Mutton Biryani or Goat Biryani Recipe

Mutton Biryani

Overview

This biryani recipe is made of goat meat or mutton but also can be made with chicken, or mixed vegetables. Follow the same instructions if you prefer chicken biryani.

Course: Main Course, Side Dish, Snack, Dinner | Cuisine: Indian
Prep Time: 30 Minutes | Cook Time: 2 Hours | Servings: 6 Persons
Nutrition: 468kcal, 17g fat, 39g carbs, 38g protein | Cost: ₹1500

Ingredients to make mutton biryani:

  • 1 kg Mutton / Goat meat (Prefer leg, cut into bite-size pieces)
  • 2 tbsp Garlic paste
  • 2 tbsp Ginger paste
  • 6 tbsp sunflower, canola, or vegetable oil
  • 2 pcs Large red onions (Finely chopped)
  • 40 pcs Large curry leaves
  • 2 pcs Green chilies (optional)
  • 2 tbsp Coriander Powder
  • 1 tbsp ground cumin
  • 1/2 tbsp ground turmeric
  • 1 tbsp Garam Masala
  • 1 tbsp Salt ( According to your taste)
  • 2 cups Hot water
  • 50 g Tamarind root
  • 700 g Basmati rice
  • 2 pcs Large onions, thinly sliced (for garnish)
  • 2 drops Orange food coloring (optional)
  • 2 drops green food coloring (optional)

Instructions/steps to make mutton biryani:

  1. Collect and prepare the ingredients.
  2. Put mutton with the garlic and ginger pastes in a large bowl and mix well to coat the meat with the pastes. Marinate for 20 minutes.
  3. While the meat is marinating, heat 3 tablespoons of cooking oil in a large, deep pot or pan over medium heat. Add the finely chopped onions and fry until translucent.
  4. Add the curry leaves and green chilies, if using, and fry for 1 minute.
  5. Add the powdered spices (coriander, cumin, turmeric, and garam masala) and salt to taste and mix well and cook for 2 to 3 minutes. Stir often to prevent burning.
  6. Add the marinated meat. Stir well and often and cook until the meat is browned.
  7. Add 2 cups of hot water, stir, cover, and simmer until meat is tender. Keep checking at this stage as you do not want the meat overcooked and soft.
  8. While the meat is cooking, make the tamarind puree. Put the tamarind in a plastic or glass bowl and pour 1/2 cup of hot water over it. Allow the mixture to stand for 5 to 10 minutes. Strain the tamarind and water mixture through a sieve (do not use a very fine sieve) into a bowl to get tamarind puree.
  9. Strain the tamarind and water mixture through a sieve (do not use a very fine sieve) into a bowl to get tamarind puree.
  10. Add tamarind puree to the curry when you feel the meat is almost done. Stir well. Once the meat is cooked, set it aside and prepare the rice.
  11. Put the rice in a colander and wash it under running water until the water runs clear. Place in a large, deep cooking pot (preferably one with handles).
  12. Add enough water to fully cover the rice, usually at least 4 inches over the surface of the rice. Add 1 teaspoon of salt (or to taste). Bring the rice to a boil.
  13. Cook rice until almost done. (To determine when it has reached that stage, remove a few grains from the pot and press between your thumb and forefinger. The rice should mostly mash but will have a firm, whitish core.) Turn off the heat and strain through a colander and set aside.
  14. Heat 3 tablespoons of oil in a pan and fry the thinly sliced onions until caramelized and golden brown. Drain and set aside paper towels for later use.
  15. If you are using the food coloring, divide the rice into 3 equal portions and put it into separate dishes. Add the orange food coloring to one portion of the rice and the green food coloring to another portion of the rice. Leave the third portion white. With each portion, mix the rice until all the grains are well colored. Set aside for 10 minutes.
  16. Mix all 3 portions of rice together in a large bowl.
  17. Preheat the oven or grill to 350 F/180 C and grease a deep dish or pot (which has a well-fitting cover). Evenly layer the cooked rice and the meat (with its gravy) in the dish to form at least two sets of layers (rice-meat-rice-meat-rice). Garnish with the caramelized onions.
  18. Cover the dish tightly. If your dish does not have a cover use two layers of aluminum foil (shiny side of both layers facing down toward the rice) and secure onto a dish with baking string. If you are using a handi (a deep pot with a nicely fitting lid) that has a flat rim, you can seal it by making a firm dough with flour and water and pressing this over the joint of the handi’s rim and cover. Place the dish in the oven and cook for 20 minutes.
  19. Turn off the oven or barbecue and let the dish sit in the oven or barbecue until you are ready to eat. It’s important that you only open when you are ready to serve. The way to serve biryani is to gently dig in with a spoon so you get through the layers.

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