Mutton biryani

 Mutton Biryani

It is a tricky dish my friend....! But don't be scared 😜. When i started to make this dish.I have tried so many attempts to make the best and perfect Mutton Biryani....So so so at last After so many attempts I made the perfect and best Mutton biryani...!So i thought why not i share this hugeeee journey of awesome recipe with you.

Because I know there are so many girls like me are trying their best to make the perfect biryani but every time they made biryani sometimes rice is overcooked, sometimes it's undercooked blah blah blah....But hey girls don't worry in this blog I will teach you how to make the perfect Rice for biryani and the perfect Mutton Biryani for you. Behold! And authentic Mutton Biryani recipe with simple ,easy to follow instructions.(No curveballs) and mouth watering Pakistani and Indian flavor.Tested to perfection....😜
The Best Mutton Biryani Recipe ever! Prepared with utmost care and love, this Mutton Biryani holds a regal legacy from the kitchen of Nawabs and Nizams that needs no introduction or special mentions.
To all the non – veg lovers out there, have you ever said NO for a biryani??? I at least do not think so. Thank God, no one from my family tends to fall in these categorie.

There may be a few, who specifically believe that making biryani is very technical and tough game. But if you mentally prepare yourself for achieving your goal you can do anything.Failure comes with a message of giving another try to make it a success.
So let's jump into the recipe of Mutton Biryani.
What you need:
To grind to a paste (for marination)
▢¼ cup Coriander Leaves (tightly packed)
▢4-5 Green Chilies (you may adjust as per preference)
▢16– 18 Garlic Cloves
▢3 inches Ginger Piece
▢1 teaspoon Peppercorns
▢5-6 Cardamom
▢6– 8 Cloves
To marinate the mutton
▢1 cup Thick Yoghurt
▢¼ cup Golden Fried Onions (birista)
▢½ tablespoon Garam Masala Powder
▢Salt To Taste
▢1 kilogram Lamb or Goat Meat on bone (Cut in medium sized peices)
For biryani gravy
▢8 tablespoons Vegetable Oil (divided)
▢2 Onions (large, finely sliced)
▢2 inch Cinnamon Stick
▢2 teaspoons Cumin Seeds
▢1 teaspoon Turmeric Powder
▢3-4 teaspoons Kashmiri Red Chili Powder
▢1 tablespoon Coriander Powder
▢Water as needed
▢2 Tomatoes (large , sliced )
▢4-5 Green Chilies (slit or sliced)
To cook the rice
▢4 cups Long Grain Basmati Rice
▢Water as needed
▢2– 3 Bay Leaves
▢1 ½ inch Cinnamon Sticks
▢1 teaspoon Caraway Seeds (shajeera) or Cumin Seeds
▢3– 4 Cloves
▢5– 6 Green Cardamom
▢1 Star Anise
▢1 tablespoon Ghee
For layering the biryani
▢¼ cup Mint leaves
▢3 tablespoons Ghee
▢A generous pinch of saffron soaked in 4 tablespoons of milk
▢⅓ cup caramalised onions or fried onions (Birista)
How to make perfect Mutton Biryani:

• So first what you have to do is to marinate the mutton.So for that grind the all ingredients that are mentioned in masala to grind to paste and than blend it nicely.
• In a large bowl add the yougurt and that masala paste and brown onion paste and garam Masala.
• Add Clean and washed Mutton in the bowl and mix it well with the paste and marinate it for at least 2 hours or it will be very good if you marinate it for overnight.
• Wash the Rice and soak it in the water and strain the water set it asise.

Now this step is very important which is about the gravy of Mutton biryani...

• So for that take the pot and add half cup of oil in it and add the sliced onions...cook it until it gets golden colour.Add cinnamon sticks and cumin seeds and cook. do not over brown or burn the onions.
• Now add the Marinated Mutton and sauté it for 5-6 minutes until raw smell (Kachapan)  goes away.
• Add coriander powder,red chilli powder and turmeric powder.
• Add 2 cups of water, cover and cook the mutton until tender. Keep stirring at regular intervals, if water dries up, you may add more.
• Add tomato slices,chilies and cook for another 6-8 minutes.
• Carefully take out the layer of oil in a bowl and set it aside for later use.

Now The most important part of this recipe For me because this part decide whether your Biryani is up to the mark or not....!😜
So Cooking of Biryani Rice....!

• First take a large pot, add enough water, bay leaves, cinnamon sticks, or cumin seeds, cloves, cardamom, star anise, ghee and salt. Bring it to a boil.
• Once the water starts boling, strain the soaked rice and add into boiling water.
• Cook the rice until 90 percent done. Immediately strain the water and set the rice aside.Make sure when you are doing this do not skip any step because it may make your Rice into Halwa....!🤭.

Now this is the last step Layering the Biryani So 

• Take the large pot in which you have to give the Dum(slow cook).the Biryani Add the rice and add the gravy layer by layer and when you add the rice make sure you put the oil which you have taken out from the gravy and the brown onion lil bit and sliced lemon or mint leaves....After that take a cotton cloth and tie it with the lid and give it Dum .
• Dum the mutton biryani for 20 minutes, first on high flames for 5 minutes and then simmer for 15 minutes. Let it to rest for 15 minutes.
• Carefully dish it out, serve steaming hot biryani with raita of your choice and your favourite drink Mine is Sprite....!😜

Important tips for Boiling Rice for Biryani:
Most noteworthy here is, always use aged best quality long grain basmati rice. Never ever compromise on this point. Longer the grains of rice better will be the mutton biryani, both visually as well as in taste. I prefer to use at least 1 year aged Basmati rice for making biryani.Be sure to cook the rice as mentioned, i.e 90 percent which is exact 9 minutes from the point when rice starts boiling on high heat. Also, do not stir the rice too much while boil as it may break the rice grains, hence, the result will not be as we want it to be.
I hope you will love this Mutton Biryani recipe.....! Make this on Bakra Eid and do let me know...😉