Mutton Biryani
Everyone like the dish known as “Mutton Biryani,” and their appetite often increases just by hearing its name. Mutton Biryani can be made in many different ways, including vegetarian, fish, mutton, chicken, and paneer variations.
Iran is where the well-known Indian dish known as biryani, a favorite of both young and old, first appeared
Let see how to prepare Mutton Biryani:
Wash the rice and soak it for 2 hours before putting some oil in a bowl, add cumin seeds, when the cumin seeds crackle, add water and rice, add half a teaspoon of salt and keep the water till the rice remains 30%, then keep it on the stove for 6 to 7 minutes.
To make the masala of Biryani –
Wash the mutton, put some oil in the cooker, add mutton, turmeric, salt, red chili powder, cumin, coriander powder, Everest’s Shahi Biryani Masala, tomato paste, onion paste, curd and ginger garlic paste, put it on full flame for 2 whistles, after the gas comes out, add the fried onions after crushing them (brown the onions lightly in the oil, the color of the onions should not be too fast).
Dry the water while stirring it on full flame, when all the water dries up, add chopped mint and mix it.
First put 33% rice in a big bowl, put spices on top, if you want, you can also put mint on top of spices, then put rice again. Put 3 layers of rice and 2 spices in this way from the top, from the bottom and in the middle, the rice and spices should come twice in the middle. At the end, apply tempering of onion and cumin over the rice.
Cut two pieces of green chillies, fry them lightly and add some food color to the water and put them in the middle of the rice and decorate them with green coriander.
Mutton Biryani Ingredient –
- Basmati rice 500 grams
- Mutton 500 grams
- Onion 6 large (3 paste + 3 light brown crushed)
- Tomato 4 Normal
- Curd 100 grams
- Biryani masala 3 tsp
- Coriander powder 4 tsp
- Red chili powder 1 tsp
- Turmeric ½ tsp
- salt as per taste
- Ginger garlic paste 2 tsp
- Cumin 1 tsp (1/2 tsp for spice + ½ tsp for tempering)
- Half onion for tempering
- Mint
- green coriander
- Green chilies 2 to 3
- food color
- Oil
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