SIMPLE MUTTON BIRYANI FOR BEGINNERS | MUTTON BIRYANI WITH BIRYANI MASALA | MUTTON BIRYANI RECIPE
Simple Mutton Biryani for Beginners | Mutton Biryani with Biryani Masala | Mutton Biryani Recipe | How To Make Mutton Biryani | Easy Mutton Biryani Recipe | Mutton Biryani Recipe for Bachelors | Simple Mutton Biryani for Bachelors | | Mutton Biryani
Ingredients for Mutton Biryani:
- Mutton (or Goat Meat), large pieces with bones- 1 kg
- Basmati Rice- 700 gms (4 US cup measure)
For Marinating the Mutton:
- Ginger Garlic paste- 2 tbsp
- Turmeric Powder- 1/2 tsp
- Red Chilli Powder- 1 tsp
- Ready made Biryani Masala- 5 tbsp
- Whisked curd/ plain yogurt- 1 US cup measure
- Green Chillies, slit- 5 numbers
- Coriander leaves, chopped- 1 cup
- Mint leaves, chopped- 1 cup
For Cooking the Mutton:
- Refined Oil- 5-6 tbsp
- Green Cardamom- 5
- Cloves- 5
- Cinnamon- 3
- Onions sliced- 5 medium (400 gms) + 1 medium to be made into a birista
( since Biryani Masala has salt added to it, no salt has been added while cooking the mutton. Do taste the gravy for salt while cooking the mutton and add salt if and as required)
For Cooking Rice:
- Shahjeera (caraway seeds) - 3/4 tsp
- Green cardamom - 4
- Cloves - 4
- Cinnamon- 2 pieces
- Salt- 2 1/2 tablespoon
- Water to boil the rice- around 2.5 litres
- Mint leaves - around 10- 15 leaves
Preparation :
- Marinate the mutton with the items indicated and set aside for 1 hour.
- In case not using pressure cooker, marinate for 4 hours or overnight in a refrigerator.
- Slice the onions ( all the 6 onions) and slit the green chillies
- Fry one sliced onion into a birista till golden, set aside for use as a garnish.
- Chop 1 cup coriander leaves and 1 cup mint
- Whisk the yogurt and set aside
- Wash & soak the Basmati Rice 30 mins before you cook it.
Process :
To cook the Mutton :
- Heat 5-6 tbsp oil in a pressure cooker or heavy bottom pan and add the whole spices.
- Give a stir and when it splutters, add the 5 medium sized sliced onions.
- Fry on high heat for around 12 mins till the onions are light brown.
- Now add the marinated mutton, mix and fry on high heat for 3 mins.
- Now continue to fry the mutton on medium heat for another 5 mins till oil separates. (Readymade Biryani Masala usually contains salt, hence salt is not added while cooking the mutton in this recipe. Do check if the biryani masala you are using has salt in it or else add as per your taste.)
- Add 150 ml water, give a mix and close the pressure cooker. In case the pressure cooker has a whistle cook for 3 whistles ( on high heat till 1st whistle and on low for next 2) or for 15 mins when using a different kind of pressure cooker.
- In case you’re not using a pressure cooker, continue to cook covered on low heat for 45-60 mins till meat is tender and add water as & when required. Give a stir few times so that it doesn’t get stuck at the bottom.
- Once the pressure has released, open the lid & dry up any excess water to get a thick gravy.
To cook the Rice:
- Take one more heavy bottom pan & add around 2.5 litres of water. Place it on high heat.
- You may include the water in which rice was soaked in this 2.5 litres for enhanced flavour & taste.
- Once the water starts to boil or bubble, add Shah Jeera - 3/4 tsp, Green cardamom -4, Cloves - 4, Cinnamon- 2 pieces and Salt- 2 1/2 tablespoon (two and half tablespoon)
- Stir it well to dissolve the salt completely . The water must be very salty.
- Once the water starts boiling, add the strained basmati rice & stir it well.
- Continue to boil it on high heat, stirring few times very gently to not break the rice.
- After around 8-9 minutes when the basmati rice is almost done (90%) remove it from heat and strain the water. Set it aside.
Layering the rice and cooked chicken:
- Take a heavy bottom pan and spread half the cooked rice as the 1st layer.
- Now spread the cooked mutton with gravy on top of the rice uniformly as shown in the video.
- Next, spread the balance rice as the top layer.
- Sprinkle the birista & mint leaves on top of the rice. Close the lid and cook on low heat for 7-8 mins.
- Allow it to rest for around 15 mins.
- Once you open the lid, mix the meat and rice evenly to serve.
