Recipes

Step-by-Step instructions of how to make a tasty Mutton Biryani

This recipe describes how to make a perfect Mutton Biryani also called Lamb biryani with easy step-by-step instructions.

Mutton biryani is a rice dish in which the Mutton or lamb meat gravy is mixed or layered with flavoured basmati rice in one pot. Mutton, Lamb or tender goat meat is slow-cooked with onion, tomato, and Indian spices and basmati rice or seeraga samba rice.

Ingredients:

• 1 kg Mutton, goat/lamb

• 1 cup Seeraga Samba Rice, soaked for 15 minutes and drained

• 1 Onion, thinly sliced

• 1 Tomato, chopped

• 2 Green Chili, slit

• 2 teaspoon Ginger Garlic Paste

• ¼ cup onion paste, preferably pearl onion

• 1 teaspoon Chili powder

• 2 teaspoon Coriander Powder

• 1 teaspoon Biryani Masala

• ¼ cup Curd

• ¼ cup Mint Leaves

• ¼ cup Coriander Leaves

• ½ cup Oil

• 1 Cinnamon stick, crushed

• 4 Cloves

• 4 Cardamom

• 2 Bay Leaves

• 1 Star Anise

• 1 Javitri

• 2 Kalpaasi

• Salt as needed

• 1 ½ Cup Water

How to make it: Step-by-step instructions

1. In a wide bottom pan with medium heat, pour oil, add cinnamon, cardamom, cloves, javitri, black stone flower, kalpaasi, bay leaves, green chilli, onion, and onion paste

2. Saute everything well until the onion is soft

3. Add ginger-garlic paste, chilli, coriander, biryani masala, turmeric powder, and salt and mix well

4. Add tomatoes and mix

5. Add curd, mint leaves and saute until the tomatoes turn mushy

6. Add mutton pieces and mix well

7. Close the pan and let it cook for 15 minutes

8. Open the lid and stir

9. Allow the mutton to cook until soft for about 15 minutes

10. The mutton gravy turns thick reddish-brown in colour

11. At this stage, add water and allow it to boil

12. Once it starts boiling, add the seeraga samba rice to the mutton gravy and mix well

13. Let the rice cook up to 70%

14. Simmer the heat and add coriander and mint leaves

15. Close the pan with the lid and cook the biryani in steam for about 10 to 15 minutes

16. Open the lid and fluff the biryani

17. Ready to serve

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Step-by-Step instructions of how to make a tasty Indian Mutton Curry

 

Indian Mutton Curry Recipe

Preparation	10 minutes
Cooking	45 minutes
Total	55 minutes
Servings	4 to 5 servings

Nutrition per serving:

436 Calories

22g Fat

12g Carbs

53g Protein

Ingredients:

• 4 tablespoons vegetable oil (or canola oil or sunflower cooking oil)

• 2 large onions, sliced thin

• 2 large tomatoes, diced

• 2 tablespoons garlic paste

• 1 tablespoon ginger paste

• 2 teaspoons garam masala powder

• 2 teaspoons coriander powder

• 1 teaspoon cumin powder

• ½ teaspoon turmeric powder

• ½ teaspoon red chilli powder

• 2 pounds goat (or sheep leg), cut into bite-sized chunks

• Kosher salt, to taste

• Chopped fresh coriander (cilantro), garnish

Steps to cook it:

1. Gather the ingredients

2. Heat the cooking oil in a heavy-bottomed large pan over medium heat.

3. When hot, add the onions. Fry until the onions beging to turn a pale golden brown. Remove from the oil with a slotted spoon and drain on paper towels. Turn off the heat but leave the remaining oil in the pan.

4. Grind the onions into a smooth paste (adding very little to no water) in a food processor.

5. Grind the tomatoes and garlic and ginger pastes together in the food processor into a smooth paste. Set aside for later use.

6. Heat the oil over medium heat leftover from frying the onions and add the onion paste. Fry for 2 to 3 minutes.

7. Add the tomato, garlic, ginger paste, garam masala, coriander, cumin, turmeric, and red chilli powder. Mix well.

8. Fry the resulting masala (onion-tomato-spice mixture) until the oil begins to separate from it. This can take up to 10 minutes.

9. Add the meat pieces to the masala, season with salt to taste, and stir to thoroughly coat the meat with the masala. Fry until the meat is browned well.

10. Add 1/2 a cup of hot water to the pan and stir to mix well. Bring to a simmer and cover the pan. Cook until the meat is tender. You will need to keep checking on the meat as it cooks and add more water to the sauce if all the water dries up. Stir often to prevent burning. The dish should have a fairly thick gravy when done.

11. When the meat is cooked and the sauce has thickened, garnish with chopped coriander and serve hot.