Ma’s Mutton Biriyani

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Biriyani is the quintessential celebratory dish in India and an aromatic delicacy that dazzles as a sublime one-dish meal. It can be as simple or as rich as you please. In general, there are two types of Biryani – the Kutchi (raw) biryani and the Pukki (cooked) biryani.

In Kutchi biryani, the marinated meat is layered with rice in a handi (a thick-bottomed pot) and cooked, while in Pukki biryani cooked meat and rice are layered in the handi, where they come together in a marriage of flavours.

This delicious Biriyani is a very old recipe and a household favourite!! It uses minimal ingredients, is extremely easy to make, and tastes spectacular!! Definitely a perfect one-pot meal for the family!

Don’t be frightened to make it. It’s so much easier than you think. Just follow the steps and guidelines and you may well surprise yourself.

The Recipe:

1 kg boneless mutton, cubed, washed and drained; 1/2 kg marrow bones, washed and drained; 2 rice cooker cups rice, washed, drained and cooked the previous day; a handful of mint leaves, washed; 6 medium/4 large onions, sliced with a mandolin; few drops orange food colouring mixed with 1 tbsp water; 2 tbsp oil/ of your choice; 2 tsp salt; 1 tbsp ghee; 2 large tomatoes, cubed; 1/2 large onion, sliced; 3 cups water.

For Masala:

1 large onion; 1 large bulb garlic ( about 12 cloves); 3-inch ginger. 1 tsp coriander seeds; 1-inch cinnamon; 5 pods cardamom; 5 cloves

Grind to a smooth paste with 2 tbsp water.

Garnish:

Boiled Eggs, halved

Baking The Onions:

Slice 4 large/6 medium onions using a mandolin for even size and texture. Arrange on a foil lined tray and drizzle 1 tbsp ghee over the onions. Sprinkle 1/4 tsp salt all over. Bake in a preheated oven at 35pF/175 Celcius for 50 minutes until onions are a dark brown. Do not let them burn. Cool and store for use the next day. You can make the onions the previous day.

For The Rice:

Cook the rice the previous day in 3 3/4 cups water and 1 tsp salt and use when you are making the biriyani.

For The Mutton:

Pressure cook the mutton for 30 minutes with the chopped tomatoes, 1 tsp salt, some mint leaves and 3 cups water. When done keep aside.

Heat pan. Lower flame to medium and add 2 tbsp oil ( can use ghee too). Stir fry the Masala in this till thick and aromatic. Add the cooked mutton with stock and cook till thick.

Assembling The Biriyani:

Keep the ingredients ready. Divide the rice into two portions. Put one half at the bottom of the rice cooker in an even layer. Top with mutton, rice and mint leaves. Sprinkle food colouring on top. Transfer to rice cooker and cook till done. Serve hot garnished with halved boiled eggs and Cucumber Pachdi.

Cucumber Pachdi:

Whisk 1 cup curds/yoghurt with 1/4 tsp salt. Fold in 1 medium, seeded, diced cucumber and some mint leaves.

Other Rice Recipes You May Like

https://theversatilehousewives.com/2020/12/19/chicken-kabsa-traditional-saudi-rice-and-chicken/

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