2 Sep 2012

Mutton Biryani Pressure Cooking Method | Attu Kari | Meat Briyani

தேங்காய் பால் மட்டன் பிரியாணி
Mutton Biryani
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 Biryani 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.
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.
Mutton Biryani

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.
Mutton Biryani
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.
Mutton Biryani
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.
Mutton Biryani
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.
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