Egg Curry Recipe 😍
Certainly! Mutton Biryani is a rich, flavourful dish that combines tender mutton with aromatic basmati rice and a blend of spices. Here’s a detailed recipe to help you create a delicious Mutton Biryani at home:
Ingredients:
For the Mutton Marinade:
– 1 lb (450g) mutton, cut into pieces
– 1 cup plain yogurt
– 2 tbsp lemon juice
– 2 tbsp ginger-garlic paste
– 1 tsp turmeric powder
– 1 tsp red chili powder
– 1 tsp garam masala
– 1 tbsp biryani masala (optional)
– Salt to taste
For the Rice:
– 2 cups basmati rice
– 4 cups water
– 2-3 green cardamom pods
– 4-5 cloves
– 1 bay leaf
– 1 small cinnamon stick
– 1 tsp cumin seeds
– Salt to taste
For the Biryani:
– 3 tbsp vegetable oil or ghee
– 2 large onions, thinly sliced
– 2-3 green chilies, slit (optional, for heat)
– 1-inch piece ginger, minced
– 3-4 cloves garlic, minced
– 2 large tomatoes, chopped (or 1 cup tomato puree)
– 1/2 cup chopped cilantro (coriander leaves)
– 1/2 cup chopped mint leaves
– 1 tsp turmeric powder
– 1 tsp cumin powder
– 1 tsp coriander powder
– 1/2 tsp red chili powder (adjust to taste)
– 1 tsp garam masala
– 1/4 cup milk or cream (optional, for extra richness)
– 1/4 tsp saffron strands soaked in 2 tbsp warm milk (optional, for color and aroma)
– Fried onions (optional, for garnish)
– Fresh cilantro and mint leaves (for garnish)
Instructions:
1. Marinate the Mutton:
– In a large bowl, mix yogurt, lemon juice, ginger-garlic paste, turmeric powder, red chili powder, garam masala, biryani masala (if using), and salt.
– Add the mutton pieces and coat them thoroughly. Cover and refrigerate for at least 1 hour, preferably overnight.
2. Prepare the Rice:
– Wash the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
– In a large pot, bring 4 cups of water to a boil. Add cardamom pods, cloves, bay leaf, cinnamon stick, cumin seeds, and salt.
– Add the drained rice and cook until it is about 70% cooked (the rice should be slightly undercooked). Drain the rice and set aside.
3. Prepare the Biryani Base:
– Heat oil or ghee in a large pan or Dutch oven over medium heat.
– Add the sliced onions and cook until they turn golden brown.
– Add the minced ginger and garlic, and sauté for another minute until fragrant.
– Stir in the green chilies (if using), chopped tomatoes or tomato puree. Cook until the tomatoes are soft and the oil starts to separate from the mixture.
– Add turmeric powder, cumin powder, coriander powder, red chili powder, and garam masala. Cook for 2-3 minutes, stirring frequently.
– Add the marinated mutton to the pan and mix well with the spices. Cook for about 10-15 minutes until the mutton is browned and partially cooked.
4. Layer the Biryani:
– In the same pan with the partially cooked mutton, spread a layer of partially cooked rice on top of the mutton mixture.
– Drizzle saffron milk over the rice if using. You can also drizzle some milk or cream for extra richness.
– Optionally, sprinkle some fried onions on top for added flavor and texture.
5.Dum Cooking (Final Cooking):
– Cover the pan with a tight-fitting lid. You can seal the edges with a dough (made from flour and water) to trap the steam.
– Cook on low heat for 30-40 minutes, allowing the flavors to meld and the rice to finish cooking. If you don’t have a lid that fits tightly, you can use aluminum foil to seal the pot.
6. Serve:
– Gently fluff the biryani with a fork before serving.
– Garnish with fresh cilantro, mint leaves, and additional fried onions if desired.
– Serve hot with raita (yogurt sauce), salad, or a side of pickles.
Tips:
– For added flavor: You can add a few drops of rose water or kewra water during the layering process for an aromatic touch.
– For a smoky flavor: Place a piece of hot charcoal in a small bowl, place it in the pot with a little oil, cover, and let it infuse the biryani with a smoky aroma.
Enjoy your flavorful Mutton Biryani! If you have any more questions or need further assistance, feel free to ask!
