Mutton Biryani
A Brief description about Biryani
Although biryani is a Persian dish, but it became more famous in the Indian subcontinent during the Mughal period 1526-1857. Today, it is the most famous Mughal food not only in India but in all the countries of the world. Biryani has been given different names on local tours like Moradabadi biryani, Hyderabadi biryani, Bombay biryani etc.
By the way, Afghani biryani is also called Pulao. Arabic biryani is called Mandi. The basis of biryani is meat, rice and spices. Based on the availability of meat, beef biryani, mutton biryani and chicken biryani are also liked. Due to the use of local spices, its taste also varies according to the place. Now veg biryani is also quite popular.
I will try to share with you the recipe of every type of biryani.
So let me first share the recipe of Moradabadi Mutton Biryani. So let’s start your favorite Mutton Biryani.
Ingredients for Mutton Biryani
For 1 kg Mutton and 1kg Basmati Rice
- Fennel (Saunf) 2½ Tbs or 40g
- Coriander Whole- 2½ Tbs Or 40g
- Garlic 2 Pcs Whole
- Ginger 2 inches pcs
- Onion-1 pcs
- Salt- To Taste or 2½ Tbs
These Ingredients use To Make Yahkni.
Whole Spices-
- Cumin- ½ tsp or 5g
- Black Pepper- 1 Tbs or 8g
- Black Cardamom- 2 pcs or 5g
- Clove- 8 pcs or 3g
- Cinnamon Stick- 3 inches 2pcs or 10g
- Nutmeg- ½ pcs or 5g
- Mace- 2 frower or 5g
- Star Anise- 1 flower 2g
- Cubeb (kabab Chini)- 3g
- Bay leaves- 4-5 leaves
- Green Chili- 10 pcs, Chop in 2pcs
- 1 Onion Fried( Barista)
- Oil or Ghee- 250ml
- Curd- 200g
- Kewda Water
- Food Colour Orange
Yakhni Making Method-
First, soak the rice in water for 45 minutes.
Secondly, wrap the ingredients of yakhni in a fine cloth and boil it with meat in 2.5 liters of water till the meat is 80% cooked or if you are making it in a pressure cooker, then after 3 whistles, turn off the flame and keep it till the pressure is released. Take out the meat from the prepared yakhni and keep it aside. Keep the yakhni water in a separate vessel and squeeze the bundle of ingredients in the yakhni water.
Final Preparation
So let’s make delicious Mutton Biryani.
1-Take a pan big enough to hold 5 liters of water.
2-Heat oil on high flame and add chopped onions and when it turns pink, take it out and keep it aside.
3-After this, add whole spices (Garam Masala) to the oil along with chopped green chillies and stir.
4-Then add meat, ginger garlic paste, curd, a little kewda and salt and cook well on high flame.
5-When the oil starts separating, add yakhni water to it and let it boil.
6-When the water starts boiling, add the soaked rice separated from the water and let it cook on high flame.
7-When the water reaches the surface of the rice, steam it for 20 to 25 minutes on low flame.
8-When the rice is steamed properly, add Food Colour, fried onions and kewda water to it and steam it for 5 more minutes.
Your delicious Mutton Biryani is ready to eat. Serve hot with red chilli garlic chutney and curd.
