Simple Way to Make Perfect Mutton Biriyani

Hey everyone, it is me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, Simple Way to Make Favorite Mutton Biriyani. It is one of my favorites. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

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Lettuce wraps. All these mike delightfully flavorful lunch treats along with the filling can be prepared ahead of time, which renders only reheating the filling and wrap when you are prepared to eat. This is actually a enjoyable lunch to share with your little ones and it educates them that lettuce is far more elastic than people often give it credit for being. Some individuals choose to go with some teriyaki inspired filling; my children enjoys taco motivated fillings for the lettuce rolls. You're absolutely free to think of a favorite meeting of one's very own.

Many things affect the quality of taste from Mutton Biriyani, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mutton Biriyani delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we must prepare a few components. You can have Mutton Biriyani using 50 ingredients and 12 steps. Here is how you can achieve that.

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Kolkata has its distinct style of biryani and Kolkatans are are truly passionate about their mutton biryani. I sincerely thank BongEats for their youtube video which has made me a biriyani expert at home.

Ingredients and spices that need to be Make ready to make Mutton Biriyani:

1. 1 kg Mutton
2. 5 whole Potatoes
3. 1 cup readymade birista
4. 500 gms Basmati rice
5. 5 boiled eggs
6. Biriyani Masala
7. 6 pcs Green cardamom
8. 1 pc Black cardamom
9. 3/4 tsp Cloves
10. 3 cm stick Cinnamon
11. 1/2 pc Nutmeg
12. 2 pcs Mace
13. 2 g Shahi jeera
14. 1/2 tsp Fennel seeds
15. 3 g White pepper (whole)
16. 1/2 tsp Black pepper (whole)
17. Mutton Marination
18. 100 g Yoghurt
19. 1 tbsp Ginger paste
20. 1 tbsp Garlic paste
21. 2 tbsp Birista
22. 11/2 tbsp Biryani masala
23. 1 tbsp Kewra water
24. 1/2 tsp Red chilli powder
25. 1 tbsp Salt
26. 1/2 tsp Ground pepper
27. 150 g Water
28. Rice preparation
29. 6 pcs Green cardamom
30. 2 pcs Black cardamom
31. 5 cloves
32. 6 cm cinnamon stick
33. 1 tsp Fennel seeds
34. 3 kg water
35. 3 bay leaves
36. 1 tbsp salt
37. Assembling Biriyani
38. 6-10 pcs Bay leaves
39. 1/4 cup birista
40. 2 tbsp biriyani masala
41. 50 g Grated khoya kheer
42. 200 g Yakhni
43. 1 tbsp lime juice
44. 1 pinch Saffron (steeped in 20g warm milk)
45. 1 pinch Yellow food colour
46. 180 g Milk
47. 1 tbsp Kewra water
48. 1 tsp Rose water
49. 4 drops Meetha attar
50. 2 tbsp Ghee

Steps to make Mutton Biriyani

1. Peel potatoes and smear on them yellow food colour. Keep the potatoes whole. Heat vegetable oil, 3 cm deep, in a pan. Fry the potatoes until they are lightly coloured on all sides (about 4 minutes). Drain them from the oil and set aside.
2. In a pan set over medium heat, add all the spices in the given proportions for ‘biryani masala’ (see section). Gently toast them, stirring continuously. Transfer the toasted spices to a spice grinder and grind them to a fine powder. Weigh two separate portions of biryani masala.
3. Peel ginger and garlic, roughly chop them, and make a fine paste. In a large mixing bowl or pressure cooker, mix together yoghurt, ginger and garlic paste, birista, kewra water, biryani masala, red chilli powder, salt, and ground pepper, in the proportions given above for ‘marinating mutton’. Add the mutton pieces and coat them well with the marinade and cover and set aside for 1 hour.
4. Meanwhile, wash the rice and soak it in water for 30 minutes. At the end of this time, drain the water and strain the rice over a net or colander. Set aside. Soaking leads to longer and fluffier rice grains.
5. After the mutton has had 1 hour to marinate, transfer it to a pressure cooker. Lay the fried potatoes at the bottom of the pressure cooker, followed by the mutton on top.Add 150 g water and pressure cook it on medium-low heat for 30 minutes. Allow the steam to release naturally for another 15 minutes before opening the lid of the pressure cooker.
6. Separating mutton, potatoes, and yakhni: Extract the potatoes and mutton pieces in separate dishes and set them aside. Now strain the liquid remaining in the pressure cooker. This is called ‘yakhni’ (a broth resulting from mutton and spices cooked together).
7. Place the spices mentioned in the ‘rice’ section above in the given proportions on a small square of cheesecloth and tie to form a potli.In a large pot, take 3 kg water. Add 1 tbsp salt to it. Add the bag of spices to the water and allow it to come to a boil.
8. Set the biryani handi or pan you are using for dum on low heat. Grease it with ghee. Lay bay leaves in a single layer to cover the bottom of the pan. These will impart an aroma and provide buffer against burning. Place the mutton pieces in a single layer, and the potatoes on top of the mutton. Don’t place potatoes too close to the edge or you might accidentally cut into them while serving. Sprinkle the birista.
9. Take half the stipulated amount of biryani masala and khoya kheer, and spread evenly. We will use the remaining half in the next layer.Now add the yakhni and lime juice.By this time the water for rice should have come to a boil and its colour changed. Extract the bag of spices and discard it. Add the rice and let it cook until 80% done, that is, until when the centre is no longer hard, but the grain is still firm.
10. Strain rice, a ladle at a time, and spread it directly in the pan. Repeat this until half the rice is added to the pan.On top of this first layer of rice, spread the remaining biryani masala and khoya kheer. Also spread the saffron+colour mixture evenly.Now strain the rest of the rice and add it to the pan. Flatten it gently.
11. On top of the second layer of rice, add milk mixed with the aromatics. Also add ghee, making sure to drizzle it near the sides of the pan. Add the boiled eggs in between the rice.
12. Cover the pan with heavy-duty aluminium foil sealing the sides well so that no steam escapes. Cover the pan with a tight-fitting lid. If you don’t want to use foil, you can also seal the lid with a wet flour dough.
    Set the pan on dum on medium-low heat for 30 minutes. Turn of the heat and allow it to rest another 15 minutes before serving.

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So that's going to wrap it up for this exceptional food Recipe of Perfect Mutton Biriyani. Thanks so much for reading. I'm confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!

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