Mutton Biryani

Description

Biryani is one popular desi rice item which takes quite a twist when it comes to method for preparation. Every household has its own techniques and secret ingredients to bring out the best flavour and texture. Traditionally its prepared by following the dum method which ofcourse, is very tricky and test our patience. Well there’s also some rescue mission versions like rice cooker.. pressure cooker..which can still taste as good as the dum biryani.  Hyderabad is famous for layer biryani which is known for its rich taste and flavour but texturewise its dry and grainy,  still no doubt… to die for.  But Tamilians mostly prepare their biryani more juicy, the meat gravy blends with the rice making it more palatable every time and makes it a complete meal in itself. Here is an easy step by step guide for pressure cooker version of Mutton Biryani.Goat meat briyani / Mutton Briyani / Kari Biriyani / Aatu Kari / Briyani / Pressure cooker Briyani / Lamb

Ingredients-1
1 lb Goat meat (with bones)
1 cup Yogurt
½ tsp Turmeric (for marinating)
½ tsp Ginger garlic paste
Ingredients-2
2 cup Basmati rice
4 nos Onion (cut lengthwise thinly)
3 nos Tomato (chopped)
½ tsp Ginger garlic paste
4 nos Green chili (slit open)
15 stks Coriander leaves (chopped )
10 stks Mint leaves (chopped)
¼ tsp Turmeric powder
1 tsp Red chili powder
2 tsp Corainder powder
2 tbsp Ghee (for toasting)
4 tbsp Oil
3 nos Bay leaf
5 nos Cloves (karambu)
3 nos Cardamom
1 no Star anise
2 nos Kapok buds (marathi moggu)
3 nos Cinnamon stick (small)
2 tsp Salt (or to taste)
3 cup Water (exact measure)
Ingredients-3
¼ cup Ghee
10 stks Corainder leaves (chopped for garnishing)
5 stks Mint leaves (chopped for garnishing)

Instructions

 

 

Marinate mutton pieces with yogurt, turmeric, ginger garlic paste and little salt. Let this rest for atleast 4 hours at room temperature or overnight refridgeration is also fine. Take a big tray and line up all the ingredients needed for the preparation to make the work more easier.

 

 

Take a pressure cooker pan, heat ghee and oil. Add whole garam masalas (Bay leaf, cloves, cinnamon, cardamom, kapok buds and star anise), let sizzle for few seconds. Add the green chili, chopped corainder and mint leaves, fry for few minutes to make them crispy.

 

 

Add onions and fry for 10 minutes over medium flame. Keep sauteing until it gets dry and loses all the water content.

 

 

When done, it should look crispy and brown. Add 1/2 tsp ginger garlic paste from Table-2 and saute for few minutes.

 

 

Now add the mutton pieces along with the juice, chopped tomatoes and fry for 5 minutes over medium flame. Tomatoes has to become tender and the meat should look slightly browned. Add turmeric, red chili powder and corainder powder along with salt. Fry for few more minutes.

 

 

Add the exact water measure given and close with the lid. Pressure cook for 2 whistles and swtich off. Give about 15 minutes for the steam to settle and then open the cooker.

 

 

When done, the gravy should look with oil separated and the meat must be prefectly cooked.

 

 

Soak basmati rice for 10 minutes, wash and drain completely. Soaking time varies with the quality and brand of rice, if pressure cooking , soaking time should be very less. For rice cooker allow 15 to 20 minutes. Use the variety which you are most comfortable with.

 

 

Add rice to the gravy, close with the lid and cook upto 2 whistles and swtich off. Immediately shift the cooker from the hot burner to a different place, this reduces too much browning on the bottom of the pan. Let the steam release completely. Allow 15 minutes and then open.

 

 

When done garnish with corainder and mint leaves. Sprinkle little orange colour mixed in water (optional) and drizzle little ghee. Do not stir or mix, let it aerate for few minutes.

 

 

Transfer the content to a wide tray and gently spread to cool. Now add the reamining ghee, corainder and mint leaves. Mixing while its hot makes the rice break easily, so let it sit for 10 minutes and then gently mix with your hands.

 

 

Serve hot with onion raita and boiled eggs.

Notes

Meat tenderizer: This powder is widely used in most restaurants to tenderize the meat in short time. Mostly used for dum preparations. Mine is pressure cooker version and doesn’t need any artificial tenderizers, yogurt acts as a natural meat tenderizer. You can also use plain raw papaya pulp, this is the main ingredient in store bought meat tenderizer powders.

