Biryani is a mouth- watering whole meal which is perfect for all occasions. It is apt to suit from dinner parties to a lazy Sunday meal. Biryani can be made with meat, chicken, fish, prawn, egg and vegetables all are simply delicious. But Mutton Biryani is an aromatic delicacy with flavour and spices. It is a perfect combination with chicken chap.
Mutton Biryani | How to Make Bengali Mutton Biryani | Easy Mutton Biryani Recipe
Mutton Biryani is an aromatic delicacy with flavour and spices.
For making rice-
Preparation for Marinade
At first, make a smooth paste with ginger, garlic in a mixer grinder.Please ensure that fresh Ginger & garlic shall be used for making paste. The skin of Ginger and garlic pieces shall be removed properly and the pieces shall be washed in running water before putting in the mixer grinder.
Slice onion thinly.Onion shall be fried properly for making crispy fried Onion which is known as Beresta. Beresta is the most important ingredient for making any kind of Biryani. It helps to improve taste of Biryani.
Clean the mutton pieces thoroughly in the running water.Average sized mutton pieces shall be used for making Biryani. It is recommended not to use boneless mutton for making Biryani. The fat in the mutton shall be removed properly.
Marinate mutton pieces with curd, Ginger-Garlic paste, Salt, Turmeric powder, Biryani masala, Red chili powder. Mix well and keep aside for 5 hrs.Ideally, marinade mutton should keep overnight in the refrigerator. Longer time marination tenderizes mutton pieces. But if you do not have time, then marinate and keep aside for at-least 5 hrs.
Soak rice in water for 30 min. Then drain the water and wash rice thoroughly in the running tap water.Long grain rice is recommended for making biryani. Basmati rice has long grain and this kind of rice are generally used for making biryani in India. How much time to soak rice in the water depends on the quality of the rice. This process helps the grain to expand well while cooking.
Now boil water in a kadai and add bay leaf, cinnamon, black & green cardamom, cloves, black pepper, mace, ghee.Here i used closed pan for cooking rice so add 2 cups water for 1 cup rice. If use open pan, add more water for cooking rice.
When water comes to boil, add washed rice.Do not stir too much because it tends to break the rice.
Boil until the rice is done 80%.Make sure the rice is not overcooked because overcooked rice will be sticky. I cooked rice in a covered pan. If you use uncover pan, then drain the rice completely in a colander. When the rice is done, spread immediately on a flat plate.
Now heat oil in a kadai and add sliced onion. Fry until it turns brown.Use medium sized and fresh onion. Keep half of this in the kadai for making gravy and keep aside other half on a flat plate for making beresta.
Now add marinated mutton pieces, potato pieces and cook on low heat until it becomes soft.Mutton pieces take more time to cook. You can use pressure cooker to cook mutton for 5-6 whistles.
Layering for Biryani
Now place rice over mutton gravy.Gently place the rice over the mutton gravy.
Then add potato pieces, fried onion, biryani masala, ghee, saffron milk, kewra water, rose water, mitha attar. Cover the kadai with lid.If you do not have a heavy and tight lid, use any flat steel plate. At first, seal with atta dough or aluminium foil. Then place steel plate.
Cook for 15 min on low flame. Turn off the oven and cool down for 25 min
Now it is ready to serve and serve with any curry of your choice. Enjoy!
- Amount Per Serving
- Calories 451.27
- % Daily Value *
- Total Fat 27.43g43%
- Saturated Fat 13.8g69%
- Cholesterol 71.41mg24%
- Sodium 1374.11mg58%
- Total Carbohydrate 35.99g12%
- Dietary Fiber 6.77g28%
- Sugars 4.2g
- Protein 19.54g40%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. All information and tools presented and written within this site are intended for informational purposes only and not certified by the nutritionist or registered dietitian. Any nutritional information on this site should only be used as a general guideline. Statements within this site have not been evaluated or approved by the Food and Drug Administration.
- Cook this recipe at slow cooking method.
- Use fresh ingredients for better taste.
- After cooking, wait for at least 15 minutes for better taste.