Love food? Looking for something tasty and simple to make? Try making the Easy mutton biryani by parveen. The step-by-step procedure provided is perfect for 3 peoples. Just follow the detailed guidance given by parveen to make the Easy mutton biryani and create this exotic and nutritious dish. Your family and friends will love the taste of this Easy mutton biryani and don’t be surprised if they ask you for more of the Easy mutton biryani because no one can have this yummy Easy mutton biryani only once. The tastes and flavours of the Easy mutton biryani are second to none and this makes the Easy mutton biryani even more exotic and authentic. The Easy mutton biryani is one of the few dishes that has survived the test of time and it is still made in the same way it used to be made earlier. The ingredients required to make this delicious Easy mutton biryani are easily available everywhere, so take out your aprons and get cooking!
Ingredients (240 ml cup used)
2cupof aged basmathi rice (soaked for 20 mins)
2½ to 3cupswater
¾cuponions sliced thinly
2 to 4green chilies
½cupof tomatoes (optional)
salt to taste
¼cupof mint leaves / pudina
¼cupof coriander leaves
3tbsp.Oil (do not reduce)
Dry spices (for seasoning)
1bay leaves/ tej patta
½small nutmeg (optional)
1strands of mace / javitri
¾tspshahi jeera / black cumin
6green cardamoms / choti elaichi
1black cardamom / badi elaichi
1star anise / chakra phool
Few pepper corn (optional)
2inchcinnamon stick / dalchini
½kgof tender lamb mutton (cut to a size of your choice)
¾tspred chili powder
1tspgaram masala powder or biryani masala as needed
1 ½tbsp.ginger garlic paste
1cupfresh yogurt (do not use a sour one, can make your rice very sour as we are using tomatoes too)
1tbsp.oil (oil helps to make the mutton soft)
How to make the recipe
Wash rice and soak for 20 minutes. Drain it completely to a colander and set aside.
Wash mutton and drain water thoroughly. Marinate with marination ingredients and set aside for at least an hour. Overnight is best.
Heat a pressure cooker or a heavy bottom pot with oil, add the dry spices, sauté till they begin to sizzle.
Add onions, green chilies and fry till they turn brown.
Skip this step if you do not like tomatoes. Add tomatoes, sprinkle salt just enough for the tomatoes to cook easily. Cook till the tomatoes turn fully mushy and the raw smell goes off.
Add half of the coriander and mint leaves, sauté for a min.
Add the marinated mutton pieces, mix well and saute for 2 to 3 minutes. Cook covered on a low flame till the mutton turns soft and tender or cook for 3 to 4 whistles in a pressure cooker. Switch off the stove. If cooking in the pan without pressure cooker, stir occasionally to prevent burning. When the pressure goes off, remove the lid. You will be left with a thick gravy. How thick depends on your mutton. If you are left with lot of watery gravy, then evaporate it by cooking for some time.
Add mint, coriander leaves and garam masala. Saute till the good smell of mint and masala comes out. Pour 2.5 cups water, bring to a boil. add rice. Adjust salt and cook on a medium flame till almost all the water is evaporated.
Cook till the rice is al dente or fully done. If the rice is under cooked and there is not enough moisture, you can sprinkle some warm water. If needed you can use up the left over half cup water as well. Make sure you add wam or hot water. When the rice is cooked al dente, cover the cooker with a pressure cooker lid. Cook on a very low heat for 5 to 7 minutes. Off before the cooker whistles. When the pressure goes down, open the lid and fluff up the rice.