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Photo of Mutton biryani by Chandrani Bhattacharya at BetterButter
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Mutton biryani

Mar-07-2018
Chandrani Bhattacharya
180 minutes
Prep Time
25 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

ABOUT Mutton biryani RECIPE

A typical north indian style of biryani, loved by all non vegetarians

Recipe Tags

  • Non-veg
  • Medium
  • Others
  • Mughlai
  • Microwaving
  • Main Dish
  • Gluten Free

Ingredients Serving: 6

  1. 500gm half boil basmati rice
  2. Mutton 250gms
  3. 1/2 cup curd
  4. mint leaves
  5. ginger garlic paste 2tbspn
  6. Bay leaf 4
  7. Badi elaichi1
  8. Chhotti elaichi 3
  9. mace powder 1/4tspn
  10. jaiphal powder1/4tspn
  11. ghee 2tbspn
  12. Refine oil 2table spoon
  13. mustard oil 1tbspn
  14. Few strings of kesar absorbed in 1/2 cup luke warm milk
  15. 1/3tspn rose water
  16. Shan biryani masala

Instructions

  1. Marinate the mutton with curd ginger garlicpaste salt and mustard oil for atleast 1 1/2 hrs
  2. Take a kadhai put ghee and little refine oil
  3. Heat it in a low flame
  4. Add only half of the garam masalas+2 bay leafs
  5. Now add the marinated mutton and cook till it becomes soft
  6. Take a large glass bowl
  7. Add oil and ghee
  8. Microwave it for 30secs
  9. Then add sliced potatoes( half boiled with slight salt)
  10. Now add the remaining garam masalas
  11. Again microwave it for 2-3 mins
  12. Now add the half boiled basmati rice (little quantity)
  13. Then the cooked mutton and its gravy
  14. Keasr few drops soaked in milk
  15. Few mint leaves
  16. Shan biryani masala, sprinkle about 1/2 tsp
  17. Again put the rice then mutton
  18. Add kesar ,mint leaves
  19. Shaan biryani masala1/2tsp
  20. Repeat the above process 3times
  21. Finally put finely fried sliced onions
  22. Add the remaining oil
  23. Put 1tspn of ghee
  24. Add 1/2cup of water
  25. Microwave it for about 20-22 min
  26. Garnish it with boiled eggs and fried onions.

Reviews (1)  

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Shelly Sharma
Mar-08-2018
Shelly Sharma   Mar-08-2018

I really want to try this from a long time. Thanks for sharing this recipe.

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