MUTTON BIRYANI | Layered Mutton Biryani Recipe Cooking In Village | Goat Biryani Cooking & Eating

 Mutton Biryani (Lamb Biryani)

The best mutton biryani recipe ever! Crafted with the utmost care and love, this mutton biryani has a traditional heritage from the kitchens of nobles and systems that need no introduction or special mention.

 

The beautifully spiced and fragrant layers of biryani rice with juicy, tender flesh and spices are pure delight! Let's see how this biryani is made at home.

For all the nonveg lovers out there, have you ever asked for a biryani? At least I didn't go down without explaining myself first. Thank God, none of my family falls into these categories.

There will be some who especially believe that making biryani is a very technical and difficult game. But if you mentally prepare yourself to achieve your goal, you can do anything.

In fact, it's a game of strong cooking and getting the best taste from each ingredient. But never lose hope or confidence. Failure comes with the message to make another effort to make it a success.

About Recipe:

Today I am sharing with you the most authentic recipe of Bombay Mutton Biryani. It is usually made in two ways.

One is Hyderabadi raw meat biryani and the other is cooked meat biryani. And this particular recipe of mine falls into the category of cooking.

Here's the difference between the two methods:

In raw mutton biryani, a layer of the marinade and uncooked meat is placed as the bottom layer. The cooked rice is then layered on top of a layer of marinated meat, after which it is slowly cooked.

While in cooked mutton biryani we cook the first marinated mutton. And then we put it between the rice. In this way, we do not use raw papaya paste at all. For this reason, we will cook the meat well before layering.

There are usually several steps involved in making any biryani recipe. In fact, it involves marinating, baking mutton, baking rice, coating cooked mutton and rice, and then dipping it.

Another important thing that makes biryani rich and delicious is making biryani. Barista, in particular, is the most sought-after process.

We were told in childhood that the person who can make the perfect Bresta is the one who can make anything. And I took it seriously too.

 

From cutting to frying, this is a way to keep an eye on. And, if you don't miss the opportunity to turn off the flame at the right time, you might as well burn the onion.

Meat Marination Ingredients

Let's start with the marinade of meat. Mutton biryani recipe demands goat meat (lamb) on the bone. Thoroughly clean and wash it, then drain all the water, if any.

After that, you need to make a paste of fresh ingredients so that the meat gets a good spicy and delicious punch. So, add black pepper, cardamom, cloves, garlic cloves, ginger pieces, green coriander, and green chilies. Now grind them all to make a paste.

Then in a bowl take thick yogurt, barista, hot spice powder, and crushed paste and marinate the mutton pieces in it.

In addition, the other ingredients we need to make a mutton masala base are chopped onion, cumin, cinnamon sticks, tomato, green pepper. The spice powder that goes in is red chili powder, turmeric powder, and coriander powder.

Boil the Rice and Layering the Biryani

I have used long grain basmati rice, bay leaves, cumin seeds, cinnamon sticks, cloves, star fennel, water, ghee, and green cardamom (small cardamom).

You will also need some more ingredients here. So, collect a pile full of mint leaves, Bresta, saffron soaked in milk and ghee are enough to layer.

Homemademutton biryani takes a long time to process with a lot of preparation. Believe me, it's very simple.

Mutton Biryani: How to make it

Let's start with step-by-step pictures for our lip-smacking Bombay-style mutton biryani recipe.

Step 1: Preparation and Marination

1. To get started, first, add all the ingredients described under "Grind to paste" in a blender and blend it into a fine paste.

2. Then, in a large bowl, add the crushed paste, ¼ cup fried onion, light yogurt, and hot spice powder with salt.

Now add clean and washed mutton and mix well.

4. Let the mutton marinate in the refrigerator for at least 2 hours (preferably overnight).

Step 2: Fry the potatoes

5. Once the mutton is ready to cook, heat the oil in a pan, add the potato cubes.

6. Fry the potatoes till golden. Then take them out and set them aside for later use.

Step 3: Cook the mutton biryani gravy

7. First, heat the oil in a heavy pan or pot.

8. Then add chopped onion, salt, and fry till it turns pink.

9. When the onion is soft, add cinnamon sticks and cumin seeds and cook.

10. Fry everything until the onions turn golden, don't brown them too much, and don't burn.

11. Now add the marinated mutton and fry on high for 5-6 minutes till the raw smell disappears.

12. Then, add red chili powder, turmeric, and coriander powder and mix. Now add 2 cups of water, cover, and cook the mutton till it becomes soft.

It will take about 50 minutes because I made it in the pot. Don’t overcook the mutton this stage. Keep shaking in the middle to avoid burning. when the water dries up, you can add more.

Note: You can also make a pressure cooker to save time. Also, make sure that if you are cooking it in a pressure cooker, do not add too much water at a time. We should cook it in such a way that there is not much water left in the cooked mutton.

13. Now add tomato pieces, fried potatoes, and chilies and cook for another 5 minutes.

14. You will see a layer of oil on top, and there is not much water in the mutton spice. This is the best mutton spice for the biryani recipe. Now carefully remove the oil layer in a bowl and set it aside for later use.

Step 4: Cook the rice

15. When mutton is cooked, clean and wash the rice and soak for 45 minutes.

16. Then, in a large bowl, add coffee water, bay leaves, cinnamon sticks, cumin (or cumin), cloves, cardamom, star anise, ghee, and salt. Bring to a boil.

17. Once the water starts to boil, strain the soaked rice and put it in boiling water.

18. Cook rice up to 90%.

Note: Do not overcook, otherwise the rice will stick and break into the biryani. Immediately filter the water and set aside the rice.

Step 5: Layer the biryani.

19. Now, in a large pot in which you want to gently cook or toss the rice and meat, put the half-cooked rice as the bottom layer.

20. add the cooked mutton and spread evenly.

21. Sprinkle mint leaves, 1 tablespoon ghee, half soaked saffron, and barista.

22. Then place the remaining rice evenly on the meat layer.

23. Now add the remaining ghee, saffron milk, and safe oil which we have extracted from the spiced gravy.

24. Finally, place a clean cotton cloth on top and cover the lid with a heavy weight . Cook the biryani slowly for 20 minutes, first on high heat for 5 minutes and then for 15 minutes.

Once the biryani is cooked, let it rest for 15 minutes. Then carefully dish out the mutton biryani. Serve with raita of your choice.

Mutton Biryani Expert Tips

Rice: The most important thing here is to always use the best quality long grain basmati rice. Never compromise on this issue. The longer the grains of rice, the better the mutton biryani in terms of both visual and taste. I prefer to use at least 1-year-old basmati rice for making biryani.

Some people also like to use Sella rice. So you can choose it if you want. But, basmati rice is always the winner for Mutton Biryani.

Meat cut: Personally, I like to use medium-sized pieces of lamb or goat shoulder meat. When cooked well, it gives a nice and soft piece. However, you can use thigh (Hind leg meat cut) to make mutton biryani.

Marination: Always marinate the meat in spices for at least 2 hours, I prefer overnight to marinade. Yes, the marinade is the soul of any biryani recipe except egg biryani.

Baking rice and biryani: Be sure to cook the rice as mentioned, ie 90% which is 9 minutes away from the time when the rice starts to boil on high heat. Also, do not stir the rice too much while boiling as it may break the rice grains, so the result will not be as we want.

Lastly, don't use a thin bottom pan, always use a heavy bottom pan or pot or Dutch oven to make the dish. For the last time, always cook the biryani in a high place for 5 minutes and boil them for 15 minutes. This helps to create steam to cook the rice well each time.