Mutton Biryani is a very popular biryani recipe in indian subcontinent , Mutton Biryani is made with mutton (goat meat) and rice. for Mutton Biryani The mutton is cooked with a variety of spices, such as ginger, garlic, turmeric, and cumin, red chili and many spices then mixed with basmati rice. mutton biryani is cooked on low flame this method called “dum” which is a method of cooking food in sealed container to trap the steam and cook the food through. and after that mutton biryani is garnished with many dry fruits raisins, cashews, and fried onions, and mutton biryani is typically served with yogurt or raita. mutton biryani is usually served on a special occasion or marriage or birthdayparty dish and is commonly served during festivals, weddings, and other celebrations
Hey friend what’s up guys you are welcome on my new blog friends today I am making Mutton biryani, it is one of my favourite recipe and the mutton Biryani by this recipe turn out to be extremely delicious, I am making the precope the version of mutton dum Biryani which means that we will pre cook the mutton beforehand, and cook the rice separately and then layer it and give it dum, and it results in a very delicious biryani,
Prep time: 35-40 minutes Cooking time: 1.5 hours (excluding marination time) Serves: 7-8 people
How To Make Mutton Biryani
It is necessary for the mutton to be juicy and tender for a good biryani, I will tell you how to achieve that also the flavours should we really well balanced, for which a fresh homemade biryani masala is very important, I am also going to tell you to recipe for that too, and also the rice should be long graibed fluffy and should not break while making them, I will also tell you how to do that as well,
Overall this Mutton Biryani turn out to be really delicious,
How To Make Birista for Mutton Biryani
Birista Ingredients:
- ONION 750 GRAMS
- First of all for a mutton biryani we need to make birista which is the brown crispy onion, let’s see how to make them, to make the Birista,
- I have taken 750 gram onions peel and half the onions, separate the roote bulb from the rest of the onion, now you have to slice the onion,while slicing the onion don’t cut in this direction but cut in the other direction, so like this slice the onions, you have to keep them at medium thickness don’t sliced them too thin,
- so I have sliced 750 gram of onion similarly, after cutting the onion just massage it to get the layers separated, the process of separating the layers is very important to making a good birista, so friends that is how the layers of your onions will separate,
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4. Now we have to fry the onions, I have taken oil in a big kadai we have heated it to about 135 degree Celsius, don’t heat up your oil too much heat it mildly, also don’t take a lot of oil either, here I am adding all the onions, after adding the onions you can see that the level of oil is blow the surface of the onions, now lightly stir it and initially you have to fry the birista on high flame itself, the basics behind cooking birista is to remove the high moisture content that exists in onions slowly by cooking,
5. And during this process the onions will become golden brown and crispy, keep stirring these onions in between until the onions are lightly golden brown in colour, in between if you feel that the oil is too hot then you can lower the flame,
6. Or if you feel that the onions are not frying or bubbling then you can increase the flame, this process can take 15 to 20 minutes so slowly and gradually fry the onions, so friends you can see that this stage that the onions are almost light golden brown in colour,
7. Once your onions have reached this colour quickly used a strainer to remove the onions, and press with a spoon to remove all the excess oil, after removing excess oil take these onions out on a tissue paper, spread out the onions on the tissue paper, again after spreading,
8. Dab it with a tissue paper and remove even more excess oil, after doing this process let the fried onion cool down a little bit, once cooled they will turn darker in colour and become crispy too, so friends our Birista is ready,
9. And while frying Birista the biggest mistake that we do is that we fry the onions until they reach the dark brown colour,but what actually happens is that the oil is too hot and if you take out the onions and keep them on a side, due to carry over cooking the onions become really dark brown in colour and bitter too,
10. So remove them while they are slightly underdone, and due to carry over cooking the colour of your onions will become proper light golden brown, so keep this tip in mind,
11. Now for the Biryani I am dividing the birista, I am keeping 20% birista on side for layering and garnishing, and 80% We will use in the marination so divide the Birista like this,
How To Make Biryani Masala
Biryani Masala Ingredients:
- CORIANDER SEEDS 2 TBSP
- CUMIN SEEDS 1 TSP
- CARAWAY SEEDS 2 TSP
- GREEN CARDAMOM 2 TBSP
- BLACK CARDAMOM 5-6 NOS.
