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Mutton biriyani
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    1. Basmati rice    1 ½ kg
    2. Mutton     1 kg

    (Marinate it with turmeric powder, salt and pepper powder)

    1. Ghee     200 gm
    2. Masala

      Cloves     10

      Cinnamon     6 pieces

      Crushed cardamom   10 nos

    1. Onion cut into strips   250 gm
    2. Red chili ground to a paste  1 tsp
    3. Garlic ground to a paste   ½ tbsp
    4. Ginger ground to a paste   2 tbsp
  1. Chopped tomatoes    ¾ cup
  2. Curd      ¾ cup
  3. Salt      to taste
  4. Lemon juice     1 ½ tbsp
  5. Coriander leaves    ½ cup
  6. Mint leaves     ½ cup
  7. Cashew nuts ground to a paste  2 tbsp
  8. Coconut ground to a paste   1 half of a coconut
  9. Split green chili    15 nos
  10. Dalda/ghee     75 gm

Heat ghee in a pan and sauté  the masala in it. Then add the onions and when brown put the red chili also. Sauté garlic and ginger. And then sauté tomatoes, then add curd, water and salt and when it boils, add the meat. Stir it well and cook thoroughly.

When it is half-cooked add lemon juice, coriander leaves and mint leaves. Once the meat is properly cooked, mix cashew nut paste and coconut paste in water and pour it in. When it boils well, add the green chili and close the vessel so that the ingredients are absorbed well into the mutton pieces.

When the meat is ready, drain out a portion of the gravy and the ghee. The remaining gravy and ghee should be thick and fully covering the mutton pieces.

Clean the basmati rice. Put cinnamon, cloves, crushed cardamom and salt into the water kept for cooking rice. When the water boils, put rice and cook it for 15 minutes. Squeeze the juice of half a lemon and then drain out the water. When still hot, spread it on top of the mutton kurma and pour some food colour mixed in milk over it.

Close the vessel and cook in charcoal fire for 10 minutes. Then remove the fire and take out the embers and put it on top of the lid and bake in it for some time.   

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