Tasty Mutton Biryani Recipe

Tasty Mutton Biryani Recipe

Today I am going to share this simple and tasty mutton biryani recipe with you guys, I hope everybody will like it. You can prepare this biryani on special occasions because this biryani recipe contains all a wonderful rice flavour which a traditional recipe also has. Normally you will see this dish with biryani masala or the typical mixed masala, but for this recipe, I have used very simple ingredients that anyone can find in their kitchen with ease. This is a unique biryani recipe with less spices than normal, and more flavour.

Tasty Mutton Biryani Recipe

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Ingredients for Mutton Korma:

1. Mutton – 1 1/2 kg
2. Whole green chillies – 10
3. Ginger garlic paste 2 tbsp
4. Salt – 1 tsp
5. Red chili powder 1 1/2 tsp
6. Turmeric – 1/4 tsp
7. Cloves – 6
8. Green cardamoms – 6

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Method:

• In a pan, add mutton, green chillies, ginger garlic paste, salt, red chilli powder, dry coriander, turmeric, cloves, green cardamoms and 3 cups of water, cook until mutton is tender and 1 cup stock is left.

Yogurt Mixture:

1. Yogurt – 250 gm
2. Mace powder – 1/4 tsp
3. Nutmeg powder – 1/4 tsp
4. Green cardamom powder – 1/4
5. Yellow food colour – 1 pinch
6. Kewra water – 1/2 tbsp

• In a bowl, add yogurt, mace, nutmeg, green cardamom, yellow color and kewra water, mix and set aside.

Ingredients for Biryani:

1. Rice – 750 gm boiled with 2 tbsp salt, fresh coriander 2 tbsp, oil 2 tbsp and 1 tbsp cumin seeds
2. Oil – 1/2 cup
3. Bay leaf – 1
4. Cinnamon sticks – 2
5. Dry plums – 1/4 cup soaked in water
6. Tomatoes – 2 sliced
7. Fresh coriander – 1/3 cup chopped
8. Garam masala powder – 1/2 tsp
9. Mint leaves – 10 to 12
10. Ghee – 1/4 cup
11. Fried brown onion – 3/4 cup

Method to Assemble Biryani:

• Now heat up 2 tbsp of oil in a pan, add bay leaf and cinnamon sticks, fry for 2 seconds.
• Then add cooked mutton with remaining stock, soaked dry plums, sliced tomato, garam masala powder, mint leaf, yogurt mixture, 1/2 cup brown onion and finally spread boiled rice.
• Then pour 1/4 cup ghee and 1/4 cup brown onion on boiled rice, cover and cook on dum for 20 minutes.
• Serve with salad and raita.