Mutton Biryani is one of the most sumptuous dining recipe which has the best fragrance and flavor. It is colored and flavored with the best spices to taste great. Every food lover would get enchanted at the sight of a good mutton Biryani. Here is the list of necessary ingredients and also the step by step procedure to make a good dum Biryani. Though it looks really delicious, the number of ingredients and the steps to cook is pretty simple. It would not take more than 2 hours to make a good Biryani, its flavored enough, so just papad, raitha or even boiled egg would do as a side.
List of Ingredients:
- Mutton – half a kg
- Basmati Rice – 250 gms
- One or two onions sliced lengthwise
- Cumin seeds
- Garam Masala powder, turmeric powder, Kashmiri chili powder – 1 tbsp each
- Ginger garlic paste – 2 tbsp
- Mint leaves and coriander leaves – a handful
- Curd – 2 cups
- Cashew nuts for garnishing
- Saffron – few strands
- Salt
- Oil
Procedure to make a good mutton biryani
Step one: Marinate the mutton pieces
Wash the mutton pieces well in a rush of running water, it can either be raan pieces or leg portion of mutton that has enough flesh. Take a wide bowl, put the mutton pieces and add garam masala powder to it, add ginger garlic paste, red chili powder or also red chili paste would add more flavor. Finally add 2 cups of curd and mix it even, so that the curd-masala mixture gets coated well on the mutton pieces. It is recommended to refrigerate the whole night or ideally about 5 hours or more for a flavored mutton biryani.
Step two: Cooking the basmati rice
Soak the rice in hot water for about an hour, this would help in easy cooking. Boil three cups of hot water and let it boil in high flame for ten minutes. Once it boils well, add the rice to it and keep stirring for five minutes, check strands of rice using a spatula. Once the rice is parboiled, switch off the stove and drain the water immediately to avoid the rice from getting cooked further.
Step three: Fry onion for garnishing
Fried onions give great flavor to biryani, it is also available readymade in most of the stores. Heat oil for ten minutes and add onion slices in batches, fry them well, and drain it over a tissue paper. Wait until the onion turns light brown and take it out immediately. Crispy onion flakes are ready now. In a small pan, also fry some cashews to turn light brown and keep it aside, it’s also for garnishing as well.
Step four: Cooking in a handi
Handi is the deep pan in which the food is cooked. Take a handi, add some oil and a pinch of cumin seeds to splutter. Add the mutton that was marinated the whole night in it, add some salt, and then add the cooked rice on top of it. Add the mint and coriander leaves, top it with the fried onions. Soak the saffron strands in warm milk and sprinkle all over the rice.
Cover the handi pan with a lid and seal it with maida dough, cook it for about 45 minutes. It can be cooked directly or also on a dosa pan to indirectly cook the biryani. As mutton takes much time to cook, it is ideal to wait for an hour to let it cook completely. Serve hot with boiled eggs and raitha.
Recipes of India | Vegetarian and Non Vegetarian 