Goat Meat : Good quality meat should cook in 2 whistles. If using matured meat like lamb allow 3 to 4 whistles while cooking the meat (first step). While cooking with rice its always 2 whistles. For cooking rice, the ratio is for every 1 cup rice its 2 cups liquid. In my recipe for 2 cups rice, its 4 cups liquid (3 cups water and 1 cup yogurt).

Rice used: Royal Basmati from Sams club,  Goat Meat: Jouni Meat, Farmington Hills, MI. Tel: 1-248-851-3600

Yield: Serves 4 approx.

Cup size used : 1 cup = 8 fl ounce (USA)

Source

Family

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55 comments to Mutton Biryani

  • Shri

    Hi Mullai,

    I tried this mutton biryani today and it was too gud. Everything was perfect.
    Thanks allot.

  • shirley

    1/2 spoon of ginger-garlic is enough for mutton biriyani??.. i used to put 4 sp ginger-garlic (aside from marination)

    • Shirley,
      Its 1 teaspoon including marination. If using fresh ginger and garlic then you may use more but sometimes ground paste is concentrated and may be too strong and that too many use store bought paste which is highly concentrated and contain vinegar which if added more would spoil the whole biryani. Hope this helps, thanks.

  • Sumaiya suhail

    I tried ur paneer receipe it came out really well.my husband was very happy …
    Which type of cooking biriyani is better either dum or pressure cooking?

    • Whichever works for you! Dum style cooking is more delicious but very tricky, needs practice and patience. Pressure cooker method is easy, not that time consuming… also equally good. Thanks.

  • Bommi

    Hi Mullai,

    Your recipes are wonderful!

    Can we do Chicken briyani with this recipe?

    Please reply. Planning to do it for our American friends.

    Thanks.

  • Ananth

    Thanks for the recipe. It came out very well and exactly shown in the picture. Delicious.

  • Hi,
    I just felt like eating Mutton Biryani today. And as always if I want to cook something out of the norm I will recipe hunting. I found a few but I thought I’d try your recipe. Its simple yet delicious! And the step by step pictures really helped.
    Thanks!
    By the way I’m from Malaysia.

  • sugar

    I have never heard of stone flower /kalpasi? what is that called in hindi or urdu please?

  • ASIYA

    Mam plz tell me what is star anise and kappok buds called in urdu as i live in kashmir and dun knw the meaning of these words..plzz reply mam

  • Carol

    Fantastic recipe! I tried it out with lamb in the exact measurements (didn’t have marathi moggu though…so added javithri!) and it came out yummyliciious! I have never tried mutton biryani before (made chicken biryani several times) and was delighted to have it come out so well. Could you tell me how this same recipe can be adapted for a DUM BIRYANI style of cooking? I’d really appreciate that.

    THis is a wonderful website…I have tried 3 dishes so far and they have all come out very tasty and appealing to look at. Kudos to you!

    Carol

  • Amala

    Excellent recipe,very simple and tasting .Thanks for sharing it.

  • Teeka

    Hi Mullai,

    I’ve been a great fan of yours. I was so much worried when I wasn’t able to log in the past 2 months. Very much relieved now and the first thing I did was preserve the 2 recipes that I liked most – Mutton Biriyani and Chicken Biriyani…Your presentation with pictures is really excellent. Keep it up!

    Yesterday, I tried out your Mutton Biriyani receipe and the results were amazing! My husband who’s an expert taster (he’s tasted many varieties due to his frequent travel to places within and outside of India), fell for its taste! My mother who’s an expert cook herself appreciated it much in detail and relished the Biriyani with a quantity more than her normal intake!! Above all, my 11 Yrs old son and me loved and greatly enjoyed it too!!!

    Thanks much again!!

  • sheeba

    Hi Mullai, Can we do this recipe in the electric rice cooker? like the way u did chicken biriyani?

  • Rani Kumar

    Hi Mullai

    Can i try the same recipe for chicken biryani??plz reply asap.
    thanks,
    Priya.

  • Rani Kumar

    Hi Mullai, Tried this mouth watering recipe…IT CAME OUT VVVVVVVVVVVERRRRRRRRRRRRRRRRRRRRRRRRRRRRRY TASTY….THANK YOU…I cooked this biryani for aroung 25 people, it came out very tasty n good.

  • pooja

    mullai thnx a lot… was very delicious.got my hubby’s appreciation.

  • kaviarun

    Mullai, tried mutton biryani…turned out superoooooooooo super…thanks a lot mam.

