Mutton Biryani Recipe
Materials
- ½ kg Basmati Rice
- 1 kg Mutton front leg piece cut into half
- 2 Chopped Tomatoes
- 4 Sliced Onions
- 1½ cup Ghee/ Oil
- 3-4 drops Kewra Essence
- 4-5 Green Chilies
- ⅓ cup Warm Milk
- Pinch of Saffron Strands
- 1 tbsp Garam Masala
- 2 tbsp Ginger Garlic Paste
- 1-2 tbsp Lemon Juice
- Fresh Coriander Leaves
- 3 tbsp Raw Papaya Paste
- 1-2 pcs Star Anise
- 2 pcs Bay Leaves
- 2 pcs Black Cardamom
- 1 tsp Black Cumin Seeds
- 6-7 Black Peppercorn
- Full-size 2 Cinnamon Sticks
- 1 Nutmeg or ¼ tsp powder
- 1 tsp Fennel
- 1 Mace Spice or ¼ tsp powder
- Salt as per taste
- ½ Cup Curd
- 6-7 Cloves
- Fresh Mint Leaves
- 2-3 Sliced Potatoes
- 1 packet Lucky Masale Sindhi Biryani
Instructions
How to Make Mutton Biryani?
- Unlike other biryani recipes, Mutton biryani demands more time and effort. To simplify things, we have divided the recipe into three sections. First, let us begin with marination.
Step #1 – Marination
- Take the mutton leg piece and wash it thoroughly. Now take a kitchen towel or tissue paper and pat dry the meat. If you don’t like whole mutton leg pieces, you can also opt forcube-size meat pieces.
- Place the leg piece onthe kitchen counter and mark several cuts. It will help the marinated mixturemix well and give a juicy taste.
- Wear gloves and take a bowl. Add Curd, Raw Papaya Paste, Lemon juice, Ginger Garlic Paste, and Lucky Masale Mutton Biryani recipe mix.
- Make sure the curd is beaten well before being mixed.
- Place the lamp piece in the bowl and thoroughly spread the marinated mixture on the meat piece.
- Poke the mixture into the cuts using your fingers.Once done, cover the bowl, keep it in the refrigerator, and leave it for 2-3hours.
Step # 2 – Preparing the Mixture
- Since meat is marinating, meanwhile we can prepare the mixture. What you need to do is;
- Take a heavy bottom pot and put it on the stove. Turn on the flame, heat the pan, and add oil. Add Bay Leaves, Cumin Seeds, Cloves, Green Cardamom, and Cinnamon Sticks.
- Just after 1-2minutes, add Sliced Onion and Green Chilies. Fry the onion until light golden brown. Take half of the fried Onion, and leave the rest in the pot.
- Add the marinated lamb piece and sauté on low flame for 3-4 minutes. Also, add a hand-full fresh Coriander leaves, Nutmeg, and Mace Spice powder.
- No need to add water as the mixture contains Papaya paste and curd. Cover the pot and cook on low-medium flame until meat is tender.
- Once done, cook the mixture on a high flame to separate the oil and turn off the flame.
- Note:Add this point; you can fry the potatoes separately and mix with the ready mixture.
Step # 3 – Boil the Rice
- We are just one step closer to finalizing the recipe for Mutton Biryani. Here is what to do now;
- Soak the Basmati rice for 2 minutes. Meanwhile, heat a pot, add water, and bring it to a boil. Drain the water, and add the soaked rice to the boiling water.
- Take a piece of lint-free fabric and add Star Anise, Cloves, Cinnamon Sticks, Cardamom, BlackPepper corn, and Cumin. Tie a knot and leave the bag in the boiling water.
- Do not cook the rice until entirely done. Cook till¾ done.
- Again, drain the water and separate the boiled rice.
- Also, take ¼ cup of warm milk, add Saffron Strands, and dissolve them.
Step# 4 – Layering
- Add 1-2 tbsp. of Oil/ Ghee in a pan and heat it.Make sure the bottom is perfectly coated with oil. Turn off the flame.
- Now add a layer of boiled rice. Once the bottom layer is ready, add prepared meat.
- On the top, add the remaining layer of boiled rice.Sprinkle saffron-milk mixture and Fried Rice. Do not forget to sprinkle Kewra essence and fresh Mint leaves.
- Cover the pot with a tight-fitting cover to not let the heat escape.
- First, cook the rice on high flame for 10 minutes,then let the rice cook on low flame for 30-40 minutes.