Easy Mutton Biriyani

by TEEJA ELIZABETHMARTIN
Easiest way of preparing a delicious dish
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Votes: 1
Rating: 5
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Cuisine Kerala
Prep Time 1 hours
Servings
people
Ingredients
  • Mutton(washed and cut into 1 inch size pieces) - 1/2 kg
  • Onion(1 is finely sliced & another is to be sliced lenghtwise to fry in ghee to garnish) - 2 nos
  • Tomato(medium sized cut round and kept aside to garnish) - 1 no
  • Green chillies(cut or ground) - 6-7 nos
  • Ginger garlic paste - 1 tbsp
  • Pepper powder - 1 tsp
  • Turmeric powder - 1 tsp
  • Fennel(Perinjeerakam) - 1/2 tsp
  • Mint leaves(crush into paste, Pudhina) - 1/2 bunch
  • Coriander leaves(crush into paste) - 1/2 bunch
  • Ghee - 1/4 cup
  • Oil - 1/4 cup
  • Salt(As reqd) -
  • Basmati rice(Clean and soak rice for 30 mins) - 1/2 kg
  • Cinnamon(Karugapatta) - 4 sticks
  • Cloves(Grambu) - 4 nos
  • Cardamom(Elakka) - 4 nos
For garnishing:
  • Cashew nuts - 10 gms
  • Raisins(both have to be half fried in ghee and kept aside) - 10 gms
Cuisine Kerala
Prep Time 1 hours
Servings
people
Ingredients
  • Mutton(washed and cut into 1 inch size pieces) - 1/2 kg
  • Onion(1 is finely sliced & another is to be sliced lenghtwise to fry in ghee to garnish) - 2 nos
  • Tomato(medium sized cut round and kept aside to garnish) - 1 no
  • Green chillies(cut or ground) - 6-7 nos
  • Ginger garlic paste - 1 tbsp
  • Pepper powder - 1 tsp
  • Turmeric powder - 1 tsp
  • Fennel(Perinjeerakam) - 1/2 tsp
  • Mint leaves(crush into paste, Pudhina) - 1/2 bunch
  • Coriander leaves(crush into paste) - 1/2 bunch
  • Ghee - 1/4 cup
  • Oil - 1/4 cup
  • Salt(As reqd) -
  • Basmati rice(Clean and soak rice for 30 mins) - 1/2 kg
  • Cinnamon(Karugapatta) - 4 sticks
  • Cloves(Grambu) - 4 nos
  • Cardamom(Elakka) - 4 nos
For garnishing:
  • Cashew nuts - 10 gms
  • Raisins(both have to be half fried in ghee and kept aside) - 10 gms
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Heat oil in a heavy bottom pan or a kadai or can start cooking in pressure cooker itself to save time.
  2. Add tomatoes, ground paste, turmeric powder, pepper powder, mint and coriander leaves and saute, till the oil starts to separate.
  3. Add mutton and cook,(dont add too much water as the flesh itself will have water in that and should be cooked in that water if cooked in pressure cooker).
  4. Add salt to taste.
  5. After 1 st whistle keep for 7 minutes on low flame.
  6. Cook the rice along with all spices and salt with twice amount of water.(for 1 cup rice 2 cups water).
  7. Grease a vessel with little ghee.
  8. Spread 1/2 of the rice and place 1/2 of mutton masala over it and then the rest of the rice and again pour ghee and palce the rest of mutton masala and sprinkle fried onions,raisins and cashew and over that arrange the tomato pieces.
  9. Close it with a air tight lid and keep aside for 10 minutes.
  10. Note:- We can marinate the mutton on previous day with the ingredients to make the masala and curd.
  11. :- Also the rice and mutton can be cooked together,before which both should be cooked half seperately.In my experience if we are experts we can do like that as the cooking time for meat and rice is different.After cooking meat and rice half,arrange it in layers and cook for 10 more minutes in tightly closed container.
  12. :- Same method can be used in making chicken biriyani also.
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