how to make mutton biryani or recipe of mutton biryani

How to make mutton biriyani or recipe of mutton biryani

Long-grain basmati rice is cooked with soft chunks of mutton (goat meat) in a savoury mixture of fragrant spices, herbs, and occasionally vegetables like onions and tomatoes. Mutton biryani is a well-known Indian and Pakistani dish like chicken biryani. It is typically served with lettuce and raita, a side dish made of yoghurt. In order to enable the flavours to meld, the meal is often made in stages, with the mutton first being cooked separately and then being layered with rice and spices in a pot. The pot is then shut and cooked on low heat. People of many ages and backgrounds like mutton biryani, which is a common dish in many parts of Pakistan and India.

A popular meal for many festivities, mutton biryani is frequently given for events like weddings, festivals, and other special occasions. The meal may be altered to suit individual tastes by changing the amount of spice or the type of meat used. It is typically served alongside a salad and the refreshing yoghurt side dish raita.

The components and the recipe for mutton biryani are as follows:

Ingredients:

1. Rice, basmati, two cups
2. 2 sliced onions
3. Ginger-garlic paste, 2 teaspoons
4. yoghurt, half a cup
5. tomatoes, cut into a half-cup
6. 2-3 slit green peppers
7. 1 teaspoon of red pepper flakes
8. 1 teaspoon of ground cumin
9. Coriander powder, 1 teaspoon
10. Powdered garam masala, 1 teaspoon
11. turmeric powder, half a teaspoon
12. Strands of saffron, 1/2 teaspoon
13. 1 to 2 bay leaves
14. 4-5 cardamoms, green
15. 4 to 5 cloves
16. Cinnamon stick, 1 inch
17. Salt as desired
18. 4 to 5 teaspoons of ghee or oil
19. 5 to 4 cups of water
20. chopped coriander leaves in a quarter cup
21. a quarter cup of minced mint leaves
22. 500 grammes of goat flesh, divided into bite-size pieces,

Instructions:

After washing, soak the rice for 30 minutes in water.

Add the bay leaves, cardamoms, cloves, and cinnamon stick to a pan of hot oil or ghee.

Add the thinly sliced onions and cook them in the oil until golden brown.

Fry the ginger-garlic paste for 1–2 minutes after adding it.

The mutton chunks should be added now and fried till brown.

Tomatoes that have been diced, green chilies, red chilli powder, cumin, coriander, garam masala, turmeric, and salt should be added. Mix well and simmer for 5 to 6 minutes.

Mix thoroughly before adding the yoghurt.

The mutton should be pressure cooked for 15-20 minutes, or until it is tender, with 2 cups of water added.

Boil 4-5 cups of salted water in a different pot, then add the rice that has been soaked. Cook the rice until it is halfway done.

Spread the rice over the cooked meat after draining the water from it.

Top the rice with saffron threads, minced coriander leaves, and mint leaves.

When the rice is thoroughly cooked and fluffy, cover the saucepan with a tight-fitting lid and simmer it for 10 to 15 minutes on low heat.

Serve warm with salad and raita.