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
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].
Here’s
how to make Muslim Mutton Biryani with step by step photos…
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
|
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
Meanwhile do check out different types of
Non-VegBiryani varieties here,
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
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
Pressure Cooker Chicken Biryani
Green Chicken Biryani/Cilantro,Mint&GreenChillies Chicken Biryani
Chicken Dhum Biryani/Marinated Chicken Biryani
Prawn Biryani - Method 1
Here's a short video oh how to make Muslim Mutton Biryani in both English & Tamil
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
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.
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.
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
Thank
you all for visiting my space, please come back again for more super delicious,
finger licking Biryani Recipes from my kitchen.
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Have a great day and enjoy.
Until then I am signing off…
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Priya Anandakumar