Celebrate Eid with this mouth-watering Mutton Biryani recipe, a perfect blend of aromatic spices, tender mutton, and fluffy rice. This Eid special recipe is a must-try for all Biryani lovers, and the best part is that it's made in a pressure cooker, making it quick and easy to prepare. Inspired by the flavors of Thalassery, this Mint Coriander Biryani is a rich and festive recipe that's sure to impress your family and friends. Follow Chef Nehal Karkera's simple steps to create this culinary masterpiece, and make this Eid festival a memorable one. If you're looking for the best Indian food recipes, you're in the right place. So, let's get started and make this Eid special Mutton Biryani together!
*Eid Special Mutton Biryani ❤️*
Want to learn how to cook Mutton Biryani? Follow this guide to make one of the most delicious Mutton Biryanis you've ever tasted. Let's make this special dish together; it’s easy and delightful, and perfect for celebrating Eid or any special occasion!
🍽️ *Mutton Biryani Recipe* 🍽️
Mutton Biryani is a rich and flavorful rice dish made with marinated mutton, aromatic spices, and basmati rice.
To cook Mutton Biryani, marinate the mutton with spices and yogurt, then layer it with partially cooked basmati rice and cook until the flavors meld together beautifully. Enjoy this delightful dish!
Ingredients
*For Fried Onions:*
5 medium onions (sliced)
Oil for frying
*For Mutton Marination:*
750 gm mutton
1 cup whisked dahi (yogurt)
1 cup fried onions
2 tbsp ginger, garlic, and chili paste
2 tbsp ghee
2 bay leaves
2 tbsp chopped coriander
10-12 mint leaves
1 1/2 tbsp coriander powder
1 1/2 tbsp Kashmiri chili powder
1/2 tsp turmeric powder
2 tbsp biryani masala
2 slit green chilies
3 tbsp oil from the fried onions
Salt to taste
*For the Rice:*
2 cups long grain basmati rice
2 liters water
Salt to taste
1 tbsp chopped coriander
5-6 mint leaves
1 tbsp ginger, garlic, and chili paste
1 tbsp ghee
A few whole spices (cardamom, cloves, cinnamon, black pepper)
*Other Ingredients:*
1/2 to 1 cup water for cooking the mutton
Chopped coriander
Mint leaves
Fried onions
1 tbsp kesar water (a pinch of saffron soaked in 3 tbsp warm milk)
Method:
*1. Prepare Fried Onions:*
1. Slice the onions thinly and uniformly.
2. Heat oil in a deep pan over medium-high heat.
3. Fry the sliced onions in batches until golden brown and crisp.
4. Drain on paper towels to remove excess oil. Set aside.
*2. Marinate the Mutton:*
1. In a large bowl, combine the mutton with whisked dahi, fried onions, ginger-garlic-chili paste, ghee, bay leaves, chopped coriander, mint leaves, coriander powder, Kashmiri chili powder, turmeric powder, biryani masala, slit green chilies, oil from fried onions, and salt to taste.
2. Mix well to coat the mutton evenly.
3. Cover and refrigerate for 2-3 hours.
*3. Cook the Rice:*
1. Rinse the basmati rice under cold water until the water runs clear.
2. Bring 2 liters of water to a boil in a large pot. Add salt, chopped coriander, mint leaves, ginger-garlic-chili paste, ghee, and whole spices.
3. Add the rice and cook until 70% done (the grains should still have a bite to them).
4. Drain the rice and set aside.
*4. Cook the Mutton:*
1. Transfer the marinated mutton to a pressure cooker.
2. Add 1/2 cup of water.
3. Cook on high heat until you hear one whistle, then reduce the heat to low and cook for another 5-6 whistles.
4. Once the pressure releases naturally, open the cooker and check if the mutton is tender and falling off the bone. If not, cook for a few more whistles.
*5. Assemble the Biryani:*
1. Remove half of the cooked mutton and masala from the pressure cooker.
2. Begin layering in the cooker: start with a layer of rice, followed by the mutton and masala, then sprinkle chopped coriander, mint leaves, and fried onions.
3. Add another layer of rice and repeat the process.
4. In the middle layer, drizzle the kesar water over the rice.
5. On the top layer, pour the saffron milk evenly.
*6. Final Cooking:*
1. Close the pressure cooker without the whistle and cook on low heat for 10-15 minutes to allow the flavors to meld and the rice to cook fully.
2. Turn off the heat and let it sit for another 10 minutes before opening.
*7. Serve:*
1. Gently fluff the biryani with a fork.
2. Serve hot with raita, salad, or your favorite side dish.
*Timestamps:*
0:00 - Intro: My Love for Mutton Biryani
0:10 - Perfectly Marinated Mutton
0:24 - Ingredients: Mutton Cuts
0:33 - Preparing the Fried Onions
1:00 - Marinating the Mutton
1:30 - Cooking the Rice
1:40 - Essential Cookware Highlight
2:04 - Cooking the Mutton
2:23 - Assembling the Biryani
2:35 - Layering the Biryani
2:44 - Drizzling Saffron Milk
3:01 - Final Cooking Steps
3:28 - Garnishing and Serving
3:56 - Final Touches
4:10 - Serving the Mutton Biryani
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