3 hrs 30 mins
1 hr 30 mins
This recipe is from last week's Thursday magazine. It was posted by Hoorbanu Iqbal. I feel that if you really want to enjoy biryani, have it hot with your fingers and not with a spoon. Mmmmm! My brother loves biryani. Come Friday and Biryani is what he wants;)
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Units: US | Metric
- 500 g mutton, pieces
- 600 g basmati rice, washed, drained and soaked for one hour before cooking
- 200 g potatoes
- 300 g onions, thinly sliced and fried crisp
- 200 g tomatoes, peeled and chopped
- 1 1/2 tablespoons garlic paste
- 1 1/2 tablespoons ginger paste
- 1/2 cup fresh yogurt
- 1/4 cup oil or 1/4 cup ghee
- 3 -4 pieces cinnamon
- 3 -4 cloves
- 8 -10 black peppercorns
- 2 green cardamoms
- 2 bay leaves
- 2 green chilies, slit
- 1 tablespoon cumin powder
- 1 tablespoon red chili powder
- 1/4 teaspoon turmeric powder
- 3 -5 saffron strands, dissolved in a little
- warm milk
- 3 -5 leaves fresh mint
- 3 -5 leaves fresh coriander
- 1First of all, cut potatoes into quarters.
- 2Apply salt to them.
- 3Deep fry.
- 4Pour oil/ghee in a skillet.
- 5Fry the onions until pink in colour and crisp, remove them and keep aside before adding the cinnamon, cloves and the pastes.
- 6Add cinnamon, cloves, peppercorns, bay leaves and green cardamoms.
- 7Add ginger-garlic pastes.
- 8Fry for 3 minutes.
- 9Add in the washed mutton pieces.
- 10Saute until the mutton gives out its own juices.
- 11Add the slit green chillies.
- 12Add turmeric, chilli and cumin powders.
- 13Mix well.
- 14Saute for 5 minutes, stirring continuously.
- 15Mix in fresh yogurt.
- 16Simmer until the mutton is cooked.
- 17Add salt.
- 18Continue to cook until the oil separates from the meat.
- 19Add finely chopped corriander and mint leaves.
- 20In a separate pot, parboil rice until the grains are half cooked.
- 21Strain the rice.
- 22Spread out the mutton mixture in a heavy bottom pan.
- 23Sprinkle the rice on top.
- 24Add fried potatoes.
- 25Sprinkle saffron milk over this.
- 26Sprinkle crisp fried onions on top.
- 27Cover the platter with a tight fitting lid.
- 28Cook on low flame for 20 minutes.
- 29Serve with plain chilled yogurt or raita (I'd love to have cucumber raita as it's my favourite) and pappadams.
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Nutritional Facts for Indian Mutton Biryani
Serving Size: 1 (300 g)
Servings Per Recipe: 7
- Amount Per Serving
- % Daily Value
- Calories 651.1
- Calories from Fat 218
- Total Fat 24.2 g
- Saturated Fat 7.2 g
- Cholesterol 70.8 mg
- Sodium 83.5 mg
- Total Carbohydrate 80.5 g
- Dietary Fiber 5.3 g
- Sugars 5.1 g
- Protein 27.5 g
The following items or measurements are not included: