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There are different kinds of biryani preparations in India, with variations in ingredients, such as the kind of rice and the spices used to make the dish. Here is one way of preparing a flavourful Mutton Biryani. eliminate the marination process. This is a perfect dish to make if you are short on time.
Biryani, a rice dish made with meat and spices, is believed to have originated in Persia. While some accounts say the Mughals introduced the dish to India, a few claim that the dish was introduced by Arab traders. However, an undeniable fact is that biryani is one of the most popular dishes in India, every corner of the country has restaurants and small eating joints that serve biryani as the main dish.
To ensure the Mutton Biryani is tasty, the meat must be properly fried in an array of spices. You can also add potatoes to enhance the dish. Here is the recipe:
Ingredients:
• 1/2 kg Mutton
• 1 cup Fried onion slices
• Tomato puree
• Green chillies
• Ginger-garlic paste
• Kashmiri red chilli powder
• Jeera powder
• Aloo bukhara
• Garam masala powder
• Cardamom cloves
• Turmeric powder
• Lemon juice
• Coriander leaves
• Bay leaves/tez patta
• Cumin seeds
• Cinnamon sticks
• 1 Star anise
• 4-5 cups of Long grain/basmati rice
• Salt
• Refined oil
Method:
• Wash and soak the long grain rice in water
• In a large pan, half filled with water, add two tablespoons of salt, two tablespoons of oil, two bay leaves, one star anise, 2 cardamom pods, and the large grain rice, boil till a little water is left. Strain the rice and keep aside
• Heat five to six tablespoons of oil in a pan, add two bay leaves, one teaspoon of cumin seeds, two cinnamon sticks, and the mutton, and fry for five minutes
• Add one teaspoon of Kashmiri red chilli powder, one teaspoon of coriander powder, one teaspoon of cardamom powder, and one teaspoon of jeera powder, and mix well. Add one teaspoon of turmeric powder, salt as per taste preference, four or five aloo bukhara, and two bay leaves, stir well for two minutes
• Add one teaspoon of ginger-garlic paste, crush four green chillies and add, and add lemon juice, mix well for 10 minutes
• Add one teaspoon of garam masala powder, and mix well for five minutes
• Add two cups of water and mix
• Cover the pan and let the mutton cook for about 15 minutes
• Add one cup of tomato puree and mix well, cover the pan and let the mutton cook for 10 minutes
• Add one cup of water and mix well
• Cover the mutton and let it cook on low flame for 15 minutes
• Add three slit green chillies and some chopped coriander leaves and stir well
• In a big pan, put rice as the first layer, mutton curry as the second layer, add fried onion slices, then put the rice, followed by the mutton curry. Once the biryani is layered, cover the pan and steam the biryani for 15 minutes
• Serve hot
Savour the Mutton Biryani Without Yoghurt to accompany with a side dish of Mutton Chaap.
