தேங்காய் பால் மட்டன் பிரியாணி

Recipe : Mutton Biryani Pressure Cooking Method | Attu Kari | Meat Briyani Prep Time:20 minutes Cook time: 50 minutes Recipe Cuisine: Indian Recipe Category: Lunch, Dinner Serves: 4 persons

About The Recipe : Mutton Biryani | Goat Meat briyani | Attu kari briyani is a very popular main dish in India. Birynai is basically made with the lot of spices, ghee and chicken, meat, prawn, fish, quail, egg or mixed vegetables. Basmathi rice (long-grain rice) is most commonly used to make the biryani for more tastier and aroma. You can also make it healthier with millet's rice or brown rice. But personally i like my mom's basmathi rice mutton biryani only. Lets see  my favorite mutton biryani recipe, is made with the coconut milk \ thengai pal, spices and simple ingredients in a easy pressure cooker cooking method with easy step by step instructions and images. You can follow my recipe as below...

Ingredients :

Mutton | Goat Meat | Attu Kari- 500gm (washed, chopped)

Basmati Rice - 2 cup (soaked 15mins, drained)

Coconut milk - 3 and 1\2 cup (half Coconut)

Onion - 2 no (sliced)

Curry Leaves - 1 stk

Ginger Garlic Paste - 1 tbsp

Tomato – 4 no (chopped)

Green Chilly – 5 no

Coriander leaves - 1/2 cup (finely chopped)

Mint leaves - 1/2 cup

Curry leaves -2 stks

Red Chili Powder - 1 tsp

Turmeric - 1/4 tsp

Fennel seeds - 1/2 tsp

Cinnamon Sticks - 3 (each 2-inch long)

Cardamoms - 3 pod

Cloves - 5 no

Star anise - 1 no

Mace - 1 no

Lemon Juice - 1 no

Ghee - 2 tbsp

Oil - 2 tbsp

Salt to Taste.

METHOD :

Preparation : first soak the basmathi rice for fifteen minutes and keep aside. Then slice the onions, cut the tomatoes, make the coconut milk and keep aside.

Steps To Make The Coconut Milk Mutton Biryani: Heat the ghee in a pressure cooker pan, then roast the cinnamon stick, fennel seeds, cardamom, cloves, mace and star anise. Add the onion and curry leaves, saute until the onion becomes light golden brown colour. Add the ginger garlic paste and saute till its raw smell leaves completely. Add the tomato and green chili, saute till the tomatoes becomes tender. Add the mutton pieces and saute till the mutton moisture reduced completely. Add the red chili powder, turmeric powder and required salt, saute till its raw smell leaves.

Add a cup of coconut milk and required salt, mix well and bring to boil. Close the pressure cooker pan, cook for an whistle and 5 minutes over simmer. When all the steam has released, open the pan.

Add the mint leaves and coriander leaves, saute for an minute. Add the soaked basmathi rice and mix well. Add the remaining coconut milk and add lemon juice, mix all and bring to boil. Close the lid and again cook for one whistle and 2 to 3 minutes in simmer. When all the steam has escaped, open the pressure cooker pan, mix gently and ready to serve.

My Notes: Use fresh coconut milk for better taste. Always open the pressure cooker pan only when all the steam has escaped. After pressure cook, if the mutton is not cooked means, again pressure cook an whistle. Variation: Instead of mutton you can also use country chicken | nattu kozhi. Serving Suggestion: Serve the mutton biryani with the boiled egg, raita and chicken 65. Page: Collection Of Mutton Recipes, Recipes Index. Did you make this recipe? Please let me know how it turned out for you! Leave a comment below... Also leave your feedback on facebook.

By Kalais