Dare to miss mouth-watering Mutton Biriyani? Let me share with you the knowledge about preparing Mutton Biriyani.

Soaking Time: 30 mins
Preparation Time: 15 mins	Recipe Servings: 4
Cook Time: 60 mins	Download Recipe
Total Time: 1hr 45 mins

Ingredients for Mutton Pre-Preparation:

1. 700g Mutton
2. 1 tbsp Ginger Garlic Paste
3. 1/4 tsp Turmeric Powder
4. 2 tsp Red Chilly Powder
5.  Salt
6. 1.5 cups Water

Ingredients for Mutton Biriyani:

1. 2.5 cups Ponni Raw Rice
2. 3 tbsp Ghee
3. 3 tbsp Oil
4. Eight medium finely sliced Onions
5. 1 tsp Salt
6. 2.5 tbsp Ginger Garlic Paste
7. 1/4 tsp Turmeric Powder
8. 2 tsp Kashmiri Chilly Powder
9. 2 tsp Garam Masala Powder
10. 2 tsp Curry Masala Powder
11. 1/2 cup Pudina Leaves
12. 1/2 cup Coriander Leaves
13. Five finely chopped Tomato
14. 1 cup Curd/Yogurt
15. 2 cups Rice Soaked Water
16. Salt
17. Two medium-sized Lemon [Juice Extract]

Step 1 – Mutton Pre-Preparation:

Let us pre-cook mutton in this process. Take 700g of boned mutton in a pressure cooker. Add 1 tbsp of ginger garlic paste, 1/4 tsp of turmeric powder, 2 tsp of a chilly red powder, required salt, and 1.5 cups of water. Turn on the flame with medium heat and cook for 8 to 10 whistles to get it pre-cooked. Keep it along with mutton stock aside.

Step 2 – Soaking Rice:

Get 2.5 cups of rice, preferably Ponni Raw or Basmathi rice, in a vessel. Wash and soak it for 30 minutes with 2 cups of water.

Step 3 – Making Mutton Biriyani:

Get a heavy bottom vessel. Heat it initially with 3 tbsp of ghee and oil at medium heat. Add finely sliced eight medium-sized onions with 1 tsp of salt. Fry it for 5-6 minutes until the onion stuff gets golden brown. Add 2.5 tbsp of ginger garlic paste and cook for a minute till the raw smell goes out.

Add 1/4 tsp of turmeric powder, 2 tsp of Kashmiri chilly powder, 2 tsp of garam masala powder, 2 tsp of curry masala powder, and mix it well. Get 1/4 cup of pudina and coriander leaves ready and mix it. Add five finely chopped tomato, mix it and wait for a minute. Add pre-cooked mutton along with 1.5 cups of its stock. Cover with lid and cook for 5 minutes.

Add 1 cup of Curd/Yogurt and mix it well. Again cover it and cook for 7 to 8 minutes. Add 2 cups of soaked rice water and preferred level of salt. Increase the flame to medium-high heat with closed lid and let it boil. Add the soaked rice once it starts boiling. Now add juice extract of 2 medium-sized lemons, 1/4 cup of pudina and coriander leaves, and stir it well.

Cover and cook for 10 to 12 minutes until the water drains. Don’t forget to stir it occasionally to avoid burning of rice. Reduce the flame to low heat. Place the biriyani pot over preheated Tawa and place the vessel filled with water on the biriyani pot. Finally, cook for 15 to 20 minutes with low heat, and mutton biriyani will be ready.

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