Biryani with a twist by using fried mutton pieces. I usually prefer fried mutton or fried chicken to mutton or chicken in gravy or curry. I love to eat chicken 65 biryani, chicken 65 fried rice than usual chicken biryani or fried rice with chicken. So the craving for fried chicken, chicken 65 in biryani inspired me to cook fried mutton biryani as mutton is my favourite one. I have tried this biryani many times and it has turned out perfect always.
I have posted many biryani recipes, look at them too.
Let’s see how to make this.
Preparation Time: 30 mins
Cooking Time: 1 hr
Serves : 3
INGREDIENTS REQUIRED
For cooking Mutton
Boneless mutton – 1/2 kg
ginger garlic paste – 1 tbsp
Turmeric powder – 1/2 tsp
salt to taste
Kashmiri Chilli Powder – 2 tsp
Coriander powder – 1 tsp
pepper powder – 1 tsp
fennel powder – 3/4 tsp
garam masala powder – 1 tsp
yoghurt – 2 tbsp
oil – 2 tbsp or more for frying
For Biryani
ghee – 3 tbsp
oil – 2 tbsp
cinnamon – 2(2-inch piece )
cardamom – 5
cloves – 5
Onion – 3 ( Medium-sized , sliced )
Green chillies – 5( sliced )
Ginger garlic paste – 1.5 tbsp
Tomato – 1 ( big size, chopped )
Coriander leaves – a handful
Mint leaves – a handful
Curd – 2 tbsp
Basmati rice – 2 cups
METHOD
1.Clean and Wash the mutton pieces well and add them to a pressure cooker. Then add ginger garlic paste, Turmeric powder, red chilli powder, Coriander powder, pepper powder, garam masala powder, Fennel powder, curd, salt and mix well with the hands. Add water and pressure cook until the mutton gets tender and soft. Wash basmati rice and soak it in water for about 30 mins.
2. Heat 2 tbsp of oil and 2 tbsp of ghee in a pan. Remove the mutton pieces from the stock. Keep the stock for later use. Add the pieces into the oil, check for salt and add if required. Roast the mutton pieces well till it gets crispy out and keep them aside.
3. Heat oil and ghee in a pot. Add Cinnamon, cloves, cardamom. Let them splutter. Add sliced onions, a little salt. Saute the onions till they turn light golden. Then add ginger-garlic paste, green chillies. Saute them well until the raw smell goes off. Add tomato pieces, Coriander leaves, mint leaves and yoghurt. Cook till the tomato gets mushy and oil begins to separates. Add the left out mutton stock into it. Check for spiciness and add chilli powder if required. Measure it and add them.
4. Allow it to boil nicely. Then add water in the ratio of rice and water as 1: 1.5 respectively. We have added mutton stock already so add the remaining amount of water. Squeeze a small lemon into it. Bring it to boil. Add the drained rice into it. Again wait till it comes to a nice boil. Then place the flame in low, cover and cook for 10 minutes. After 10 minutes, add the fried mutton pieces, Coriander leaves, mint leaves, Ghee to the top. Cook in dum by placing a tawa down and placing the pot over it for 10 minutes on low to medium flame. After that switch off the flame and open the lid after 10 minutes.
Serve hot with Raita,dalcha, chicken 65, brinjal Katta, bread halwa.
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