- Mutton 1 Kg
- Cinnamon 1 piece
- Cardamom 5 Nos.
- Cloves 5 Nos.
- Curd 1 cup
- Garlic paste 2 Tbs
- Ginger paste 2 Tbs
- Chilly paste 2 Tabs
- Lime Juice 2 Tabs
- Oil 2 Tabs
- Onion 3 Nos. chopped
- Tomatoes 3 Nos. chopped
- Coriander leaves 3 tabs chopped
- Mint Leaves 3 tabs chopped
- Sea Salt As required
- Rice 1 Kg
Soak the rice in water for 30 minutes. Set aside.
Wash mutton and marinate with salt and pressure cook till 3 whistles.
Heat oil in a pan and add in the Cinnamon, cloves and cardamom. Fry for 10 seconds. Add in the garlic paste. Fry for 2-3 minutes on medium flame. garlic should be fried well. Add in the ginger paste. Fry for 2-3 minutes until the raw smell of the ginger goes off.
Add in the chilli paste, mutton, the mint and coriander leaves, chopped onions, tomatoes, sea salt, curd and lime juice. Add in a cup (250 ml) of water. Mix well to combine.
Cover and cook everything on medium flame for 45 minutes.
add in the soaked rice. Add in the salt. Add water 1” up to the rice and mutton.
Cook until the rice is half done. The texture of the rice for mutton biryani is that the rice at this stage should not be fully cooked.
Now its ready for dum.
Place the mutton biryani pan / vessel in a preheated oven for 30 minutes.
If you don’t have an oven, heat a dosa pan on the stove and put the mutton biryani pan / vessel on top of the dosa pan and allow it to cook on low flame for 15 minutes.
Once the dum cooking is over, open the lid and gently fluff up the rice to mix. Serve mutton biryani hot with your favourite raita.