Goat Biryani / Mutton Biryani - A Classic traditional biryani made from small cubes of mutton (Goat). This biryani is extremely famous in Sub-Continent Region. The meat is flavoured with ginger, garlic, red chilli, cumin, garam masala, fried onion and Curd. This Biryani is cooked Dum style where the meat is marinated and cooked along with the rice. It is left on a slow fire or dum for a fragrant and aromatic flavour.
INGREDIENT
Marination Turmeric – ½ tsp/2.5 gm Salt – 2 tsp/10 gm Coriander Powder – 1 tbsp/15 gm Cumin Powder – 1 tsp/5 gm Kashmiri Red Chilli Powder - 1tbsp/15 gm Green Chilli - 4 Nos Lemon Juice - 1 tbsp/15 ml Ginger – Garlic Paste - 2 tbsp/30 gm Oil - 2 tbsp/30 ml Onion Paste – 1 Medium Yogurt - ½ Cup/125 gm Chopped Coriander Leaves – ½ Cup Chopped Mint Leaves – ½ Cup Mutton Preparation Oil – 2 tbsp/30 ml Red Chillies – 2 Bay Leaves – 2 Cinnamon Stick – 1 Inch Black Cardamom – 2 Star Anise – 1 Green Cardamom - 2 Black Peppercorns – 15 Cloves – 5 Cinnamon Stick – 1 Inch Green Cardamom – 2 Black Cardamom – 2 Star Anise – 1 Bay Leaves – 1 Cloves – 6 Salt – 1 tsp/5 gm Oil - 1 tbsp/15 ml Basmati Rice – 2 Cups Mutton Biryani Preparation Clarified Butter (Ghee) – 2 tbsp Garam masala Powder & Fried Onions Coriander Leaves & Mint Leaves Ghee – 1 tbsp Saffron Milk – 2 tbsp Rose Water – 1 tbsp
METHOD
Mutton Marination
Take a clean bowl with Goat meat/ mutton 500gm
Add Turmeric – Salt, Coriander Powder, Cumin Powder, Kashmiri Red Chilli Powder and mix it well
Add Green Chilli, Lemon Juice, Ginger – Garlic Paste, Oil and mix well
Add Onion Paste, Yogurt, Chopped Coriander Leaves, Chopped Mint Leaves
Mix well, cover and set aside for 1 hour
Mutton Preparation
Heat Oil in a fry pan and add whole Garam Masala and let it splutter
(Red Chillies, Bay Leaves, Cinnamon Stick, Black Cardamom, Star Anise, Green Cardamom, Black Peppercorns, Cloves)
Once spices turns aromatic add marinated mutton
Add little water and give 3 whistles in pressure cooker
Cover with a lid, reduce the water and stir in between
Rice Preparation
In a pot add water and bring it to boil
Add whole Garam Masala – (Cinnamon Stick, Green Cardamom, Black Cardamom, Star Anise, Bay Leaves, Cloves)
Add Salt and Oil
Add Basmati Rice, soaked for 30 minutes
Cook the rice until 80% cooked then strain the rice
Putton Biryani Preparation
In a bigger pot, add Clarified Butter (Ghee)
Layer 1 Prep – Spread 70% of cooked mutton
Sprinkle some Garam masala Powder & Fried Onions
Add some Coriander Leaves & Mint Leaves
Now layer it with our 60% cooked rice
Add Ghee & Saffron Milk
For layer 2, repeat the same process
Add Rose Water
Seal the lid with Dough (Dum Cooking)
Heat the Tava for 5 minutes
Put Biryani Pot Tava and Cook for 15-20 mins on medium flame
Turn off the flame, keep it aside for 10 mins before opening the lid
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