Mutton Biryani

Serves 8


For mutton curry –

  • 1 kg mutton cut into 2” cubes
  • 1 1/4 cups oil
  • 5 cloves
  • 5 green cardamoms
  • 2” cinnamon stick
  • 3 large onions finely chopped
  • 1/2 cup finely chopped mint leaves
  • 1 cup finely chopped coriander leaves
  • 2 tbsp ginger paste
  • 2 tbsp garlic paste
  • 1 tbsp salt
  • 2 tbsp red chilli powder
  • 1/2 tsp turmeric powder
  • 4 large potatoes, cut in halves
  • 1.5 cups yogurt
  • 1/4 fresh coconut, ground to a paste
  • 6 slit green chillies

For Rice –

  • 1 kg basmati rice
  • 10 mint leaves
  • 6 cloves
  • 6 green cardamoms
  • 6 pieces of 1” cinnamon sticks
  • 4 tbsp salt

To complete the biryani

  • Juice of 2 limes
  • 3 pinches of saffron threads soaked in 1/2 cup milk

Method –

For mutton curry –

  1. Wash the meat and set in a colander to drain
  2. Put the oil in a pressure cooker on moderate heat
  3. When hot, add the whole spices and fry till they splutter
  4. Add the onions and fry till golden brown
  5. Add the mint and coriander leaves and fry well for about 5 minutes
  6. Add ginger, garlic and salt and fry for about 5 minutes sprinkling water as required
  7. Add the spice powders and cook for about 5 minutes
  8. Add the meat
  9. Now cook for about 10 minutes stirring continuously
  10. Pour in 1/4 cup water and pressure cook for 10 minutes after the cooker reaches full pressure
  11. Open the cooker and add the potatoes
  12. Pressure cook for 5 minutes so that the potatoes are cooked
  13. Stir in the yogurt after opening the cooker and start reducing the curry, till the water evaporates and oil separates, leaving a thick non runny gravy
  14. Lower the heat and add the coconut paste
  15. Add the chillies after a few minutes
  16. Take the pan off the heat, remove 1/2 cup oil which will be used later

For rice –

  • Wash the rice and soak it in water for 30 minutes
  • Fill a large heavy pan with about 5 litres of water
  • Add the mint, whole spices and salt and bring it to a boil
  • Drain the rice and add it to the boiling water
  • Cook till the rice is 90% done
  • Instantly drain all the water from the rice using a colander

To Complete the Biryani –

  1. Return half the rice to the heavy pan.
  2. Spread the entire meat korma over the rice
  3. Cover the korma with the balance rice
  4. Heat the reserved 1/2 cup oil
  5. Pour it on the rice in circles
  6. Now, drizzle the lime juice followed by the saffron infused milk
  7. Cover the underside of the lid with a clean damp cloth and bring the cloth over the top
  8. Place something heavy on the lid so that the steam does not escape
  9. Put a tava or griddle on high heat and place the pan of biryani on it
  10. Leave it for 5 minutes before lowering the heat
  11. Cook for 20 minutes and serve

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