Mutton Briyani

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Mutton Briyani:


Mutton Biryani, ahaa..! That creates watery mouth.. yummy! Mutton biryani is a great traditional food from Indian Cuisine. I love eating Mutton briyani in my Mom’s taste. And I love to share this secret recipe with you. No need to wait for a special occasion to try this appetizing recipe…Try this yummy Mutton Briyani…

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  • 2

Ingredients

  • Ingredients:
  • * Mutton - 1/2 kg
  • * Basmati Rice - 2 cups
  • * Onion sliced - 3
  • * Tomato - 2
  • * Ginger garlic paste - 2 tbsp
  • * Red chilly pwd - 1/2 tbsp
  • * Curd - 4 tbsp
  • * Green chilly - 4
  • * Ghee - 6 tbsp
  • * Water - 3 cups
  • * Fried onion - 2 tbsp
  • * Fried cashewnuts - 1 tbsp
  • * Fresh lemon juice - 1 tbsp
  • * Coriander leaves - handful
  • * Mint leaves - handful
  • * Salt to taste

Preparation

Step 1



For Masala:

· Cloves -3
· Cardomon - 2
· Cinnamon - 2
· Bay leaf - 2
· Fennel seeds - 1 tbsp
· Cumin seeds - ½ tbsp

Spices for flavor:

· Marathi Moggu - 1
· Bay leaf - 1
· Cloves - 2

Method:


1. Grind the ingredients for masala.
2. Wash mutton, heat oil in a pan and fry mutton along with little red chilly powder, salt, ginger garlic paste. Boil in cooker for just 3 whistles( should be half cooked) by adding 2 tbsp yoghurt ( yoghurt makes mutton soft and tasty)
3. Wash the rice and soak in water for 15 mins.
4. Drain water from it with strainer and set aside.
5. Heat 2 tbsp ghee, sauté the onion till they turn golden brown.
6. Add lengthwise slitted green chilly, ginger garlic paste and sliced tomatoes.
7. Saute them until cooked. Add 2 tbsp yoghurt and combine well.
8. Now add the masala and sauté for a few minutes.
9. In another fry pan, take 2 tbsp ghee, heat it.
10. Add the spices for flavour.
11. Then, add the strained rice and sauté for 2 mins.
12. Pour water and salt to taste.
13. When it boils, lower the flame. Add boiled mutton to it and mix.
14. Cover and cook till it is done three-fourth.
15. In a baking dish, put half of the cooked rice.
16. Layer it with the briyani masala and top it with rice.
17. Spread the fried onion, cashewnuts and the chopped coriander leaves and mint leaves
18. Bake for 10 mins in a pre-heated oven at 180o c.
19. Add 1 tbsp ghee, fresh lemon juice and combine gently.
20. Serve hot with Raita.


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