Flavourful Mutton Biryani

Succulent pieces of mutton/lamb cooked in flavourful blend of spices and fresh herbs along with rice makes mutton biryani droolworthy. Each and every region in India has its own way of preparing biryani. This is my own way of preparing mutton biryani and it tastes heavenly. The main ingredient is the basmati rice which gives it a unique flavour.

In south indian cusine, biryani is also made with Jeerasamba rice (‘Seeraga samba’ in Tamil) and its flavour is out of the world ( I like it personally). But the quantity of water to cook these rices differ (Mentioned later in the post).

Its very easy to prepare when all the ingredients are handy . The measurement given here serves 4 members.

Ingredients:

Basmati rice – 400 gms (approx 2 cups)

Onion – 2

Tomato – 4 (medium sized)

Green chilli – 4 nos

Ginger garlic paste – 4 tsp

Mint leaves – 4 tbsp (finely chopped)

Coriander leaves – 3 tbsp (finely chopped)

Curd – 2 tbsp

Mutton –  1/4kg

Coriander powder – 1tbsp

Chilli powder – 1tsp

Turmeric powder – 1/2 tsp

Garam masala – 1 tsp

Ghee – 2 tbsp

Oil – 2 tbsp

Cashews – 4 to 5 nos

Water – 3 1/4 cups (including Mutton stock – Mentioned later in the post)

Salt – to taste

Spices:

Whole black Pepper – 4 cons

Cloves – 4 nos

Cinnamon – 2 inch piece (2 nos)

Green cardamom – 4 nos

Star anise – 4 nos

Bay leaf – 2

Additional ingredients to Semi-cook mutton pieces:

Ginger garlic paste – 1 tsp

Chilli powder – 1/2 tsp

Turmeric powder – 1/2 tsp

Salt – 1 tsp

Water – 2 cups

Method :

To semi cook the mutton:

1. Wash the mutton pieces with turmeric powder and salt.
2.  Add the washed mutton pieces in a small cooker along with a tsp of gingergarlic paste, 1/2 tsp chilli powder, 1/2 tsp turmeric powder, little salt and required amount of water.
3. Cook the mutton in high flame till first whistle and then simmer for 5 mins. Switch off the flame.
4. Strain the semicooked mutton pieces and reserve the strained water. This is the mutton stock which is added with water while cooking biryani. Do not waste it.

Preparing Biryani:

1. Rinse and Soak the basmati rice for half an hour . Strain it and keep aside.
2. In a pressure cooker, heat both oil and ghee.
3. Initially add the pepper cons and cashews and let the cashews turn golden brown.
4. Then add all the ingredients under the spices. Let the flavour of the spices arise.
5. Now add the green chilli and fry for a minute in the ghee+oil mixture.
6. Add the sliced onions at this stage and fry till golden brown. It takes a while.
7. Ginger garlic paste is added when onion turns golden brown and fry till the raw smell of ginger and garlic goes away.
8. Put the mint leaves and coriander leaves at this stage and fry for a minute.
9. Then add the tomatoes and cook till it turns mushy. You can add little salt at this stage which helps to cook tomatoes faster.
10. After the tomatoes turn mushy, you can see the oil releasing from the mixture.
11. Add the semicooked mutton pieces now.
12. Now add all the flavourful powders. Coriander powder, chilli powder, turmeric powder and garam masala. Add 2 tbsp curd also at this stage.
13. Cook the masala well till u see the ghee+oil releasing from the mixture. Check for salt and spiciness at this stage and adjust as needed.
14. Now add the soaked basmati rice in the cooker and mix well (Do not mix too much as the basmati rice grains may break)
15. In another vessel, heat the 3 1/4 cups of water ( along with Mutton stock. i.e., Mutton stock + Water = 3 1/4 cups). Switch off the flame when it starts to boil.
16. Pour the hot water in the rice mixture in the cooker. Mix well and allow it to boil till the water and rice incorporates with each other ( that is , the rice will absorb little water and the mixture comes to a thick consistency)
17. Now add little extra ghee at the top and close the lid of the cooker.
18. Cook in a simmer flame for about 12 to 15 mins.
19. Now the Mutton biryani is ready to be served with raita of ur choice.

Do check the related blog posts: Mushroom biryani , Mutton chukka

Note:

• Adding pepper cons is optional. I add this as it helps in digestion.
• After the pressure releases from the cooker, open the lid and do not mix with laddle immediately(Rice grains may break). Let it be open for few seconds and then you can transfer it to other container.
• If jeera samba rice is used, the water quantity differs                                                                          For 1 cup rice = 2 cups water   i.e; 1:2 ratio
• If using basmati rice,                                                                                                                                      For 1 cup rice : 1 3/4 cups of water is the ratio I prefer ( because it gives soft unbroken grains). But most of the people prefer, 1:1 1/2 ratio