how to make mutton biryani
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Heya☺
Here is how to make mutton biriyani☺
For the rice:
1 star anise
500 gm basmati rice, washed & drained
2 bay leaves
2 black cardamom
2 tsp black cumin seeds
6 black peppercorn
6 green cardamom
2 cinnamon sticks
6 cloves
1 tsp fennel
1/4th jaiphal
1 javitri
3 tsp salt
For mutton marination:
1 kg mutton, cut in 2 inches pieces, preferably front leg part and avoid shoulder cut
1 Tbsp garam masala
1 Tbsp garlic paste
1 Tbsp ginger paste
3 Tbsp raw papaya paste
4 Tbsp hung curd
Juice of 1 lemon
coriander powder
cumin powder
1 Tbsp red chilli powder
1 tsp salt
Other ingredients:
4 onions, thinly sliced
2 tomatoes, chopped
1/4 th cup milk, warm
Ghee
Saffron strands
Oil
Rose water
Kewra essence
4 green chillies
HOW TO MAKE MUTTON BIRYANI
Marinating the mutton:
To the mutton add the beaten curd, ginger-garlic paste, raw papaya paste, chilli powder, salt, lemon juice, garam masala.
Allow the mutton to marinate for 3 hours.
Making fried onions or Barista:
Slice 2 onions very thinly. Separate the slices.
In a pan or kadai add oil and fry the onion slices till nicely brown.
Take care not to burn them. Fry in small batches. Do not put all the slices at a time, that will lead to lumpy messy onions.
Make sure all the onion slices frying are dipped in oil, if needed add more oil. Keep stirring continuously but gently for an even brown color.
Take the fried onions out with a slotted spoon or ladle.
Keep them on a paper-towel lined plate. This crispy brown fried onion slices are called Barista.
Cooking the mutton:
Heat ghee in a thick-bottomed pan.
Add remaining sliced onions and green chillies. Cook, stirring continuously, till onions are light golden brown.
Add ginger paste and garlic paste and mix well.
Add marinated mutton and cook on high heat for seven to eight minutes.
Add coriander powder, cumin powder and red chilli powder. Mix thoroughly.
Stir in three cups of water, bring it to a boil, reduce heat and cook covered till mutton is almost cooked.
Add tomatoes, salt, garam masala powder and fresh coriander leaves.
Cook for 15 minutes on medium heat, stirring occasionally. The ghee would be separated from the spices and there should not be any watery gravy to the meat.
Preparing the rice:
Use only good quality long grain Basmati rice. Soak the rice for 20 minutes in water. Wash well till the water runs clear. Drain all the water.
In a small piece of cloth take cardamom, cinnamon, cloves, javitri, jaiphal, black peppercorn, shahi jeera, star anise and tie a knot to make a bag (potli).
Bring 750 ml water to boil, add rice, bay leaf, salt and potli, cover and cook till rice is done 1/3rd.
Drain the water & remove the whole masala potli.
Here is how to make mutton biriyani☺
For the rice:
1 star anise
500 gm basmati rice, washed & drained
2 bay leaves
2 black cardamom
2 tsp black cumin seeds
6 black peppercorn
6 green cardamom
2 cinnamon sticks
6 cloves
1 tsp fennel
1/4th jaiphal
1 javitri
3 tsp salt
For mutton marination:
1 kg mutton, cut in 2 inches pieces, preferably front leg part and avoid shoulder cut
1 Tbsp garam masala
1 Tbsp garlic paste
1 Tbsp ginger paste
3 Tbsp raw papaya paste
4 Tbsp hung curd
Juice of 1 lemon
coriander powder
cumin powder
1 Tbsp red chilli powder
1 tsp salt
Other ingredients:
4 onions, thinly sliced
2 tomatoes, chopped
1/4 th cup milk, warm
Ghee
Saffron strands
Oil
Rose water
Kewra essence
4 green chillies
HOW TO MAKE MUTTON BIRYANI
Marinating the mutton:
To the mutton add the beaten curd, ginger-garlic paste, raw papaya paste, chilli powder, salt, lemon juice, garam masala.
Allow the mutton to marinate for 3 hours.
Making fried onions or Barista:
Slice 2 onions very thinly. Separate the slices.
In a pan or kadai add oil and fry the onion slices till nicely brown.
Take care not to burn them. Fry in small batches. Do not put all the slices at a time, that will lead to lumpy messy onions.
Make sure all the onion slices frying are dipped in oil, if needed add more oil. Keep stirring continuously but gently for an even brown color.
Take the fried onions out with a slotted spoon or ladle.
Keep them on a paper-towel lined plate. This crispy brown fried onion slices are called Barista.
Cooking the mutton:
Heat ghee in a thick-bottomed pan.
Add remaining sliced onions and green chillies. Cook, stirring continuously, till onions are light golden brown.
Add ginger paste and garlic paste and mix well.
Add marinated mutton and cook on high heat for seven to eight minutes.
Add coriander powder, cumin powder and red chilli powder. Mix thoroughly.
Stir in three cups of water, bring it to a boil, reduce heat and cook covered till mutton is almost cooked.
Add tomatoes, salt, garam masala powder and fresh coriander leaves.
Cook for 15 minutes on medium heat, stirring occasionally. The ghee would be separated from the spices and there should not be any watery gravy to the meat.
Preparing the rice:
Use only good quality long grain Basmati rice. Soak the rice for 20 minutes in water. Wash well till the water runs clear. Drain all the water.
In a small piece of cloth take cardamom, cinnamon, cloves, javitri, jaiphal, black peppercorn, shahi jeera, star anise and tie a knot to make a bag (potli).
Bring 750 ml water to boil, add rice, bay leaf, salt and potli, cover and cook till rice is done 1/3rd.
Drain the water & remove the whole masala potli.
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