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Mutton Biryani Shopping Tips
Indian food is loaded with many herbs and spices. Make sure you have a stocked spice cabinet and a big appetite.
Mutton Biryani Cooking Tips
As delicious as Indian food is, the smells are strong and they linger. Make sure to have your stove vents running and a window open if you don't want your furniture to smell like spices for a week.
Best Mutton Biryani Recipes - Recipes
If you love mutton and biryani, then you have to give this super quick and easy Hyderabadi Mutton Biryani recipe a try. Don't worry if you have never made biryani before, as this Hyderabadi mutton biryani recipe with step by step instructions will enable anyone to make just the perfect mutton biryani. Also known as Kachche Gosht ki Biryani or Hyderabadi Pakki Dum Mutton Biryani, this Hyderabadi mutton biryani is straight out of every non-vegetarian's dream. The traditional mutton dum biryani recipe is made by cooking the raw meat with spices for a couple of minutes and then it is covered with rice and kept on dum or under pressure until done. Making this biryani at home might look complicated but is is actually easy and does not require much efforts. The best thing about this authentic Hyderabadi recipe is that it can be cooked using slow cooking method also known as &lsquoDum&rsquo cooking. Traditionally, it was used to retain the flavours and make the meat more tender. Cooking the mutton biryani in 'slow cooking method' needs less oil as mutton releases fats, the use of less oil makes it a healthy and a delicious option to go for. To accentuate the flavours of this Hyderabadi biryani, you can dry roast the whole spices and then add it to the dish. To make the meat tender, marinate and keep it aside for some time, the cleaned meat absorbs the spices and it makes it tender. Mutton Dum Biryani is known for its perfectly seasoned meat fused with saffron milk and cooked with selected spices. However, pairing the mutton biryani with the right side dish is equally important. When it comes to Hyderabadi Mutton Biryani, it goes pretty well with Mirchi Ka Salan, which again is an authentic Hyderabadi dish. So next time when you have friends dropping by you can serve this delicacy with Raita, Mirchi Salan and Double ka Meetha and we assure you that your loved ones will shower you with praises for serving them such a wonderful meal!
- 2 ½ cups basmati rice
- ¼ cup cooking oil
- 8 whole cloves
- 4 black cardamom pods
- 4 cinnamon sticks
- 4 large onions, sliced thin
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- ¼ cup chopped fresh cilantro leaves
- 3 tablespoons chopped fresh mint leaves
- 1 pound lamb chops
- salt to taste
- 3 tomatoes, chopped
- 4 green chile peppers, halved lengthwise
- 2 teaspoons ground red pepper
- 2 tablespoons plain yogurt
- 2 tablespoons lemon juice
- 7 ½ cups water
- 1 teaspoon salt
- 1 tablespoon vegetable oil
- 1 onion, sliced
- ½ teaspoon saffron
- 2 tablespoons warm milk
Place the basmati rice in a large container and cover with several inches of cool water let stand 30 minutes. Drain.
Heat 1/4 cup oil in a large skillet over medium heat fry the cloves, cardamom pods, and cinnamon sticks in the hot oil until fragrant, about 1 minute. Add the onions cook and stir until the onions are lightly browned, about 5 minutes. Stir the garlic paste and ginger paste into the onion mixture cook until the garlic and ginger is fragrant, about 1 minute more. Sprinkle the cilantro and mint over the mixture and cook 1 minute more.
Add the lamb chops to the skillet season with salt. Cook and stir the lamb until the meat begins to brown, about 20 minutes.
Stir the tomatoes, green chile peppers, and ground red pepper into the mixture continue cooking until the oil begins to separate from the gravy, about 10 minutes. Add the yogurt and lemon juice cover and cook until the lamb is tender, about 15 minutes. Add water as needed to keep the mixture from getting too dry.
Bring the rice, 7 1/2 cups water, and 1 teaspoon salt to a boil in a saucepan until the rice is nearly done yet a little chewy, 10 to 15 minutes drain any excess water.
Heat 1 tablespoon oil in a small skillet fry the sliced onion in the hot oil until lightly browned.
Layer about half the rice in the bottom of a deep pot with a lid. Spoon the lamb masala over the rice. Spread the fried onion over the lamb masala. Top with the remaining rice. Stir the saffron and warm milk together in a small bowl pour over the top layer of rice. Cover the pot with the lid and place the pot over low heat cook until the rice is thoroughly cooked, about 15 minutes.
