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Mutton Biryani recipe|Restaurant style mutton dum biryani |How to prepare Mutton Biryani recipe with detailed step by step photos. There are so many ways to prepare Biriyani in India prepration and Ingredients are based on their respective region. Today sharing Tamilnadu style Mutton biriyani and also known as chennai biryani or bhai veetu biryani (muslim style biriyani).
Mutton pieces cooked in pressure cooker in a medium flame before adding to rice. And this mutton biryani recipe is not cooked completely in dum process. The rice with aromatic spices and masalas are added again cooked in dum. This mutton biryani is very easy to make and we can prepare it quickly.
Recently i had posted Chicken dum biriyani it is hyderabadi style. But in this Mutton biriyani recipe does not require any marination. As i mentioned earlier there are many ways to prepare mutton biriyani, i will share few different methods soon. This recipe is similar to the restaurant style mutton biriyani.
Tips to make Good Mutton biryani
Always use good quality Basmati rice (use aged basmati rice).
Other main reason that many fail to prepare good biriyani is not using good meat. Always use tender meat for cooking and for biriyani use biriyani cut pieces.
I prefer to use fresh Ginger Garlic paste rather than buying store bought ones. Freshly ground ginger garlic paste adds more flavour to the biriyani, so use freshly ground paste.
Do not skip adding the whole spices like cinnamon, cardamon, mace and other spices to mutton biriyani as spices are main part of it.
Please visit all my other biriyani recipes.
Mutton Biryani recipe | Restaurant style mutton dum biryani | How to make Mutton Biryani
Ingredients
- 600 gms Mutton (Biryani cut)
- 1 & 1/2 cup Basmati rice
- 3 large Onion
- 1 large Tomato
- handful Mint / pudina leaves
- handful Coriander leaves
- 1 tbsp Ginger Garlic paste
- 3 tbsp Curd
- 3 cups Water
- 2 tbsp Oil
- 3 tbsp Ghee
- 1 tbsp Lemon juice (optional)
- Salt ( as per taste)
Masalas For Mutton biriyani
- 2 tbsp Biriyani masala
- 1 tsp Chilli powder
- 1/4 tsp Turmeric
- 1/2 tsp Garam masala
Spices For mutton biriyani
- 1 Cinnamon
- 2 Cloves
- 1 Bay leaves
- 1 Cardamom
- 1 Star aniseed
- 1/2 mace / javithri
- 1 tsp Jeera/Cumin
- 1/2 tsp Fennel/Sombu
For cooking mutton
- 600 gms Mutton
- 1&1/2 cup water
- 1 tsp Ginger garlic paste
- 1 tsp Biriyani masala
- 1/2 tsp Chilli powder
- 1/4 tsp turmeric
- Salt as per taste
Instructions
- Firstly wash and clean the mutton pieces and chopp the onions ,tomato, make ginger garlic paste and soak 1.5 cups basmati rice
- Add the washed and cleaned mutton pieces to pressure cooker and add 1/2 tsp chilli powder, 1 tsp biriyani masala, 1/4 tsp turmeric, 1 tsp Ginger garlic paste salt as per taste and 1 &1/2 cup water or as required ( do not add more water) and cook for 3 whistle or for 20 minutes mutton should be 90 percent cooked
- Now heat a Biriyani pan with 2 tbsp ghee and 2 tbsp oil and add cinnamon, Cardamom, Jeera, cloves, fennal, Bay leaf and star aniseed and saute
- Now add Sliced onion and saute them till they are golden
- Further add ginger garlic paste and saute till raw smell goes
- Add Handful of Mint/pudina leaves and Coriander leaves and saute them
- Now add Biriyani Masala, Chilli powder, Turmeric and garam masala saute till raw smell goes
- Add chopped tomato and cook till they are soft
- Now add thick 3 tbsp curd and mix with the masala
- Now add the cooked mutton pieces and mix it well with the masala ( save the mutton stock in separate bowl )
- Now add the leftover mutton stock and water totally add 3 cups (for 1.5 cups rice )
- Now add salt as per taste and mix well
- Now add add 1 tbsp lemon juice
- Let the water comes to rolling boil
- Now add the soaked basmati rice
- Further cover the pan with foil paper or you can use banana leaf and close it with lid and put on dum and cook on low flame for 25 minutes
- Switch of the flame and let it rest for 5 minutes
- Now open the foil paper check the rice and add chopped coriander leaves and add 1tbsp ghee and serve hot
- Perfect Mutton Biriyani is ready to serve
Wonderful recipe a must try dish
Thank you