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Main Course

Mutton Biriyani Easy

Fragrant basmati layered with spiced mutton, caramelised onions, and whole spices — this Kerala-style biryani is cooked on dum until the rice absorbs every drop of flavour. The crispy bottom layer is the best part.

Ingredientsfor 7 servings

1 kg Mutton leg/shoulder — cut into bite size pieces washed and drained
1 kg Basmathi Rice Cleaned and — washed
2 Litrs Water
6 nos Onions — thinly sliced
2-3 nos Garlic — chopped
1 inch Piece Ginger — chopped
6 Green chillies
1 Lemon
1-2 tbsp Ghee
2 Cardamom
6 Green Cardamom
2 Cinnamon Sticks
2 Bay Leaves
6 Black Pepper
4-5 Cloves
1 tsp Chilli Powder
2 nos Tomato
a bunch Coriander Leaves
A small bunch Mint Leaves
2 tbsp Curd
Jilebi Colour, as needed
Strands Saffron, a few
Salt, as needed

Preparation

Step 1
Peel, wash and slice onions thinly.
Step 2
Peel, wash and grate ginger and garlic finely.
Step 3
Measure all whole spices and set aside.
Step 4
Measure all other ingredients & set aside.
Step 5
Heat oil and brown onions. Take out & set aside.
Step 6
In the same oil, add cloves, cardamoms, cinnamon, black peppers, ginger, bay leaves (all whole spices), garlic, meat pieces, salt, chilli powder and fry cook until meat is brown.
Step 7
Add yoghurt, tomatoes, coriander and mint leaves, pieces of lime and fried onions, keeping 1/3rd of fried onion aside for later.
Step 8
Cook, stirring frequently, until meat is nearly done and a little gravy is left.
Step 9
While meat is cooking, boil the water for rice with a few mint & coriander leaves, saffron & salt.
Step 10
Add rice and boil briskly with lid off, until 2/3rd done (2 grains felt, when rice is pressed and squashed between two fingers).
Step 11
Drain the water off.
Step 12
Grease a large oven proof dish and layer rice and meat, starting and finishing with a rice layer.
Step 13
Sprinkle some fried onions on top.
Step 14
Dot with a little ghee and a few drop of jalebi (orange) colour.
Step 15
If dry colour powder is used, dissolve it in a tsp of water.
Step 16
Cover with a tight lid.*.
Step 17
Put it in a medium hot oven, 170-180ª C, on the centre shelf, for 20 minutes or so, until the rice is fully done.
Step 18
It can be cooked directly on the hob, on a low flame, with the lid tightly closed. This will take 20-30 minutes.
Step 19
Serve while still hot.
Step 20
It can be prepared up to stage 15 and then kept in the fridge. Cooking time in oven will be increased by 10 minutes. :- Do not be put off by a long list of ingredients, it is an easy dish to cook. Make sure that you have all the ingredients, cutting corners spoils the end result. Lamb can be substituted with chicken or prawns or even mixed collection of vegetables like potatoes, peas, carrots, cauliflower florets.

Tip

Soak the rice for at least 30 minutes before cooking — this ensures each grain cooks evenly and stays separate in the final dish.

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Ingredientsfor 7 servings

1 kg Mutton leg/shoulder — cut into bite size pieces washed and drained

1 kg Basmathi Rice Cleaned and — washed

2 Litrs Water

6 nos Onions — thinly sliced

2-3 nos Garlic — chopped

1 inch Piece Ginger — chopped

6 Green chillies

1 Lemon

1-2 tbsp Ghee

2 Cardamom

6 Green Cardamom

2 Cinnamon Sticks

2 Bay Leaves

6 Black Pepper

4-5 Cloves

1 tsp Chilli Powder

2 nos Tomato

a bunch Coriander Leaves

A small bunch Mint Leaves

2 tbsp Curd

Jilebi Colour, as needed

Strands Saffron, a few

Salt, as needed

Preparation

Step 1

Peel, wash and slice onions thinly.

Step 2

Peel, wash and grate ginger and garlic finely.

Step 3

Measure all whole spices and set aside.

Step 4

Measure all other ingredients & set aside.

Step 5

Heat oil and brown onions. Take out & set aside.

Step 6

In the same oil, add cloves, cardamoms, cinnamon, black peppers, ginger, bay leaves (all whole spices), garlic, meat pieces, salt, chilli powder and fry cook until meat is brown.

Step 7

Add yoghurt, tomatoes, coriander and mint leaves, pieces of lime and fried onions, keeping 1/3rd of fried onion aside for later.

Step 8

Cook, stirring frequently, until meat is nearly done and a little gravy is left.

Step 9

While meat is cooking, boil the water for rice with a few mint & coriander leaves, saffron & salt.

Step 10

Add rice and boil briskly with lid off, until 2/3rd done (2 grains felt, when rice is pressed and squashed between two fingers).

Step 11

Drain the water off.

Step 12

Grease a large oven proof dish and layer rice and meat, starting and finishing with a rice layer.

Step 13

Sprinkle some fried onions on top.

Step 14

Dot with a little ghee and a few drop of jalebi (orange) colour.

Step 15

If dry colour powder is used, dissolve it in a tsp of water.

Step 16

Cover with a tight lid.*.

Step 17

Put it in a medium hot oven, 170-180ª C, on the centre shelf, for 20 minutes or so, until the rice is fully done.

Step 18

It can be cooked directly on the hob, on a low flame, with the lid tightly closed. This will take 20-30 minutes.

Step 19

Serve while still hot.

Step 20

It can be prepared up to stage 15 and then kept in the fridge. Cooking time in oven will be increased by 10 minutes. :- Do not be put off by a long list of ingredients, it is an easy dish to cook. Make sure that you have all the ingredients, cutting corners spoils the end result. Lamb can be substituted with chicken or prawns or even mixed collection of vegetables like potatoes, peas, carrots, cauliflower florets.