  • hulda_ashok

    Hi Mullai,

    Yes, it was a tiring job. But my husband was suggesting this option. Like you said I just increased the quantity and made it for 12 cups of rice.

    I made the kurma and the rice seperately and then baked it in the oven instead of the Pressure Cooker.

    It really turned out well.

    Thanks a lot for the recipe.

    Cheers,
    Hulda

  • hulda_ashok

    Hi Mullai, How are you? I am planning to make your mutton biryani for my wedding anniversary. I have invited 25 people. I am a little bit not sure of the exact measurements for rice and meat. kindly let me know the measurements for preparing biryani for 25 people Thanks, Hulda

    • Mullai

      Hulda, really pity you.. preparing for 25 people is quite a task, that too biryani… gravies are easy for large crowd. The above recipe could feed only 4 to 5 people assuming they are average eaters. You have to make 5 batches of this recipe, approx.

  • madan_venugopal

    Hi Mullai,

    Mutton biryani is not like chicken biryani, its actually a tricky one to prepare. The way you had illustrated with pictures and special comments on the quality of rice, mutton and the way to prepare it, is really awesome. As always I am getting more addicted to this site. Keep up the great work!!!!!

  • hulda_ashok

    Hi Mullai, I made this Biryani for some North Indian Guests and they all praised me so much. Thanks for the detailed steps. Your site has become like a bible for me. I have tried so many recipes. Everything comes out so well. My sincere appreciation to you. Even today, I am taking a printout of Ven Pongal and Tomato chutney from office to cook for dinner.:) Cheers, Hulda

  • priya vel

    Tried this briyani yesterday & my hubby said that this is the best briyani he ever had till now. All the credits to you Mullai, thanks.

  • sansengr

    wow..no chance.iam new meeber to this website.its my first cooking receipe..really really good taste…thanks..

  • mithra

    wow! i tried ur biriyani,no words to say the taste.It was really super o super.keep the good work mullai.

    May GOD bless u & ur family.

  • Kay

    Mullai , Mutton vanga modhu endha part kettu vaanganum.. Mutton cook pannapram tender’a ve illai.. ( There is a halal shop were we buy )

    ~ Kay

  • Rejuvinator

    Hi Mullai,

    Just to reiterate, you use the same 8 Fl oz cup for the liquids (water/yogurt) as well as the rice?

    thanks!

  • thamari

    Hi Mullai, I tried this recipe last night.It was soooo tasty.I don't have words to tell.Me and my fiance ate a lot.As a sinhalese girl i didn't know much about indian cooking.But you became my cookery teacher.I love to try your recipe.You are doing such a great work.Thank you very much.

  • sleshar

    dear mullai
    i cooked this biriyani for this week end
    it came out well with a hotel effect
    it was really superb
    thanks mullai
    sleshar

  • amatullah

    very delicious

  • amatullah

    very delicious

  • amatullah

    looks good and tastes yummy with all the extra spices

  • sleshar

    waaare waaaa mullai oru mutton biriyani na ipidi thaan irkanum Yell

  • bhuvanagdevi

    looks so yummy
    will try it .when i prepare the briyani the rice sticks with easch other becomes so sticky is there any way to make the rice to get separated after cooking in pressure cooker ,briyani should be dry and rice to be separated

  • sathya sankar

    hey mullai,
    ur biryani looks yummy & very tempting….
    i do have a question , can we make dis with lamb meat? will that turn out good like goat meat ?

    thanks
    sathya

  • jlakshmi

    What to say Mullai ? Simply suberb presentations , instructions and pictures. What more can be easier than this. Well done. Will surely try your way. I used to pop them in a rice cooker after cooking mutton seperately. Your version with pressure cooker is also very good.

    Thx
    Jaya

  • abhimuthu

    Mullai,
    Traditional mutton biriyani super a vandhirukku. Color and step by step procedures are so tempting. Thanks for sharing!

  • abigail

    Hey Mullai..
    U are a PRINCESS when it comes to cooking.entertaining and presenatation……

  • preethi sathya

    very tempting and mouthwatering …..thanks for sharing.

  • jks

    cool just cool…have done biriyani many times but ur recipe calls for it again..

  • kaviarun

    very very nice!!!!! Restaurant style-la irukku….thanks. Tempting…

  • priyasudha

    Very tempting..

  • Lakshmi Mani

    Wow…looks yummy.Cant wait to try this Biriyani..

  • shan

    Wow !!! superb and tempting.

    Have a great day

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