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Main Course

Easy Mutton Biriyani

A slow-assembled mutton biryani where each grain of rice carries the aroma of cardamom, clove, and slow-cooked masala. Served with raita and pickle, it is a complete meal on its own.

Ingredientsfor 4 servings

1/2 kg Mutton washed and — cut into 1 inch size pieces
2 nos Onion 1 is finely sliced & another is to be sliced lenghtwise to fry in ghee to garnish
1 nos Tomato medium sized cut round and kept aside to garnish
6-7 nos Green chillies cut or — ground
1 tbsp Ginger garlic paste
1 tsp Pepper powder
1 tsp Turmeric powder
1/2 tsp Fennel (Perinjeerakam)
1/2 bunch Mint leaves crush into paste, Pudhina
1/2 bunch Coriander leaves crush into paste
1/4 cup Ghee
1/4 cup Oil
Salt, to taste
1/2 kg Basmati rice Clean and soak rice for 30 mins
4 Sticks Cinnamon (Karugapatta)
4 nos Cloves (Grambu)
4 nos Cardamom (Elakka)
10 g Cashew nuts
10 g Raisins both have to be half fried in ghee and kept aside

Preparation

Step 1
Heat the oil in a heavy bottom pan or a kadai or can start cooking in pressure cooker itself to save time.
Step 2
Add tomatoes, ground paste, turmeric powder, pepper powder, mint and coriander leaves and sauté, till the oil starts to separate.
Step 3
Add mutton and cook,(dont add too much water as the flesh itself will have water in that and should be cooked in that water if cooked in pressure cooker).
Step 4
Season with salt.
Step 5
After 1 st whistle keep for 7 minutes on low heat.
Step 6
Cook the rice along with all spices and salt with twice amount of water.(for 1 cup rice 2 cups water).
Step 7
Grease a vessel with little ghee.
Step 8
Spread 1/2 of the rice and place 1/2 of mutton masala over it and then the rest of the rice and again pour ghee and palce the rest of mutton masala and sprinkle fried onions,raisins and cashew and over that arrange the tomato pieces.
Step 9
Close it with a air tight lid and set aside for 10 minutes.
Step 10
Note:- We can marinate the mutton on previous day with the ingredients to make the masala and curd.
Step 11
Also the rice and mutton can be cooked together,before which both should be cooked half seperately.In my experience if we are experts we can do like that as the cooking time for meat and rice is different.After cooking meat and rice half,arrange it in layers and cook for 10 more minutes in tightly closed container.
Step 12
Same method can be used in making chicken biriyani also.

Tip

Whole spices — cardamom, cloves, cinnamon — go in early with the oil. They need time to infuse their flavour into the fat.

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Ingredientsfor 4 servings

1/2 kg Mutton washed and — cut into 1 inch size pieces

2 nos Onion 1 is finely sliced & another is to be sliced lenghtwise to fry in ghee to garnish

1 nos Tomato medium sized cut round and kept aside to garnish

6-7 nos Green chillies cut or — ground

1 tbsp Ginger garlic paste

1 tsp Pepper powder

1 tsp Turmeric powder

1/2 tsp Fennel (Perinjeerakam)

1/2 bunch Mint leaves crush into paste, Pudhina

1/2 bunch Coriander leaves crush into paste

1/4 cup Ghee

1/4 cup Oil

Salt, to taste

1/2 kg Basmati rice Clean and soak rice for 30 mins

4 Sticks Cinnamon (Karugapatta)

4 nos Cloves (Grambu)

4 nos Cardamom (Elakka)

10 g Cashew nuts

10 g Raisins both have to be half fried in ghee and kept aside

Preparation

Step 1

Heat the oil in a heavy bottom pan or a kadai or can start cooking in pressure cooker itself to save time.

Step 2

Add tomatoes, ground paste, turmeric powder, pepper powder, mint and coriander leaves and sauté, till the oil starts to separate.

Step 3

Add mutton and cook,(dont add too much water as the flesh itself will have water in that and should be cooked in that water if cooked in pressure cooker).

Step 4

Season with salt.

Step 5

After 1 st whistle keep for 7 minutes on low heat.

Step 6

Cook the rice along with all spices and salt with twice amount of water.(for 1 cup rice 2 cups water).

Step 7

Grease a vessel with little ghee.

Step 8

Spread 1/2 of the rice and place 1/2 of mutton masala over it and then the rest of the rice and again pour ghee and palce the rest of mutton masala and sprinkle fried onions,raisins and cashew and over that arrange the tomato pieces.

Step 9

Close it with a air tight lid and set aside for 10 minutes.

Step 10

Note:- We can marinate the mutton on previous day with the ingredients to make the masala and curd.

Step 11

Also the rice and mutton can be cooked together,before which both should be cooked half seperately.In my experience if we are experts we can do like that as the cooking time for meat and rice is different.After cooking meat and rice half,arrange it in layers and cook for 10 more minutes in tightly closed container.

Step 12

Same method can be used in making chicken biriyani also.