Home Made Mutton Biryani
My moms special mutton Biryani with mutton pieces and keema / minced mutton.
| Servings | Prep Time |
| 6portion | 10minutes |
| Cook Time | Passive Time |
| 60minutes | 120minutes |
|
|
Ingredients
Marination
- 500grams Mutton
- 250grams MuttonMinced
- 2cups Curd
- 1tablespoon chopped GarlicFinely
- 2teaspoons ChillyRed Powder
- 2tablespoons Kachri Powder ( Optional )
Cooking
- 1/4cup Ghee
- 1/4Cup Oil
- 1/2teaspoon Black Cumin Seeds
- 1teaspoon Cumin Seeds
- 1teaspoon Black PepperWhole
- 1/2teaspoon Cloves
- 1 star anise Anise
- 1 Cinnamon“
- 6 CardamomGreen
- 4 CardamomBlack
- 1/2 MaceCrushed
- 1/4 NutmegGrated
- 2 Bay leaf
- 1cup onion Garlic MasalaReady to use
- 2.5cups Basmati Rice
- 1.5Cups Water plus water Muttonfor cooking
- 1.5cups Milk
- 8 – 10Strands Saffronof
- To taste Salt
Instructions
- Marinate all the ingredients listed in the marination section for minimum of 2 hours or maximum overnight in the fridge.
- Soak rice for 1 hour before cooking.
- In a pressure cooker heat ghee and oil and then add black cumin. When Black cumin crackles add the normal cumin. Once the cumin is golden, start adding whole spices one after the other in the sequence given above. Keep stirring
- Add Mutton and roast on slow flame. it will take almost 30 minutes. Once roasted well the oil will separate.
- Add onion & garlic masala and roast for another 5 minutes.
- Drain the water from rice and keep the rice aside.
- Soak saffron in 2 tablespoon warm milk
- By now if the mutton is tender then it is cooked. If it is not cooked then pressure cook mutton with a little water for one whistle . After opening the pressure cooker cook the mutton in open to ensure that the mutton is dry
- Once mutton is tender, dry and has no water left add rice and stir for 2-3 minutes.
- Add water , milk , salt and stir. Cover the cooker with a plate and keep stirring gently , as you don’t want the rice to break.
- When there is just enough water to soak the rice left, add saffron soaked in milk & close the pressure cooker.
- Switch off the flame when the whistle is just about to blow. leave the pressure cooker for 15 minutes and then open.
- Serve hot Biryani with sliced onions, mint chutney and curd.
