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Photo of Moti Mutton Biryani by Sayan Majumder at BetterButter
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Moti Mutton Biryani

Feb-17-2016
Sayan Majumder
120 minutes
Prep Time
60 minutes
Cook Time
5 People
Serves
Read Instructions Save For Later

ABOUT Moti Mutton Biryani RECIPE

Each and every region in India has it’s own version of Biryani, nowadays they vary so drastically that today's Biryani can be defined as “rice and meat cooked together”. I love Kolkata style Biryani, because of its sweetness & flavour. I am presenting an authentic Kolkata style biryani with a little twist.

Recipe Tags

  • Non-veg
  • Hard
  • Dinner Party
  • Mughlai
  • Pan fry
  • Simmering
  • Roasting
  • Pressure Cook
  • Blending
  • Boiling
  • Steaming
  • Frying
  • Sauteeing
  • Main Dish

Ingredients Serving: 5

  1. 1 kg mutton (With bone)
  2. 300 gms boneless mutton
  3. mawa 200 gms
  4. Extra long grain Basmati rice 600 gms
  5. Raw papaya paste 4 tbsp
  6. curd 300 gms
  7. salt as per taste
  8. 1/2 liter oil
  9. 5 tbsp ginger garlic paste
  10. 4 large fried onions (Beresta)
  11. A Pinch of yellow food colour
  12. saffron
  13. Milk 2 cups
  14. 6 potatoes
  15. 3-4 Boiled eggs
  16. 1 tbsp turmeric powder
  17. 2 large onion chopped
  18. 4 tbsp chilli powder
  19. 200 gms ghee
  20. 2 tbsp Kashmiri mirch powder
  21. 2 green chillies, 4-5 Aloo Bukhara
  22. 2 tbsp Garam masala powder, 2 drops rose water
  23. 5 drops kewara water, 1 tbsp caraway seeds
  24. 1 tbsp white pepper, 2 bay leaf
  25. 2 inch cinnamon stick, Mace 1/2 inch
  26. A pinch of Nutmeg, Small cardamom 8-10
  27. 2 black cardamom, 6 cloves
  28. 3 tbsp lime juice, 1 tbsp cumin powder
  29. 1 tbsp coriander powder

Instructions

  1. Marinate the mutton with curd, papaya paste, ginger garlic paste, chilli powder, Biryani masala (Store bought or home made), salt , cumin and coriander powder. For best taste marinate over night. Heat oil and ghee in a pan, add bay leaf, cinnamon stick, sliced onion and saute for 4 minutes. Add in the marinated mutton and some turmeric powder. Cook for 20 minutes. Add in the Biryani masala, cook well. Add in the hot water and pressure cook it (The rice here should only be 90% cooked). Separate the Mutton, keep aside.
  2. Marinate minced meat with salt, cumin, corinader powder, ginger garlic paste and chilli powder. Set aside for 20 minutes. Deep fry them in hot oil and then keep aside to cool. Coat with silver varak. Boil 60% of the potatoes. Keep them in yellow water, that is a little turmeric mixed in water or some food colouring for 10 minutes. Fry the rest of the potatoes in little oil. Soak the rice for 45 minutes to 1 hour in water. Take whole garam masala in a muslin cloth and make a potli. Steep in the water along with lime juice. Boil the rice in this water. Cool and spread on a cloth, make sure the rice doesn't break.
  3. Biryani Masala: Dry roast 2 bay leaves, 4 to 5 cloves, 1 tbsp caraway seeds, 1 tbsp white pepper, 1/2 inch mace, a pinch of nutmeg, 2 black cardamom, 4 small cardamom and 2 cinnamon stick. Make a powder in a mixer grinder. Take a large handi, grease it with ghee, add lemon juice (2 tbsp), 4 aloo bukhara, 3 tbsp garam masala and the prepeared mutton gravy. Cook for 2 minutes and add in 50 gms ghee, 1 cup milk, salt, mutton and potatoes. Add the fried onions. First layer of rice, sprinkle few drops of yellow water by hand, diluted saffron, some mawa and ghee. Second layer of rice, mostly white so only rice, some mawa, ghee, 1 cup milk, meat balls, egg and rose water or kewara water. Keep pot on large wok with water. Cook for about 10 to 15 minutes.

Reviews (4)  

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محمد صفوان
Apr-12-2018
محمد صفوان   Apr-12-2018

ume hany
Nov-23-2017
ume hany   Nov-23-2017

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