priya asked in Food & DrinkCooking & Recipes · 1 decade ago

how 2 make mutton biraiyani?

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  • 1 decade ago
    Favorite Answer

    Mutton Biriyani

    (with rice cooked in the mutton broth)

    Mutton cut into pieces – 2lbs.

    Cardamom – 4

    Cinnamon – 2 small pieces

    Bay leaf – 1

    Cloves – 4

    Whole black pepper – 3

    Basmati rice – 2 cups, soak for 30 minutes and drain

    Onion – 3 medium

    Garlic – 10 cloves

    Ginger – 1 piece

    Green chilli – 4 to 6

    Coriander powder – 3 tsp

    Paprika – 1 tsp

    Turmeric powder – ½ tsp + ½ tsp

    Garam masala – 1 tsp

    Fennel seeds – ½ tsp

    Poppy seeds – 1 tbsp

    Tomato – 2 big

    Yogurt – ¾ cup

    Chopped Cilantro & Mint – ½ cup

    Lemon juice – 1 tsp

    Cashew nuts

    Raisins

    Onion fried to a golden brown color(optional for garnishing)

    Oil or Ghee

    Pressure cook mutton pieces with salt, turmeric powder, bay leaf, cardamom, cinnamon, cloves, and black pepper. Add enough water to cover all the mutton pieces. You will be using this broth to cook the rice. Pressure cook it until the mutton is 3/4th done. The mutton will complete the cooking process later in the masala.

    Finely chop the onion. You can do this in a food processor. Chop the garlic-ginger-green chilli very finely. This also can be done in a food processor. Heat oil/ghee in a big frying pan with a heavy bottom. Fry the cashews and raisins and set aside. Add the onion and cook until it is soft and light brown. Add the garlic ginger green chilli mixture to this and cook until all the raw smell disappears. Add coriander powder, turmeric powder and paprika and cook for a few minutes. Add yogurt, stir well, and cook until all the extra water from the yogurt evaporates. Add garam masala. Powder fennel seeds and poppy seeds(you can use a coffee grinder) and add to the pan. Remove the mutton pieces from the broth using a slotted spoon and add to the masala. Stir well. Add the tomatoes. Bring to a boil. If it is too dry, add a few tablespoons of water from the pressure cooker. When it boils, lower the heat and cover the pan. Cook for 20-25 minutes on low heat. Stir occasionally. Add chopped mint and cilantro right before you turn off the stove.

    Measure the broth. Add more warm water if needed to make it 3 ¾ cups. Bring it to a boil. Add more salt if needed. Add lemon juice and rice. When it comes to a second boil, lower the heat and partially cover the pan. Cook for 10 minutes. Turn off the stove. Keep it tightly covered for another 10 minutes. Gently separate the rice using a fork and start mixing with the masala in another big pot. Make layers of masala and rice and top with the fried cashews & raisins. Bake in a 300 degree preheated oven for 20 minutes. I keep my biriyani dish on top of the oven stone for even heat distribution. After 20 minutes, turn off the oven and let the biriyani rest there for some more time. Garnish with fried onions and enjoy.

  • 1 decade ago

    firstly half cook the rice and mutton seperately afterwards put the rice in a vessel and over the rice pour the semi cooked mutton . cover it with a lid a let it be cooked for some more time. uncover the lid to find biryani.

    when are u planning? please invite me.

  • Anonymous
    1 decade ago

    Exactly Vivek...r u from Hyderabad or r u by any chance a Chef???or did u get the recipie from some cookbook or website !!

    Thts the exact recipie for Biryani...

  • Anonymous
    1 decade ago

    www.google.com >>> sanjeev kapoor >>> mutton biryani

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  • 1 decade ago

    First kill your sheep...........

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