Prepare to embark on a culinary journey with my Nadamma’s mutton biryani. Tender chunks of marinated mutton, aromatic basmati rice, and a symphony of spices come together in perfect harmony, promising a feast for the senses. Nadamma is my aunt who will always be in our hearts forever. I learnt this recipe from her when I used to stay with her and my uncle for almost two years. This is one of the best biryanis I have ever had, and my husband is a big fan of this recipe.
Nadamma’s Mutton Biryani
Get ready for a flavor-packed adventure with my Nadamma's mutton biryani! Tender mutton, aromatic rice, and a blend of spices dance in perfect harmony.
Ingredients
- 1 lb Mutton (boneless but it's optional) cut into small pieces
- 1 cup Basmati Rice
- 2 Red Onions (big) thinly sliced
- 2 Green Chilies cut into halves
- 1 inch Ginger
- 10 cloves Garlic
- 1 inch Cinnamon Stick
- 2 Cardamon Pods
- 2 Bay Leaves
- 1 Vine Tomato (small) chopped
- 1 cup Mint Leaves chopped
- 1 cup Coriander Leaves chopped
- 1 tsp Kashmiri Chili Powder
- 4 tbsp Oil
- 1/2 cup Yogurt
- Salt to taste
- Make a fine paste of ginger, garlic by adding little water.
Instructions
Now, lets cook!
- Wash and soak basmati rice for 30 minutes.
- Heat oil in a pressure cooker, add the whole masalas under Seasoning.Then add the green chillies, onions and sauté till brown.
- Add ginger garlic paste, chili powder and salt. Fry them well till the raw smell of the paste and powder goes away.
- Add chopped tomatoes and fry till soft. Now add mint, coriander leaves and mutton. Mix well with yogurt.
- Cover and cook for 20 minutes on medium flame, you might get 15 to 20 whistles. Remove from heat, cool it down, release pressure and open the cooker. The mutton should be tender. Separate the meat from the gravy.
- Add water to the gravy (2 cups in total). Now add the soaked Basmati rice and some salt if necessary. Pressure cook the rice by keeping the cooker on medium flame till 1 whistle.
- Once done, keep the cooker on a hot tawa and turn the flame to low for about 15 minutes till the rice is fully cooked.
- Release pressure from the cooker, open the lid and add the mutton pieces and mix it lightly without breaking the rice.
- Serve hot with browned or fried onions on top and raita.
Tips
- You can also use shallots instead of big onions.
- I sometimes use store bought ginger and garlic paste. But, fresh ones taste vera level 🙂
0 Comments
Newest