5 Oct 2012

Curd Mutton Biryani | Goat Meat Biryani | Thayir Kari Biriyani | ஆட்டுக்கறி தயிர் பிரியாணி - Pressure Cooker Method


Curd Mutton Biryani
Ingredients :

Curd Mutton Biryani Ingredients

Mutton - 500gm (cleaned and cut into 2" to 3")
Basmati Rice - 2 cup (soaked for 15min)
Curd - 1 and 1/2 cup
Water - 2 cup
Onion - 2 no (chopped)
Tomato - 4 no (chopped)
Green Chili - 6 to 7 no
Curry Leaves - 2 stk
Lemon Juice - 1 no
Mint Leaves - 1 cup
Coriander Leaves - 1 cup
Red Chili Powder - 1 tsp
Coriander Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Ginger Garlic paste - 2 tsp
Bay Leaf - 2 no
Cinnamon Sticks - 3 no (2" long)
Cardamom - 3 no
Cloves - 7 no
Star Anise - 1 no
Mace - 1 no
Fennel Seeds - 1/2 tsp
Ghee - 3 tbsp
Salt to taste.

Method :


Steps To Make Mutton Biryani :
  • Heat ghee in a pressure cooker pan, roast cinnamon stick, cumin seeds, cardamom, cloves, star anise and mace.
  • Add onion and saute til light golden brown colour.
  • Add ginger garlic paste, saute and cook until its raw smell leaves.
  • Add tomato and green chili, saute until tomato becomes tender.


  • Add mutton pieces and saute and cook til its moisture completely reduced.
  • Add red chili powder, coriander powder, turmeric powder and required salt for mutton, stir well for an minute or until the raw smell leaves.
  • Add curd and close the pressure cooker lid, cook for 1 whistle and 5min in simmer.


  • When all the steam has escaped, open the lid.


  • Now add coriander leaves and mint leaves, mix well.
  • Add soaked rice and stir little.
  • Finally add lemon juice, water and required salt (taste salt and sour), mix well and cover the pressure cooker lid, again cook for 1 whistle and 5min in simmer.


  • When all steam has escaped, open the lid, mix well and ready to serve.


Serving Suggestion : Serve hot with Boiled Egg and Onion Raita.

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