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
- Mutton (Goat meat)- 1.5 kgs
- Basmati rice- 2 cups
- Onions- 3-4 big ones
- Tomato- 1
- Oil( used sunflower oil)- 1/2 cup
- Mint leaves- 1 bunch
- Coriander leaves – 1/4 cup
- Cinnamon stick-1
- Anise seed- 1
- Bay leaf-1
- Optional: A pinch of saffron soaked in little milk/ orange food colour.
- Ingredients for marinade
- Chilli powder- 1-2 tsp
- Coriander powder- 2 tbsp
- Cumin powder- 1 tbsp
- Turmeric powder- 1 tbsp
- Biryani powder- 1-2 tbsp
- Plain yogurt- 3 tbsp
- Green chilli- 2
- Cardamom pods-4
- Clove- 2-3
- Ginger garlic paste- 3 tbsp
- Salt as required
- Soak the basmati rice in water for minimum 30 mins.
- 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.
- 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.
- Lets get ready to put together the rice and meat. In a deep bottomed pan, take some oil.
- Fry the cut onions in it, till it turns translucent. Add a little salt while cooking the onions.
- Add the cinnamon stick, anise seed, bay leaf and ginger garlic paste.
- After a couple of minutes, add the chopped mint and coriander leaves.
- Also add the cooked meat.
- Bring it all to a boil.
- 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.
- Optionally add the saffron soaked milk or any orange food colouring.
- Cover with an aluminium foil and a tight lid so that the steam does not escape.
- Cook on low heat for 30 mins.
- 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.
- Carefully spoon out the biryani.
- 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: