Friday, August 14, 2009

Mutton Biriyani


Mutton - 1/2 kg or 1 lb
Rice - 2 cups
Onion - 1(big)- cut it length wise
Tomato - 2 nos
Turmeric powder - 1/4 tsp
Ginger & Garlic paste - 2 tsp
Green chillies - 5 nos
Mint leaves - a bunch (around 30 leaves)
Coriander leaves - few
Salt - 1/2 tsp or as per need

For Seasoning:

Cloves & Cinnamon sticks - 2nos
Bay leaves - few
Cardamom - 2 nos
Oil/Ghee - 5 tsp


1. Soak the rice in water for 30 mins, drain the water and keep it aside.
2. Grind the green chillies and mint leaves
3. Heat oil in a big vessel, add cloves, cinnamon sticks, cardamom and bay leave and let it splutter.
4. Add onion and coriander leaves and fry until onion become golden brown color
5. Add ginger - garlic paste and fry until raw smell goes off.
6. Add tomato, turmeric powder and salt now and fry until oil gets separated.
7. Now add the mutton pieces and add 2 cups of water and pressure cook it.
8. Once the pressure goes off from the cooker, check whether meat is cooked or not. If not cook it again(add water if needed).
9. Measure the water in the cooker and keep it according to the amount of rice you have taken.(Remove excess water from cooker)
10. Now add rice to the cooked mutton soup and pressure cook it until rice cooks.
11. Once the pressure goes off, mix the rice well, add 2 tsp of ghee if needed and serve hot.


-> Saalna will be the best combo for this mutton biriyani
-> If you are adding ghee at the end, you can add less amount of ghee and the taste also will be good.