4 Feb 2014

Mutton Biryani Recipe / Lamb Biryani Recipe

Biryani is a must on weekends and during festival times. We normally go for chicken dishes but on this special occasion we made lamb biryani. We were not disappointed! This tasted too good. 



We made a large batch as we were cooking for the whole family, you can adjust the measurements as per your serving requirements. This biryani is another one of my mother's specialty dishes. I have already posted a chicken biryani recipe. 



I know the list seems long, but don't let that intimidate you, it's actually very simple to make. Do try out this mutton biryani, you will not be disappointed.

Preparation time 20 mins | Cooking time 45 mins | Serves 7-8

Ingredients

  • Mutton - 1 kg
  • Rice - 4 cups
  • Water - 8 cups
  • Onions - 5 large
  • Tomatoes - 5 large
  • Ginger garlic pastes - 3 tbsp
  • Mint leaves - 1 handful
  • Biryani Masala powder - 1 tbsp
  • Green Chillies - 5
  • Peas - 1/2 cup (optional)
  • Thick Curd - 1 cup
  • Salt - to taste


To grind

  • Onion - 1 large
  • Tomato - 1 large
  • Coriander leaves - 1 handful


To Temper

  • Oil - 4 to 5 tbsp
  • Cinnamon stick - 2 one inch sticks, broken
  • Clove - 5
  • Bay leaf - 4
  • Star anise - 3
  • Mace -1
  • Cardamom - 2


For the marinade

  • Curd - 1 tbsp
  • Lemon juice - 1 tbsp
  • Ginger garlic paste - 1 tsp
  • Red chilli powder - 1/2 tsp
  • Coriander powder - 1/2 tsp
  • Cumin powder - 1/2 tsp






Method
1. Marinate the lamb pieces  using the ingredients listed under 'marinade' for atleast 2 hours. Wash and soak the basmati rice.
2. Slice the 5 onions and grind the 5 tomatoes to a paste. Also grind the ingredients listed under ' to grind' - 1 onion, 1 tomato and coriander and set aside.



3. In a pressure pan, add oil. Once the oil heats up add the cinnamon, cloves, bay leaf, cardamom, star anise, mace.
5. Add the sliced onions and green chillies and saute till the onions change color. Add a pinch of salt to make the onions cook faster.



6. Add the ground tomato paste and mix well. Allow the tomatoes to cook well.
7. Add the ginger garlic paste. Mix well. Saute until the raw smell of ginger garlic paste leaves.



8. Add the mint leaves.
9. Add the biriyani masala powder. Mix everything well and allow to cook for a couple of minutes.




10. Add the marinated mutton pieces and remaining salt. Mix well.
11. Add the ground onion + tomatoes + coriander paste and mix well.
12. Add the peas and curd. Mix well. 

13. Add 2 cups of water and pressure cook for 6-7 whistles. Mutton takes a long time to cook.
14. Once done, open the cooker after the pressure releases by itself and check if the mutton is cooked well. Otherwise pressure cook again until mutton is cooked. Usually it gets cooked well by 6-7 whistles.



15. Open the cooker and mix the gravy well. You can continue in the pressure cooker by adding the rice. We usually transfer to an electric cooker.
16. Drain the rice and add the mutton gravy and some coriander leaves. Add salt for the rice. Add the remaining 6 cups of water.



17. Pressure cook for 3 whistles (simmer after 1 whistle) or if using electric cooker, let it cook till done.
18. Open the lid and fluff it well with a fork.



Notes.
1. We usually use homemade biryani masala but for this recipe, I have used Aachi biryani masala. If you want to use home made biryani masala, check out my chicken biryani recipe where I have used home made masala.
2. You can add the ginger garlic paste before adding the tomatoes. But it will stick to your pan, be quick to stir.
3. Make sure your curd is thick, if your curd is runny, remember that also constitutes as water so you will have to adjust and reduce the overall water your adding. Otherwise your biryani will become mushy.
4. I have used 1:2 ratio (rice : water). This might change for different brands of rice. Keep that in mind while adding water.
5. If you are using electric cooker, like how I have done, sometimes the cooker might show that it's done cooking even when you feel the rice is not cooked well. In that case, fluff the rice well with a fork and put it in cooking mode again, until it's done.
6. I did not add lemon juice while making the rice since I added it during marination. If you don't add lemon juice while marinating the lamb pieces, add after adding the curd.

Serve hot with raita.

Until next time




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10 comments:

  1. Mouth watering mutton Biryani. So good.

    ReplyDelete
  2. hmmm.. yummy briyani... so inviting...similar to my sister-in-law's preparation....
    adding grean peas in mutton briyani is new to me... will try

    ReplyDelete
  3. Loving the step by step pics of Baryani :) yummy

    ReplyDelete
  4. Loving it totally. can i have a plate...

    ReplyDelete
  5. I am Jenny Dsouza by profession Chef of one of the restaurants in hyderabad.
    I will definitely try this..

    ReplyDelete

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