Mutton Biriyani – A Gastronomic Marvel
In the vast tapestry of culinary wonders, few dishes weave together history, tradition, and aromatic splendor as gracefully as a plate of tempting Mutton Biryani. This enchanting dish, born from the heartlands of South Asia, beckons us into a world where fragrant spices dance and tender mutton is cradled within a bed of perfectly cooked basmati rice. This gastronomic marvel can be easily created at home and requires just 2 basic ingredients from your side – patience and perfection.
Traditional Dish
Picture a kitchen infused with the heady aroma of garam masala, each spice a storyteller, contributing to the epic tale of mutton biryani. The origins of this dish lie in the ancient spice routes, where traders exchanged not just goods but the secrets of blending spices to perfection. It’s a narrative that spans centuries, a journey through time, encapsulated in each grain of rice and every succulent piece of mutton. The traditional secrets have been handed down through generations, paving way for some interesting innovative techniques.
The Biriyani Making Process
As we delve into the historical nuances, consider the skilled artisans who imbibed the art of slow-cooking, transforming a handful of ingredients into a culinary masterpiece. The slow dance of flavors, the melding of spices, and the tenderizing embrace of time, all these elements contribute to the symphony that is Mutton Biryani.
A Symphony Of Flavors
The journey of creating an Easy Mutton Biryani, is not just a dish but a celebration of flavors and aromas. Now, imagine layering the partially cooked rice over the mutton, creating a mosaic of textures. The aroma intensifies as you sprinkle saffron-infused water, turning the rice into a canvas of golden hues. The lid goes on, and the magic begins. The flavors intermingle, creating a harmonious blend that will leave your taste buds in awe.
Easy Mutton Biryani
Ingredients
- 1 kg Mutton
- 1 kg Basmati rice
- 3 tsp Ginger paste
- 3 tsp garlic paste
- 1/2 cup Curd
- 1/2 tsp Saffron powder
- 1 1/2 cups Coriander leaves and mint leaves finely chopped
- 6 nos Green chillies
- 3 tbsp Oil
- 3 tbsp Garam masala powder
- 2 nos Bay leaves Karuga/Vazhana ela
- 3 nos Cardamom Elakka
- 4 nos Cloves Grambu
- 3 pieces Cinnamon Karugapatta
- 4 - Onion Thinly sliced
- 1 tsp Sai jeera Optional
- 1 tsp Ghee
- 2 pinch Colour
- Salt As reqd
Instructions
- Wash the meat pieces very well.
- Squeeze out all the water very well.
- Mix together 11/2 tsp of ginger and garlic paste each, 1/2 cup curd, salt, yellow powder, 1/2 cup of coriander and mint leaves and green chillies without removing the top stalk.
- Mix thoroughly well the above mixture with the mutton.
- Keep in the refrigerator over night or for at least 2 - 3 hrs.
- Heat oil in a vessel.
- Add sai jeera.
- Add onion and saute, till they turn brown.
- Add garam masala powder and fry well.
- Add 1/2 cup of mint and coriander leaves and fry well.
- Add the marinated mutton and stir well.
- Add salt.
- Cover and cook on a low fire, till the mutton is cooked. Stir occasionally.
- When the mutton is being cooked, heat up another big vessel.
- Add rice, salt and another 1/2 cup of mint and coriander leaves.
- Cook, till half done and strain the rice.
- :- Remember not to overcook the rice. :- Use a big vessel so that the rice does not stick with one other. :- Cook, till half done as the rice will get cooked in steam later.
- :- In short, there should be thick gravy with the mutton.
- Add the cooked rice into the mutton gravy.
- Mix together 2 spoons of water and red/yellow colour and pour this liquid in the center of the rice.
- Cover and keep on low fire for 15 mins.
- Open and check whether steam is coming out. If yes, cover it again.
- Open it and before serving, mix half quantity very well so that each rice is coated with the mutton masala.
Notes
You can also visit Fish Biryani
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THANKU FOR THIS RECIPE,I TRIED CAMEOUT WELL,ONLY ONE VARIATION I MADE IS I CHOPPED THE GREEN CHILLIES WHEN I MADE IT SECOND TIME .
Very easy way of making lovely Biryani. Everybody liked it. It was same like Arab Udupi Resturant`s Biryani.
Good & Tasty.
I tried this recipe today . When I make biriyani usually the flavour of spices exceeds that of mint
this is a very good recipe only thing we cooked mutton well but rice after half cooking when mixed to the gravy its taking long time to cook well and dry it completely.still its on the stove.
I made it twice, We love it. Thanks for the recipe
Hi, I tried this recipe.it has come good that also in the first trial. thanks a lot for sharing such a wonderful recipe……….
It was really good,best biriyani i have ever cooked
It was really superb.My friends and family liked it. Everyone should try this. Thanks
Guests coming in…try this recipe..it was delicious. I tried biryani for the first time and the result was awesome…although marinade time was just half an hour for me…still the outcome was excellent….recommended strongly.
hi i have prepared and its really much better than hotel, and above all it consumes very less time.
thanks loreen
Hi, I tried this recipe. Very tasty and liked it a lot. My family enjoyed it too.The second time I tried, instead of cooking rice seperately, I added the rice with Cardamom, elachi, cinnamon, bay leaf to the half cooked mutton and it came out really good. Thanks for a wonderful recipe.
Hi i am a keralite and i my family loves Mutton Biryani very much we alwasy have in hotels, i tried different kinds at home but was no sucess, but your recepie turned out very very nice and so easy to make. thank you very much. My husband and my mother in law liked it more than my kids. till now i have already prepared it 2 times. Thasnk a lot
I am a Keralite and my family loves mutton biryani very much, we alwasy get from hotels, becuase when i treied at home, it was never sucess, but you recepie has become hit in my house… now i have made this recepie 2 times and everbody likes it specially my husband and motherinlaw. Thansk for this good way of making biryani.
I have tried this recipe and it is lovely!!!