How to make Malabar Mutton Biryani Recipe
To begin making Malabar Mutton Biryani Recipe, prep all the ingredients well. Once done, take the ingredients for biryani masala in a mixer grinder and grind to a smooth paste with the help of little water. Also soak basmati rice in water for 10-15 minutes.
Heat the ghee in a cast iron or heavy bottomed kadai Once the ghee is hot but not yet smoking, add the sliced onions and saute till golden brown in colour and caramelized. You can take these onions out and add them at the end of the recipe for a nice texture.
Now into the same pan, add the sliced tomatoes and saute well till mushy.
Once the tomatoes are mushy, add in ginger garlic paste, curd and freshly ground biryani masala paste, cardamom, turmeric powder, and coriander powder and saute a bit till the raw smell of ginger garlic paste goes away. Add the mutton pieces and cook well with lid closed.
Melt the ghee in a biryani pot and add in the remaining spices- green chillies, mint, coriander leaves, cashew nuts, raisins, bay leaves and saute till brown in colour.
Add milk, curd, and water. Wait till it comes to a boil and then add rice. Add salt to taste. Lower the heat, cover the pan with a lid and continue to cook for 15 minutes or till teh rice is done.
Take another biryani pot, place half the rice into it. Now layer the cooked flavourful mutton on the top of the rice. Add the remaining rice on top of the mutton. Spread the contents of the pan to make an even layer. Make random holes through the rice with a spoon and pour into each a little saffron milk.
Place a few spoons of ghee, caramelized onion, cashew nuts and raisins on the surface and cover tightly. Serve the biryani hot.
This is a really simple 3 ingredient marinade. It’s made with yoghurt, turmeric powder, and salt. This marinade acts more as a tenderizer of the mutton pieces than as a flavouring agent. Make sure you pat dry the washed mutton pieces before putting them in the marinade! In this case we only marinate it for as long as it takes to cook the masala. So 20-30 minutes is sufficient.
This mutton masala packs tonnes of flavour because it’s got everything from roasted spices to fried onions to oodles of ghee! What I love about this masala is that it’s made with pantry staples, so I can literally make biryani any day I want without stressing out about ingredients.
Biryani is a South Asian mixed rice dish with the addition of either vegetables or meat. In most of the Indian homes if you visit them on weekends for sure Biryani would be there in their lunch menu. Since I am Vegetarian (Eggetarian) mostly I make vegetable biryani on weekdays and in weekends nonveg biryani exclusively for him.
Since mutton/goat is his favorite meat, we ended up making mutton biryani during weekends. Mutton Biryani as such is yummy to eat but you can serve it with onion raitha, chicken curry, boiled egg, brinjal curry.,etc.,
There are many variations of biryani according to their regions and religions’ , soon I will share those different varieties in my blog ,but today I have shared an easy recipe to make at home using pressure cooker. Sounds simple right? Let’s see how to make it
- Since the mutton/goat take more time to cook, we are pressure cooking the mutton first and then adding the rice later.
- If you bought the meat from aged goat then add some lemon juice so that the meat cooks perfectly
- You can also add some fried onions while serving , it will certainly enhance the biryani flavor.
- Buy the mutton pieces which has both flesh and bones because it taste good for biryani’s
- Soaking the basmati rice is the important step to get perfectly cooked biryani rice, so please don’t skip it.
Try this simple and easy pressure cooked Mutton/Goat Biryani recipe and let me know how it turns. If you are a vegetarian like me then you can try this “Chettinad Vegetable Biryani” recipe.
Mutton Biryani Recipe | Hyderabadi dum biryani
Mutton Biryani Recipe – The Hyderabadi dum biryani recipe is made by layering and cooking meat and rice with lots of flavors. It’s simple and I have broken down into steps that will help you to make it without the overwhelming feeling. Making Mutton Biryani wouldn’t get any easier.
Check out this weeks blogging tip above the recipe.
Everyone has a unique way of making Biryani. There is no right or wrong recipe but the most important part is the way you flavor the meat and rice.
You will need two pots to make it. One to marinate and cook the meat and the other one to cook the rice.
Over the years, I have spent countless hours trying to perfect a good biryani recipe. I have researched, taken tips from people who make good biryani, and finally, I have a foolproof recipe. Now I use this same style to make vegetable dum biryani and chicken biryani.
What is Dum Biryani?
Dum biryani is a way of cooking meat or vegetable and rice with the trapped steam. Once you add the ingredients, the lid is covered and sealed with dough and it is slowly cooked with the trapped steam.
Some people cook biryani in a pressure cooker. I do not prefer that method because sometimes the meat and rice tend to overcook.
