Mutton Biryani Recipe

Healthy 529 Last Update: Nov 03, 2021 Created: Nov 03, 2021
Mutton Biryani Recipe
  • Serves: 6 People
  • Prepare Time: 20 min.
  • Cooking Time: 2 Hour.
  • Calories: 550
  • Difficulty: Medium
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Mutton Biryani is a tasty and delicious biryani that you just can't go wrong with.

Ingredients

Directions

  1. Mix the red chili powder, coriander powder, salt, tomato, yogurt and ginger garlic paste to the mutton pieces and set aside for at least an hour.
  2. Heat oil/ghee in a large pan and add the bay leaf, cloves, cinnamon sticks, cardamom, shahi jeera and green chili and fry for 30 secs.
  3. Add onions and fry till golden brown.
  4. Add the marinated mutton to the onions and cook till mutton is done and the oil start leaving the sides of the pan.
  5. Mix in the lemon juice, coriander leaves/cilantro and mint leaves. Switch off the flame and set aside this yakhni while you get the rice ready.
  6. Boil sufficient water in a large vessel to cook the rice. Add salt and a tbsp of oil to the water. The oil helps to keep the rice separate. Add rice to the boiling water.
  7. Cook rice to 70% (This step is absolute crucial. Do not leave the kitchen at this point. If you don’t know how to identify the cooking of the rice. See notes below).
  8. Add rice to the yakhni. Do not mix. Add a teaspoon of ghee on top of the rice.
  9. Cover with foil and close the lid. The foil do not let the steam escape.
  10. Place on a pot on cook on low heat for 15 minutes. If you do not have a pot, cook on low flame for 10 minutes.
  11. Mix the rice and gravy gently before serving. Serve hot with Raita or salad.

Mutton Biryani Recipe



  • Serves: 6 People
  • Prepare Time: 20 min.
  • Cooking Time: 2 Hour.
  • Calories: 550
  • Difficulty: Medium

Mutton Biryani is a tasty and delicious biryani that you just can't go wrong with.

Ingredients

Directions

  1. Mix the red chili powder, coriander powder, salt, tomato, yogurt and ginger garlic paste to the mutton pieces and set aside for at least an hour.
  2. Heat oil/ghee in a large pan and add the bay leaf, cloves, cinnamon sticks, cardamom, shahi jeera and green chili and fry for 30 secs.
  3. Add onions and fry till golden brown.
  4. Add the marinated mutton to the onions and cook till mutton is done and the oil start leaving the sides of the pan.
  5. Mix in the lemon juice, coriander leaves/cilantro and mint leaves. Switch off the flame and set aside this yakhni while you get the rice ready.
  6. Boil sufficient water in a large vessel to cook the rice. Add salt and a tbsp of oil to the water. The oil helps to keep the rice separate. Add rice to the boiling water.
  7. Cook rice to 70% (This step is absolute crucial. Do not leave the kitchen at this point. If you don’t know how to identify the cooking of the rice. See notes below).
  8. Add rice to the yakhni. Do not mix. Add a teaspoon of ghee on top of the rice.
  9. Cover with foil and close the lid. The foil do not let the steam escape.
  10. Place on a pot on cook on low heat for 15 minutes. If you do not have a pot, cook on low flame for 10 minutes.
  11. Mix the rice and gravy gently before serving. Serve hot with Raita or salad.

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