Indian Mutton Biryani Recipe, how to make mutton biryani

Indian Mutton Biryani recipe is a tasty and traditional biryani recipe.

Pretty much like the chicken biryani, this indian mutton biryani recipe is made with same method. That is how my Ammi used to make it. This Indian Mutton Biryani Recipe was special during Eids. Ammi used to cook the Mutton Biryani in a huge vessel and distribute it among all neighbors and they really used to look forward to Eid for eating her mutton biryani.

Later on, when her health didn’t support her much to cook such huge amounts, she used to send only the sweet and the neighbors were disappointed that they couldn’t get to taste the Biryani. And some of them requested her to keep sending the mutton biryani. The aroma from Indian Mutton Biryani used to fill the whole neighborhood.

Not much different from the indian chicken biryani recipe, the indian mutton biryani recipe is very much similar to it. The yakhni or the gravy for the biryani is cooked first and added to the half cooked rice and left on dum for sometime. Serve it with Raita, Bagare Baingan or Baingan Bharta. Let’s get started with the Indian Mutton Biryani Recipe

Method for indian mutton biryani recipe

• Mix the red chili powder, coriander powder, salt, tomato, yogurt and ginger garlic paste to the mutton pieces and set aside for atleast an hour.
• 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
• Add onions and fry till golden brown.
• Add the marinated mutton to the onions and cook till mutton is done and the oil start leaving the sides of the pan.
• 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.
• 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 seperate. Add rice to the boiling water.
• 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).
• Add rice to the yakhni. Do not mix. Spread a tbsp of ghee on top of the rice.
• Cover with foil and close the lid. The foil do not let the steam escape.
• Place on a tawa on cook on low heat for 15 minutes. If you do not have a tawa, cook on low flame for 10 minutes. (see Notes)
• Mix the rice and gravy gently before serving. Serve hot with Raita or bagare baingan

Additional Notes:

1. To cook the rice perfectly, bring the water to a boil, add rice. When the water starts boiling again, cook for another 5 minutes. This absolutely depends upon the quality of the rice. When you press the rice between your fingers, it shouldn’t feel like a grain or feel cooked. It is somewhere in between. It is half grainy.
2. When you cook on a tawa, the bottom doesn’t get burnt.
3. Some people cover the lid edges with chapati dough to conceal the steam. Lazy me, opt for foil instead.

Indian Mutton Biryani Recipe

Fareeha

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

5 from 7 votes

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Prep Time 20 mins

Cook Time 2 hrs

Total Time 2 hrs 20 mins

Course Main Course

Cuisine Indian

Servings 5 -6

Ingredients

  

• 1 kg mutton cut into medium pieces
• 750 gm basmati rice soaked for half an hour
• 1 cup oil/ghee
• 4 onions finely sliced
• 2 green chili slit
• 2 tbsp ginger garlic paste
• 5-6 ripe tomatoes very finely chopped
• 1 Bay leaf
• 4 cloves
• 2 one inch cinnamon sticks
• 4 cardamom
• 1/2 tsp shahi jeera
• 2 tsp red chili powder
• 2 tsp coriander powder
• 4 cup yogurt
• salt to taste
• 2 tbsp lemon juice
• bunch of coriander leaves/cilantro finely chopped
• bunch of mint leaves/pudina finely chopped

Instructions

 

• Mix the red chili powder, coriander powder, salt, tomato, yogurt and ginger garlic paste to the mutton pieces and set aside for atleast an hour.
• 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
• Add onions and fry till golden brown.
• Add the marinated mutton to the onions and cook till mutton is done and the oil start leaving the sides of the pan.
• 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.
• 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 seperate. Add rice to the boiling water.
• 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).
• Add rice to the yakhni. Do not mix. Add a teaspoon of ghee on top of the rice.
• Cover with foil and close the lid. The foil do not let the steam escape.
• Place on a tawa on cook on low heat for 15 minutes. If you do not have a tawa, cook on low flame for 10 minutes. (see Notes)
• Mix the rice and gravy gently before serving. Serve hot with Raita or bagare baingan

Notes

To cook the rice perfectly, bring the water to a boil, add rice. When the water starts boiling again, cook for another 5 minutes. This absolutely depends upon the quality of the rice. When you press the rice between your fingers, it shouldn’t feel like a grain or feel cooked. It is somewhere in between. It is half grainy.
When you cook on a tawa, the bottom doesn’t get burnt.
Some people cover the lid edges with chapati dough to conceal the steam. Lazy me, opt for foil instead.

Keyword indian mutton biryani

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Easy and Delcious Traditional Mutton biryani