My mom cooks meat and rice separately and then layers them together and heats it up on the stovetop or in the oven. She also likes to grind the herbs and add them while cooking the meat. My sis on the other adds roasted ground khus khus or poppy seeds.
Once you try this recipe you can add more flavors you like or come across.
Mutton biryani near me
In Dubai, I love the mutton biryani you get in Gazebo and Kulcha King. There are definitely more places, but these are the restaurants we visit frequently when we are in a mood for good Biryani.
Mutton biryani ingredients
- Mutton (Substitute chicken if you wish) Mutton takes longer to cook and needs more marination time
- A good quality basmati rice (You don’t have to use a premium quality every time. For everyday use, you can use cheaper long grain basmati rice)
- Everyday spices (whole and ground) plus oil and ghee
- Milk and Yogurt
- Food color (Optional)
How to make mutton dum biryani at home?
A little bit of planning and following a pattern saves a lot of time and effort when making biryani.
Flavoring the meat and rice nicely is the key.
- Marinate the mutton with all the spices at least 8 hours to 12 hours in advance. If you are in a hurry you can also marinate for 1 hour but the longer your marinate, the flavor gets it and the meat becomes tender. (If you are making biryani for dinner, marinate in the morning and if you are making for the afternoon, marinate the previous night and place in the refrigerator.)
- Fried Onions makes the biryani moist. You can either use store-bought or homemade.
- Rinse and soak the rice for about an hour in cold water. This separates the rice and makes it fluffier.
- Gather the ingredients (Start doing this when the rice is soaking)
- Start making Biryani: When the rice and meat are cooking, chop the herbs.
Mutton Biryani: a step-by-step method with images
1st Step: Fry the cashews and onions. Drain and keep aside
2nd Step: Add marinated meat let it cook to almost 75% done.
3rd Step: Bring a big pot of water to a boil, season with salt and spices, and cook the rice to 50% doneness. Taste and adjust the flavor of the water as needed. Salt should be slightly more than what you normally have. Drain and keep aside.
4th step: Cook the mutton till you see an oil layer on top.
5th Step: Add 1/2 of the cooked rice and half of the fried onions + coriander leaves + mint leaves. Add the remaining rice and fried onions + coriander leaves + mint leaves + 2 green chilly. sprinkle reserved rice water on top followed by saffron milk. Sprinkle a few drops of food color if using.
Add a tablespoon of ghee and fried cashews.
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For the birista
For the biryani masala
- 1.25 g (6 pcs) Green cardamom
- 0.75 g (1 pc) Black cardamom
- 1.5 g (¾ tsp) Cloves
- 0.5 g (3 cm stick) Cinnamon
- 1.2 g (½ pc) Nutmeg
- 1.75 g (2 pcs) Mace
- 2 g Shahi jeera
- 2 g Kabab chini
- 1 g (½ tsp) Fennel seeds
- 3 g White pepper (whole)
- 1.25 g (½ tsp) Black pepper (whole)
For marinating mutton
- 100 g Yoghurt
- 10 g Ginger
- 10 g Garlic
- 20 g Birista
- 8 g Biryani masala
- 5 g Kewra water
- ½ tsp Red chilli powder
- 20 g Salt
- ½ tsp Ground pepper
- 150 g Water
For the rice
- 1.25 g (6 pcs) Green cardamom
- 1.5 g (2 pcs) Black cardamom
- 7 g Cloves
- 1 g (6 cm stick) Cinnamon
- 7 g Fennel seeds
- 3 g Bay leaves
- 3 kg Water
- 45 g Salt
- 6 to 10 pcs Bay leaves (to line the pan with)
- 40 g Alubukhara (dried plums)
- 1 tsp Rose petals (optional)
- 15 g Birista
- 5 g Biryani masala (see above)
- 50 g Grated khoya kheer (‘mawa’ or solidified milk)
- 200 g Yakhni
- 5 g Lime juice (from half a lime)
- 1 pinch Saffron (steeped in 20g warm milk)
- 1 pinch Yellow food colour
- 180 g Milk
- 5 g Kewra water
- 5 g Rose water
- 4 drops Meetha attar
- 30 g Ghee
- 20 g Butter
Calcuttans are truly passionate about their mutton biryani. Kolkata has its distinct style of biryani which is on a par with the best biryanis in India—including Lucknow-style biryani and the Hyderabadi biryani. Kolkata biryani, in spite of the usage of a staggering number of spices, is not spicy. It is subtle and fragrant without being dry. A good Kolkata biryani should be moist and can be eaten on its own—no raita or salan required. This style of biryani is descended from the Lucknow style biryani that came to Calcutta with the exiled Nawab of Awadh, Wajid Ali Shah (remember Satyajit Ray’s “Satranj Ke Khilari”?).
