Mutton Biryani


Preparation Time: 25 – 30 Minutes

Cooking Time:  26 – 30 Minutes

Servings: 4 persons

Main Ingredients: Mutton, Rice

Cuisine: Awadhi

Course / Category: Non-Vegetarian, Rice

Tags: Non-Vegetarian, Rice


mutton-biryani


Ingredients

Mutton: ½ kg (with bone)

 Basmati Rice: 4 cup

Onion: 4 medium size

Tomato: 4 medium size

Green chili: 3 – 4 number

Turmeric Powder: 1 tsp

Red chili powder: 1/2 tbsp

Deggi Mirch / Kashmiri chili powder: 1 tbsp

Ginger paste: 3 table spoon

Garlic paste: 3 table spoon

Pudina: 4 table spoon

Coriander leaves: 4 tablespoon

Cinnamon: 2 – 3 pieces

Clove: 2 pieces

Bay leaf: 2 piece

Cardamom: 2 (big)

Green Cardamom: 3 numbers

Curd: 3 table spoon

Cashew: 2 table spoon

Raisins: 2 table spoon

Ghee: 2 table spoon

Oil: 2 table spoon

Salt: as required


Method

Marinate mutton pieces with curd, red chili powder, degi Mirch powder, turmeric powder, garam masala powder, coriander powder & salt. Keep it for 30 minutes.

Heat deep bottomed vessel, put ghee & oil.

Add cinnamon, bay leaf, cloves, big cardamom, small cardamom & sauté well.

Put finely chopped onion, crushed green chili & ginger garlic paste sauté till onions are transparent.

Add tomato puree, mix well & cook till oil is transparent.

Add marinated mutton, pudina, coriander leaves & cook it with ½ cup of water.

When done add rice to it, cook with 8 cups of water, check salt add salt if required.

Fry cashew & raisins in 1 tsp of ghee & keep aside.

When biriyani is done, garnish with fried cashew nuts & raisins.

Biriyani can be served with curd raita.


 

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