Name: Mutton Biriyani - Traditional
Prep time: 25 min
Total time: 25 min
Ingredients: 1½ cups Rice (washed and drained); 2 one Cinnamon stick; 3 nos Cloves; 2 nos Cardamom; 2 small Bay leaves; 1 tsp Oil; Salt (As reqd); 500 gm Mutton with bones; 1½ tbsp Ghee; 1½ tbsp Oil; 2 nos Onion (sliced lengthwise); Ginger (garlic paste - 2 tsp); 2 tsp Chilli powder; 2 tsp Coriander powder; ½ tsp Turmeric powder; 1 tbsp Thick curd; 1 tsp Garam masala powder; Coriander leaves (An handful); Mint leaves (An handful, Pudhina); Salt (As reqd); 2 - Coal (Koyla); Small pot

Mutton Biriyani – Traditional

Mutton Biriyani - Traditional

Authentic mutton biriyani

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Prep Time 25

Total Time 25

Cuisine Kerala

Servings people

Ingredients

1½ cups Rice washed and drained
2 one Cinnamon stick
3 nos Cloves
2 nos Cardamom
2 small Bay leaves
1 tsp Oil
Salt As reqd
500 gm Mutton with bones
1½ tbsp Ghee
1½ tbsp Oil
2 nos Onion sliced lengthwise
Ginger garlic paste - 2 tsp
2 tsp Chilli powder
2 tsp Coriander powder
½ tsp Turmeric powder
1 tbsp Thick curd
1 tsp Garam masala powder
Coriander leaves An handful
Mint leaves An handful, Pudhina
Salt As reqd
2 - Coal Koyla
Small pot

Instructions

Heat oil in a pan. Add sliced onion and fry till it turns light golden colour. Keep it aside.
Clean and wash the mutton. Add to it ginger-garlic paste, chilli powder, coriander powder, salt, garam masala powder and turmeric powder.
Add curd, coriander leaves, mint leaves, 1 tbsp oil, half fried onion and marinate for 10 minutes.
Add the marinated mutton in the cooker. Close the cooker and cook for 25 minutes on low flame. Then open the cooker and stir well.
Cook rice in plenty of water with salt cinnamon, cloves, cardamom and 2 tsp oil.
Drain off the water and spread the rice in a big plate.
To make biryani, take a large bottom vessel. Add some ghee and spread over the vessel.
Add cooked mutton in the vessel and place the cooked rice over it.
Pour some ghee over the rice.
Add coriander leaves and rest of the fried onion.
Take a small pot & keep some pieces of burning koyla (coal) into it.
Keep this pot in the middle of the biryani vessel and put 2 tsp ghee over the burning koyla. Cover tightly with lid. Keep weight on the lid or use maida to seal the vessel.
:- Do Not allow the smoke to go outside of the vessel.
Keep the biryani on a very low flame for 5 minutes.
Remove the lid and remove the pot from the vessel.