What started with just a handful of restaurants such as Royal India Hotel, Shiraz, and Aminia has become the most widely available and eaten street food in Calcutta. Many new restaurants have sprung up and the competition for excellent biryani in Calcutta is only getting tougher. Our recipe of the Kolkata mutton biryani isn’t perfect, but it is very, very close. With some practice, planning and patience this recipe will help you make a very good Calcutta-style biryani at home.
Mutton Biryani Masala
Today’s delicious Mutton Biryani recipe gets the maximum flavor from my homemade Biryani Masala Powder Recipe.
It’s prepared from a fresh batch of whole spices that are dry roasted first and than ground to a fine powder.
There are few extra ingredients that make this homemade biryani masala powder special & extremely fragrant.
I prepared a detailed separate post for you guys. It contains a video and also the step by step method. Do check it out here.
Check out Mutton Biriyani Masala Powder Recipe Below.
Thalapakatti Style Mutton Biryani Recipe
Thalapakatti Style Mutton Biryani Recipe – Recipe for Mutton Biryani made Dindigul Thalapakatti style. Tamilnadu Dindigul style biryani. Recipe with step by step pictures.
One of the most popular recipes in the site is the Chicken Biryani Thalapakatti Style Recipe that I had posted years back. I had got many requests asking to make it with Mutton. This is a recipe that my mom had saved from a magazine cut out years back. Here is the recipe for mutton biryani recipe preparation.
Here is a video of how to make Thalapakatti Style Mutton Biryani Recipe
Here are recipes you might be interested.
The rice for making Thalapakatti Style Mutton Biryani Recipe
Thalapakatti style biryani has a very nice flavor that is so different from all the other biriyani. It is made with seeraga samba rice. Seeraga Samba biriyani has to be the pride of Tamilnadu. Seeraga samba is a very aromatic rice. The grain of the rice is very tiny and it gets its name for its resemblance to Cumin seeds, also called as Seeragam/Jeera in Tamil. It has a very distinct taste, fluffs up well when cooked and south Indian biriyani’s are made with this rice. Samba rice is grown for a longer duration than other types of rice. Seeraga samba rice is the most important ingredient for this biryani. Before starting to cook, wash and soak the rice for at-least half an hour.
Masala Paste for making Thalapakatti Style Mutton Biryani Recipe
Here is what you will need.
Grind all the ingredients listed under masala paste with half a cup of water to a very smooth paste. Set aside.
Cooking the meat / mutton for Thalapakatti Style Mutton Biryani Recipe
Heat oil and ghee in a pressure cooker and add in the Thalappakatti Biriyani Masala paste. Add in the mutton to the pan. For biryani, always use mutton with bone. Bone has a lot of flavour.
Add in two cups of water and add in the salt.
Add in the plain yogurt (curd) and red chilli powder.
Mix well and cook the mutton in the masala for 20 minutes on a medium flame. Ignore the number of whistles in the cooker. Just cook for 20 minutes and remove the cooker from heat and wait for the pressure to settle.
Open the cooker and see if the mutton pieces are cooked well. Cook for 2-3 whistles more if the meat is hard. Set aside.
Remove the cooked meat to a bowl and roughly measure how much liquid is left behind.
Mine had about 1.5 cups of liquid. Just measure roughly. It need not be accurate. Note: My mutton was very hard and I had to cook for an extra 15 minutes. Due to the extra cooking, the mutton stock was a little less. Usually, you will have a little more stock. Do not worry about the amount of stock.
Measurements used – 1 cup rice = 250 ml
We are using 2 cups rice. We require 2 times water to the quantity of rice. So we need to add 4 cups water. There was already 1.5 cups gravy that we measured before. So I added 2.5 cups water to the gravy mixture in a pan. Add in the chopped coriander leaves and the mint leaves. Let the mixture come to a boil.
Add back the meat and let it come to a boil again. Check for seasoning. Add more salt if necessary. Drain the soaked rice and add it to the pan.
Wait for it to boil. Add in the lime juice.
Cover the pan with a lid and let it cook for the first three to four minutes on medium flame.
Open the lid. Gently mix once from the bottom, cover the lid again and simmer for 10 minutes on very low flame.
After that time, open the lid and mix well. The rice will be three fourth cooked. Cook for a couple of minutes more.
Switch off the flame and close the pan with a lid. Do not disturb for the next 20 minutes. The rice will get swollen and absorb all the left out moisture. This time is very important. Do not rush.