Delicious Mutton Biryani

Biryani! The name is enough! Coming from Mughal origin it has seen so many variations and methods. Today plenty of Biryani versions are made, schezwan biryani, paneer biryani, kerala biryani, this that aah, that the real authentic taste is seem to have lost somewhere. So, below is the authentic recipe of Mutton Biryani with step by step photos to help you understand the procedure more clearly.
You can read the Chicken Dum Biryani recipe also.



INGREDIENTS:

• Mutton, 1Kg
• Rice, 1.25 kg
• Oil, 3-4 cups
• Onion, finely sliced, 4 cups
• Tomatoes, finely chopped, 2 cups
• Ginger-garlic paste, 2tspn
• Cloves 4-5, Cinnamon sticks 2, bay leaf 2, Shahi jeera, Cardamom 2-3
• Curd/yoghurt, 1cup (250 ml)
• Green chillies, 4-5 sliced half
• Tumeric, 1tspn
• Red Chilli Powder, 2 tspn
• Garam Masala Powder, 1/2 tspn
• Salt, to your taste
• Coriander leaves, finely chopped 1 cup
• Mint leaves, 1/2 cup
• Lemon, 1

RECIPE:

• Marinate mutton with 1 tspn of salt, ginger-garilc paste for 1 hour.
• Wash and soak rice for 20 mins.
• In a wok, add enough oil to fry onions till golden brown and caramelized.
• The onions should be looking like in the picture below.

• Now in the same wok in which you fried onions, add 1tblspn of oil.
• Add 2-3 cloves, 1 cardamom, shahi jeera. Fry for 30 seconds.
• Add chopped tomatoes, and dry spices i.e, red chilli powder, tumeric, garam masala powder. Stir.
• Cook till the tomatoes become mushy.
• Add 2-3 green chillies.
• Add marinated meat, and cook for 5-7 mins on high flame then low the flame and cook till oil comes on top. Add some fried onions.
• Add in curd, and cook again till the meat is tender. You can use a pressure cooker too.
• Add few drops of lemon juice.

• Take a big vessel, add sufficient water to boil rice.

• Add mint leaves, shahi jeera, bay leaves, remaining whole garam masala, sliced green chillies.
• When the water comes to boil, add the soaked rice, few drops of lemon juice and cook till its 80% done.

• Drain the water through a big seive.
• Now, check if the meat has become tender. Add coriander and mint leaves to it, check for salt and spice.
• It is to remember the meat masala should have little more salt and spice as when assembling with rice it should balance.
• Now in the same vessel you boiled rice, add some oil, spread evenly everywhere.

• Add the half of the rice and layer meat masala gravy on rice.

• Add some fried onions, few drops of lemon juice, oil in which we fried onions and mint and coriander leaves.

• Now layer the top with the rice.
• Take tblspn of milk, add in food color of your choice and sprinkle it on the top layer of rice.
• Spread fried onions, mint leaves, coriander leaves, and 1-2 tspn of oil in which onions were fried.

• Give it a dum, i.e cover the vessel with its lid and keep something heavy so that air does not come out.
• When you see air coming out naturally, swith off the flame.
• Mutton Biryani is ready!
• Serve it with cucumber salad or curd raita.

Notes:

• While frying onions, dont stir it too much, as onions become mushy. Fry it on high flame and with enough oil.
• Mutton should be of young animal, it gets tender easily and tastes better.
• Make sure to make the meat masala, gravy like as in dum it dries to much extent.