Mutton Biriyani Recipe || Simple Lamb Biriyani for Beginners || Mutton Dum Biriyani for Beginners

Опубликовано: 01 Декабрь 2022
на канале: Spicylicious

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In this video, we're showcasing a mouth-watering Mutton/Lamb Biriyani recipe that's sure to satisfy your cravings for spicy and savory flavors. With tender chunks of mutton/lamb cooked to perfection in a rich blend of spices and served with fluffy basmati rice, this biriyani is a true feast for the senses. So sit back, grab a plate, and enjoy the deliciousness that is Mutton/Lamb Biriyani!

Course : Main Course
Spice Level - Medium🌶🌶
Time : 1.5 Hour
Serves : 6

Ingredients:

For Mutton
1. Mutton/Lamb (large pieces with bones) - 1 kg [I've used leg of lamb here]
2. Oil/ butter - 2tbs (or use half & half)
3. Spices :
Bay Leaves -2
Cardamom -3
Cinnamon
Cloves-3
Mace
Star Anise-1
4. Onion - 3
5. Tomato -3
6. Ginger& garlic - 3 tbs
7. Green Chilli - 5-6
8. Coriander Powder -1.5 Tbs
9. Chilli Powder - 1.5 Tbs
10. Turmeric - 1/2 tsp
11. Garam Masala - 1 Tsp
12.Ground Fennel - 1 tsp
13. Ground pepper - 1/2 tsp
14.Ground Nutmeg -1/5tsp
15. Mint leaves
16. Coriander Leaves
17. Yogurt -1/4 cup

For Rice
1. Basmati Rice - 3 cups/750g
2. Water- 2 1/2 litre
3. Butter - 1tsp
4. Salt

For Layering:
1. Coriander Leaves
2. Raisins - 2tbs
3. Cashews - 10-15
4. Lemon Juice - 2 tbs
5. Butter Melted 3-4 tsp
6. Garam masala -1 tsp
7. Fried Onion (1 Onion)
8. Saffron mixed in 2 tbs milk / Turmeric 1/5 tsp (top layer, just for colour)

Process :

To cook the Mutton :

Heat 2-3 tbsp oil in a heavy bottom pan or pressure cooker and add the whole spices.
Give a stir and when it splutters, add the 3 medium sized sliced onions.
Saute on medium heat for around 12 mins till the onions are light brown.
Add ginger-garlic paste and green chilli and saute until the raw smell goes away.
Add all the spices and mix well for a minute
Now add 3 medium tomatoes and cook until tomatoes are soft.
Add in mutton/lamb cut into large pieces.
Add nutmeg powder, this helps to reduce the fat smell.
Mix well until the lamb pieces are coated with masala.
Cover and cook for 40-45 minutes till meat is tender and add water if required. Give a stir few times so that it doesn’t get stuck at the bottom.(Lamb meat would take less cooking time than goat meat)
If using pressure cooker, cook for 3 whistles ( on high heat till 1st whistle and on low for next 2).
Once the pressure has released, open the lid & dry up any excess water to get a thick gravy.

To cook the Rice:

Take one more heavy bottom pan & add around 2.5 litres of water. Place it on high heat.
Once the water starts to boil or bubble, add a tsp of oil/ butter and salt - 2 tablespoon (two tablespoon)
Stir it well to dissolve the salt completely . The water must be salty.
Once the water starts boiling, add the strained basmati rice & stir it well.
Continue to boil it on high heat, stirring few times very gently to not break the rice.
After around 8-9 minutes when the basmati rice is almost done (90%) remove it from heat and strain the water. Set it aside.

Layering Process

Add 1/3 portion of rice over the cooked lamb. (heat is off at this time)
Sprinkle melted butter/ ghee, saffron milk, lemon juice, garam masala, birista, coriander leaves, cashews and raisins
Next, spread the second portion of rice and repeat the process.
After adding the third layer and garnishes, cover with lid and cook on low flame for 15-20 minutes.
then turn off the heat and leave it covered for 30 minutes before serving.
Once you open the lid, mix the rice layers on top and
to a serving plate take the some lamb pieces along with the gravy and rice on top.
If you prefer to mix everything together, you can mix rice and meat evenly to serve.
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