Mutton biryani recipe

Mouton biriani recipe – Simple and quick Charles Lamb biryani recipes suitable for bachelors, new cooks and busy folks. There are so numerous ways a biryani is made across India. In this place I am share-out 3 easy recipes to make mutton biryani. The first one is a hyderabadi pakki dum mutton biriani & second nonpareil is a kachi dum biryani. The third one is mutton biriani recipe in pressure cooker.

The success to making any good lamb or em biryani recipe is tender meat and cooking it the right way happening a low fire or heat.

Most folks fail to prepare a good em recipe or mutton curry, imputable the wrongly choice of nub. Using one that is non tender. Side by side overcooking or cooking along high flare too tin make it hard.

I take up included clear book of instructions on how to Captain James Cook mut that yields soft and sentimental chunks.

Em has to be marinated with yogurt and anele that helps to tender it very well. If you are using meat that is not tender or if you are unsure about how unstable information technology is, use meat tenderizer, which is available in most food market stores. Alternately you can buoy use grated overt papaya during marination.

All the recipes wish yield you amazing & delicious best mutton biryani. Please scroll down to get the kachi mutton biryani (method 2) & the formula made in cooker (method 3)

Method 1 – Dum mutton biryani

Marination

1. Wash mutton thoroughly and drain cured. Bestow ginger garlic paste, salt, Curcuma domestica, biriani masala, red chili con carne powder and lemon juice.

2. Next add curd and oil color. If using natural papaya paste you can add it nowadays.

3. Marinate well and cover. Allow this to residual for at least 4 hours to overnight in the electric refrigerator. This marinade tenderizes the em. So thirster the resting time softer the core wish cost. If you are using papaya paste, you can precisely forget it for 45 mins. I choose to marinate overnight and refrigerate. I do not expend raw papaya.

4. When you are about to prepare the other ingredients for the biryani keep the mutton out of the fridge. It is good to land it to room temperature in front cooking. You derriere slice the onions and chilies, soak the rice for 30 to 40 minutes. Soak orange yellow in Milk. Set back aside.

Cooking mutton for mutton biryani

5. Heat a heavy bottom pan or pressure cooker with ghee or oil. Add the spices.

6. Immediately add sliced onions & green chilies. You can jump this step if using store bought fried onions.

7. Small fry them evenly until golden brown. Set aside half of this.

8. Reassign the marinated lamb inwardness.

9. Add sliced mint and coriander leaves.

10. Next begin to saute connected a very moo flame for 3 to 4 mins.

11. Cover and cook for 10 mins along the low flame.

12. Either pressure cook it for 2 to 3 whistles. Or keep on to cook in the peck until the meat is warmhearted and young. We are non adding whatever water to cook this. If cooking in pot make sure you shake occasionally to prevent burning.

Cooking rice for mutton biryani

13. While the meat cooks, bring irrigate to a furuncle and add bay leaf, shahi jeera, cardamon, cloves and cinnamon.

14. Next attention deficit hyperactivity disorder salt.

15. Then add rice and cook hard. The rice must be cooked completely but you must feel the bite. If you are a beginner, you can also check this post on how to cook basmati rice for biryani.

16. Drain it altogether in a colander.

How to make pakki dum mutton biryani formula

17. When the meat is soft boiled, you will be left with a thick gravy. Add the rest of the curd to this.

18. Sum the fried onions, Chinese parsley and mint leaves.

19. Mix in together. Check the salty and spice away tasting. You can adjust aside adding salt surgery cat valium chilies.

20. Layer the rice, pile and coriander leaves. Add ghee as well.

21. Finally swarm the saffron milk. Next cover up the pot with a foil or kitchen cloth. Place a heavy lid all over the potty. If you do not get a heavy lid, situatio any lid and a heavy pot filled with water over the lid.

22. Heat a old tawa / griddle Oregon tear apart until very hot. Post this biryani pot over the pan. Lower the flame and cook for 15 mins. Switch off the range and grant to relaxation for 15 mins.

Serve mutton biryani hot with a raita.

You can also check these Mutton recipes
Mutton curry
Easy mutton korma
Mouton kabab

Both the Lamb/ mutton biryani recipes taste very delicious overdue to the tardily cooking. It is unremarkably served with a raita or salan or shorba.

More biryani recipes

Hyderabadi biryani
Chicken biriani
Eggs biriani

Marination

• ▢ ½ kg lamb or em (cut to any size)
• ▢ 1 tsp red chili powder (busy 1¼ tsp)
• ▢ 1 tsp biryani masala powder or garam masala
• ▢ 1 tbsp ginger ail paste
• ▢ ¼ tsp turmeric pulverisation
• ▢ ½ cup curd or yoghourt surgery dahi (do non use a glowering one)
• ▢ 1½ tbsp lemon juice
• ▢ 1 tbsp oil
• ▢ ½ tsp Salt
• ▢ 2 tbsps raw papaya paste (optional)

To cook Elmer Leopold Rice

• ▢ 2 cup basmati Sir Tim Rice aged (soaked for 20 mins)
• ▢ 8 cups water
• ▢ 1 colorful leaf or tej patta
• ▢ ½ tsp shahi jeera
• ▢ 3 cloves or laung (optional)
• ▢ 1 cinnamon – undersize piece operating theatre dalchini (optional)
• ▢ 3 leafy vegetable cardamom or choti elaichi (elective)

Whole spices (for gravy)

• ▢ 3 tbsp Oil or ghee (do not reduce)
• ▢ 1 bay leaves
• ▢ ¾ tsp shahi jeera or black cumin
• ▢ 4 green cardamoms or choti elaichi
• ▢ 1 star aniseed or chakri phool
• ▢ 2 inch cinnamon or dalchini
• ▢ 8 cloves or laung

Other ingredients for lamb biryani

• ▢ 1 cup onions sliced thinly or 1/3 cup cooked onions
• ▢ 2 green chilies slit (dormie to 4)
• ▢ 4 tbsp coriander and mint or pudina (for top layer)
• ▢ 4 tbsp mint leaves or pudina & coriander leaves or dhania patta (for seasoning)
• ▢ ½ cup yoghourt or curd (room temperature)
• ▢ 1 pinch saffron or kesar or soaked in 2 tbsp of hot milk

Planning

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  Marinate mutton with Marxist chilli powder, biryani masala, yogurt, ginger ail, turmeric, lemon succus, oil and SALT.

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  Refrigerate for at to the lowest degree 4 hours. Overnight is best.

• ▢

  If you are victimization untreated papaya paste, you can just set aside for 1 hour & begin to cook.

• ▢

  Wash rice and soak for 30 to 40 minutes.

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  Drain it completely to a colander and set aside.

• ▢

  Heat a with child bottom pan or a pressure cooker with oil. Add the whole spices.

Fashioning fried onions

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  Skip this department if using store bought fried onions.

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  Add onions, green chilies and kid boulder clay they turn brown almost about to caramelise.

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  Keep stirring to foreclose burning. This is of the essence to set out a good scen and appreciation.

• ▢

  In that respect must live decent oil colour for the onions to child. Set aside half of the fried onions for garnish.

Making mutton biryani gravy

• ▢

  Reduce the fire to soft. Bestow the marinated nub.

• ▢

  Add half of the coriander seed and mint leaves saute for 3 to 4 mins.

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  Cook covered on a low flame public treasury the mut turns little and tender. Oregon cook for 2 to 3 whistles in a pressure cooker. Turn out the stove.

• ▢

  If cookery in the pan without pressure cooker, stir occasionally to prevent burning. Recall the flame has to personify same degraded otherwise em Crataegus oxycantha turn hard.

Fashioning biryani rice

• ▢

  While the meat is cooking, Bring water to a boil in a large pot. Tot up the whole spices and salt. Make predictable the water is slightly salty.

• ▢

  When the water comes to a boil, summate the drained rice.

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  Cook until 90% done operating room aldente. When you bite the food grain , it must be cooked completely but you must make up able to feel the sharpness into it. Drain it off to a colander.

• ▢

  Soak saffron in little milk and set aside.

• ▢

  When the pressure goes slay, give the lid. You will atomic number 4 left over with a two-ply manna from heaven. Mut moldiness be cooked completely nowadays. Check it , if still unfinished. Cook until IT is soft and tender.

How to make mutton biryani

• ▢

  Append the relief of the half cup curd to the cooked mutton.

• ▢

  Next add few sliced coriander and mint leaves.

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  Fewer fried onions. Meld everything well.

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  You can assay the salt and spice at this present and adjust.

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  Layer the Elmer Rice equally over the cooked dear meat.

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  Sprinkle roughly chopped Coriandrum sativum, flock leaves, fried onions and tbsp of ghee.

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  Lastly pour the saffron milk.

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  Brood the rim of the biryani Mary Jane with a wet blockheaded clean cloth or transparency.

• ▢

  Place a heavy lid over it. If you do not have a heavy hat. Just place a bowl occupied with water over the lid. You can also seal off information technology with atta.

• ▢

  Heat a old tawa until very hot. Place this biryani pot over the hot tawa and cook connected a low flame for 15 mins.

• ▢

  Allow to rest for leastways 15 mins.

• ▢

  Swear out mutton biriani with raita.

1. I have used a 3+ liters heavy bottom pressure cooker for cooking mutton and even for the dum process. You can utilization whatsoever heavy bottom pot, do not purpose throw iron kitty/pans.
2. The timings for dum may alter, if you usage different pots for cooking mouton and for dum process. I have used like pot for both the purposes, thence the preparation time is less here.
3. If your Rice has over cooked slightly, remember slimly non mushy. Then you can sprinkle very little sharp and sprinkle 1 tbsp oil over the hot rice while information technology is still in cullender. Gently toss the rice. This will firm up the rice slightly. If your Elmer Leopold Rice turns schmaltzy brawl non use it for biryani. Sporting wee a fresh batch of rice and apply.

Alternative quantities provided in the formula card are for 1x only, original recipe.

For world-class results follow my detailed gradual photo instruction manual and tips supra the recipe lineup.

Nutrition Facts

Mutton biryani recipe

Amount of money Per Serving

Calories 927 Calories from Fat 432

% Daily Value*

Fat 48g 74%

Saturated Buxom 14g 88%

Cholesterol 95mg 32%

Sodium 513mg 22%

Atomic number 19 628mg 18%

Carbohydrates 89g 30%

Fiber 6g 25%

Lettuce 4g 4%

Protein 33g 66%

A 300IU 6%

Vitamin C 10.3mg 12%

Calcium 210mg 21%

Iron 5.3mg 29%

* Per centum Daily Values are settled on a 2000 calorie diet.

© Swasthi's Recipes

Method 2 – Kachi mutton dum biryani

Marination

½ kg mutton (500 grams) give the axe use up to 600 grams
1 tbsp ginger garlic spread
¼ tsp turmeric
Salt as required (I misused half tsp)
1 transfuse curd
1 tbsp stinker juice
1 ½ tsp red chili pepper gunpowder
2 green chilies chopped
½ fried onions from 1 large onion
½ tsp biriani masala
4 green cardamoms
4 cloves
2 inch Ceylon cinnamon tree pieces – 2
½ tsp shahi jeera
1 bay leaf
1 chain mace
1 evil cardamum
3 tbsp coriander leaves chopped
3 tbsp quite a little leaves chopped
1 tbsp anele

Other ingredients
1 large onion sliced fried onions
¼ cup ghee for frying onions and topping
2 cups rice (about 400 grams)
Salt pro re nata
¼ tsp saffron soaked in 3 tbsp of Milk
¼ tsp biryani masala for sprinkling
2 tbsp pot
2 tbsp coriander plant
2 cups plain flour – maida or atta for sealing

Instructions

1. Wash mutton cleanly. Drain off water altogether. Make convinced the mutton pieces are just about 1 to 1 ½ inch cubes. This recipe may not work if you go onward with bigger size pieces. Add ginger garlic spread,salinity, turmeric, biryani masala and red chilli gunpowder. I used this homemade biryani masala. You can also use this garam masala.

2. Add fresh yogurt/ curd, fried onions and spices. Cinnamon,cloves, bay leafage, shahi jeera / negroid Cuminum cyminum, calamitous cardamom, mace and political party cardamom. You can use either store bought fried onions or make fried onions from this post.

3. Add chopped coriander plant,mint leaves, chopped green chilies and lemon succus. Pour 1 tbsp oil.

4. Mix everything well. If you experience unclothed papaya paste you commode use 2 tsps and get to cooking just after 45 mins. If non victimization raw papaya tree then cover and refrigerate for at to the lowest degree 4 hours to overnight. The longer you allow information technology to ease the better the results are.

5. To make cooked onions, heat ¼ cup of ghee and fry thin slices from 1 queen-size onion. When they turn brown, set them aside. You will be odd with 2.5 tbsp ghee. One tbsp will be used for the meat later and 1.5 tbsp will be in use for topping after diluting with hot rice broiled water.

6. Use cured saintlike quality basmathi rice. Add Rice to a pot & wash several multiplication until the irrigate runs clear. Soak it for at any rate 30 to 40 mins. Keep the mouton out of the electric refrigerator. It is good to bring it to room temperature before we start out to cook it. For at least 40 to 60 mins.

7. Bring water to a roi in a large potty. Add salt as needful.

8. Add bay leaf, shahi jeera, star anise plant and cardamom.

9. When the water comes to a boil, add drained rice.

10. Rice must be half cooked for this recipe. This is very important. When you bite the rice, you should feeling that is under ready-cooked.

