Simple Mutton Biryani is an aromatic one-pot curry with mild flavour. The dish is an easy to make with fresh ingredients for a comforting day and a great treat to the family. Here in mutton Biryani, in addition to the choice of herbs and seasoning, the timing of when the flavours are added will affect the dish. Here ghee/clarified butter condiments the dish. To compliment the Mutton Biryani serve with Salads, Mutton Curry, boiled egg, Egg curry or even Brinjal curry (Gutti Vankaaya Kura).
There are two thoughts whether to clean the meat in water before cooking or not. Again its very debating. My grandmom used to say that they usually did not clean the meat before cooking. Probably they got the fresh meat during those times. I usually clean the meat and then consider for my cooking.
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| Mutton Biryani |
Ingredients:
1. Mutton - 1 kg.
2. Basmati Rice - 1 Kg
3. Onions - 4 no.
4. Tomatoes - 4 no.
5. Ginger and garlic paste - 1/4th cup
6. Cloves - 4 to 5 no.
7. Cinnamon - 3 to 4 small pieces
8. Green Cardamom - 3 no.
9. Bay leaf - 2 no.
10. Coriander leaves - 1 bunch
11. Mint/Pudina leaves - 1 bunch
12. Green Chillies - 4 to 5 no.
13. Chilly powder - 2 tbsp. (adjust according to your taste)
14. Curd - 1/2 cup
15. Lemon Juice of one small lemon
16. Curry leaves - 1 spring
17. Oil - 4 to 5 tbsp.
18. Ghee/Clarified butter - 2 tbsp.
19. Salt to taste
Cooking Method:
1. First of all wash the meat and keep aside for the water to drain out completely. Wash the basmati rice and keep aside (do not soak the rice in water). Chop the onions and tomatoes. Clean the mint and coriander leaves keep them too aside.
2. Now Heat up 1 tbsp. of oil in a cooker/pan and fry one onion till tender and put the meat pieces into it. Add salt and give it a stir till the meat is flavoured with onion. Cook this way in low to medium flame atleast for 15 to 20 minutes. Add 2 cups of water and close the lid of the cooker or pan. Cook this till the meat is tender.
3. Heat up 4 tbsp. of oil and 2 tbsp. of ghee/clarified butter in another large cooking pot and add green chilies, cloves, cinnamon, bay leaf, cardamom, and let this all spices get into the oil. Add ginger garlic paste and cook this in medium flame till the raw smell goes away.
4. Add onions and fry this till it gets transparent and salt also should be added now only for the spices and rice (as already for meat we have added), and later add chopped tomatoes and chilly powder. Cook this way till oil is left in sides and all the spices in incorporated well.
5. Check for the pressure cooker for meat. If its done then switch off the flame and allow the steam to escape.
6. To the spices add half the quantity of coriander leaves and mint leaves (reserve remaining for later use). Add the meat pieces and stir in along with the spices, and let it remain in there for about 5 to 8 minutes.
7. Add water double the quantity of rice (this must be taken into consideration of water in meat as well). Bring this to boil well. Add rice and cover the lid.
8. Before there is little water leftover, add in yogurt/curd (beaten well) in it. Give it a stir. Now before closing the lid add in lemon juice, and remaining mint and coriander leaves. Switch off the flame. Let it rest for another 10 minutes and then serve with salads and yogurt/curd or curry of your choice.
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| Spicy Mutton Biryani |
1. For the better taste you can powder the dried red chilies in a blender instead of the chilly powder.
2. Finally while closing the lid you can keep a hot water vessel upon it (provided the lid is a steel) for the weight so that the steam is not escaped.
You might also like:
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| Gutti Vankaya Kura (Brinjal Curry) |
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| Mutton Gravy |
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| Mutton Biryani |