Mutton Biryani
Aromatic rice cooked along with mutton khurma.
Ingredients
- 500 gms Basmati Rice (Soak 15 mins before cooking.)
- 2 unit/count Cloves
- 2 inch Cinnamon Stick
- 2 unit/count Green Cardamom Pods
- 500 gms Mutton
- 250 gms Onions (Finely chopped)
- 150 gms Tomatoes (Finely chopped)
- 10-15 unit/count Almonds (Powdered. You can skip this ingredient if unavailable.)
- 1 unit/count Lemon
- 1 tsp Garam Masala
- 1 tsp Turmeric
- 1 unit/count Coriander Powder
- 1 tsp Biriyani Masala
- 1 tsp Red Chilli Powder
- 1 bunch Coriander Leaves (Finely chopped)
- 0.5 bunch Mint (Half bunch, finely chopped.)
- 4 tbsp Saffron (Soak saffron strands in milk.)
- 3 tbsp Oil
- 1 tsp Ginger Garlic Paste
- to taste Green Chillies
- to taste Salt
More recipes using Mutton
Indian
Shaiya Biryani (Biryani Made of Thin Rava Noodles)
Biryani made of rava sevai (a thin noodle made up of rava) served in layers with richly flavored mutton khurma (gravy).
Indian
Quorema Curry, Plain
A rich and aromatic Mughlai-style mutton curry with yogurt, almonds, and fragrant spices. This korma features tender mutton in a creamy sauce with fried onions and warming spices.
Anglo-Indian
Mutton Trambland
A Victorian-era Anglo-Indian dish featuring boiled mutton covered in a tangy butter-flour sauce with vinegar, topped with minced pickles and hard-boiled eggs. This recipe adapts the traditional beef trambland preparation for mutton.
Instructions
- 1In a vessel, heat 3 tablespoons of oil. Add 250 grams of finely chopped onions and green chillies to taste. Cook on a low flame until the onions turn golden yellow.
- 2Add finely chopped tomatoes to the vessel and cook for another 5 minutes. Stir in 1 teaspoon of ginger garlic paste. This mixture is known as birista.
- 3Transfer the birista into a pressure cooker. Add mutton, lemon juice, garam masala, turmeric powder, red chilli powder, coriander powder, and biriyani masala. Cook in the pressure cooker for about 15-20 minutes.
- 4Once the pressure is released, add powdered almonds and cook for another 5 minutes.
- 5Boil water with cloves, cinnamon, cardamom, and salt. Once boiling, add the soaked rice. Cook until the rice is 70% done, then strain and set aside.
- 6In a large vessel, add a little oil at the base. Layer with aromatic rice, freshly chopped coriander leaves, sliced tomatoes, and saffron milk. Add a layer of Khurma, then repeat the first layer. Cover with a lid and cook until steam appears, about 20-30 minutes.
