Monday, August 15, 2011

South Indian Mutton Biryani/Lamb Biryani Recipe


 Spicy lamb/mutton Biryani prepared in south Indian style tastes superb with mutton masala gravy/salna and onion cucumber raita. Easy to cook mutton biryani recipe with the basic ingredients of home kitchen.This mutton/lamb biryani is famous in road side biryani shops in Tamil nadu especially in Madurai, Dindugal and few more cities and towns to add.Try this delicious mutton biryani recipe at home and Enjoy Cooking!!!

Ingredients:

Basmati or Jeera Rice               500 gm
Mutton(Lamb)                           500 gm
Onion (chopped)                       1 nos
Tomato (chopped)                     3 nos
Green chillies                             5 nos 
Cinnamon                                  5 to 6 strips
Cardamom                                6 to 10 nos
Cloves                                       8 to 10 nos
Fennel                                        1 tsp
Cashewnuts                               10 nos
Garam Masala powder               1/2 tsp
Bay leaves                                 2 nos
Chilli powder                             1 tsp
Ginger garlic paste                      2 tsp
Vinegar                                      1 tbsp
Coconut milk                             100 ml
Curry leaves                              1 spring
Coriander leaves                        1 spring
Mint leaves                                a few
Salt                                            to taste
Oil                                             15 ml
Ghee                                          2 tbsp

Procedure:

1. Wash Basmati rice and soak it in 900 ml of water for 15 to 30 mins.
2. Wash mutton and cut into small pieces. Add chilli powder, 1 tsp ginger garlic paste, vinegar and salt. Mix well and keep aside.
3. Heat oil in a 5 ltr pressure cooker. Add cinnamon, cardamom, cloves, cashewnuts, fennel, bay leaves and fry in a slow flame till the cashewnut colour changes slightly brown.
4. Add chopped Onion, green chillies(slit vertically) and curry leaves and continue frying till the raw smell of onion subsides.
5. Add chopped tomatoes, ginger garlic paste, garam masala, corinader leaves, mint leaves, salt and continue frying in slow flame till tomato get mashed well.
6. Add mutton and continue frying till the mutton gets slightly cooked.
7. Add Basmati rice and continue frying for 2 mins.
8. Add water which we soaked rice and coconut milk. Bring to boil and pressure cook for 10 minutes.
9. Remove from  heat and transfer to a big plate.
10. Add ghee and mix well.
11. Serve hot with kurma and raita.

1 comments:

Really nice! My Girlfriend loved it :). I altered the recipe a bit and marinated the mutton in curd instead of adding them separately as the recipie says

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