- CINNAMON 3 INCH
- BLACK PEPPERCORNS 1 TBSP
- SPICY RED CHILLIES 7-8 NOS.
- BAY LEAF 7-8 NOS.
- CLOVES 2 TSP
- MACE 3 NOS.
- KASURI METHI 1 TBSP
- TURMERIC POWDER 1/2 TSP
- NUTMEG 1/2 NOS. (GRATED)
- SALT A LARGE PINCH
12. To marinate the mutton let’s make the biryani masala first,
13. So I have taken a pan heat a pan nicely, once your pan is hot then reduce the flame, now to this we will add two tablespoon whole coriander seeds, one table spoon cumin seeds, two tablespoon caraway seeds, two tablespoon green cardamom, 5,6 black cardamom, 3 inch cinnamon, one table spoon whole black peppercorns, 7,8 spicy dried Red chillies, 7-8 bay leaves, two tablespoon cloves, and three blades of mace,
14. After adding all the spices roast them on a low flame until they become fragrant, and your spices heat up a little bit, so gradually for 3 to 4 minutes roast the spices nicely, once you have roasted the spices then take them out in a bowl, while you are spices are hot we will add one table spoon kasuri methi to it and mixed at well,
15. The heat of the spices will make your kasuri methi slightly crispy, so cool down the spices nicely,once you are spices have cooled down then transfer them to a mixer grinder jar, along with that we will add 1/2 table spoon turmeric powder, 1/2 teaspoon of nutmeg grated, to the mixer grinder, and we will add large Pinch of salt, now grind all these spices into a course powder,
16. So friends we have ground our biryani masala, so our fragrant and flavourful biryani masala is ready,
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17. This biryani masala sort of is the soul of your mutton biryani, as all the flavour and Aroma is going to come from the biryani masala itself, so definitely make this it is a simple recipe but gives and amazing flavour to the mutton biryani, once you try it you will realise how important this masala is,
19. And you can store this masala in an air tight container for 1,2 months easily, but if you are able to make it fresh you can even make it in small batches if you want, because with this recipe you can make the Biryani easily for 3 to 4 batches, so you can even store it, so friends now biryani masala is done
How To Marinate The Mutton
Mutton Ingredients: Marination
- MUTTON 750 GRAMS
- SALT TO TASTE
- LEMON JUICE 1/2 TBSP
- GINGER GARLIC PASTE 5 TBSP
- GREEN CHILLI PASTE OF 3 GREEN CHILLIES
- POWDERED SPICES
- TURMERIC POWDER 1 TSP
- KASHMIRI RED CHILLI POWDER 1.5 TBSP
- CORIANDER POWDER 1 TBSP
- BIRYANI MASALA 2 TBSP
- MINT A SMALL HANDFUL (CHOPPED)
- FRESH CORIANDER A SMALL HANDFUL (CHOPPED)
- BIRISTA 80% BIRISTA OIL 5 TBSP
- CURD 300 GRAMS (WHISKED)
- Cooking BIRISTA OIL 2 TBSP
- POTATO 2 NOS. (OPTIONAL)
- HOT WATER 500 ML
- FRESH CORIANDER A SMALL HANDFUL (CHOPPED)
- MINT A SMALL HANDFUL (CHOPPED)
- BIRISTA
- BIRYANI MASALA A PINCH
20. Next we have to marinate the mutton let see how to marinate the mutton,
21. So here I have taken good quality of 750 grams of mutton, we will add salt to taste, half teaspoon lemon juice, 5 table spoon ginger garlic paste, paste of three green chillies, one table spoon turmeric powder, two tablespoon Kashmiri red chilli powder, 1 table spoon coriander powder, two table a spoon of the biryani masala, that we prepared along with that freshly chopped fresh mint leaves, freshly chopped coriander leaves,
22. And we will add 80% of birista that we had keeped aside for marination, along with that I have taken the oil that we had used to fry the onions, we will add 5 table spoon of this onion flavoured oil, which gives Biryani a very good layer of flavour, and mix all the ingredients really well so that the spices nicely stick to the mutton,
23. Mix it really well once all the spices nicely stick to the mutton then we have to add curd to this, I have nicely whisked 300 gram curd and I am adding it to this, after adding the curd you have to nicely mix the curd in the mutton as well, the marination of mutton is done here now let it marinate for 2,3 hours,
