MUTTON BIRYANI

2I am delayed to post this recipe. I was planning to post this recipe for Eid. But my son is not keeping well. Hence not able to cook anything elaborate.

I always thought biryani is a complex recipe. But this cooker version is comparatively easier. Only the preparation time should be taken into consideration.I got it for lunch for couple of my colleagues and they loved it.

Hope you will try the recipe and enjoy the pictures. 1

Recipe source here

INGREDIENTS:

For Marination-

Mutton – 1/4 kg

Curd – 1 cup

Ginger Garlic Paste- 2 tblspn
Mint Leaves – 1/4 cup chopped
Coriander Leaves / Cilantro – 1/4 cup
Chilli Powder – 1 tblspn
Coriander Powder / Malli Podi – 1 tblspn
Turmeric Powder / Manjal Podi – 1 tsp

Garam Masala Powder – 1tblspn

Cumin Powder – 1 tsp
Salt to taste

For Biryani-

Ghee – 1/4 cup

Oil – 3 tblspn

Basmati Rice – 2.5 cups

Onions – 2 large

Tomatoes – 2 large

Ginger garlic paste – 2 tblspn

Coriander Powder – 2 tblspn

Chilli Powder – 1/2 tblspn

Garam Masala powder – 1/2 tblspn

Cumin Powder – 1 tsp

Turmeric Powder – 1tsp

Salt to taste

Water – 4 cups

4INSTRUCTIONS:

  1. Wash and soak basmati rice for 30 minutes
  2. Marinate washed mutton pieces in all the ingredients mentioned under Marination. Keep them for 30 minutes.
  3. After 30 minutes add the marinated mutton masala in cooker and cook on high heat for 8 whistles. Lower the flame and cook for 15 minutes.
  4. Open the cooker after the steam has settled. Transfer the mutton in another bowl.
  5. In the same cooker add ghee and oil.
  6. Once hot add in onions and saute till translucent.
  7. Add the ginger garlic paste.
  8. Saute till the raw smell leaves.
  9. Add in tomatoes and cook till the tomatoes are soft.
  10. Add the masalas and mix well.
  11. Add in cooked mutton and drained rice.
  12. Add water and salt and bring it to a boil. Cover the cooker and let it cook on low heat for 15 minutes.
  13. Turn off the heat and let the steam settle.
  14. Once done, open the lid and fluff up the rice with a fork.

Garnish with fried onions and dry fruits. Serve hot biryani with cold raita.

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