Mutton Biryani

20 ingredients
13 steps

Ingredients

  • Basmati rice (1 cup)
  • Mutton leg meat (1 kg, cut into cubes, can be with bone)
  • Curd or plain yogurt (2-3 tbsp)
  • Everest Shahi Biryani Masala
  • 5 medium onions, chopped
  • Ginger and garlic, crushed (a lot).
  • Bay leaves (3-4)
  • Large dried red chilies (5)
  • Cinnamon (1 tsp)
  • Cloves (10)
  • Whole black pepper (1 tsp)
  • Cardamom (2, or 1 tsp, crushed)
  • Cumin (1/3 tsp)
  • Asafoetida (pinch)
  • Tomatoes (2, blended into puree)
  • Ghee/oil (7.5 tbsp)
  • Turmeric (2tsp)
  • Salt (1tsp)
  • Cashew nuts (0.5 cup)
  • Cilantro (for garnishing)

Directions

  1. 1
    1. Marinate mutton with curd/yogurt, 1 tsp of salt and 1 tsp of turmeric, leave out for 15-30min.
  2. 2
    2. Boil rice without salt.
  3. 3
    3. Heat up 4 tbsp of ghee/oil, add bay leaves, red chilies, cinnamon, cloves, black pepper, cardamoms, cumin, asafoetida.
  4. 4
    4. Add onions into the pan with spices, reduce flame to low and saute.
  5. 5
    5. Add tomato puree into the pan with onions after a while, as well as 1 tsp of turmeric and 1 tsp of salt.
  6. 6
    6. Separately, heat up 2 tbsp of ghee/oil and add crushed garlic and ginger and stir until it becomes roasted and golden in color.
  7. 7
    7. Add mutton into the pan with garlic/ginger. On full flame, cover the lid and let mutton emit water. Cook until water is gone, about 25-30min.
  8. 8
    8. Roast cashew nuts in 1.5 tbsp of ghee or oil and add to the meat.
  9. 9
    9. Once all the water dries up, add onion mix to the meat and stir thoroughly. Keep on the flame for another 5min.
  10. 10
    10. Add 3 large tbsp of masala mix. If need be, add water to keep cooking the meat.
  11. 11
    11. (optional) Can add 1-2 tsp of chili paste.
  12. 12
    12. Oil a large pan with 1tsp of oil, mix everything in there, including rice.
  13. 13
    13. Garnish with cilantro.

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