Muslim Mutton Biryani Recipe/Bhai Veetu Mutton Biryani/Mutton Dhum Biryani – How to make Muslim Mutton Biryani/Mutton Dhum Biryani with step by step photos & Video in English & Tamil

The word "Biryani" makes every one hungry instantly and that too when it is Muslim Biryani, there are no words to explain. I have been making different types of biryani 's over the years, but this recipe which I got from one of my friend is just the ultimate one, which tastes perfect and easy to make. This biryani is very easy to make and can be done perfectly, if the measurements are followed as given in the recipe. Do try out this super tempting Muslim Mutton Biryani and post your comments here. Also check out other interesting and mouthwatering Chicken Varuvals/Fry/Biryanis/Gravies etc here, Mutton/goat Meat Recipes,Fish & Egg Recipes

Here’s how to make Muslim Mutton Biryani with step by step photos…

Ingredients

Mutton/Goat Meat	1 kg
Basmati Rice	1 kg
Onion	600 gms thinly sliced
Tomatoes	500 gms finely chopped
Green Chillies	10-12
Ginger & Garlic Paste	6 tbsp
Lemon Juice	From 1
Pudhina/Mint	1 one small bunch
Coriander Leaves/Cilantro/Kothamalli	½ small bunch
Ghee	5 tbsp
Curd/Thayir/Yogurt	250 gm
Biryani Masala Powder **	1 tbsp
Red Chilli Powder	2 tbsp
Coriander Powder	2 tbsp
Turmeric Powder	1 tsp
Salt	As needed

For Tempering

Oil	200 ml
Cinnamon Sticks/Pattai	3-4
Cloves/Kirambu	8-10
Cardamom/Elachi	4-6
Bay Leaf/Birinji Elai	2-3

Preparation Time: 15 minutes                            Recipe Category: Main Course

Cooking Time: 1 hr 30 minutes                           Recipe Cuisine: Tamil Nadu, Indian

Author: Priya Anandakumar

Also check out other interesting and mouthwatering Chicken Varuvals/Fry/Biryanis/Gravies etc here, Mutton/goat Meat Recipes,Fish & Egg Recipes

BiryaniMasala Powder: 2 parts of Cinnamon, 1 part of Cloves, 1 part of Cardamom. Dryroast and grind well. Check out how to make biryani masala powder here.  

Meanwhile do check out different types of 

Non-VegBiryani varieties here, 

Chicken Gravies/Varuvals etc,

Mutton gravies/varuvalrecipes here,

Fish gravies/Varuval recipes here.

Biryani Varieties that might be of your interest...

Mutton Biryani in Oven/Layered Mutton Biryani in Oven

Green Mutton Biryani

White Mutton Biryani/Sofiyani Biryani/Hyderabadi White Mutton Biryani

Muslim Mutton Biryani/Bhai Veettu Mutton Biryani - Video Recipe

Biryani Masala Powder for Muslim Mutton Biryani

Thalapakatti Mutton Biryani

Pressure Cooker Chicken Biryani

Green Chicken Biryani/Cilantro,Mint&GreenChillies Chicken Biryani

Ambur Chicken Biryani

Fried Chicken Biryani

Thalapakatti Chicken Biryani

Chicken Dhum Biryani/Marinated Chicken Biryani

Chicken Pulav

Prawn Biryani - Method 1

Prawn Biryani - Method 2

Egg Biryani

Egg Rice

Scrambled Egg Biryani -Video Recipe

Biyani Kathrikkai/Brinjal for Biryani

Here's a short video oh how to make Muslim Mutton Biryani in both English & Tamil

   

Method
Wash and cut the vegetables and keep everything ready.

Wash and soak basmati rice for about 30 minutes. This is important for a nice fluffy biryani.

Clean and wash the mutton/goat meat thoroughly with water.

Add the washed mutton to pressure cooker; add ½ tsp of turmeric powder, salt, and 3 tbsp of ginger & garlic paste and enough water [approximately ½ ltr of water or the mutton should be completely submerged in the water].

Cook the mutton for about 3-4 whistles and switch off the stove. Wait for the steam to release.

After the steam releases, strain out the cooked mutton to a separate plate and keep the mutton stock [the water in which mutton is cooked] separately.

While the mutton is cooking, let’s start to make biryani.

Hear the biryani vessel or any heavy bottomed vessel in the stove. Add 200 ml of oil and 4 tbsp of ghee and heat both of them together.

Add cinnamon sticks/pattai, cloves/ kirambu, cardamom/elachi, bay leaf and fry well until nice aroma fills the room.

Now add the onions and fry well. This step is very important; the onion should be sautéed well until it turns to a beautiful golden brown color. When onions are fried properly the biryani will be extremely tasty.

Add the green chillies to the onions and fry well for some more time.

Add washed mint and chopped cilantro and sauté along with the onions. It will emit a wonderful aroma and has to be sautéed well. The total time for sautéing the onions along with green chillies, mint and cilantro will approximately take around 15 minutes.

Now at this stage at 1 tbsp of Biryani Masala and mix in really well. Keep stirring, cover and cook for another 2-3 minutes.

Slowly the colour will change to a beautiful dark brown colour.

Now add 3 tbsp. of ginger and garlic paste and sauté really well until all the raw smell vanishes.

Now add the cooked Mutton/Goat Meat to the onions and stir it really well for about 10 minutes. The colour of the mutton pieces will also change to brown colour.

At this stage add the chopped tomatoes and mix in really well.

Now close the lid and cook the tomatoes well, until they turn mushy.

Open the lid, stir everything really well. Now add ½ tsp of turmeric powder, 2tbsp of red chilli powder, 2 tbsp of coriander powder and mix well until all the masala is well blended.

Cover and cook for about 10 minutes, until the oil separates out.

Now open the lid and add yogurt/curd/thayir [250 ml] and mix really well.

Next add juice of one lemon and mix really well.

Cover and let it cook for about 10 minutes, until the oil separates out.

Now add mutton stock [the water in which the mutton is cooked] and water. The ratio is  1 ½ cup water for 1 cup of rice. [1 kg is 5 cups of rice so the mutton stock + water will be 7 ½ cups] 1 cup=200 gms.

Cover and cook until it comes to rolling boil.

Open the lid and add the washed basmati rice and mix gently, so that the rice does not break.

Cover and cook on medium flame for about 10 minutes.

Open it and see the rice will be half way cooked. At this stage its time keep dhum.

Heat an old dosa tawa and keep the biryani vessel on top of it.  Give a gentle and good stir and cover it with lid. Now keep a pot filled with water on top of biryani vessel. This is to ensure the steam does not escape.

Cook the biryani in dhum for about 20 minutes on low medium flame. After that switch off the stove, open the lid and check.

Then close the lid, keep in dhum for about 30 minutes [stove should be off only]

Yes, yummy, delicious, spicy and tempting Muslim Mutton Biryani is ready to be enjoyed.

Serve it hot with onion raita or any raita of your choice along with Chicken Salna or Mutton Gravy/Kuzhambu and egg.

Suggestions:
Adjust the spice level according to your family needs.
For a good biryani, cooking patiently and taking time to cook each ingredient is very important.

Also check out other interesting and mouthwatering Chicken Varuvals/Fry/Biryanis/Gravies etc here, Mutton/goat Meat Recipes,Fish & Egg Recipes

Here's how to make Muslim Mutton Biryani in both English & Tamil

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