Thursday, July 4, 2013

Easyfud's Special Spicy Mutton/Lamb Biryani Recipe

Special Mutton Biryani Recipe

Easyfud's Special Spicy lamb/mutton Biryani prepared in south Indian style with jeera rice, boneless mutton in a blend of Indian spices and Sakthi brand super garam masala. In this biryani recipe curd has been used instead of coconut milk. Slicing onions and cutting tomato into quarters gives a unique flavour and taste. This spicy mutton biryani has a combined taste and flavour of both Hyderabadi and south Tamilnadu style biryani. Try this delicious Easyfud's special spicy mutton biryani recipe at home and Enjoy Cooking!!!


Jeera Rice                                                          500 gm
Boneles Mutton(Lamb)                                750 gm
Onion (sliced)                                                   2 nos     medium size
Tomato (cut into quarters)                           3 nos
Green chillies                                                    5 nos 
Cinnamon                                                           2  2" inch strips
Cardamom                                                         6 nos
Cloves                                                                  8 nos
Star Anise                                                           2 nos 
Marathi Moggu                                                2 nos
Fennel                                                                 1 tsp
Sakthi Super Garam Masala                          3 tsp
Bay leaves                                                          2 nos
Chilli powder                                                     1 tsp 
Coriander powder                                           2 tsp
Ginger garlic paste                                          2 tsp
Curd                                                                       50 ml
Curry leaves                                                       1 sprig
Coriander leaves                                              1 sprig
Salt                                                                         to taste
Oil                                                                           30 ml
Ghee                                                                      1 tbsp


1. Wash jeera 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,  1 tsp super garam masala and salt. Mix well and keep aside.
3. Heat oil in a 5 ltr pressure cooker. Add cinnamon, cardamom, cloves, star anise, fennel, bay leaves, marathi moggu and fry in a slow flame for a minute.
4. Add sliced onion, green chillies(slit vertically) and curry leaves and continue frying till the raw smell of onion subsides.
5. Add cut tomatoes, ginger garlic paste, super garam masala, corinader leaves, coriander powder, salt and continue frying in slow flame till tomato get smashed well and oil comes out separately.
6. Add mutton and continue frying till the mutton gets slightly cooked.
7. Add jeera rice and continue frying for 2 mins.
8. Add water which we soaked rice. 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.


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