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how to make mutton biryani
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Thursday, January 30, 2020
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Making The Mutton Biryani Blog Archive ▼ 2020 (1) ▼ January (1) how to make a mutton biryani
Usually, any recipes of biryani do involve a series of steps to follow. It indeed includes marination, to cook mutton, cook rice, layer the cooked mutton and rice and then dum it. Another important thing that makes the biryani royal and rich in taste is the making of barista. Birista, particularly, is the most effort indulging process of making as per many people. We were told as a kid that a person who can make a perfect barista is the one who can make anything. And I took that too seriously in my head. You will always find a big batch of fried onions in my freezer. You Can Check My Step By Step Process On How To Make Barista For Biryani Right from chopping to frying, it is an eye keeping procedure. And, if you miss the point of turning off the flame at the right time, you may probably burn the onions. Marinating The Meat 1. Let us get our hands over to the meat marination. The recipe of mutton biryani calls for goat meat (lamb) on the bone. Clean and wash it well, then drain all the water if any. 2. Then, you need to make a paste of fresh ingredients to gives a nice spicy and tasty punch to the meat. So, assemble peppercorns, cardamoms, cloves, garlic cloves, ginger pieces, coriander leaves, and green chilies. Now, grind these all into a paste.
3. After that, take thick yogurt, barista, garam masala powder, and ground paste into a bowl, and marinate the mutton pieces into it. The Other Ingredients That We Need Are The things we need to make mutton masala base are sliced onions, cumin seeds, cinnamon sticks, tomatoes, green chilies. The spice powders that go in are red chili powder, turmeric powder, and coriander powder. Boiling The Rice I have used long grain basmati rice, bay leaves, shah jeera, cinnamon sticks, cloves, star anise, water, ghee and green cardamom (choti elaichi). Layering The Cooked Mutton And Rice Of course, you also need some more ingredients here. So, gather a stack full of mint leaves, barista, saffron soaked in milk and ghee are perfect enough to go with the layering. The homemade biryani may seem to be pretty long in the process with too many preparations. But trust me, it is very easy to make.
Important Tips On To Prepare Best Mutton Biryani Recipe Most noteworthy here is, always use aged best quality long grain basmati rice. Never ever compromise on this point. Longer the grains of rice better will be the biryani, both, visually as well as in taste. Some people also like to use sella rice as well. Hence you may choose it if you want to. But, basmati rice is always the winner. Personally, I love to use a little large than medium-sized pieces of a lamb or goat shoulder meat cut. It gives a nice and tender chunk when cooked perfectly. However, you can use rain (hind leg meat cut) to make mutton biryani. Secondly, always marinate the meat in the masala for at least 2 hours. I prefer the marination overnight. Yes, marination is the soul to any of the biryani recipes except the egg biryani. Be sure to cook the rice as mentioned, i.e 90 percent which is exact 9 minutes from the point when rice starts boiling on high heat. Also, do not stir the rice too much while boiling as it may break the rice grains. Hence, the result will not be as we want it to be. Lastly, do not use a thin bottom pan, always use a heavy bottom pan or handi or dutch oven to make the dish. For the final dum, always, cook the biryani on high for 5 minutes and them simmer to dum for 15 minutes. This helps in generating steam well cooking it perfectly each time.
Enough of philosophy for today, I believe! Let’s get started with step by step images for our lip-smacking Bombay style mutton biryani recipe. You Might Also Like: Mutton Yakhni Pulao Chicken Biryani Mutton Vindaloo Chicken Tikka Masala Prawn Biryani
Step Photos Of How To Make Mutton Biryani At Home Preparation And Marination For Mutton Biryani
To begin with, first, add all the ingredients mentioned under “to grind to paste” into a blender and blend it to a fine paste. (photo 1) Then, in a large bowl, add the ground paste, 1/4 cup fried onions, whisked curd, and garam masala powder along with salt. (photo 2) Now, add clean and washed mutton and mix well. (photo 3) Allow the mutton to marinate for 2 hours at least (preferably overnight) under refrigeration. (photo 4)
Frying The Potatoes Once the mutton is ready to cook, then heat oil in a pan, add potato cubes. (photo 5) Fry the potatoes until golden. Then take them out and set it aside for later use. (photo 6)
To Cook Mutton Biryani Masala First, heat oil in a heavy bottom pan or handi. (photo 7) Then, add sliced onions, salt and fry until pink. (photo 8) Once the onions soften, add cinnamon sticks and cumin seeds and cook. (photo 9) Fry everything until onions start picking up golden color, do not over brown or burn it. (photo 10)
Now, add the marinated mutton and saute on high 5-6 minutes until the raw smell goes off. (photo 11) Then, add red chili powder, turmeric and coriander powder, and mix. Now, add 2 cups of water, cover and cook the mutton until tender. (photo 12) This will take approx 50 minutes as I have made it in a handi. Do not overcook the mutton at this stage. Keep stirring in between to avoid burning. If the water dries up, you may add more. But you can make it a pressure cooker as well to save time. Also, make sure, if you are cooking it in a pressure cooker, do not add to much water at a time. We need to cook it such that not much water is left in cooked mutton. Now, add tomato slices, fried potatoes, and chilies and cook for another 5 minutes. (photo 13) You will see the oil layer on the top, and mutton masala has not much water into it. This is the perfect mutton masala for the biryani recipe. (photo 14)
Cooking The Rice While the mutton cooks, clean and wash the rice and soak it for 45 minutes. (photo 15) Then, in a large pot, add enough water, bay leaves, cinnamon sticks, shah jeera (or cumin seeds), cloves, cardamom, star anise, ghee, and salt. Bring it to a boil. (photo 16) Once the water starts boiling, strain the soaked rice and add it into boiling water. (photo 17) Cook the rice until 90 percent was done. (photo 18) Do not overcook or rice will get sticky and will break in biryani. Immediately strain the water and set the rice aside.
To Layer The Biryani Now, in a large pot in which you want to slow cook or dum the rice and meat, add half the cooked rice as a bottom layer. (photo 19) Then, add the cooked mutton and spread evenly. (photo 20) Sprinkle mint leaves, 1 tablespoon ghee, 1/2 of the soaked saffron and barista. (photo 21) Then, add the remaining rice over the meat layer evenly. (photo 22)
Now, pour remaining ghee, saffron milk and reserved oil that we scooped out from the masala gravy. (photo 23) Finally, put a clean cotton cloth over the top and cover it with the lid putting heavy weight on the top of the lid. Slow cook (dum) the biryani for 20 minutes, first on high flames for 5 minutes and then simmer for 15 minutes. (photo 24)
Once the biryani is done, allow it to rest for 15 minutes. Then carefully dish out the mutton biryani. Serve with raita of your choice.
Posted by hotelsvmgrandmedipally at 2:40 AM
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