Скачать или смотреть Eid Special Mutton Biryani Recipe | ASMR cooking

Eid Special Mutton Biryani Recipe | ASMR cooking

Ingredients

For the Mutton:
• 850g mutton (mixed cut)
• 1 tbsp crushed red chilli flakes (adjust to taste)
• 1 tsp crushed coriander seeds
• ¾ tsp turmeric powder
• 1 tsp salt (or to taste)
• 2–3 tbsp biryani masala
• 1½ tbsp ginger garlic paste
• 4 tbsp yogurt
• 2 large tomatoes, sliced
• Whole spices:
• 1 tsp cumin seeds
• ½ tsp black peppercorns
• 4 green cardamom pods
• 2 black cardamom pods
• 4–5 cloves
• 1 cinnamon stick

For the Rice:
• 600g basmati rice
• 1–1¼ tbsp salt (for boiling water)
• 1 tsp cumin seeds
• 5–6 black peppercorns
• 2 star anise
• 2 bay leaves
• 1 cinnamon stick
• 8 mint leaves
• 4 lemon slices
• 1 tsp lemon juice
• 2 tbsp ghee or oil

For Garnish & Layering:
• 1 tsp saffron, crushed in a mortar & pestle
• 4–5 tbsp yogurt (to mix with saffron)
• 2 handfuls (about 30g) chopped fresh coriander
• 4–5 mint leaves
• 4–5 lemon slices
• 3-4 green chillies, chopped
• 1 large tomato, sliced
• 1½ cups crispy fried onions

Instructions

Step 1: Cook the Mutton
1. In a large heavy-bottomed pot, add mutton along with all whole spices, crushed red chilli, crushed coriander seeds, turmeric, salt, biryani masala, ginger garlic paste, yogurt, and sliced tomatoes.
2. Add 1 liter water, mix well, cover, and cook on low flame for 40-45 minutes, or until the meat is 95% done.
3. Uncover and cook on high flame to reduce the liquid until only about ½ cup of thick gravy remains.

Step 2: Prepare the Rice
1. Rinse 600g basmati rice 2–3 times and soak for 1 hour. Then drain.
2. In a large pot of boiling water, add salt, cumin seeds, peppercorns, star anise, bay leaves, cinnamon stick, mint leaves, lemon slices, lemon juice, and ghee or oil.
3. Simmer for 2 minutes, then add the soaked rice and boil until 90% cooked (firm but almost tender). Drain and set aside.

Step 3: Prepare the Saffron Yogurt
1. Mix 1 tsp crushed saffron with 4–5 tbsp yogurt. Set aside.

Step 4: Assemble the Biryani

In the same pot with cooked mutton and remaining gravy, layer as follows:
1. On top of the meat:
• Half of the chopped fresh coriander (about 15g)
• 2–3 mint leaves
• 2 green chilies
• 2–3 lemon slices
• sliced tomato
• Half of the fried onions
2. Add the 90% cooked rice evenly over the top.
3. On top of the rice:
• Remaining chopped coriander (15g)
• Remaining fried onions
• sliced tomato
• Remaining lemon slices
• Saffron yogurt mixture (ideally pour this on the meat layer )

Step 5: Steam (Dum)
1. Cover the pot tightly with a lid. For best results, place a tava or chapati pan underneath the biryani pot to avoid burning the bottom.
2. Cook on low heat for 15 minutes until the rice is fully done and all flavours are well infused.

Serving Suggestion:

Serve hot with raita, chutney, or simple salad. This biryani is rich, aromatic, and made with love — a perfect centrepiece for family meals or special occasions.