How to make Mutton Biryani

• 

• Prep Time
  30
  mins
• Cook Time
  60
  mins
• Serves
  2
  Peop

 relishing Hyderabadi Mutton Dum Biryani.

The delicious and mouthwatering Mutton Biryani is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Mutton Biryani is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Mutton Biryani. Shabnam Khan shared Mutton Biryani recipe which can serve 2 people. The step by step process with pictures will help you learn how to make the delicious Mutton Biryani. Try this delicious Mutton Biryani recipe at home and surprise your family and friends. You can connect with the Shabnam Khan of Mutton Biryani by commenting on the page. In case you have any questions around the ingredients or cooking process. The Mutton Biryani can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Mutton Biryani with other users

• Sauteeing
• Steaming
• Simmering
• Stir fry
• Andhra Pradesh
• Eid
• Medium
• Non-veg

Ingredients to make Mutton Biryani

• 500 grams mutton
• 3 cups Basmati Rice
• 4 Onions
• 1-2 Tomatoes
• Coriander Powder 1 tsp
• Cumin powder 1 tsp
• Whole spices- Bay Leaves(1) Cardamoms (2) Cloves (5) Dalchini (1 piece)
• 1 tsp shahjeera
• Coriander and mint leaves- handful
• 1 cup Curd for marination
• Ginger-Garlic Paste 1 tbsp
• Edible oil/ Ghee as required
• 2 tsp Lemon juice
• Salt to taste

How to make Mutton Biryani

1. For the marination, take the curd, salt, turmeric, chilli powder and ginger-garlic paste in a bowl and mix well. Then include the mutton pieces and marinate it for about 1-2 hrs.
2. Meanwhile soak the basmati rice for around 30 minutes.(This helps rice become long and fluffy after cooking.)
3. Once the marination is completed, take a pressure cooker and add oil. Add the bay leaves, dalchini, cloves and after few seconds add the chopped or grinded onion. Once the onion turns brown, add some more ginger-garlic paste, salt to taste, turmeric and chilli powder, coriander and cumin powder.
4. Mix the ingredients well. When the oil in the masala starts leaving the sides, add the marinated mutton. Add some mint and coriander leaves for nice aroma.
5. Add 1/4 glass water and cover the lid. Pressure cook until 5 whistles blow.
6. On the other side, take a pot and boil water to cook the rice. Add some shahjeera, cardamoms and mace to get a good flavour in the Biryani rice. (The rice needs to be 70 percent cooked because the rest of the cooking needs to be done during dum.)
7. In a separate pan, fry some finely chopped onions and keep aside.
8. Finally for layering, take a Biryani pot greased with oil or ghee. Add layer by layer cooked mutton and rice. On the top most layer, add the fried onions, coriander and mint leaves and squeeze half a lemon and spread it all across the rice layer on top.
9. Cook it for around 20 minutes. The Biryani is ready!

My Tip:

Use ghee instead of oil. Make sure the mutton curry consists decent amount of gravy to be added while layering. It is very important is to cover the Biryani pot with a heavy lid or place some heavy object over the lid and place on minimum flame.This needs to be done so that no air passes out of pot while dum