Discover of Mutton Biryani Recipe
The mutton biryani discover in dates back to early victorians times, with its roots gets together in the cultural of the Indian subcontinent. Originating during the Mughal Empire’s reign, biryani evolved from Persian influences into a cherished dish beloved across India. Mutton Biryani stands as a command to the culinary diversity of India, showcasing the wisdom and creativity of past generations who have perfected it.
Ingredients
- 500 grams of mutton, preferably with bones, cut into medium-sized pieces
- 2 cups of biryani basmati rice, soaked for 30 minutes
- 4 onions, thinly sliced
- 2 tomatoes, finely chopped
- 1 cup of yogurt
- 4 tablespoons of ghee (clarified butter)
- 4 tablespoons of cooking oil
- 2 tablespoons of ginger-garlic paste
- Whole spices: 2 bay leaves, 4 green cardamoms, 4 cloves, 2-inch cinnamon stick, 1 teaspoon of cumin seeds, 2 star anise
- Ground spices: 1 tablespoon of red chili powder, 1 teaspoon of turmeric powder, 1 tablespoon of biryani masala.
- Salt to taste
- Fresh coriander leaves and mint leaves for garnishing
- Saffron soaked in 2 tablespoons of warm milk/ warm water
- Fried onions for layering
- 1 lemon, sliced
Making Process of Mutton Biryani Recipe
making fried onions
- Heat oil in a Pan add sufficient oil to the pan , cut onions in sliced.
- Fry the sliced onions turn golden brown color.
- Stir the onions and ensure that they doesn’t get burnt.
- Remove the fried onions from the oil and place them on paper towels to absorb excess oil. Set aside.
- Fried onion gives a aromatic taste to the mutton biryani.
Marination
- In a large bowl, combine the mutton pieces with yogurt, ginger-garlic paste, red chili powder, turmeric powder, mutton biryani masala, fried onions, garam masala, Oil and salt.
- Mix well until the mutton pieces are coated evenly with the masala.
- Cover and let the mutton marinate for at least 2-3 hours in room temperature or in the refrigerator. Or let it rest for overnight.
- Marination of mutton for long tome gives the best result to mutton biryani recipe.
Making biryani gravy
- Heat oil in a pan over medium heat. Add cumin seeds in the oil and let them splutter.
- Add chopped onions and saute until golden brown.
- Add ginger-garlic paste and green chilies. Saute till the raw smell disappears.
- Add tomatoes and cook until they turn mushy.
- Now add coriander powder, turmeric powder, red chili powder, and salt. Mix well and cook for a couple of minutes.
- Pour in 1 cup of water and bring the gravy to a simmer.
- Cover the pan and let the gravy cook for about 10-15 minutes on low heat until it thickens slightly.
- Once the gravy is ready, sprinkle garam masala powder and mix well.
- Garnish with fresh coriander leaves.
- Serve the gravy with mutton biryani recipe.
Cooking the Mutton
- Heat ghee in a large, heavy-bottomed pot.
- Add the whole spices (bay leaves, cardamoms, black pepper, cloves, cinnamon stick, cumin seeds) and saute until they leaves fragrant.
- Add the sliced onions into oil and cook until golden brown.
- Now, add the marinated mutton to the pot and cook until it is partially cooked and the oil starts to separate.
Cooking the Rice
- Till the mutton is cooking let start the preparation of making Rice For mutton biryani
- Take a large pot, bring water to boil.
- Add salt, ghee , cardamom, star anise, cinnamon, cloves, black pepper, bay leafs and salt and let the water to boil.
- Add the soaked basmati biryani rice to the boiling water.
- Boil the rice until it cook 75-80%. Be careful not to overcook.
- Drain the rice from water and set it aside.
Layering the Biryani
- In a separate heavy-bottomed pot, layer cooked mutton at the bottom evenly.
- Add a layer of boiled rice over the mutton.
- Sprinkle some fried onions, fresh mint leaves, and coriander leaves on the rice.
- Repeat the layers until all the mutton and rice are used up, make sure that the top layer is rice.
- Drizzle saffron water/ milk on the rice and sprinkle some fried onions, fresh mint leaves, and coriander leaves on top.
- Add lemon slices to the biryani to add extra flavor (optional) to the mutton biryani recipe.
Dum Cooking
- Cover the edge of the pot with a moist cloth or seal it with aluminum foil.
- Or you can take a heavy lid and cover it with Atta (dough)
- Heat a Tawa over high flame. Place the biryani on low heat for 20-25 minutes, leave it for the flavor get inserted evenly and cook perfectly.
- Once Mutton biryani recipe is done, remove the pot from heat and allow it for 10 extra minutes before opening the lid.
Serving
- Fluff the biryani gently with a fork to combine the layers.
- Serve hot mutton biryani recipe with raita (yogurt dip), salad, and mutton gravy.
Preparing mutton biryani recipe is a labor of love and patience, but the end result is always worth the effort. With its tantalizing aroma and exquisite taste, this dish never fails to impress. Whether you’re cooking for a special occasion or simply craving a comforting meal, this authentic mutton biryani recipe is sure to delight your taste buds and transport you on a culinary journey through the vibrant flavors of India. Enjoy