Thalapakatti Mutton Biryani | Mutton Biryani

Mutton
Biryani
Lunch
Dinner
Non-Veg
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Searching for a lipsmacking spicy biryani recipe for a special day? Check out this traditional style of making the biryani with irresistible flavors. In this recipe, the raw meat is marinated and cooked with spices and then mixed with rice and kept on dum. The soft and mouth melting mutton chunks in biryani tickles the tastebuds of the non-veg lovers. Thespicy biryani has the prefect taste, texture and colour and pairs up excellent with onion raitha.

Ingredients

For Marinating:

Mutton pieces - 350 g

Lemon juice - 1 tsp

Red chilly pwd - ½ tsp

Ginger garlic paste- 1 tsp

Turmeric pwd - a pinch

Salt to taste

To prepare biryani:

Basmati rice/ biryani rice- 2 cups

Onion - 2

Tomato - 2

Ginger garlic paste - 1 tsp

Chopped mint and coriander leaves - 1 cup

Oil /ghee - 2 tbsp

Cumin seeds - ½ tsp

Bay leaf - 1

Cloves - 3

Cardamom - 2

Cinnamon - 1

Black pepper - 5

Red chilly pwd - 1 tsp

Biryani masala pwd - ½ tsp

Garam masala pwd - 1 tsp

Yoghurt - 3 tbsp

Coconut milk - ½ cup

Salt to taste

Instructions

1.

Wash and chop mutton to desired size pieces

2.

Marinate with lemon juice, turmeric pwd, red chilly pwd, ginger garlic paste and salt

3.

Allow to marinate for 1 hour

4.

Transfer the marinated mutton to cooker, add ½ cup water and cook for4 whistles or until the mutton pieces are three-fourth cooked

5.

Meanwhile wash and soak basmati rice in water for 10 mins and drain water

6.

Cook the rice by adding 3 ½ cups of water

7.

Once the rice is done, drain the excess water

8.

Transfer to another vessel The rice grains should be separable and not sticky

9.

Slice onion, tomato, ginger, garlic and keep ready

10.

Chop fresh mint and coriander leaves

11.

Heat oil/ghee in a frypan

12.

Add cumin seeds

13.

Wait to splutter

14.

Add bay leaf, cloves, cardamom, cinnamon, black peppercorns and saute

15.

Add onions and saute till golden

16.

Add ginger garlic paste and fry for a minute

17.

Add sliced tomatoes and green chilly

18.

Add half of the finely chopped mint and coriander leaves

19.

Cook further till oil separates

20.

Add red chilly pwd, biryani masala pwd, garam masala pwd and salt

21.

Mix well

22.

Add yoghurt and stir

23.

Add mutton pieces (half-cooked) and combine well with the masala

24.

Fry for 5 minutes

25.

Add coconut milk, cover with lid and cook

26.

Check and adjust salt

27.

Add cooked basmati rice to the masala, add lemon juice

28.

Add the remaining mint coriander leaves

29.

Mix gently

30.

Cover the vessel with a lid and cook on low medium flame for 10 mins

31.

Turn off the flame

32.

Lipsmacking Biryani is ready

33.

Serve hot with onion raitha and spicy non-veg masala

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