Recipe : Ramzan Special Mutton Biryani With Biryani Masala | Attu Kari BiryaniPrep Time: 30 minutes Cook time: 40 minutes Recipe Cuisine: Indian Recipe Category: Lunch, Dinner Serves: 4 to 5 persons |
Ingredients : |
| Ghee - 1 tbsp |
| Oil - 1 tbsp |
| Cinnamon Stick - 2" long |
| Cloves - 5 nos |
| Green Cardamoms - 2 nos |
| Large Onion - 1 no (sliced) |
| Green Chilies - 3 nos (slit) |
| Curry Leaves - 2 stk |
| Ginger Garlic Paste - 1 tbsp |
| Mutton Pieces - 500 gm (medium cut, with bones) |
| Turmeric Powder - 1\2 tsp |
| Red Chili Powder - 3\4 tsp |
| Salt - as required |
| Biryani Masala - 1 tbsp |
| Mint Leaves - 1 tbsp |
| Coriander Leaves - 1 tbsp |
| Curd - 2 tbsp |
| Lemon Juice - 1 no (+ or -) |
| Basmathi Rice - 2 and 1\2 cups |
| Mint Leaves - 1\4 cup |
| Coriander Leaves - 1\4 cup |
| Method : |
| Heat the ghee and oil in a pressure cooker pan. Add the cinnamon stick, cloves, green cardamom, onion and curry leaves, saute until the onion turns slightly golden colour. Add the ginger garlic paste and saute until its raw smell leaves. |
| Add the mutton pieces, turmeric powder, red chili powder, required salt, biryani masala, mint leaves and coriander leaves, mix well. Saute for about two to three minutes. Add the curd and mix well. |
| Then add the lemon juice and one cup of water, mix well. Close the pressure cooker pan with whistle. Cook for one whistle over high flame and fifteen minutes over low flame. |
| Meantime, soak the basmathi rice with enough water for fifteen minutes, drain the water and keep aside. |
| When all the steam has released, open the pan. Check whether the mutton is cooked or not. If required cook extra 1 whistle. |
| Add the mint leaves and coriander leaves, mix well. Then add the soaked basmathi rice and 2 and 3\4 cup of water, mix well. Close the lid with whistle. Cook for one whistle over high flame and three to five minutes over low flame. When all the steam has released, open the pan, mix gently and serve hot. |
| Notes: Tomato is not used, so I used one lemon juice. Always open the pressure cooker pan, after the steam released. Mutton cooking time is depend on its size. So cook the mutton first, then cook with rice. |
Step By Step Images: |
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| Heat the ghee and oil in a pressure cooker pan. Add the cinnamon stick, cloves, green cardamom, onion and curry leaves, saute until the onion turns slightly golden colour. Add the ginger garlic paste and saute until its raw smell leaves. |
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| Add the mutton pieces, turmeric powder, red chili powder, required salt, biryani masala, mint leaves and coriander leaves, mix well. Saute for about two to three minutes. |
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| Add the curd and mix well. Then add the lemon juice and one cup of water, mix well. Close the pressure cooker pan with whistle. Cook for one whistle over high flame and fifteen minutes over low flame. |
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| Meantime, soak the basmathi rice with enough water for fifteen minutes, drain the water and keep aside. When all the steam has released, open the pan. Check whether the mutton is cooked or not. If required cook for extra 1 whistle. |
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| Add the mint leaves and coriander leaves, mix well. Then add the soaked basmathi rice... |
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| and 2 and 3\4 cup of water, mix well. Close the lid with whistle. Cook for one whistle over high flame and three to five minutes over low flame. When all the steam has released, open the pan, mix gently and serve hot. |
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| Serving Suggestion: Serve the mutton biryani with chicken tandoori. Page: Collection Of Ramzan Recipes. Variation: Similarly can also try with country chicken. If you like this recipe: You will like this mutton biryani recipe also. Did you make this recipe? Please let me know how it turned out for you! Leave a comment below and share on Facebook |
| By Kalais |
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