Saturday, January 12, 2013

Mughalai mutton Biriyani

Mughalai mutton Biriyani


Mutton             - 500 g
Basmathi Rice -11/2cups
onions              - 1 medium sliced
lemon juice      -2 tbsp
ghee                 -2 tbsp
yogurt              -1 cup
cilantro            -to garnish
salt                  -to taste

For grinding:

Ginger                  - 6 cloves size
garlic                    - 6 cloves
green chillies       -5-6
cinnamon             - 1 inch
cardamom            -2
cloves                   -3
pudhina/mint        -few
cilantro                 -few
fennel seeds         -2 tsp


  • In a blender grind ingredients given for grinding into a smooth paste.

  • Mix yogurt,groundmasala,salt and marinate the mutton pieces into it in a ziploc bag for atleast 2 hours.

  • Soak basmathi rice for 10-15minutes and drain water.
  • In a pan heat little ghee and fry rice in it until you start feeling a nice aroma.Remove and keep it aside.

  • In a cooker pressure cook add ghee and fry cashews until golden and keep it aside.
  • Now add onions to it and fry until golden brown remove and keep it aside.
  • Now add the marinated mutton pieces.

  • cook until the mutton gets 95% cooked.

  • Now add 21/2 cups of water and allow it to boil.

  • Add the rice,chopped cilantro,mint leaves and desired salt.

  • Cover the cooker and pressure cook for a whistle.Once the pressure goes off open the lid add the fried onions,cashews and lemon juice to it

  • Mix well and garnish with cilantro

    Serves    3

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