This is one of my Mom’s stellar dishes! Growing up, my parents use to entertain guests quite a lot. They were social butterflies and I love hosting people at home too. Be it my father’s golf buddies or family – we have had tons of dinner parties and the show stopper dish was always “Mutton Biryani”.
It also became a birthday tradition – none of my birthday celebrations were complete without Biryani, be it Chicken or Mutton.
Do try the recipe and enjoy it!
- Mutton curry cut – 500g
- Onion grated – 3
- Tomato grated – 3
- Ginger garlic paste – 1Tbsp
- Bay leaf – 2
- Clove – 2-3
- Cinnamon stick – 1/4
- Fennel powder – 1tsp
- Green cardamom powder – 1/2tsp
- Red chilli powder – 1tsp
- Turmeric powder – 1/2tsp
- Coriander powder – 2tsp
- Kitchen king masala – 1tsp
- Salt to taste
- Dried Fenugreek Leaves (Kasuri Methi) – 1Tbsp
- Rice soaked – 2cups
- Mint leaves chopped – 1/2cup
- Yoghurt – 1/4cup
- Orange food colour/ Saffron – 1tsp
- Fried onions – 1cup
- Olive oil – 2Tbsp
- Butter – 2Tbsp
- In a heavy bottom pot, heat oil & add bay leaf, cloves & cinnamon. When hot, add mutton pieces & fry for 5-7 minutes on high heat.
- Add onions & fry till translucent.
- Add ginger garlic paste & fry till raw smell disappears.
- Add tomatoes, dry masalas & kasuri methi. Fry them for 10 minutes. Add some water and cook covered till mutton tender (1-1.5 hours).
- Add coriander, mix and keep aside.
- Boil rice till 75% done.
- Add food colouring/saffron to yoghurt.
- Layering the Biryani – in a casserole or baking dish, layer with rice, then mint leaves, fried onions, mutton pieces and masala, dollops of yoghurt & butter. 2 layers should be good.
- Top with fried onions, mint leaves and butter.
- Cover and cook for 20 minutes in a preheated oven at 180 C or on the gas stove at low heat.
- Serve hot with a side of Raita (Indian Yoghurt) or Salan (Indian Curry)
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