This recipe will help you make the most AMAZING Mutton Biryani. Learn how to make the mutton masala for biryani, and how to get the biryani layers right! With this easy mutton biryani recipe handy, it is a biryani feast any day of the year! Everyone has that one friend who invites you for the yearly Ramzan feast. And you willingly starve yourself all morning just so you can stuff your face with heaps and heaps of mutton biryani… We live to eat!
Mutton biryani made in Muslim households has a signature taste which is hard to replicate. The rice is fragrant and aromatic, while the meat is so tender and flavorful. The masala is just enough to tantalize your taste buds, but not overpowering or super spicy either.
About Mutton Biryani Recipe | Dum Mutton Biryani Recipe: A hearty mutton biryani that will impress your guests instantly. Biryani is a dish that nobody can ever resist. Be it a dinner party or any celebratory occasion, biryani seems to be an ideal main dish to serve along with a spicy salan or refreshing raita.
This mutton biryani recipe has layers of mutton and saffron-milk infused rice cooked DUM style. It has a host of aromatic spices and herbs such as star anise, bay leaves, cardamom, cinnamon, cloves, jaiphal, and javitri along with chillies, rose water, kewda and saffron cooked with succulent mutton pieces.
Ingredients for No Marination Mutton Masala Biryani
Steps for No Marination Mutton Masala Biryani
No Marination Mutton Masala Biryani
Ingredients
4 tablespoon Oil
2 Bay Leaves
1 small piece Star Anise
3 Cloves
1 big Cardamom
2 piece Cinnamon
2 medium size Sliced Onion
Half kg Mutton
1 tablespoon Ginger-Garlic Paste
1 teaspoon Salt
Half teaspoon Turmeric powder
2 medium size Tomatoes
1 tablespoon Coriander Seeds
1 teaspoon Cumin Seeds
10 to 12 Black Peppercorns
Javitri
A piece of Nutmeg
1 Star Anise
2 Dry Red Chillies
1 piece Cinnamon
3 Cardamoms
3 Cloves
1 Big Cardamom
1 piece Bay Leaf
Half cup Curd
1 tablespoon Red Chilli Powder
Chopped Coriander Leaves
For boiling rice
2 Bay Leaves
2 Green Chillies
1 teaspoon Shah Jeera
1 teaspoon Lemon Juice
1 to 2 teaspoon Oil
4 teaspoon Salt
300 grams Basmati Rice
For garnishing
Some Fried Onions
Some chopped Coriander Leaves
Kewda Water
Yellow Food Colour
Lemon Wedges
Slit Green Chillies
1 tablespoon Ghee
Steps
Wash and Soak 300 gms of basmati rice for 30 to 40 minutes.
Heat 4 tbsp oil In a pressure cooker add 2 bay leaves, 1 small piece star anise, 3 cloves ,1 big cardamom, 2 piece cinnamon, after half a minute add 2 medium size sliced onion fry till golden in color.
Then add half kg mutton, 1 tbsp ginger garlic paste, 1 tsp salt fry it on medium flame for 3 to 4 minutes, then add half tsp turmeric powder, 2 medium size tomatoes mix it well then add half cup water and pressure cook it on high flame till one Whistle and then on low flame for 10 to 12 minutes till the mutton is tender.
Take 1 tbsp coriander seeds, 1 tsp cumin seeds, 10 to 12 black pepper corns, javitri, a piece of nutmeg, 1 star Anise, 2 dry Red Chillies, one piece cinnamon, three cardamoms, 3 cloves, 1 big cardamom, 1 piece bay leaf, grind all these spices into a fine powder. Take half cup curd add these grinded spices to the curd mix it then add 1 tablespoon red chilli powder mix it well and keep aside for further use.
Heat 2 litre of water in a big pan in which you can cook rice. Add 2 bay leaves, 2 green chillies, 1 tsp Shah jeera,1 tsp lemon juice, 1 to 2 tsp oil, 4 tsp salt to the boiling water then add 300 grams of soaked basmati rice give a good mix.
Let the rice boil on high flame for 10 to 12 minutes till it is 90% done. When the rice is done, drain the water from the rice and keep it aside in a bowl. Then check the mutton if done, add the curd mixture mixed with the spices to it.
Keep the flame low, fry till the oil separates and then add some chopped coriander leaves, check the salt at this point and off the flame.
Now let us start layering the rice and masala for Biryani.
Take a pot in which you have to make biryani. Pour a little oil to the pot and 1 tablespoon water. By adding oil and water to the bottom of the pot the rice of the biryani will not stick to the bottom of the pot.
Then spread a thin layer of the boiled rice in the pot, then spread the entire masala on the layer of the rice and garnish it with some fried onions, some chopped coriander leaves, lemon wedges, slit green chillies.
Then spread the entire left boiled rice on this masala, sprinkle some coriander leaves, some fried onion, 1 tbsp ghee. Take 1 tbsp of milk add a pinch of yellow food colour mix it, pour this on the rice, add few drops of kewra water for a nice Aroma.
Now cover the pot with a cloth then put the lid on the cloth, then fold the cloth to cover the lid so the smoke of the Biryani does not come out from any side, it will be fully packed to give a good dum to the Mutton Biryani.
Keep the pot of biryani on high flame for 4 to 5 minutes and then low the flame and let it be on dum for 10 to 15 minutes. After turning off the flame, let it rest for 10 to 15 minutes.
Your Delicious Instant Mutton Masala Biryani is ready to serve.
Serve it hot with raita and salad.
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Tips * It is important to let the biryani REST after cooking. Resting the biryani actually elevates the flavour, and gives the mutton and rice time to settle! *Make sure your pan is heavy-bottomed or the rice will burn. Or you can place a flat tawa then keep the pan on that tawa.
