Mutton Biriyani (Goat or Lamb Biriyani)

Serving: 4 |Type: Non-Veg Rice

Ingredients:

For making Gravy:

Goat meat 400grams
Onion(diced) -½ cup
Tomato(diced) -1
Green Chili(slit) -2
Ginger Garlic Paste -1tbsp
Chili Powder -2tsp
Turmeric Powder -¼tsp
Coriander Leaves -1tbsp
Salt -To taste

Seasoning:

Oil -3tbsp
Sombu -½tsp
Fenugreek -¼tsp
Kal Pasi(black stone flower) -few
Cloves -2

Method For Gravy:

  1. Take the pressure cooker heat with oil add seasonings fry without burning.
  2. Now add onion and green chili sauté for 2 minutes then add ginger garlic paste, pinch of salt and turmeric and sauté until raw smell is gone.
  3. Now add tomato sauté until tomato get mash, then add meat and chili powder sauté about 5 to 8 minutes on medium flame.
  4. Then add salt, coriander leaves and 2 cups of water, mix well cover with lid.
  5. Let until 3 whistles come and then keep it simmering for 10 minutes.
  6. Then turn off the stove.

Ingredients:

For making Biriyani:

Basmati Rice -2 cups
Onion(diced) -½ cup
Tomato(diced) -1
Green chili -2
Turmeric -¼tsp
Coriander Leaves(chopped) -2tbsp
Mint Leaves(chopped) -¼ cup
Ginger Garlic Paste -2tbsp
Coconut Milk -½ cup
Salt -to taste

Seasoning:

Cloves -2
Cinnamon Sticks -1 inch
Bay leaves -1
Sombu -½tsp
Oil and Ghee -4tbsp

Method:

  1. Soak the rice for 20 to 30 minutes, then drain the water and keep it aside.
  2. Take a heavy bottom vessel heat with oil and ghee add seasoning fry without burning.
  3. Now add onion, green chili sauté for 1 or 2 minute then add ginger garlic paste and salt sauté well until raw smell is gone.
  4. Then add tomato sauté well, now add soaked rice and mint coriander leaves fry for 2 to 3 minutes until it dries up.
  5. For 1 cup of rice you will need 2 ½ cups of liquid (1 : 2 ½ is the ratio).
  6. Now measure the mutton gravy (only the liquid) mix it with coconut milk and add water if more liquid is required.
  7. Now pour this on the rice, add the cooked mutton pieces and mix everything well.
  8. Check the salt and spiciness, if it requires more, add it and cook it until water starts boiling, stir it once again then cover with lid.
  9. Cook it on low flame for about 10 to 15 minutes then turn off the stove (Do not stir it in between).
  10. Let it rest for another 15 minutes.
  11. Now open it, stir it and then garnish with coriander leaves.
  12. Serve with raitha or kurma.

Note:

  1. Water ratio: for 1 cup rice add 2 ½ cups liquid (all liquid together: the mutton gravy, coconut milk and water).
  2. You can make it with a rice cooker.
  3. You can make the biriyani with a pressure cooker, let 1 whistle come and then keep it on simmer for 7 minutes and then turn off the stove.
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One Response to “Mutton Biriyani (Goat or Lamb Biriyani)”

  1. Maha says:

    Can we substitute chicken instead of goat??

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