mutton biryani
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Indian Mutton Biryani Recipe

Indian Mutton Biryani is a tasty and delicious biryani that you just can't go wrong with.
Course Main Course
Cuisine Indian
Keyword indian mutton biryani
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 5 -6
Author Fareeha

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.