Mutton Biriyani (Basic)

       MUTTON BIRIYANI (Basic & Easy)

Preparation time: 15 minutes

Cooking time: 45 minutes

Cuisine: Indian (Basic)

Serves: 3-4

INGREDIENTS

For Marination

Mutton/lamb (with bone)       500 gram's

Oil (already used)                    2 Tbsp

Red chilli powder (spicy)        1 tsp

Salt                                            ½ tsp

Dry red chillies (broken)         2-3 no's

Green chillies (broken)           2-3 no's

Onion (roughly chopped)       1 medium

For Curd mixture

Curd                                          200 ml

Ginger garlic paste                 1 Tbsp

Coriander powder                   1 Tbsp

Turmeric powder                     ¼ tsp

Red chilli powder (byadagi)   ½ tsp

Fried onions                             1 Tbsp

Mint leaves                              10-12 leaves

For Mutton Biriyani

Oil                                              1 Tbsp

Cinnamon stick                        2 inch

Cloves                                       3 no's

Cardamom                                1 no

Marinated mutton

Curd mixture

Water (to cook mutton)         100 ml

Fried onions                            1 Tbsp

Mint leaves                              10-12 leaves

Salt                                           To taste

Rice                                          500 gram's

Method

For Marination

In a mixing bowl add mutton, oil (use oil which has been used for deep fry) red chilli powder, salt, dry red chillies, green chillies and onion. Mix everything and marinate for at least 30 minutes to 3 hours.

For Curd Mixture

In a bowl add curd, ginger garlic paste, coriander powder, turmeric powder, red chilli powder (for color), fried onions, mint leaves and mix everything together. Keep it aside for further use.

For Mutton Biriyani

In a pressure cooker medium flame add oil, cinnamon stick, cloves, cardamom, black pepper corn's and marinated mutton and saute till the mutton is light brown in color. When the mutton turns light brown in color add the curd mixture and saute till oil starts to float up. Add approximately 100 ml of water and close the lid and cook the mutton for 80% (3 whistles normally in medical flame) turn off the heat.

When the pressure comes down open the lid and add water (ratio is 1:2 of rice so check the water content which is already in cooker) fried onions, mint leaves, salt and bring it to boil in medium flame. Once it begin's to boil add in the soaked rice and mix it once. Close the lid and pressure cook for 3 whistles (normally to cook the rice). Switch off the heat and let the pressure come down, open the lid and let the rice set for 5-10 minutes without disturbing it. Serve with raita

Note: for one cup of rice 2 cup of water to be used. Calculate how much water is already in the pressure cooker before adding. Don't use basmathi rice as it is delicate.

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