Nawabi Mutton Biryani Recipe

Ingredients

 

Basmati rice 3 1/2 cups

 

Mutton 1/2 kg

 

Onions 3

 

Ginger garlic paste 1/2 tbsp

 

Garam masala powder 1 tap

 

Red chilies 3

 

Cinnamon stick 1" piece

 

Curd 1/2 cup

 

Green cardamom 3

 

Peppercorns 5

 

Cloves 5

 

Shahi jeera 1/2 tsp

 

Turmeric powder 1/2 tsp

 

Saffron 1 pinch

 

Jardalu 5

 

Water 6 1-2 cups

 

Dry fruits as required

 

Coriander leaves and pudina leaves as required

 

Ghee as per requirement

How to make Nawabi Mutton Biryani

Take 2 1/2 tbsp of ghee.
Put some salt in it and fry the dry fruits and apricots.
Make a fine paste by grinding red chilies and fried onion.
Make a mixture of curd, ginger garlic paste, onion chilly paste, turmeric powder and salt and marinate the mutton pieces in it.
Put some ghee in a pressure cooker heat it, and then add the marinated mutton into it.
Pressure cook it until done.
Put some ghee in another vessel and heat it.
Add to this the whole spices and fry them for a while.
Now add the rice.
Add some salt and warm water.
Cook the rice till all the water has been absorbed.
Once the rice is cooked, spread it out and let it cool.
Also, remove the whole spices that were added to it.
Grease the inner wall of a heavy bottomed pan with ghee.
Put the cooked mutton into it and sprinkle some garam masala powder.
follow this with a layer of rice, then melted ghee and then saffron milk.
Add to this the fried nuts and cover it with a tight fitting lid.
For the next 75 to 20 mins, keep it on dum on low flame.
Mix it well and serve hot.
Garnish the dish with chopped coriander and pudina leaves.

Mutton Curry Recipe

Ingredients

 

500 grams Mutton

 

2 Large onions peeled and chopped

 

Ginger paste- 2 tbsp

 

Garlic paste- 2tbsp

 

Cinnamon sticks- 2

 

Cardamom pods-3

 

Cloves-4

 

Bay leaves-2

 

Chilli powder- 1 tbsp

 

Turmeric powder- 1/2 tbsp

 

Coriander powder-1 tbsp

 

Cumin powder-1 tbsp

 

Yogurt- 1/2 cup

 

Salt to taste

How to make Mutton Curry

1. Wash and clean the mutton.
2.Heat oil in a heavy bottomed pan and add the whole spices (cardamom, cinnamon, bay leaves and cloves)
3. Add the onions and fry them until they are slightly brown. Don't burn them.
4.Add the ginger-garlic paste and saute for 2 minutes.
5. Add all other powdered spices and saute for a minute. Add 1/4 cup of water and simmer for about a minute. Now add the yogurt and salt and stir for another minute.
6.Add the mutton pieces and cover with 1 cup of water.
7. Allow it to simmer in low heat until the mutton is cooked and the desired consistency is achieved.
8. Serve hot with plain rice/biryani/bread.

Santhosh's Mutton Biryani

Here's one of my authentic mutton biryani recipes. Guys and gals enjoy! Let me have your comments.

Ingredients

500 gm Rice

500 gm Mutton or chicken

500 gm Tomatoes

250 gm Onion

50 gm Garlic

50 gm Ginger

5 Green Chilli

Half Lemon

3 strips 1/2 inch long Cinnamon

5 Cardamom

5 Cloves

125 gm Oil

50 gm Ghee

handful Dhania leaves

handful Pudina leaves

Half cup/ 2 tsp curd

1:2 ratio(1/2 kg rice needs 1 ltr water) water

Salt 2 teaspoon

• Prawn Palak Biryani
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• Aloo Tikki
• Santhosh's Aviyal

▲ Less

Preparation method

1.		Make spice powder: Gring cardamom, cinnamon, cloves in a mixie. Take care to leave it coarse, not like talcum powder. Grind ginger and garlic to a fine paste. Chop tomatoes finely and add slit chillies. Add chopped onions. Juice the lemon, taking care to discard the seeds.
2.		Add oil to the cooker, when it gets hot, add ghee. When that gets hot, add onions. Fry till golden brown, add ginger garlic paste and fry about 2 minutes, followed by spice powder. Fry again for about a minute. Now, add mutton, stir, add tomatoes, chilli and chilli powder. Add 1 tsp salt, add half the coriander and mint leaves. Fry till oil starts oozing out, about 5 minutes will do. Add 1 cup water. Cover with a lid, allow it to cook (if mutton, for 4 whistles, if chicken 1 or 2 whistles will do.) Open cooker once steam has escaped. Again keep it on stove, add remaining water, around 3 cups, add 1 tsp salt for the rice. Add remaining coriander and mint, add rice only after water comes to a boil, then add lemon juice, finally add curd and close with the lid. Once steam starts coming out, put the whistle, then cook on low flame for 15 mins. Then, take it off the stove. Wait for the steam to escape. Serve hot.
3.		NOTE: 1. Basmati rice should be soaked for 15 mins and any other rice, 30 minutes, prior to cooking. 2. Don't over fry your onions to dark brown. 3. Add spice powder to the cooker to prevent ginger garlic paste from sticking. 4. Use coriander leaves only, no stalks. 5. Taste for salt before you close the cooker.