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24. Now marinate the mutton minimum for 2 hours it becomes really tender and juicy if you let it marinate, it’s even better if you want to make biryani at night then marinate the mutton in morning and refrigerate it don’t freeze it, and if you are making it for lunch then marinate the mutton at night and let it marinate overnight,
25. By marination you will find a definite difference that your mutton is juicy tender and will cook quicker, so marinating the mutton is very important so keep that in mind, even if you are in hury try to marinate at least for 1 to 1.5 hours only then you should proceed with the rest of the process,
How To Cooke Mutton
26. Now we have to cook the mutton as we are making Biryani with pre cooked mutton, if you are making Biryani with uncooked mutton which is called uncooked biryani, then after this process the mutton is layered with rice cooked and three different levels and then cooked on Dum, and the mutton cooked doing that Dum process,
27. But today we are making pre cooked mutton biryani, which means we have to make a yakhni gravy and cook the mutton in the gravy with spices, now there are two ways of cooking the mutton first is that you can cook it in a open vessel, which is how I prefer usually and other is you can even cook in a pressure cooker which will shorten your cooking process a lot,
28. A lot of comments talk about showing the quicker version so today I am going to tell you the pressure cooker version, in which our mutton will cook within 15 to 20 minutes, and then we can layer the Biryani after having cooked the rice,How To Cook Mutton In Pressure Cooker
29. So let’s how to cook this mutton in a pressure cooker, to cook the mutton take a pressure cooker, now I am adding the Birista oil to this let the oil get hot nicely, now we will add the marinate mutton to this, you have to cook the mutton on a high flame for 5 to 6 minute while stirring, so that your spices will get roasted and start seeping out some moisture,
30. So cook the mutton on high flame for 5,6 minutes while stirring, once you have separated the mutton for 5 to 6 minutes I am adding potatoes to it at this stage, so I have added two medium size to potatoes cut into quarters, mix it well once you have mixed everything then add hot water to it,
31. So here I am adding about 500 ml hot water, stir we’ll after adding water after stirring cover the lid of the cooker, initially cook the mutton on high flame for 5 minutes or until the first whistle, once the first whistle goes then turn the flame low or medium low and cook the mutton for 10 to 15 minutes,
31. Now the cooking time will depend on the quality of your mutton, if the quality of your mutton is good then it will cook well in just 15 minutes, keep in mind not to cook the mutton completely keep its slightly underdone, so I have cooked the mutton for 15 minutes, and the cooker has depressurised as well so let’s check it,
32. So friends the oil is floating on the top so our masala is nicely cooked, let me check the mutton too the mutton is also almost done it is just slightly under, so our mutton is ready, now I am going to layer this cooked mutton in a handi with rice,
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How To Layer Cooked Mutton In Handi
33. So I have taken a thick bottom handi hare, transfer the mutton in a handi and spread it in a nice layer, at this stage taste the mutton your mutton should be slightly on the saltier and spicier side, that is very important for your biryani to be balanced in flavour after edition of rice, so keep that in mind,
34. once you have spread the mutton than we will add freshly chopped coriander, some freshly chopped mint leaves and some Birista, and we will add A pinch of biryani masala on top, so the first stage of layering our Biryani is done, now we have to cook the rice,
How To Cook Rice
Rice Ingredients:
- BASMATI 750 GRAMS
- WATER AS REQUIRED (TO SOAK)
- WATER 5 LITRE (TO BOIL)
- SALT TO TASTE
- STAR ANISE 1 NO.
- BAY LEAF 2 NOS.
- GREEN CHILLI 1 NO.
- CLOVES 3-4 NOS.
- BLACK PEPPERCORNS 3-4
- GREEN CARDAMOM 3-4 NOS.
