Mutton Briyani
- By admin_maria
- March 24, 2018
- No Comments
Mutton Briyani recipe….. It’s full of flavor, tasty and easy to make. With few key ingredients, all of us can make tasty briyani at home itself. There are many briyani recipe available and each one of it, is unique by itself. Yogurt, mint leaves, coriander leaves, bay leaves and lot’s of onion in it are the common ingredients in most of the briyani recipe. Adjust the spiciness as you preferred. I made this recipe with mild chili powder taste.
- Ingredients :
- Basmathi rice – 250gm (about 2 cups)
- 2 Cup water
2 Bay leaves
1/2 tablespoon salt
————————–————————– —-500gm boneless mutton
1/2 Cup yogurt
1 Tablespoon coriander powder
1.5 Teaspoon chili powder
1.5 Teaspoon garam masala powder
1 Teaspoon turmeric powder
1 Teaspoon poppy seed powder (optional)
1 green chili (paste)
6 Cloves garlic (paste)
3 cm ginger (paste)
1/2 Cup mint leaves
1/2 Cup coriander leaves
2 Tablespoon salt
1/4 Cup thick coconut milk (santan)
————————–————————– ———
For saute :
1 Tablespoon oil
2 Tablespoon ghee
2 large onion (sliced finely)
1 Cinnamon stick
2 Star Anise
5 Cloves
5 Cardamon pots
1 Teaspoon fennel seeds
3 Bay leaves
2pcs Kalpasi (optional)
Half tomato (chopped finely)
1 Cup water
————————–————————– ————- - For Garnishing :
Some chopped mint/coriander leaves
Some fried onion (bawang goreng)
Sprinkle of ghee
Food coloring
Let’s cook the briyani :
I add only half tomato, since we adding yogurt which already give some sour taste for the gravy.
Prepare the ingredients :
– Grind the garlic, ginger and green chili. Add little water while making the paste
– Slice finely the onions.
– Chop finely the mint and coriander leaves.
Add together : Mutton, garlic-ginger-green chili paste, yogurt, salt, chili powder, garam masala powder, turmeric powder, coriander powder, poppy seeds powder (optional), chopped mint and coriander leaves.
Prepare the mutton marination :
Mix all the ingredient, then marinate the mutton and marinate for 30minutes to 1 hour. Or longer.
2 cup rice – 2 cup water, 2 bay leaves and 1/2 tablespoon salt.
– Soak the rice in clean water for 15-30 minutes.
– Cook the rice about 90% done only.
– Don’t over cook the rice.
The rice is about 90% cooked. It’s not done yet.
Note : The rice will be cooked further in the heat, once we add it claypot with mutton gravy later.
– Heat up the ghee in the pot (or pressure cooker).
– Fry the cinnamon stick, star anise, cardamon pot, cloves, fennel seeds, bay leaves.
– Then add in th sliced onion.
– Saute the onion well, until it turn slight brown colour.Note : Saute the onion well. It’s a key steps for better taste.Note : You may used fried onion (ready made bawang goreng) then you don’t have to saute fresh onion in this step. You may directly add in the bawang goreng, and cook with mutton.
– Add in the marinated mutton.– Give a stir and cooked for few minutes.
– Add in chopped tomato
– Add in the santan/ coconut milk.
– Add about1 cup water.
– Close the lid, then cook in pressure cooker.
Prepare the claypot for ‘dum” purpose.
Apply ghee on the bottom of the pot.
Layering steps :
1st layer/bottom- mutton gravy (pour the gravy generously at the bottom)
2nd layer – spread the cooked basmathi rice
3rd layer – mutton gravy
4th layer – basmathi rice
Last last/ top layer :
Rice, some ghee-sprinkled evenly, some mutton gravy, some food coloring, fried onion and some mint/ coriander leaves.
Note : Don’t press the rice. Just spread the rice gently.
Let the pot on the heat (very low heat) for about 10 minutes.
The steam from the gravy will reheat the rice and cooked the whole biryani rice well.
Note : Ensure, you add in enough gravy at the bottom layer, so that it’s wet enough to bring to steam. And not get burned, due the heat, while we doing this ‘dum’ biryani tecnique.
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