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Mutton Biryani

Finally I get a blog, and the first recipe I post is Mutton biryani. Biryani is a dish which is easy to cook, but getting it right is an art. After multiple failures when I finally got it right, there was no stopping me to take it to my blog to share my happiness. Since childhood, I was never fond of this dish, which I always referred it to a non-veg khichdi. I know my readers would hate me for calling it so. Hence never tried making it with interest. My perception towards biryani changed, when my mom made it a long time ago (which was the best and I could not get my recipe taste close to it), and then I happened to taste my aunt's best in town biryani recipe, which finally inspired me to make my best mutton biryani, and indeed it was lip smacking.

Here goes the recipe:

For mutton marination:

  • 500 gms mutton on bone
  • 1 tablespoon ginger garlic green chilli paste
  • 1 teaspoon red chilli powder 
  • 1/2 teaspoon turmeric powder
  • 3 tablespoon curd (better if it is a bit tangy)
  • 1/2 teaspoon garam masala powder
  • 1 small onion 
  • 1/4 th cup mint leaves
  • 1/4th cup coriander leaves
  • 1 bay leaf
  • 2 green cardomoms
  • 3-4 cloves
  • 1 inch cinnamon stick
  • Juice of 1 lemon (optional)
  • Salt as per taste
For Rice:
  • 1.5 cups long grain Basmati rice
  • 1 Bay leaf
  • 8-10 peppercorns
  • 3 cloves
  • 2 green cardomoms
  • 1 star anise
  • 1 small cinnamon stick
  • Oil/Ghee
Additional Ingredients for Biryani:
  • 1/2 cup beaten curd
  • Mint and coriander leaves (Handful)
  • Fried onions (1 small onion thinly sliced and  fried dark)
To cook the Mutton:
  • Firstly wash the meat thoroughly with salt and turmeric powder. Keep aside in strainer till water is completely drained.
  • In a bowl mix ginger garlic paste along with all the dry powders, whole spices and curd.
  • Cut one small onion very thin and heat a pan with oil/ghee. Fry onion till it becomes dark and crispy.
  • Pour the  curd mixture and onions to the mutton and mix well. Also squeeze lemon at this stage.
  • Chop mint and coriander leaves and give a quick mix. Keep in refrigerator for 3-4 hours.
  • Heat the vessel with oil/ghee and add the mutton marinade into it. Cover vessel and cook the meat on low flame until fully cooked.
To cook Rice:
  • Soak rice in water for 30-40 minutes.
  • Take 5 cups water in a vessel, add 2 tablespoon ghee along with whole spices and bring it to a boil. Add salt and let the water be slightly salty.
  • Add the rice to it now, and let it cook al-dente. 
  • Strain the rice out in a colander.


To make Biryani:
  • At this stage the meat should be fully cooked and tender. Add another 1/2 cup of beaten curd and a few chopped mint and coriander leaves to mutton. Add few fried onions and mix it well.
  • Check salt and spice. Make adjustments here if necessary. Now layer the rice on cooked meat. Add mint and coriander leaves along with fried onions and cashews on the rim. 
  • For dum, cover the vessel with heavy lid, or seal with atta or aluminium foil. Place a cast iron pan below your biryani vessel so that the base does not get burnt. Cook for 10-15 minutes.
  • Serve it hot with raita.
Note:
  • For ginger garlic and green chilli paste, I used 1-1.5 inch ginger, 8-10 cloves garlic and 2 green chillies, freshly ground. It always gives a fresh taste to your dish.
  • Do not over cook the rice, as it will be all soft and mushy and ruin the texture of biryani.


Do try it out and leave a comment below.



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