Biriyani is always a hearty dish that is enjoyed by children and adults alike, and Mutton Biriyani is the classic biriyani fancied by all. Imagine the layers of mutton and masala in the rice to give you the perfect ‘Dum’! Here is a recipe for the most sought-after Mutton biriyani of the year-
- The Marination for the Mutton biriyani–
- Mix curd, ginger-garlic paste, raw papaya paste, chilli powder, salt, lemon juice and garam masala as the marinating paste.
- Marinate the mutton and leave it for at least 3 hours.
2) Prepare the fried onions for the Mutton biriyani-
- Heat oil in a pan and add a few pieces of sliced onion; fry until brown.
- Remove them from the pan and place them separately; these fried onion slices are called ‘Barista’.
3) The Mutton for the Mutton biriyani-
- Heat ghee in a deep bottomed pan and add the remaining sliced onions, green chillies and stir well until onions are golden brown.
- Add ginger and garlic paste and stir well.
- Add the marinated mutton and let it cook for 7-8 minutes.
- Add masalas like Coriander, Cumin Powder and Red chilli powder; mix well.
- Pour in 3 cups of water, mix and bring it to boil; let the mutton cook in low heat.
- Further add in tomatoes, salt, Garam Masala and coriander leaves.
- Let it cook for 15 minutes; the texture of the gravy should be thick.
4) The Rice for the Mutton biriyani-
- Boil water and add in long basmati rice along with spices- Cardamom, Cinnamon, Cloves, Black Peppercorn, Cumin, Star Anise, Bay leaf and Salt.
5) The Saffron-milk for the Mutton biriyani-
- Add saffron strands, kewra essence and rose water in 1/4th cup of warm milk.
6) Time to Layer the Mutton biriyani-
- In a deep vessel, heat ghee and spread the melted ghee throughout the bottom and sides by rotating the pan.
- Add a layer of rice, meat, fried onion slices, ghee, and sprinkle saffron water.
- Continue the layering and make sure the top layer is of rice.
- Garnish with chopped onion, green chillies, mint and coriander.
- Cover the biriyani with aluminium foil or dough and close lid, let the biriyani cook in this ‘dum’ for a few minutes without burning the bottom.
Serve hot and experience heaven in the form of this aromatic ‘Mutton Biriyani’.
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