Mains

Special Mutton Biryani

Biryani is a dish which is always in my weekend menu. Mutton biryani is something even more special as the frequency I make it is less compared to the usual chicken biryani. But every time I do make this mutton biryani, it turns out perfect and hence my foolproof recipe.

In the mutton biryani, we know exactly how much water needs to be added as the meat is first cooked in a pressure cooker with its marinade and little water. After that the rice is cooked along with the meat and we can be sure that the meat will not ooze out any more water and a perfect well grained biryani is ready.

I always prefer to cook mutton first unlike chicken which needs only less cooking time. And once we cook the rice with the cooked meat, we also will get a falling off the bone meat in the biryani which will be absolutely delicious. Hope you like my recipe below. Enjoy!

Special Mutton Biryani

  • Servings: 5-7
  • Difficulty: medium
  • Print

Ingredients

  1. Mutton (Goat meat)- 1.5 kgs
  2. Basmati rice- 2 cups
  3. Onions- 3-4 big ones
  4. Tomato- 1
  5. Oil( used sunflower oil)- 1/2 cup
  6. Mint leaves- 1 bunch
  7. Coriander leaves – 1/4 cup
  8. Cinnamon stick-1
  9. Anise seed- 1
  10. Bay leaf-1
  11. Optional: A pinch of saffron soaked in little milk/ orange food colour.
  12. Ingredients for marinade
    1. Chilli powder- 1-2 tsp
    2. Coriander powder- 2 tbsp
    3. Cumin powder- 1 tbsp
    4. Turmeric powder- 1 tbsp
    5. Biryani powder- 1-2 tbsp
    6. Plain yogurt- 3 tbsp
    7. Green chilli- 2
    8. Cardamom pods-4
    9. Clove- 2-3
    10. Ginger garlic paste- 3 tbsp
    11. Salt as required

Directions

  1. Soak the basmati rice in water for minimum 30 mins.
  2. Marinate the mutton meat: Mix all the ingredients of the marinade to the mutton and set aside for 30 mins – a couple of hours. The longer the better.
  3. Cook the marinated mutton in a pressure cooker by adding 1 cup of water. Let it whistle on high for 5-6 whistles and then simmer for around 10 mins.
  4. Lets get ready to put together the rice and meat. In a deep bottomed pan, take some oil.
  5. Fry the cut onions in it, till it turns translucent. Add a little salt while cooking the onions.
  6. Add the cinnamon stick, anise seed, bay leaf and ginger garlic paste.
  7. After a couple of minutes, add the chopped mint and coriander leaves.
  8. Also add the cooked meat.
  9. Bring it all to a boil.
  10. Then add the soaked rice into the meat. Check if the rice is completely covered with the water a little above the rice level. Add 1/2 cup of extra water to achieve it if required.
  11. Optionally add the saffron soaked milk or any orange food colouring.
  12. Cover with an aluminium foil and a tight lid so that the steam does not escape.
  13. Cook on low heat for 30 mins.
  14. After 30 minutes open the lid and check if the rice is cooked through properly. Usually it does, else you can extend the time a little further. Also all the water should have been absorbed or evaporated by then.
  15. Carefully spoon out the biryani.
  16. Delicious and tasty mutton biryani is ready. Enjoy with raita or any side of your choice.


Please also watch the video recipe I made for the Mutton Biryani below:

Mains

Hyderabadi Dum Chicken Biryani

No Sunday passes without making a biryani at our home. This time it is the Hyderabadi Dum Chicken Biryani. It is an out of the world experience to have this dish which is full of flavours and tastes absolutely yum.

Hyderabadi Dum Chicken Biryani

  • Servings: 6-7
  • Difficulty: Skilled
  • Print

Ingredients

    For cooking rice:

  1. Basmati rice – 3 cups
  2. Cardamom – 2-3
  3. Cloves-2
  4. Ghee – 2 tbsp
  5. Anise seed -1
  6. Salt as required
  7. For layering:

  8. Onions – 4
  9. Orange/yellow food colouring – 2-3 drops
  10. Milk – 4 tsp
  11. Ghee – 2 tbsp
  12. Chilli flakes as required
  13. Coriander leaves- a little
  14. Butter or ghee a little as required for topping (optional)
  15. Ingredients for Chicken marination:
  16. Chicken – 1.5 kgs
  17. Chilli powder – 2 tsp
  18. Coriander powder – 4 tbsp
  19. Biryani masala- 3 tbsp
  20. Turmeric powder – 1 tbsp
  21. Green chilli- 1
  22. Cardamom- 5
  23. Cloves- 5-6
  24. Ginger garlic paste – 4 tbsp
  25. Coriander leaves – 1/2 cup
  26. Yogurt – 4 tbsp
  27. Mint leaves – 1 cup
  28. Anise seed- 1
  29. Salt as required

Directions


  • Start by deep frying the onions required for layering (listed as layering ingredient). Once it turns golden brown, set it aside.
  • Soak Basmati rice for minimum of 30 mins.
  • Marinate the chicken: Mix all the ingredients required for chicken marination listed above. Allow to marinate for minimum of 30 mins.
  • Cooking the rice: In a large pan, take water (enough to cover the rice) and bring to boil. Add salt and the spices listed for cooking rice. Add the soaked rice to the boiling water. Once the rice gets half cooked, remove the spices and drain the water. Transfer the rice to a wide plate or vessel to avoid any further cooking.
  • Next take a large pan and place it on flame.  Add little oil and transfer the marinated chicken to it. Cook for around 6 mins and set aside.
  • Now we have come to the final sequence of layering the chicken and rice. Take a big vessel again and place it on flame. Add a first layer of the chicken from the previous step. Then add the second layer of half cooked rice (half the quantity). Spread some of the fried onions from the first step on top of the rice. Repeat the layer of remaining chicken and rice.
  • Mix the colouring to few drops of milk and sprinkle around on top of the rice.
  • Drizzle 2 spoons of ghee around it.
  • Cover with an aluminium foil and place a tight lid over it.
  • Cook on low flame for 45 mins.
  • Remove the lid. The chicken and rice will be nicely cooked through with excellent flavours.
  • Yummy dum biryani is ready and can be served with raita and egg. Enjoy!


Please find the video recipe below: