Wednesday, 4 December 2019

Muslim Mutton Biryani/Bhai Veetu Mutton Biryani/Mutton Dhum Biryani – How to make Muslim Mutton Biryani/Mutton Dhum Biryani with step by step photos

The word "Biryani" makes every one hungry instantly and that too when it is Muslim Biryani, there are no words to explain. I have been making different types of biryani 's over the years, but this recipe which I got from one of my friend is just the ultimate one, which tastes perfect and easy to make. This biryani is very easy to make and can be done perfectly, if the measurements are followed as given in the recipe. Do try out this super tempting Muslim Mutton Biryani and post your comments here. Meanwhile do check out other interesting and tasty Non– Vegetarian recipes here.

Here’s how to make Muslim Mutton Biryani with step by step photos…


Ingredients

Mutton/Goat Meat
1 kg
Basmati Rice
1 kg
Onion
600 gms thinly sliced
Tomatoes
500 gms finely chopped
Green Chillies
10-12
Ginger & Garlic Paste
6 tbsp
Lemon Juice
From 1
Pudhina/Mint
1 one small bunch
Coriander Leaves/Cilantro/Kothamalli
½ small bunch
Ghee
5 tbsp
Curd/Thayir/Yogurt
250 gm
1 tbsp
Red Chilli Powder
2 tbsp
Coriander Powder
2 tbsp
Turmeric Powder
1 tsp
Salt
As needed

For Tempering

Oil
200 ml
Cinnamon Sticks/Pattai
3-4
Cloves/Kirambu
8-10
Cardamom/Elachi
4-6
Bay Leaf/Birinji Elai
2-3
Preparation Time: 15 minutes     
Cooking Time: 1 hr 30 minutes
Author: Priya Anandakumar

  
Method

Wash and cut the vegetables and keep everything ready.



Wash and soak basmati rice for about 30 minutes. This is important for a nice fluffy biryani.

Clean and wash the mutton/goat meat thoroughly with water.



Add the washed mutton to pressure cooker; add ½ tsp of turmeric powder, salt, and 3 tbsp of ginger & garlic paste and enough water [approximately ½ ltr of water or the mutton should be completely submerged in the water].


Cook the mutton for about 3-4 whistles and switch off the stove. Wait for the steam to release.

After the steam releases, strain out the cooked mutton to a separate plate and keep the mutton stock [the water in which mutton is cooked] separately.


While the mutton is cooking, let’s start to make biryani.

Hear the biryani vessel or any heavy bottomed vessel in the stove. Add 200 ml of oil and 4 tbsp of ghee and heat both of them together.



Add cinnamon sticks/pattai, cloves/ kirambu, cardamom/elachi, bay leaf and fry well until nice aroma fills the room.


Now add the onions and fry well. This step is very important; the onion should be sautéed well until it turns to a beautiful golden brown color. When onions are fried properly the biryani will be extremely tasty.



Add the green chillies to the onions and fry well for some more time.



Add washed mint and chopped cilantro and sauté along with the onions. It will emit a wonderful aroma and has to be sautéed well. The total time for sautéing the onions along with green chillies, mint and cilantro will approximately take around 15 minutes.


Now at this stage at 1 tbsp of Biryani Masala and mix in really well. Keep stirring, cover and cook for another 2-3 minutes.



Slowly the colour will change to a beautiful dark brown colour.


Now add 3 tbsp. of ginger and garlic paste and sauté really well until all the raw smell vanishes.



Now add the cooked Mutton/Goat Meat to the onions and stir it really well for about 10 minutes. The colour of the mutton pieces will also change to brown colour.


At this stage add the chopped tomatoes and mix in really well.



Now close the lid and cook the tomatoes well, until they turn mushy.

Open the lid, stir everything really well. Now add ½ tsp of turmeric powder, 2tbsp of red chilli powder, 2 tbsp of coriander powder and mix well until all the masala is well blended.
Cover and cook for about 10 minutes, until the oil separates out.



Now open the lid and add yogurt/curd/thayir [250 ml] and mix really well.


Next add juice of one lemon and mix really well.



Cover and let it cook for about 10 minutes, until the oil separates out.



Now add mutton stock [the water in which the mutton is cooked] and water. The ratio is  1 ½ cup water for 1 cup of rice. [1 kg is 5 cups of rice so the mutton stock + water will be 7 ½ cups] 1 cup=200 gms.



Cover and cook until it comes to rolling boil.



Open the lid and add the washed basmati rice and mix gently, so that the rice does not break.

Cover and cook on medium flame for about 10 minutes.


Open it and see the rice will be half way cooked. At this stage its time keep dhum.

Heat an old dosa tawa and keep the biryani vessel on top of it.  Give a gentle and good stir and cover it with lid. Now keep a pot filled with water on top of biryani vessel. This is to ensure the steam does not escape.


Cook the biryani in dhum for about 20 minutes on low medium flame. After that switch off the stove, open the lid and check.

Then close the lid, keep in dhum for about 30 minutes [stove should be off only]


Yes, yummy, delicious, spicy and tempting Muslim Mutton Biryani is ready to be enjoyed.



Serve it hot with onion raita or any raita of your choice along with Chicken Salna or Mutton Gravy/Kuzhambu and egg.

Suggestions:
Adjust the spice level according to your family needs.
For a good biryani, cooking patiently and taking time to cook each ingredient is very important.

Thank you all for visiting my space, please come back again for more super delicious, finger licking Biryani Recipes from my kitchen.

If you find this post really interesting, it will really be nice if you can share it with your face book fans or twitter friends or pin it today. I will be very happy if you can join as google follower all it takes is just one click. All of this means a lot to me and great encouragement as well.

Have a great day and enjoy.



Until then I am signing off…





No comments:

Post a Comment

Hello everybody,
Thank you very much for stopping by my blog. Your comments are very precious and I treasure them a lot. Please leave your valuable comments and suggestions here. All our content & photos are copyright protected. a lot of time and effort is spent in researching, developing, testing and photographing recipes. please do not copy. as a blogger, if you you want to adapt this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url.
Priya Anandakumar