Hi all !!! Presenting to you this hearty festive favourite, South Indian styled Mutton Biryani!
It’s prepared with tender goat meat, enriched with ghee and oil, cooked with Indian spices, masalas and cooked basmati rice.
This dish is fully packed with various nutrients and is highly beneficial especially for growing and malnourished children and those convalescing from illnesses as this dish boosts energy and immunity and is well endowed with various nourishing elements. #MuttonBiryani #AllTimeFavourite #ChristmasSpecial
What a delicious meal to enjoy with family and friends at your dinner table this
Christmas Eve!!!
Cooking time
Prep work - 20 minutes
Cooking time - 50 minutes
Ingredients:
Mutton - 1 kg
Onion - medium size 4
Tomato - medium size 4
Green chilli - 6 slit
Mint leaves - 1 cup chopped
Coriander leaves - 1 cup chopped
Ginger garlic paste - 2 tsp
Chilli powder - 2 tablespoons
Turmeric powder - ½ tsp
Garam masala - ½ tsp
Salt - 3 tsp or as required
Curd - 1 cup
Ghee - 5 tablespoons
Olive or refined oil - 5 tablespoons
Basmati Biryani rice - 2 ½ cups
Spices :
Bay leaf - 2
Cloves - 8
Cardamom - 5
Star aniseed - 1
Cinnamon - 2 sticks
Prep work
Dice the mutton into desired sizes.
Rinse it with clean water multiple times till the water runs clear.
Cook the mutton pieces in a pressure cooker along with 3 cups of water, ½ tsp of turmeric powder and 1 tsp of salt for 3 whistles over medium flame.
Rinse the rice 3 to 4 times and soak it in a bowl by adding adequate water.
Cooking method:
To a heated wide biryani cooking pot add the ghee and oil.
Once it gets hot add the spices.
As it splutters add the sliced onions, green chillies and sauté nicely until it turns semi golden brown.
Now add ginger garlic paste, sauté till the raw aroma leaves.
Add the chopped coriander and mint leaves and sauté till it becomes soft.
Now add the chopped tomatoes and sauté until it becomes soft for 5 minutes.
Add salt and chilli powder and sauté for a minute. Then add the curd and sauté for a minute.
The next step is to add the cooked muttton pieces without the broth and mix well and cook along with the masalas with lid closed, stirring in between for about 8 to 10 minutes over medium flame.
Meantime cook the rice separately in the broth ( for 2 ½ cups rice we need 4 cups of broth ) over medium flame with lid closed for 5 to 6 minutes.
Next add the cooked rice to the mutton pieces and mix gently until the contents is mixed well together.
Next step is to move on to the dum process.
Heat an iron tawa.
Cover the biryani pot with aluminium foil paper and close it with lid tightly. Then place the pot over the heated tawa and keep it over low flame for 5 minutes.
Switch off the flame and let the Biryani pot remain on the hot tawa for about 20 minutes.
Your yummy mutton biryani is now ready to serve. Enjoy with onion or cucumber raita and a side of brinjal salsa.
Health benefits:
Goat meat is leaner when compared to other meats .
It has the combined benefits of carbohydrates, protein and fat as it is cooked with rice, goat meat and ghee.
Rich in vit B12, iron and minerals like potassium and selenium .
Promotes muscle growth and maintenance.
Beneficial to body builders and malnourished children.
Good for patients with immunity issues and those recovering from fevers or other illnesses that may cause undernutrition or malnourishment
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