Straight from the royal kitchens of Hyderabad, this Mutton Biryani recipe by Cooktube is a legend in itself. The slow cooking process is what makes this dish stand out, and it has made itself a household name not only in India but many parts of the world. Also Read - Murg Sharabi Tikka Recipe: Follow The Steps Given to Make This Dish That Includes a Twist
Watch the video for a step by step process on how to prepare and make this delicious dish at home. Also Read - Masala Mutton Chops Recipe: Make This Mouthwatering Dish at Home by Following The Given Steps
Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins Also Read - Lamb Bulgogi Recipe: This Korean Style Dish is a Definite Must Try And Easy to Make Too
What All You Need:
2 Tbsp Raw Papaya Paste
1 Tbsp Ginger-Garlic Paste
¼ Cup Curd
Salt to taste
1 ½ Tsp Red Chilli Powder
1 ¼ Tsp Garam Masala
¼ Tsp Turmeric
1 Tsp Cumin Powder
2 Tsp Coriander Powder
1 Bay Leaf
½ Tsp Cumin Seeds
2 Cinnamon Sticks
2 Black Cardamom
¼ Tsp Nutmeg Powder
500g Mutton, cut into pieces
4 Tsp + 3 Tbsp Oil
Water as required
250g Basmati Rice
4 Green Chillies, cut into pieces
5 Tsp Saffron Water
1 ½ Tbsp Coriander, chopped
2 Tbsp Mint Leaves, chopped + for garnish
1 ½ Tbsp Ghee
⅓ Cup Fried Onions + for garnish
Raita, to serve
How to Make:
In a bowl, add papaya paste, ginger-garlic paste, curd, salt, red chilli powder, garam masala, turmeric, cumin powder, coriander powder, bay leaf, cumin seeds, cinnamon sticks, cardamom, cloves, peppercorns and nutmeg. Mix well.
Add mutton and mix well to coat evenly. Drizzle 2 tsp oil over the mutton, mix again, cover and marinate for 30 minutes.
In the meantime, add water into a deep pot and bring to the boil. Add remaining 2 tsp oil, salt and rice to the boiling water. Mix well, cover and cook for 7-8 minutes or until the rice is half cooked.
Once the rice is half cooked, remove from heat and drain the water. Make sure not to cool the rice.
In a pressure cooker, add 3 tbsp oil and marinated mutton. Sprinkle green chillies on top followed by boiled rice. Level the rice using a spatula.
Now drizzle saffron water over the rice followed by coriander, mint leaves, ghee and fried onions. Place the pressure cooker on a stove, cover with lid, remove the whistle and turn the heat on medium-low. Cook for 45 minutes.
After 45 minutes, remove from heat and let it sit for 10 minutes. After 10 minutes, remove the lid and transfer the biryani into a serving plate.
Garnish with mint leaves and fried onions. Serve hot with raita of your choice.