MUTTON BIRYANI

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Mutton biryani is a delicious and, a most popular dish. It is so flavourful and, will probably be one of the favourite dish for any non vegetarian. Mutton biryani is made by cooking goat meat with few other spices and rice. It is commonly available in any restaurants and is usually served with raita and brinjal curry.

In India each state has its own way of making biryani. Even in the state of Tamilnadu, we make so many different kinds of biryani. Each city in Tamilnadu has its own way of making biryani. The kind of rice and, the spices used differs but, each biryani has its unique taste and flavour.

ABOUT THE RECIPE:

This recipe is a simplified method of typical Chennai style biryani. I’ve made it in a pressure cooker. It is a one pot recipe, made with very really simple ingredients. I’ve used homemade biryani masala to make this biryani but, store bought regular biryani masala can also be used. This recipe serves 4-5.

INGREDIENTS FOR MUTTON BIRYANI:

• BASMATI RICE – 2 CUPS (500 GMS)
• MUTTON – 500 GMS
• ONIONS (MEDIUM SIZE/THINLY SLICED) – 4 NOS.
• TOMATO(MEDIUM SIZE/THINLY SLICED) – 1 NO.
• GINGER GARLIC PASTE – 1 TBSP
• GREEN CHILLIES – 2 NOS.
• CHILLY POWDER – 1 TBSP
• BIRYANI MASALA – 1 TBSP
• CURD – 1/4 CUP
• LEMON JUICE – 1 NO.
• CORIANDER LEAVES – 1/2 CUP
• MINT LEAVES – 1/2 CUP
• SALT – AS REQUIRED
• OIL – 3 TBSP
• GHEE – 1 TBSP

HOW TO MAKE MUTTON BIRYANI:

• Wash and clean the mutton and, keep it aside.

• Heat a pressure cooker (I’ve taken 8 litre pressure cooker) and, add 3 tbsp of oil to it.

• Once the oil is heated, add the sliced onions to it.

• Mix it well until all the onions are coated in the oil.

• Then add the salt and, mix it well. The salt helps to cook the onions really fast.

• Let it cook on high until, the onions turn dark golden brown.
• When the onions start to turn brown, slit the green chillies and, add it to the onions. Mix it well.

• Once the onions turn dark golden brown, add 1 tbsp of ginger garlic paste to it and, mix it well.

• Within seconds, the oil will start to separate.

• At this stage, Turn the flame to low, add 1 tbsp of chilly powder and 1 tbsp of biryani masala to it.

• Mix it well and, let it cook on low flame for 1 minute.

• After 1 minute, while still on low flame add the thinly sliced tomatoes to it.

• Mix it well and, let it cook for 2 minutes.

• Cook it until the tomatoes turn soft and mushy.

• Once the tomatoes turn soft and mushy, add 1/2 cup of coriander leaves and 1/2 cup of mint leaves, reserving little for garnishing.

• Mix them well until, it is well combined with the masala.

• Then add 1/4 cup of curd to it.

• Mix everything well.

• To one cup of rice, add 1.25 cups of water. Since I’ve taken 2 cups of rice, I’ve added 2.5 cups of water.

• Mix it well and then add the washed and cleaned mutton to it.

• Mix everything well. Turn the flame to high. Cover the pressure cooker and, cook it for 8 whistles.

• Meanwhile, wash and soak 2 cups of basmati rice.

• After 8 whistles turn off the flame. Let the pressure from the cooker releases completely.
• Once the pressure is released completely, open the pressure cooker.

• Filter the water from the soaked rice and, add it to the pressure cooker.

• Add the lemon juice on it and, mix it, without breaking the rice.

• Add the reserved mint leaves and coriander leaves on top.

• Close the pressure cooker and, let it cook on high for one whistle. And, then turn off the flame.
• Once the pressure is released completely, open the pressure cooker.

• Add 1 tbsp of ghee on top and, gently mix it without breaking the rice.

YUMMY AND DELICIOUS MUTTON BIRYANI IS READY.

IT CAN BE SERVED WITH RAITA, BRINJAL CURRY OR SALNA.

I HAD MY MUTTON BIRYANI WITH PLAIN ONION RAITA .

VARIATIONS:

• Adding green chilly is optional. It can be avoided, if you find it too spicy.
• Store bought biryani masala can also be used instead of homemade biryani masala.
• Spiciness can be adjusted by reducing the amount of chilly powder added to it.
• Adding ghee is optional. It is added just to enhance the flavour. Avoiding ghee doesn’t really make much difference. Mutton itself has high fat content. So, to reduce the fat content in the biryani, ghee can be avoided.

PRO TIPS:

• Soaking the rice for 30 minutes is mandatory. Soak it while starting to cook mutton. Cooking the mutton for 8 whistles and releasing the pressure from the pressure cooker takes around 30 minutes. Meanwhile the rice will be soaked and ready to use.
• Use a good quality aged basmati rice for better taste and flavour.
• If the meat is rough and not tender, cook it again for 5 whistle, before adding the rice.
• Onions have to be cooked until, it turns dark golden brown in color.
• To 1 cup of rice add 1.25 cups of water. I’ve added 2.5 cups of water to 2 cups of rice.

NOTE:

Since, we in our family doesn’t like the whole garam masala in our biryani, I haven’t added it. Instead, I use freshly made biryani masala to balance the flavour of the dish.

These are the whole garam masala that can be added to the biryani. Add these spices to the oil before adding the onions.

• BAY LEAF – 1 NO.
• CINNAMON STICK – 2 INCH
• CLOVES – 5 NOS.
• CARDAMON – 5 NOS.
• STAR ANISE – 1 NO.

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