- CARAWAY SEEDS 1 TSP
- LEMON JUICE 1 TSP (ADD THE SLICE)
Layering Ingredients:
- FRESH CORIANDER A SMALL HANDFUL (CHOPPED)
- MINT A SMALL HANDFUL (CHOPPED)
- BIRISTA
- MILK & SAFFARON 2-3 TBSP
- GHEE 2-3 TBSP (MELTED)
35. Here I have taken 750 Gm good quality basmati rice, you have to wash this rice in clean water 5-6 time, remember to wash gently otherwise the rice grain will break, once your water start running clear after washing then you have to soak the rice, to soak the rice soak them in water you can soak rice for a minimum half hour or maximum one hour,
36. To cook the rice take 5 to 6 litre water in a big stock pot, now add salt to it the water should taste salty as sea so add slightly more salt, now do this we will add one star a anise, two bay leaves,one slit green chilli, 3,4 cloves, 4 whole peppercorns, 4 green cardamom, one table spoon caraway seeds, and we will add one table spoon lemon juice, to this and add the peel too, this will help the rice be fluffier, now cover it and bring it to a roaring boil,
37. Once the water is boiling with whole spices then we will remove the whole spices, this step is for those people who hate whole spices in their Biryani so remove these spices at this stage, now we will add the socked rice to the boiling water, don’t stir a lot after adding the rise you can stir gently otherwise the rice grain can break, if you have soaked the rice for one hour then you are rice will we cook in 4,5 minutes
Make Mutton Dum Biryani
38. We have to cook the rice for just 90% so 4-5 minutes is perfect time cook the rice on medium High flame, you can check the rice it should have a slight bite but each grain should be fluffier, it’s been 4-5 minutes once 4,5 minutes are up then turn the flame on low, and we will uses strainer you have to remove half of the rice,
39. After straining half the rice add them hot to the biryani handi which is prepared, now on top we will add some chopped coriander leaves shopped mint leaves, some birista and a prince of biryani masala, gently strain the rest of the rice now and make another layer of the rice on top, even out the rice layer using a fork,
40. Now towards the end we will add freshly chopped coriander leaves, some fresh mint leaves, some birista, here I have made a mixture of saffron and milk so we will add 3 table spoon of this mixture, this gives a beautiful flavour and vibrant colour, and in the end we will add 3 tablespoon ghee, after adding ghee we have to seal it,
41. I am placing a wet musline cloth on this, then place the lid on top, now place a skillet under the handi to give very gentle heat to it, now place the handi on the skillet and then place something heavy on the handi, now to cook the mutton you have to cook on high flame initially for 5 to 7 minutes after cooking it on high flame for 5 to 7 minute lower the flame and cook it further on Dum for 10 to 15 minutes,
42. I have cooked the Mutton Biryani on Dum, the handi that I have used to layer the Biryani is quiet thick bottomed so I cook it on high flame for 10 to 12 minutes and then on medium flame for 10 more minutes, as the handi has thick bottom and there is a skillet at the bottom too, if the handi add your home is not so thick then cookie on high flame just for 5 minutes and then 10 to 15 minutes on low flame, otherwise the Biryani will stick on to the bottom,
43. The advantage of using wet musline cloth is that after the cooking process when you open the handi, you can put a spoon in the handi and see if you feel it’s too liquid then you can continue to cook it further, so it becomes easier to check, so if you feel there is too much water in mutton Biryani then cook it further, after you have given Dum to the mutton Biryani one very important step that we don’t follow at home, we immediately lift the lid remove the rice and serve it,
Pro Tips
That’s a big mistake as the flavour of Mutton biryani you didn’t have settled and it taste a little bland, let the Mutton Biryani rest like this for 10 to 15 minutes, let the temperature cool down and the steam settle only than serve the Mutton Biryani so that you will get the perfect flavour of the mutton biryani, now I have even rest at the Biryani let’s plate the Mutton biryani,
Mutton biryani has turned out to be very delicious it’s a delight to eat and it’s so tasty the mutton so soft and you so how fluffy the rice was, make this mutton biryani at home if you like mutton at Biryani then this is must try recipe so tell me in the comment box how did you like this mutton biryani recipe and share this mutton biryani recipe with your friends and family and the hit the subscribe button if you have like this recipe follow and subscribe my blog have an amazing time with this beautiful mutton Biryani at your home cheers take care bye bye