Mutton biryani recipe is a traditional south Indian style. Biryani is the magic dish that draws all your sense and taste buds together, any South Indian cannot live without them. Herbs and spices gives special taste and aroma when it is cooked by using Jeera Samba rice gives special taste and flavored aroma to Biryani.
Preparation time – 20 min
Cooking time – 40 min
Serves – 4
Mutton – 750 gm cut into medium pieces
Rice – 3 cup (750 gm)
To prepare paste – 1
Ginger – 2-3 inch roughly chopped
Garlic – 3 whole
Clove – 6-7 no’s
Cinnamon – 4- 5 small sticks (about 1/2 inch)
To prepare paste – 2
Mint leaves – 1 big bunch
Coriander leaves – 1 big bunch
Onions – 3 medium
Green chilies – 10 to 12 (adjust to your taste)
To prepare paste – 3
Coconut – 1/2 small part of a coconut
For seasoning –
Bay leaves – 3 to 4 nos
Cinnamon – 4 nos
Cloves – 5 to 6 nos
Fennel seeds – ½ tsp
Star anise – 2 nos
Cardamom – 2 nos
Onion – 1 medium (chopped)
Coriander leaves – 1 big bunch chopped
Mint leaves – 1 big bunch chopped
Fenugreek leaves – ½ bunch chopped
Dill leaves – 1/4 bunch chopped
Coriander powder – 1 tbs
Turmeric powder – 1/2 tsp
Oil to fry
Salt to taste.
To make or to prepare Mutton biryani –
Rinse mutton pieces in water for twice or thrice, drain the water in it. Add it to a pressure pan, add salt and cook until the water absorbs fully in it, then add a measure (about 2 cup) of water and pressure cook for 5-6 whistles and keep ready.
Take a large heavy bottomed vessel or a casserole, add oil heat it,
When oil becomes hot, add bay leaves, fennel seeds, clove,cinnamon,cardamom,star anise and saute for a while.
Add paste – 1 fry until you get a fresh aroma, add chopped herbs and chopped onion and fry until the onions turns to translucent, then add paste – 2 fry until oil separates from it.
Add paste – 3 saute it in oil for a minute, add coriander powder and turmeric powder into it and fry for a while.
Add cooked mutton, saute it with the mixture and cook in low flame for 5 to 6 min cover the lid. Then add stock,and water to cook rice @ 1:2 ratio (including the measure added to cook mutton) . Bring the mixture to boil. when it begins to boil, check the taste, add salt to taste. Rinse rice in water.
Add rice into it stir properly and cook in a low flame for 15 to 20 min, cover the lid of the vessel, Stir once or twice before it is done.
Rest it for 5 – 6 min before you serve. Transfer the dish to a serving dish.
No need to soak jeera samba rice, just rinse in water for once and add it.
You can also prepare this recipe with basmati rice or with biryani rice as well.
Always prefer a heavy bottomed vessel to prepare biryani to get a perfect taste.
Pressure cook mutton until it is done/cooked
The grounded paste must be coarsely grounded, not to make a fine paste to prepare this recipe.
Add 1:2 (including the water added to cook mutton) proportion of water to cook.
Tags: #Delicious and aromatic, #Karnataka recipe, #Traditional