How to make Mutton Biryani -
Mutton biryani made differently.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Mutton (मटन), Basmati Rice (बासमती चावल)
Cuisine : Hyderabadi
Course : Rice
For more recipes related to Mutton Biryani checkout Gosht Biryani, Keema Biryani, Hyderabadi Biryani, Yakhni Pulao . You can also find more Rice recipes like Chicken Triple Fried Rice-SK Khazana Quick Chicken Biryani Jhatpat Methi Aloo Chawal Sindhi Biryani - SK Khazana
Mutton Biryani Recipe Card
Hindi: gosht
What’s a biryani without some succulent pieces of mutton wrapped in a perfect blend of aromatic spices and herbs!? Yes, though other meats being more common, biryani eaters all over the world can easily swear by mutton. And not just biryanis, curries, bakes and all other preparations with this wonderful meat are always special. Did you know, unlike other dishes, a day-old mutton prep will always be all the more tastier on the palate! Try it the next time you plan on to take on this meat.
Prep Time : 26-30 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Mutton Biryani Recipe
Mutton cut into 2 inch pieces on the bone 500 grams
Basmati Rice soaked 1 1/2 cups
Butter 1 tablespoon
Oil 1 tablespoon
Black cardamoms 4
Black peppercorns 1 teaspoon
Green cardamoms 5-6
Cloves 3-4
Green chillies slit 4
Ginger cut into thin strips 1 inch
Bhuna masala 130 grams
Yogurt 1 1/2 cups
Red chilli powder 1/2 teaspoon
Turmeric powder 1/4 teaspoon
Green cardamom powder 1/2 teaspoon
Garam masala powder 1/2 teaspoon
Potatoes peeled and cut into big pieces 2 medium
Saffron (kesar) a few strands
kewra jal
Rose water 2 teaspoons
Salt to taste
Method
Step 1
Heat butter and oil in a pressure cooker. Add black cardamoms, black peppercorns, green cardamoms, cloves, green chillies, ginger and mutton and sauté on high heat for 3-4 minutes.
Step 2
Add bhuna masala, 3 cups water and mix well. Cover and cook till 8-10 whistles are given out.
Step 3
Remove the lid when the pressure reduces completely and add yogurt, red chilli powder, turmeric powder, green cardamom powder, garam masala powder, potatoes, saffron, kewra water, rose water and a little salt.
Step 4
Drain the rice and add to the cooker. Sprinkle ¼ cup water, cover and cook till 1 whistle is given out. Transfer into a serving bowl and serve hot.
Nutrition Info
Calories : 2843 Kcal
Carbohydrates : 307.9 gm
Protein : 136.9 gm
Fat : 118.3 gm
Other : Vitamin B12- 13.5mcg
Most Visited Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
