How make mutton biyiany

 

How make mutton biyiany

Making mutton biryani is a delicious and rewarding process. Here's a step-by-step recipe to guide you through making this flavorful dish:

### Ingredients:

#### For the Rice:

- 2 cups basmati rice

- 4 cups water

- 2-3 cloves

- 2-3 cardamom pods

- 1-2 bay leaves

- Salt to taste

#### For the Mutton:

- 500g mutton, cut into pieces

- 1 cup yogurt

- 1 large onion, finely sliced

- 2 tomatoes, chopped

- 2-3 green chilies, slit

- 2 tablespoons ginger-garlic paste

- 1 teaspoon red chili powder

- 1 teaspoon turmeric powder

- 1 tablespoon garam masala

- 1 teaspoon coriander powder

- 1 teaspoon cumin powder

- Salt to taste

- 1/4 cup fresh coriander leaves, chopped

- 1/4 cup fresh mint leaves, chopped

- 1/2 cup oil or ghee

#### For Layering:

- A pinch of saffron soaked in 2 tablespoons warm milk

- 2 tablespoons ghee

- Fried onions (optional)

- Fresh coriander and mint leaves for garnish

### Instructions:

#### Preparing the Rice:

1. Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for about 30 minutes, then drain.

2. In a large pot, bring 4 cups of water to a boil. Add cloves, cardamom, bay leaves, and salt.

3. Add the soaked and drained rice to the boiling water. Cook until the rice is 70-80% done (it should still have a bite to it).

4. Drain the rice and set aside.

#### Preparing the Mutton:

1. In a large bowl, mix the mutton pieces with yogurt, salt, turmeric powder, and red chili powder. Marinate for at least 1 hour (overnight if possible for better flavor).

2. Heat oil or ghee in a large pot or pressure cooker. Add the sliced onions and fry until golden brown.

3. Add the ginger-garlic paste and sauté until the raw smell disappears.

4. Add the chopped tomatoes and cook until they become soft and the oil separates from the mixture.

5. Add the marinated mutton along with green chilies, coriander powder, cumin powder, and garam masala. Mix well and cook for a few minutes until the mutton is browned.

6. If using a pressure cooker, add a little water and pressure cook the mutton until it is tender (about 3-4 whistles). If using a regular pot, cover and cook on low heat until the mutton is tender, adding water as needed.

#### Layering and Cooking:

1. In a heavy-bottomed pot or biryani pot, start layering the biryani. Begin with a layer of mutton at the bottom.

2. Add a layer of partially cooked rice over the mutton.

3. Drizzle some saffron milk, ghee, fried onions (if using), and chopped coriander and mint leaves over the rice layer.

4. Repeat the layering process until all the mutton and rice are used, ending with a rice layer on top.

5. Cover the pot with a tight-fitting lid. You can seal the edges with dough to ensure no steam escapes.

6. Cook on low heat (dum) for about 20-30 minutes. Alternatively, you can place the biryani pot on a tava (griddle) and cook on low heat to prevent the bottom from burning.

7. Once done, let the biryani rest for a few minutes before serving.

#### Serving:

- Serve hot, garnished with fresh coriander and mint leaves, along with raita or a side salad. Enjoy your delicious mutton biryani!