I noted this Mutton Biryani recipe from a great cook. Whenever my MIL calls she come and cook for our family get together and other functions. During this vacation I got chance to taste her dishes. I liked her Puli kulambu,
Thakkali (Tomato Thokku), also she made several snacks and podi (powder) varieties for my MIL (As she stays alone, she manages it with those for more than a month). Coming to non veg this biryani and fish fry were awesome. Also she got few dishes from me and admired my blog n food pictures. She requested me to bake a cake but she understands how hectic the time would be with 2 kids and loads of schedules…Sorry for not making the cake Banu akka (next time i will :-)) and thanks for this tasty biryani…
Ingredients
Basmati/Seeraga Samba Rice – 3 Cups
Mutton/Lamb – 450 grams (1 Lb)
Onion – 2 Large
Tomato – 1 Large
Thick Curd – 1/2 Cup
Ginger Garlic Paste – 3 Tbsp
Red Chili powder – 1 Tbsp
Chopped Cilantro/Coriander Leaves – 1/2 Cup
Chopped Mint Leaves – 1 Cup
Oil + Ghee/Butter – 4 Tbsp
Bay Leaves/Star Anise/Karugu Patta – Each 1
Lemon Juice – 1/2 Tbsp
Salt n Water – As Needed
To Dry Roast and Grind
Cloves – 8 – 10 Numbers
Cinnamon – 4-6 Finger length broken small width sticks
Cardamom – 8 Numbers
Coriander Seeds – 2tsp
Salt – 1/2tsp
Method
- Dry roast the ingredients given under “To dry roast” and powder it well.
- Soak the basmati rice as per in the package or 40 minutes prior.
- Heat oil/butter, add whole Garam masalas followed by chopped onion.
- Just add a pinch of sugar for onions to quickly turn golden brown then add ginger garlic paste.
- Saute till rice aroma attains next add chopped tomatoes and a tsp of salt.
- Saute till tomato mashes and oil separates, now add powdered whole garam masala, chopped mint and coriander leaves.
- Mix all well then add yogurt/curd followed by mutton pieces.
- You don’t need to cook in kadai for longer time, just transfer it to pressure cooker.
- Pressure cook this mutton stuff for 3-5 hisses in medium flame.
- Now add this cooked mutton mixture with broth/water to soaked rice (Make sure total water not to be more than 5 cups).
- Add lemon juice and pressure cook it for 3 hisses.
- Serve hot with onion raita/gravy.
- This biryani tastes great when reheated and consumed the very next day 🙂
Notes
- Adjust red chili powder to suit your taste buds.
- You can sprinkle lemon juice after making biryani, that is before serving too.
My Mil also makes biriyani but chicken the same way.. I too love it ! Looks awesome 🙂
very tempting !
Briyani,the word itself makes me drool, wat a tempting one pot meal.Its been a while i have prepared mutton briyani.
My H[s fav rice.cool one.
awesome..biryani is always special…keep rocking…
Umm, how much mutton? Dont you think the pressure cooker will over cook the rice with so many whistles esp since it has been pre-soaked…anyway, I find it difficult to cook rice in the pressure cooker, so will try your method in the regular way. Thanks, will def try.
Harshika thanks for stopping by, by mistake the mutton ingredient missed out n now i updated.Regarding pressure cooker first pressure cook the mutton alone with other masalas. Only one time(second time) you cook the rice with already cooked mutton stuff. This way cooks mutton perfectly and don't make the rice mushy. Regd Soaking it depends on the rice for basmati it will be written as 40 mins in the package itself.I use both pressure and electric cooker for making biryanis. Hope this helps…
yummy dear,i too love the biryani the next day