Mutton Biriyani – Traditional

by Lakshmi RamNair
Authentic mutton biriyani
Print Recipe
Mutton Biriyani - Traditional – pachakam.com
Votes: 1
Rating: 4
You:
Rate this recipe!
Cuisine Kerala
Prep Time 25 minutes
Servings
people
Ingredients
Cuisine Kerala
Prep Time 25 minutes
Servings
people
Ingredients
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. Heat oil in a pan. Add sliced onion and fry till it turns light golden colour. Keep it aside.
    Mutton Biriyani - Traditional – pachakam.com
  2. Clean and wash the mutton. Add to it ginger-garlic paste, chilli powder, coriander powder, salt, garam masala powder and turmeric powder.
    Mutton Biriyani - Traditional – pachakam.com
  3. Add curd, coriander leaves, mint leaves, 1 tbsp oil, half fried onion and marinate for 10 minutes.
    Mutton Biriyani - Traditional – pachakam.com
  4. 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.
    Mutton Biriyani - Traditional – pachakam.com
  5. Cook rice in plenty of water with salt cinnamon, cloves, cardamom and 2 tsp oil.
    Mutton Biriyani - Traditional – pachakam.com
  6. Drain off the water and spread the rice in a big plate.
    Mutton Biriyani - Traditional – pachakam.com
  7. To make biryani, take a large bottom vessel. Add some ghee and spread over the vessel.
    Mutton Biriyani - Traditional – pachakam.com
  8. Add cooked mutton in the vessel and place the cooked rice over it.
    Mutton Biriyani - Traditional – pachakam.com
  9. Pour some ghee over the rice.
    Mutton Biriyani - Traditional – pachakam.com
  10. Add coriander leaves and rest of the fried onion.
    Mutton Biriyani - Traditional – pachakam.com
  11. Take a small pot & keep some pieces of burning koyla (coal) into it.
    Mutton Biriyani - Traditional – pachakam.com
  12. 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.
    Mutton Biriyani - Traditional – pachakam.com
  13. :- Do Not allow the smoke to go outside of the vessel.
    Mutton Biriyani - Traditional – pachakam.com
  14. Keep the biryani on a very low flame for 5 minutes.
    Mutton Biriyani - Traditional – pachakam.com
  15. Remove the lid and remove the pot from the vessel.
    Mutton Biriyani - Traditional – pachakam.com
Share this Recipe

Related Posts

Leave a Comment