Dilicious Quick Mutton Biryani Recipe

😘😘😘Dilicious Quick Mutton Biryani Recipe

INGREDIENTS

▢500 g Rice Basmati
▢750 g Mutton
▢2 Onions Finely chopped
▢2 Tomatoes Finely chopped
▢1 tbsp Garlic Paste
▢1 tbsp Ginger Paste
▢1 tsp Turmeric Powder
▢1 tsp Chili Powder
▢1 tsp Garam Masala
▢1 tsp Cumin Seeds
▢4 Cloves
▢4 Cardamom Pods
▢2 Cinnamon Sticks
▢2 Bay Leaves
▢4 tbsp Vegetable Oil
▢Salt To taste
▢1 bunch Coriander Finely chopped
▢1 bunch Mint Finely chopped

INSTRUCTIONS

Begin by washing the basmati rice in cold water until the water runs clear. Soak the rice in water for at least 30 minutes.
Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Add cumin seeds, cloves, cardamom pods, cinnamon sticks, and bay leaves to the pot and sauté for a few seconds.
Add finely chopped onions to the pot and sauté until they turn golden brown.
Add ginger and garlic paste to the pot and sauté for 1-2 minutes.
Mix in finely chopped tomatoes, turmeric powder, red chili powder, garam masala powder, and salt to the pot. Cook the mixture until the tomatoes are completely cooked and the oil separates.
Add mutton pieces to the pot and mix well. Cook for 10-15 minutes until the mutton is browned on all sides.
Add enough water to cover the mutton, bring it to a boil, and then reduce the heat to low. Cover the pot with a lid and let the mutton simmer for 45-50 minutes or until the mutton is tender.
In the meantime, bring a large pot of water to a boil. Add the soaked rice and partially cook it for 5-6 minutes until it is parboiled. Drain the rice and set it aside.
Once the mutton is cooked, layer the partially cooked rice on top of the mutton in the pot. Sprinkle finely chopped coriander leaves and mint leaves on top of the rice.
Cover the pot with a tight-fitting lid, reduce the heat to the lowest setting, and let the biryani cook for 15-20 minutes or until the rice is fully cooked and fluffy.
Once done, remove the pot from the heat and let it rest for 10 minutes.
Serve hot with raita or a side salad.
Enjoy Dilicious Mutton Biryani

Basmati Rice

• Wash the basmati rice at least three times to get rid of all the extra starch. Soak the rice for 30 minutes to an hour before cooking.
• Add water, spices, salt and ghee to a very large heavy bottomed pot on high heat. Ensure the pot is large enough or the rice will stick to the bottom and burn.
• Bring the water to a roaring boil. Once the water starts boiling, add the rice and cook the rice on high heat for 7 minutes. Ensure the rice is only par boiled to 70% doneness, as it will continue to cook more along with the mutton. Drain and use for layering.

Nutritional facts

Nutrition
Calories: 421kcal
Carbohydrates: 76g
Protein: 7g
Fat: 9g
Saturated Fat: 1g
Sodium: 23mg
Potassium: 300mg
Fiber: 4g
Sugar: 3g
Vitamin A: 569IU
Vitamin C: 9mg
Calcium: 61mg
Iron: 2mg
KEYWORD
Biryani, Dinner, Food, 

Notes

Saffron Milk

• Crush saffron and place in a small bowl. To this, add hot milk and set aside to infuse.

Biryani Layering

• Add mutton masala to a heavy bottomed pot on low heat. Sprinkle the fried onions over it. Then sprinkle and spread out the mint and coriander leaves.
• Now add the steaming hot basmati rice and spread it out using the back of a big spoon. Ensure it is evenly spread out.
• Using a spoon, drizzle the saffron milk mixture on the rice. Next, drizzle some ghee. Cover the lid and let this cook on low heat for 20 minutes. Turn off the flame and let it rest for 10 minutes.
• Uncover the lid and serve while hot. Garnish with chopped coriander leaves. Ensure each serving gets a good portion of every layer. Serve hot along with some raita and mirchi ka salan!

Notes

1. The best cut of meat to use in this recipe is shoulder. You can use either goat or lamb.
2. Brown Onions can be slightly time consuming and tricky to make, and you can substitute them here with store bought fried onions. Just make sure that the onions are not batter fried. If you are in India, you can buy them online here, and if you live outside India, you can buy them here. They are also available at leading supermarkets, Asian and Indian stores.
3. While buying basmati rice, make sure you buy rice that’s labelled basmati and not just long grain rice. Basmati Rice is fragrant and has slightly thinner grains than long grain rice. Real basmati rice is what gives biryani its distinct flavor and taste.
4. In the last step of layering and cooking the biryani, all the ingredients are par cooked. Cooking the biryani on a low flame for 20 minutes, steams and cooks everything to doneness. If you don’t have a heavy bottomed pot, and are using a regular pot, you can place it on a tava (or flat griddle) and then place it on the stove on a medium flame to avoid burning the chicken. The tava or griddle creates a degree of separation between the flame and the pot and provides the perfect heat source.

Meat, Recipe, Rice, Spicy
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