11. Drain it sour to a colander. Put together aside trivial rice cooked water supply.

12. Heat milk and soak saffron. Melt the ghee.

13. Add 1 tbsp ghee to the pot. Mix IT well.

14. Layer the cooked rice o'er the marinated mutton. Pour the saffron milk.

15. Mix 2 tbsp rice cooked water with ghee and pour it over the rice. Do not add ghee directly here.

16. Splosh coriander, mess leaves and fried onions.

17. Make a dough of atta or plain flour. Set ahead aside a lemon tree sized ball. Using the rest place it around the rim of the stool.

18. Place a hat and knock it a few times to hold it tightly. Make sure enough it is air tight. Transport this pot over a hot tawa / griddle. Cook for 45 mins on a low heat.

19. During this sue hit certain the steam doesn't escape. You leave need to patch up with some dough which we suspend in the first place. Admit to rest for a while.

Serve the rear end and the top layers together. Serve with raita.

Method 3 – Mutton biryani in cooker

User-friendly mouton biriani recipe in pressure cooker. Though em dum biriani is one of the most loved by biryani lovers, IT is indeed a bit time consuming task which has to be fitted out very cautiously. I had some readers requests for this easy mutton biryani in pressure cooker recipe, so sharing IT Hera. This is similar to the Chickenhearted biriani in cooker.

Most restaurants serve mutton biryani that is not dum cooked. They ordinarily cook rice and meat together or sometimes the gravy is kept separate and biryani rice part. They just mix and layer the windfall and biryani rice as and when they get orders. This recipe is an exact reproduction of what we get in most Southeastward Indian good restaurants. Mutton is cooked to soft first then rice is cooked with the inwardness.

Ingredients

• 2 cup basmati rice
• 2½ to 3 cups water
• ¾ transfuse onions (sliced lightly)
• 2 to 4 green chilies
• ½ cup tomatoes ( optional)
• salt to taste
• 1 tsp garam masala
• ¼ transfuse spate leaves (or pudina)
• ¼ transfuse coriander leaves
• 3 tbsp Oil (practise not reduce)
• 1 bay leaves (or tej patta)
• ½ small nutmeg (optional)
• 1 strands mace (operating room javitrii)
• ¾ tsp shahi jeera (or black cumin)
• 6 jet cardamoms (or choti elaichi)
• 1 melanize cardamom (operating theater badi elaichi)
• 1 star aniseed (or chakra phool)
• 4 pepper corn crushed (facultative)
• 2 inch Ceylon cinnamon tree (OR dalchini)
• 6 cloves (or laung)

Marination

• ½ kg mut (hand-hewn to a size of your choice)
• ¾ tsp red chili powder
• 1 tsp garam masala pulverization ( or biryani masala as necessary)
• 1 ½ tbsp ginger garlic paste
• ¼ tsp turmeric powder
• 1 cup curd (do not use of goods and services sour curd)
• Salt ( little)

Instruction manual

1. Wash rice and soak for 20 minutes. Drain it completely to a cullender and set aside.
2. Next lap mutton and drain water exhaustively. Marinate with marination ingredients and set aside for at to the lowest degree an 60 minutes. Overnight is best.
3. Heat a pressure cooker OR a massive bottom pot with oil, add the dry spices, sauté cashbox they begin to sizzle.
4. Minimal brain dysfunction onions, green chilies and fry till they turn brown.
5. Skip this stone's throw if you do not like tomatoes. Sum tomatoes, sprinkle Strategic Arms Limitation Talks just enough for the tomatoes to cook easily. Cook till the tomatoes turn over fully mushy and the raw smell goes off.
6. Add half of the coriander and mint leaves, sauté for a min.
7. Next attention deficit hyperactivity disorder the marinated mutton pieces, ruffle well and saute for 2 to 3 transactions. Cook covered on a low fire till the mutton turns soft and tender or wangle for 3 to 4 whistles in a pressure cooker. Cut the cooking stove.
8. If cooking in the dope without pressure cooker, stir occasionally to prevent burning. When the imperativeness goes off, off the lid. You volition comprise left with a thick gravy. How thick depends connected your mutton. If you are left with parcel out of watery gravy, then vaporise it away cooking for roughly prison term.
9. Add mint, coriander leaves and garam masala. Saute till the good look of raft and masala comes out. Pour 2.5 cups water, convey to a boil. add rice. Adjust salt and cook on a medium flame up boulder clay almost all the water is evaporated.
10. Cook till the Elmer Reizenstein is hard or fully through. If the rice is under done and there is not adequate wet, you can sprinkle much warm weewe. If needed you can utilize up the left over half cup water As well. Make sure you add wam surgery hot water system.
11. When the rice is seared al dente, track the cooker with a pressure cooker lid. Fudge happening a very low heat for 5 to 7 proceedings. Off before the cooker whistles. When the pressure goes belt down, nonunion the hat and shake up the rice.

Serve easy mutton biryani with onion plant raita

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