Hi, today I'm presenting our mutton biryani recipe. This biryani process is not as dum biryani. No need to marinate meat in this recipe. It is quite simple process. This is how we prepare biryani at home on eid and parties. Recently I came to know that in Hyderabad it is called tahari. This is our version of making mutton biryani. It tastes so good. Everyone in our family likes this biryani rather than dum biryani.
Today I'm going to show you for 1 kg mutton and 1 kg basmati rice. Cook in ha
Heavy bottom vessels to avoid burning.I'm sharing recipes wIth step by step pictures so that you can understand easily.
I hope you will give this a try and let me know how it turned out for you.
Similar recipes :
Mutton : 1 kg (cut into Big pieces)
Basmati rice : 1 kg
Large onions : 6 (sliced)
Large tomatoes : 6 (sliced)
Ginger garlic paste : 200 grams
Cinnamon : 4 Medium sticks
cloves : 10
Cardamom : 6
lemon : 2 (small)
Curd : 300 ml
Oil : 250 ml
Coriander powder : 2 tea spoons
Chilly powder : 1 tea spoon
Green chillies : 6
coriander leaves : 1/2 cup
Mint leaves : 1/3 cup
Ghee : 2 table spoons
garam masala : 1 tea spoon
salt to taste
First soak rice for 30 minutes to 1 hour.
Now heat oil in a heavy bottom vessel (i used pressure cooker for gravy) add cardamom, cinnamon and cloves let them crackle then add sliced onions and green chillies fry until they changes into golden color.
Now add ginger garlic paste saute until raw flavor disappears. Then add tomatoes and cook until tomatoes gets soft.
Now add coriander powder,garam masala and chilly powder saute for few seconds then add mutton pieces and salt saute for 5 to 8 minutes
Now add beaten curd and cook for 5 to 10 minutes then add chopped mint leaves and pour water and cook until mutton gets tender. (check in between, stir it and add more water if required) ( don't make gravy dry)
Mean while boil 4 to 5 liters of water in a big vessel add salt then add soaked and washed rice to boiling water cook till 80% drain the water
Now add lemon juice and coriander leaves mix it well then add this gravy to boiled rice mix it gently pour ghee on top and cover with lid put some weight on top and cook on low flame for 10 to 15 minutes and serve with raita.
|Wash and soak rice|
|Heat oil add cinnamon, cardamom and cloves|
|Now add onions and chillies|
|Fry until they changes into golden color|
|Now add ginger garlic paste|
|Saute for few minutes|
|Cook them well|
|Add all spice powders saute for few minutes|
|Add mutton pieces|
|Add salt and cook for few minutes|
|Now add curd|
|Cook for 5 to 10 minutes or until oil leaves pan sides|
|Add mint leaves|
|Pour water and cook until mutton gets tender|
|While mutton is cooking, boil water in a vessel then add salt|
|Add soaked really|
|Cook till 80 percent|
|Drain the water|
|Mutton is cooked well|
|Add lemon juice|
|Add coriander leaves and mix it well|
|Add this gravy to rice|
|Mix gently and pour ghee on top|
|Cover with lid and put some weight on it and cook on low flame for 10 to 15 minutes and serve|
|Tasty mutton biryani is ready!!!!|