“Served with mutton mixed, chicken leg, thigh, egg and salad”
Mutton Biryani is a classic and aromatic dish made with tender mutton (goat meat), basmati rice, and a rich blend of spices. Here’s a traditional recipe for Mutton Biryani, served with mutton mixed, chicken leg, thigh, egg, and salad
Served with mutton mixed, chicken leg, thigh, egg and salad.
Mutton Biryani is a classic and aromatic dish made with tender mutton (goat meat), basmati rice, and a rich blend of spices. Here’s a traditional recipe for Mutton Biryani, served with mutton mixed, chicken leg, thigh, egg, and salad:
Mutton Biryani:
Ingredients:
For Marinating Mutton:
500g mutton pieces
1 cup yogurt
1 tablespoon ginger-garlic paste
1 teaspoon turmeric powder
1 teaspoon red chili powder
Salt to taste
For Biryani Rice:
2 cups basmati rice, washed and soaked for 30 minutes
4 cups water for cooking rice
1-2 bay leaves
4-5 green cardamom pods
4-5 cloves
1 cinnamon stick
Salt to taste
For Biryani Masala:
2 large onions, thinly sliced
2 tomatoes, chopped
1/2 cup mint leaves, chopped
1/2 cup coriander leaves, chopped
1 tablespoon biryani masala powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon garam masala
Ghee or oil for cooking
For Layering:
Fried onions (for garnish)
Ghee or melted butter for drizzling
For Mutton Mixed, Chicken Leg, Thigh, Egg, and Salad:
Additional mutton pieces cooked and seasoned to your liking
Chicken leg and thigh pieces cooked and seasoned
Boiled eggs
Salad with cucumber, tomatoes, and lettuce
Instructions:
Marinate the Mutton:
In a bowl, mix mutton pieces with yogurt, ginger-garlic paste, turmeric powder, red chili powder, and salt. Marinate for at least 2 hours, or overnight in the refrigerator.
Cook Biryani Rice:
Boil the soaked basmati rice with bay leaves, cardamom pods, cloves, cinnamon stick, and salt until it’s 70-80% cooked. Drain excess water.
Prepare Biryani Masala:
In a separate pan, heat ghee or oil. Add sliced onions and sauté until golden brown.
Add chopped tomatoes, mint leaves, and coriander leaves. Cook until the tomatoes are soft.
Add biryani masala powder, cumin powder, coriander powder, and garam masala. Cook for a few minutes until the masala is fragrant.
Layering the Biryani:
In a large heavy-bottomed pan or biryani pot, layer half of the partially cooked rice at the bottom.
Spread half of the marinated mutton over the rice.
Sprinkle half of the biryani masala over the mutton.
Repeat the layers with the remaining rice, mutton, and biryani masala.
Final Cooking:
Garnish the top layer with fried onions and drizzle ghee or melted butter over it.
Cover the pot with a tight-fitting lid and cook on low heat for 20-25 minutes or until the rice and mutton are fully cooked.
Serve:
Serve the Mutton Biryani hot, garnished with chopped coriander leaves and accompanied by additional mutton pieces, chicken leg and thigh, boiled eggs, and a side salad.
Enjoy the rich and flavorful Mutton Biryani with the tender mutton pieces and the additional variety of meats, eggs, and salad for a hearty and satisfying meal!
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