Mutton Biryani requires no introduction. One of our favorite Sunday Lunch and I think most of us would love this dish. It tastes great and surely beats all other biryani's. This one of the first recipes I posted in this blog. It surely needed a make over with respect to pictures and some structural changes. Mutton Biryani surely has a place in our Diwali menu. I have been preparing this quite a lot times that too after coming to the US I have been making this for almost all potlucks. When we plan for a potluck with non vegetarian menu mostly I would get Mutton Biryani under my name. I have made it in all ways in a conventional oven, rice cooker and a pressure cooker.
If you are cooking for a larger crowd I would suggest to use the conventional oven for cooking biryani. There is no need to worry about it getting sticky. It's a easy method during party times to cook for 20-25 people. I have provided water levels and cooking method for all three ways of cooking it in the notes section. But I personally prefer the pressure cooker method and when I'm cooking for my family because it quicker and flavorful.This Spicy Mutton gravy mixed with rice which was bought into the Indian Cuisine by the Mughals I believe. This is one fail proof recipe for a authentic Mutton Biryani. Do not get scared by the long list of items or the steps, it is fairly simple when you try it. A must try recipe. Try it and let me know how it turned out!!!
Preparation Time : 20 min
Cooking Time: 30 min
Serves : 6
Mutton - 3/4 kg or 1.5 lbs
Basmati Rice - 3 cups
Onion - 4 no
Tomato - 3 no
Ginger - 1 small piece
Garlic - 5 - 6 cloves
Ginger Garlic Paste - 3 tsp
Green Chilly - 3 no
Chilly Powder - 2 1/2 tsp
Coriander Powder - 3 tsp
Turmeric Powder - 1 tsp
Garam masala - 1/2 tsp
Coconut milk - 1 cup
Lemon juice - 1 tsp
Mint Leaves - 1 bunch
Salt - for taste
Oil - 5 tsps
Ghee - 3 tsps
Bay leaf - 4 no
Cinnamon - 3 sticks
Cloves - 5 no
Cardomom - 5 no
Fennel seeds - 1 tsp
- Wash and cut the mutton into medium size pieces.
- Cut the onion and tomato lengthwise.
- Grind green chilly to a smooth paste.
- Wash rice and soak for 15 minutes until it turns white. Do this when the masala is cooking.
- Cut the ginger and garlic into medium size and crush them.
- Heat a pressure cooker add 1 tsp oil and add the crushed ginger , garlic and saute until they turn golden brown to this add the mutton pieces, 1/2 tsp turmeric powder, little salt, and cook for 2 whistles and keep aside.
- Place a bigger pressure cooker, pour the oil and ghee, add cinnamon,cloves, bay leaf, fennel seeds, cardamom in medium flame.
- Next add onions, curry leaves, mint leaves and saute well until onion turns transparent.
- Add ginger garlic paste, green chilly paste in low flame and saute until raw smell goes away.
- Add chopped tomatoes, and saute at regular intervals until oil comes out.
- At this stage add chilly powder, coriander powder, remaining turmeric powder, garam masala and salt. Remember the salt you added to cook the mutton and add accordingly.
- Saute the contents in medium flame until oil oozes out. Make sure it does not gets burnt.
- At this stage remove mutton pieces from the other cooker and add it to the prepared masala and saute well so that the masala is well coated onto the mutton. Retain the mutton stock for cooking the rice.
- Add around 4 tbsps of coconut milk to the mutton masala and allow it to cook for about 5 - 7 minutes for the flavours to get into the mutton.
- When you see oil coming out of mutton mixture, measure and add mutton stock, remaining coconut milk and water. For example if you are using 3 cups of rice then you need to add 4 1/2 cups of liquid to cook the rice. So first add the mutton stock, then the coconut milk for the remaning add water to make up the 4 1/2 cups. Do not add more than that it will make the rice sticky.
- Allow the contents to boil.
- At this stage add the rice, make sure all the contents together is only 3/4 of the cooker.Sprinkle the lemon juice,check for salt pressure cook for 2 whistles in high or 10 minutes. My cooker takes only 7 minutes. Do not cook more than 10 minutes
- Garnish with finely chopped coriander leaves and serve hot with raitha (onions,green chilly,coriander leaves) or spicy chicken/mutton gravy.
- Biryani is best when it is served hot.
- Do not allow the masala to get burnt at any stage.
- Best combo for Mutton Biryani is onion raitha.
Preheat the oven in 450 degrees in bake mode. Place all the contents (rice, masala, and liquid) in a cooking tray, mix well and cover it with aluminum foil tightly. Place the pan in the oven for 15 minutes. After 15 minutes remove the foil , mix the contents well. If required sprinkle some water and cook for 25 - 35 minutes in closed state checking every 10 minutes. Time varies depending on your oven.
- Water level
- Pressure cooker : 1 cup rice - 1 1/2 cup water
- Rice Cooker : 1 cup rice - 1 3/4 cup water
- Conventional oven : 1 cup rice - 1 1/4 cup water