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Eid Special Degi Mutton Biryani Recipe by Food Fusion
This Eid make aromatic degi mutton biryani in the most authentic way, for best results use @FalakRiceChannel extreme biryani perfect rice. For those who want to know, we bought this small baby size deigh from Jodia bazar Karachi. #happycookingtoyou #foodfusion #Biryani #rice #digitalammi #FalakRice #Falak
Written Recipe:
Serves 5-6
Recipe in English:
Ingredients:
-Mutton mix boti 750g
-Sabut kali mirch (Black peppercorns) ½ tsp
-Zeera (Cumin seeds) 1 & ½ tsp
-Hari elaichi (Green cardamom) 3-4
-Bari elaichi (Black cardamom) 2
-Laung (Cloves) 4-5
-Darchini (Cinnamon sticks) 2-3
-Lal mirch (Red chilli) crushed 1 & ½ tbs
-Sabut dhania (Coriander seeds) crushed 1 tsp
-Haldi powder (Turmeric powder) 1 tsp
-Falak Himalayan Fine Pink salt 1 & ½ tsp or to taste
-Biryani masala 2 tbs
-Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
-Hari mirch (Green chilli) paste 2 tbs
-Dahi (Yogurt) 4 tbs
-Tamatar (Tomatoes) sliced 2 medium
-Water 1 & ½ litre
-Falak Extreme Basmati Rice 700g
-Water as required
-Water as required
-Falak Himalayan Fine Pink Salt 1 & ½ tbs
-Zeera (Cumin seeds) 1 tsp
-Sabut kali mirch (Black peppercorns) 5-6
-Badiyan ka phool (Star anise) 2
-Podina (Mint leaves) 10-12
-Cooking oil 2 tbs
-Dahi (Yogurt) 250g
-Zarda ka rang (Orange food color) 1 tsp
-Tamatar (Tomatoes) sliced 2 medium
-Pyaz (Onion) fried ½ Cup
-Aloo bukhara (Dried plums) 6-7
-Hara dhania (Fresh coriander) chopped handful
-Podina (Mint leaves) chopped handful
-Hari mirch (Green chillies) 8-10
-Lemon slices 5-6
-Jaifil powder (Mace powder) ¼ tsp
-Javitri powder (Nutmeg powder) ¼ tsp
-Elaichi powder (Cardamom powder) ½ tsp
-Cooking oil 1 Cup
-Kewra water 2 tsp
Directions:
-In a daig,add mutton,black peppercorns,cumin seeds,green cardamom,black cardamom,cloves, cinnamon sticks,red chilli crushed,coriander seeds,turmeric powder,pink salt,biryani masala,ginger garlic paste,green chilli paste,yogurt,tomatoes,water,mix well & bring it to boil,cover & cook on low flame until meat is 80% done (35-40 minutes) & cook until ½ cup stock is left.
-In a bowl,add rice,water,wash thoroughly & soak for 30 minutes then strain soaked rice & set aside.
-In a pot,add water,pink salt,cumin seeds,black peppercorns,star anise,mint leaves & mix well.
-Add cooking oil & mix well,cover & bring it to boil.
-Add soaked rice,mix well & boil until 80% done then strain & set aside.
-In a bowl,add yogurt,orange food color & whisk well.
-Now add dissolved colored yogurt in daig,tomatoes,fried onion,dried plum,fresh coriander,mint leaves,green chillies,lemon slices,mace powder,nutmeg powder,cardamom powder,boiled rice, cooking oil,kewra water,cover with a kitchen cloth & lid,place heavy weight on it & cook on high flame for 5 minutes then steam cook on low flame for 10-12 minutes & serve!
Recipe in Urdu:
Directions:
-Daig mein mutton,sabut kali mirch,zeera,hari elaichi,badi elaichi,laung,darchini,lal mirch crushed,sabut dhania,haldi powder,pink salt,biryani masala,adrak lehsan paste,hari mirch paste,dahi, tamatar aur pani dal ker ache tarhan mix karein aur ubal anay ka bad dhak dein aur halki ancch per gosht 80% done ho janay tak paka lein (35-40 minutes) & ½ cup stock reh janay tak paka lein.
-Bowl mein chawal aur pani dal ker thoroughly wash ker lein aur 30 minutes kliya bhego dein phir soaked chawal ko strain ker lein & side per rakh dein.
-Pot mein pani,pink salt,zeera,sabut kali mirch,badiyan ka phool aur podina dal ker ache tarhan mix ker lein.
-Cooking oil dal ker ache tarhan mix karein aur dhak ker ubal lein.
-Soaked chawal dal ker ache tarhan mix karein aur 80% tak boil ker lein phir strain ker ka side per rakh dein.
-Bowl mein dahi aur zarda ka rang dal ker ache tarhan whisk ker lein.
-Daig mein dissolved colored dahi,tamatar,fried pyaz,aloo bukhara,hara dhania,podina,hari mirchein,lemon slices,jaifil powder,javitri powder,elaichi powder,boiled chawal,cooking oil aur kewra water dal ker kitchen cloth & lid sa cover ker lein aur tez ancch per 5 minutes kliya paka lein phir halki ancch per 10-12 minutes kliya steam cook ker lein & serve karein!
How a Pakistani Chef Makes Traditional Chicken Biryani | Passport Kitchen | Epicurious
In Pakistani cuisine, biryani is made for celebrations, associated with royalty and extravagance, and always made in abundance so that there's plenty to share. Watch Chef Fatima Khawaja, originally from Lahore, Pakistan, make traditional chicken biryani in this edition of Passport Kitchen.
Follow Fatima on Instagram
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