Restaurant Style Pakistani Mutton Biryani Recipe

Mutton Biryani Recipe – The Best Mutton Biryani Recipe Ever It is a regal legacy from the kitchens of Nawabs and Nizams, and it is prepared with the utmost care and affection. Mutton Biryani is a royal dish that needs no explanation or introduction. The layers of fragrant and beautifully spiced Beef biryani rice, centered with juicy, tender meat and masalas, are pure bliss! Let’s take a look at how to make it at home.

Have you ever turned down a biryani, even though you’re not a vegetarian? At least, I don’t believe so. Thankfully, no one in my family fits into these categories. There are those who claim that making biryani is a very technical and difficult game. However, if you mentally train yourself to achieve your target, it is possible.

Bachelors, new cooks, and busy people will appreciate these simple and fast mutton biryani recipes. Chicken Biryani is prepared in a variety of ways. Most people struggle to make a decent mutton biryani recipe because they use the wrong meat. Using one that isn’t particularly tender. Next, overcooking or using a high flame will make it difficult.

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Mutton Biryani Recipe Expert tips

The most important thing to remember is to always use mature, high-quality long-grain basmati rice.
The mutton biryani would be stronger if the rice grains are longer, both visually and in taste. When making biryani, I like to use Basmati rice that has been aged for at least a year.
Some people prefer to cook with Sella rice. As a result, you have the choice to choose it if you so desire. The basmati rice, on the other hand, is always the winner. Personally, I like to use parts of lamb or goat shoulder meat that are slightly larger than medium in size. When cooked to perfection, it yields nice and tender chunks.
Mutton biryani can, however, be made with raan (a cut of meat from the hind leg).
Be sure to cook the rice according to the instructions, which is 90 percent finished, or 9 minutes from the time the rice begins to boil on high heat.
Do not over stir the rice while it is cooking, as this will cause the grains to split. As a result, the end result will not be what we want.
Finally, do not render the dish in a thin-bottomed pan; instead, use a heavy-bottomed pan, handy, or Dutch oven.
Cook the biryani on high for 5 minutes before simmering for 15 minutes for the final dum. This aids in the production of steam and ensures that the food is cooked to perfection every time.

How to Make Mutton Biryani Recipe

Ingredients used in Mutton Biryani Recipe

1 kilograms mutton
2 cup basmati rice
2 green cardamoms
1/2 cup ghee
1 bay leaf
1 tablespoon ginger paste
1/2 cup cashews
1 teaspoon garam
Masala powder
2 dashes saffron
2 teaspoon cumin
1 tablespoon garlic paste
1/4 cup milk
1 cinnamon stick

Mutton Biryani Recipe Marinating Ingredients

1 cup yogurt (curd)
1/2 cup mustard oil
1 teaspoon turmeric
1/4 teaspoon powdered star anise
1 teaspoon cumin powder
salt to taste

For Garnishing

1 cup thinly sliced onion
1 teaspoon coriander leaves chopped
1 teaspoon mint leaves chopped
1 teaspoon kasoori methi powder (Can use box National or Shan)

Step by Step Mutton Biryani Recipe Instruction

Step 1# Wash your mutton

Start by rinsing the mutton and draining the extra water be sure to strain out any extra water and poke the meat with a fork to aid in better marinade absorption.

Step 2# Marinate the mutton

Add the ground paste, 1\4 cup fried onions whisked curd, and garam masala powder to a big mixing bowl with salt.
Mix in the cleaned and washed mutton thoroughly.
Allow the mutton to marinate in the refrigerator for at least 2 hours (preferably overnight).

Step 3# Now cook the mutton biryani gravy

Heat the oil in a heavy-bottomed pan or handi first.
Then add the sliced onions, salt, and fry until the onions are pink. Cook until the onions are softened, then add the cinnamon sticks and cumin seeds.
Fry all until the onions turn golden brown but don’t overcook or burn them. Now add the marinated mutton and cook for 5-6 minutes on high, until the raw smell has gone off.
Then stir in the red chili powder, turmeric, and coriander powder.
Add 2 cups of water, cover, and simmer until the mutton is tender.

If you make it by in handi it will take about 50 minutes. At this point, don’t overcook the mutton. To stop burning, keep stirring in between. If the water runs out, add more.

Cook for another 5 minutes after adding the tomato slices and chilies.
There will be an oil layer on top, and the mutton masala will not have much water in it. This mutton masala is ideal for making biryani.
Using a spoon, gently scrape the oil layer into a bowl and set it aside for later use.

Step 4# How to cook the rice

Clean and wash the rice and soak it for 45 minutes while the mutton cooks.
Add water, bay leaves, cinnamon sticks, shajeera (or cumin seeds), cloves, cardamom, star anise, ghee, and salt to a big pot.
Get the water to a boil. As soon as the water begins to boil, drain the soaked rice and return it to the boiling water.

Step 5# Layering the biryani

Add half of the cooked rice as a bottom layer to a large pot in which you want to slow cook or dum the rice and meat.
Then, uniformly distribute the cooked mutton. Sprinkle with mint leaves, 1 tablespoon ghee, 12 saffron threads, and barista.
Then, uniformly distribute the remaining rice over the meat layer. Pour in the remaining ghee, saffron milk, and the reserved oil from the masala gravy
Number 24. Finally, cover the top with a clean cotton cloth and the cap, placing heavy weight on the top of the lid.
Cook the biryani slowly (dum) for 20 minutes, first on high heat for 5 minutes and then on low heat for 15 minutes.

Enable 15 minutes for the biryani to rest after it is over. Then serve the mutton biryani with care. Serve with your favorite raita.

Nutrition Calories: 330Kcal

Additional Guideline

RICE TO MEAT RATIO: Knowing the general meat-to-rice ratio ahead of time will put you in a good spot. When the biryani is about to be eaten absolutely, you’ll never have to deal with the meatless only rice stage of the biryani pot. You may have a lot of meat on hand, but everybody wants juicy biryani rice.
RICE QUALITY: Since rice is the main ingredient, its quality is critical; use basmati or other high-quality long-grain rice.
COOKING TIME: Each grain of rice should be separated for a perfect biryani appearance. Any biryani lover’s nightmare is overcooked meshy rice. Make sure the rice is semi-cooked, about 70% cooked. Boil Basmati rice for 10 minutes or less after soaking. Always keep an eye out for visual cues.