and tender.
• Add the rest of the half cup curd to the cooked mutton.
• Next add few chopped coriander and mint leaves.
• Few fried onions. Mix everything well.
• You can check the salt and spice at this stage and adjust.
• Layer the rice evenly over the cooked lamb meat.
• Sprinkle some chopped coriander, mint leaves, fried onions and tbsp of ghee.
• Lastly pour the saffron milk.
• Cover the rim of the biryani pot with a moist thick clean cloth or foil.
• Place a heavy lid over it. If you do not have a heavy lid. Just place a bowl filled with water over the lid. You can also seal it with atta.
• Heat a old tawa until very hot. Place this biryani pot over the hot tawa and cook on a low flame for 15 mins.
• Allow to rest for at least 15 mins.
• Serve mutton biryani with raita.

MUTTON BIRYANI RECIPE INDIAN

Steps:

• Add oil and heat it well.
• Add cinnamon stick, cardamoms, cloves, shahi jeera.
• Add sliced onions and saute them well.
• Add some salt and saute them until they golden in colour.
• Add ginger garlic paste and saute few seconds.
• Add mutton to it.
• Roast the mutton until color changes.
• Add salt as per taste, red chilli powder, turmeric powder.
• Mix well.
• Cook the masala until oil releases from the sides.
• Add yogurt.
• Mix well.
• Add black peppercorn powder, garam masala powder.
• Mix well.
• Cook the gravy for few minutes.
• Stir in between.
• Cook the gravy until oil releases.
• Add water and stir well.
• Pressure cook until the mutton gets tender.
• Add chopped coriander leaves.
• Add slit green chilies.
• Miix and cook the gravy on low heat for 4-5 minutes.
• add water to a pot.
• add cinnamon stick, cloves, black peppercorns,shahi jeera
• cardamoms, salt to taste, lemon extract, oil.
• Bring the water to a boil.
• Add soaked basmati rice.
• Stir well.
• Cook the rice until 80% done while stirring in between.
• Take a cooking pot to give dum.
• Add a layer of mutton curry at the bottom.
• Add another layer of rice.
• Make layers of mutton and rice.
• Top it up with coriander leaves, mint leaves, green chilies, 2 tbsp orange food color mixed with water, 2 tbsp milk soaked in 3-4 saffron strands, 1 tsp oil, 1 tsp lemon extract, 1 tsp ghee.
• Cover the cooking pot tightly with an aluminium foil.
• Close the lid tightly.
• Place a tawa under the cooking pot.
• Dum on high flame for 5 minutes.
• Dum on low flame for 20-25 minutes.

LAMB (GOSHT) BIRYANI

Steps:

• Place the basmati rice in a large container and cover with several inches of cool water; let stand 30 minutes. Drain.
• Heat 1/4 cup oil in a large skillet over medium heat; fry the cloves, cardamom pods, and cinnamon sticks in the hot oil until fragrant, about 1 minute. Add the onions; cook and stir until the onions are lightly browned, about 5 minutes. Stir the garlic paste and ginger paste into the onion mixture; cook until the garlic and ginger is fragrant, about 1 minute more. Sprinkle the cilantro and mint over the mixture and cook 1 minute more.
• Add the lamb chops to the skillet; season with salt. Cook and stir the lamb until the meat begins to brown, about 20 minutes.
• Stir the tomatoes, green chile peppers, and ground red pepper into the mixture; continue cooking until the oil begins to separate from the gravy, about 10 minutes. Add the yogurt and lemon juice; cover and cook until the lamb is tender, about 15 minutes. Add water as needed to keep the mixture from getting too dry.
• Bring the rice, 7 1/2 cups water, and 1 teaspoon salt to a boil in a saucepan until the rice is nearly done yet a little chewy, 10 to 15 minutes; drain any excess water.
• Heat 1 tablespoon oil in a small skillet; fry the sliced onion in the hot oil until lightly browned.
• Layer about half the rice in the bottom of a deep pot with a lid. Spoon the lamb masala over the rice. Spread the fried onion over the lamb masala. Top with the remaining rice. Stir the saffron and warm milk together in a small bowl; pour over the top layer of rice. Cover the pot with the lid and place the pot over low heat; cook until the rice is thoroughly cooked, about 15 minutes.

INDIAN MUTTON BIRYANI

Steps:

• First of all, cut potatoes into quarters.
• Apply salt to them.
• Deep fry.
• Pour oil/ghee in a skillet.
• Fry the onions until pink in colour and crisp, remove them and keep aside before adding the cinnamon, cloves and the pastes.
• Add cinnamon, cloves, peppercorns, bay leaves and green cardamoms.
• Add ginger-garlic pastes.
• Fry for 3 minutes.
• Add in the washed mutton pieces.
• Saute until the mutton gives out its own juices.
• Add the slit green chillies.
• Add turmeric, chilli and cumin powders.
• Mix well.
• Saute for 5 minutes, stirring continuously.
• Mix in fresh yogurt.
• Simmer until the mutton is cooked.
• Add salt.
• Continue to cook until the oil separates from the meat.
• Add finely chopped corriander and mint leaves.
• In a separate pot, parboil rice until the grains are half cooked.
• Strain the rice.
• Spread out the mutton mixture in a heavy bottom pan.
• Sprinkle the rice on top.
• Add fried potatoes.
• Sprinkle saffron milk over this.
• Sprinkle crisp fried onions on top.
• Cover the platter with a tight fitting lid.
• Cook on low flame for 20 minutes.
• Serve with plain chilled yogurt or raita (I'd love to have cucumber raita as it's my favourite) and pappadams.
• ENJOY!