How to make Tasty and Easy Mutton Biriyani with indian Spices only?

Answer 1

I usually use more onions when you have to fry them at the beginning. I also use more fresh ginger and garlic paste.

If you want to know step by step, here it is:

1 cup oil
4 medium onions, thinly sliced
5 tsp garlic and ginger paste each
3-4 lbs chicken or other meats
1 tsp corriander powder
1 tsp chilli powder
1 tsp garam masala
1.5 - 2 tsp salt
4 large tomatoes, finely diced
1 cup yogurt
4-5 green chillies, whole
fresh chopped corriander
3-4 cup basmati rice, rinsed and soaked for 15 min

1. Brown the onions on medium only until it is light brown in oil.
2. Add the garlic and ginger pastes and fry a bit.
3. Add the meat (preferably cut up in small pieces) and stir until coated in the masala (mixture). Cook covered until the meat turns a whitish colour.
4. Then add the powdered spices and stir. Fry for a while (10 - 15 min).
5. Add tomatoes and stir. Cover and cook until the tomatoes wilt.
6. Add Yogurt and cook until all the oil rises to the top of the pot.
Meanwhile, fill another pot with around 10 cups of water and bring to boil.
7. Garnish with green chillies and corriander. Cover.
8. Once the water in the other pot boils, add the rice and 2 tsp of salt. Cook only until there is a white (raw) line in the middle of a grain of rice. This means that it is partially cooked (which is what you want here).
9. Drain the water and add the rice to the top of the other pot of meat (by the way, your meat pot should be big enough to hold the curry and the rice!). Place the lid on the pot and cover with a large pieces of foil until all the cracks between the lid and the pot are covered (to keep the steam in).
10. Place in the oven (350 F) for 20 minutes.
11. Once done, gently mix the mixture with the rice trying not to break the rice grains.
12. Cover and serve whenever your guests come (or for yourself!)

Enjoy!

By the way, cut your recipe in half if there are only a few people eating! This makes enough to feed like 10 people!

Answer 2

hiiiii......... . . . . . . . . . . . . . . . . . . !

http://www.pachakam.com/recipes.asp?cattype=nonveg&catid=1&mv_name=Mutton

http://www.pachakam.com/recipe.asp?id=892

usually use more onions when you have to fry them at the beginning. I also use more fresh ginger and garlic paste.

If you want to know step by step, here it is:

1 cup oil
4 medium onions, thinly sliced
5 tsp garlic and ginger paste each
3-4 lbs chicken or other meats
1 tsp corriander powder
1 tsp chilli powder
1 tsp garam masala
1.5 - 2 tsp salt
4 large tomatoes, finely diced
1 cup yogurt
4-5 green chillies, whole
fresh chopped corriander
3-4 cup basmati rice, rinsed and soaked for 15 min

1. Brown the onions on medium only until it is light brown in oil.
2. Add the garlic and ginger pastes and fry a bit.
3. Add the meat (preferably cut up in small pieces) and stir until coated in the masala (mixture). Cook covered until the meat turns a whitish colour.
4. Then add the powdered spices and stir. Fry for a while (10 - 15 min).
5. Add tomatoes and stir. Cover and cook until the tomatoes wilt.
6. Add Yogurt and cook until all the oil rises to the top of the pot.
Meanwhile, fill another pot with around 10 cups of water and bring to boil.
7. Garnish with green chillies and corriander. Cover.
8. Once the water in the other pot boils, add the rice and 2 tsp of salt. Cook only until there is a white (raw) line in the middle of a grain of rice. This means that it is partially cooked (which is what you want here).
9. Drain the water and add the rice to the top of the other pot of meat (by the way, your meat pot should be big enough to hold the curry and the rice!). Place the lid on the pot and cover with a large pieces of foil until all the cracks between the lid and the pot are covered (to keep the steam in).
10. Place in the oven (350 F) for 20 minutes.
11. Once done, gently mix the mixture with the rice trying not to break the rice grains.
12. Cover and serve whenever your guests come (or for yourself!)

Enjoy!

Answer 3

hi... here's one easy recipe and you should try it

INGREDIENTS:
1½ kg Rice (basmati)
1½ kgs Meat(goat)
200 gms. Ginger(paste)
150 gms. Garlic(paste)
3 tsps. All spice powder
1 cup Vegetable Oil
½ kg Onion(chopped)
¼ kg Yoghurt
2 nos. Lemon
10 leaves Coriander leaves
1½ tsps. Turmeric Powder
Salt to taste


DIRECTIONS:
1.Cook mutton with salt, turmeric and ginger-garlic paste for 15-20 minutes in a cooker or a thick bottomed vessel.
2.Heat oil in a wok and fry finely chopped onions until golden brown. To this add the cooked mutton pieces and fry for 15 minutes.
3.Add the beaten yoghurt, chopped coriander and juice of two lemons.
4.Take one-and-a-half measures of water for each measure of rice. Bring the water to a boil and add washed and presoaked (for 30 minutes) rice and cook until done.
5.Add the mutton pieces and let it simmer for 10 minutes.
6.Serve hot with raita (yoghurt chutney).

Answer 4

Ingredients:-

-Red Meat 500 gms.
-Basmati Rice 1½ cup
-Turmeric powder ½ tsp.
-Small Onions 1 cup
-Tomato 2 nos.
-Green chilly 6 nos.
-Mint leaves ½ cup
-Coriander leaves ¼ cup
-Oil 10 tbsp.
-Limejuice 2 tbsp.
-Salt To taste
-Bay leaves 2 nos.
-Cardamom 4 nos.
-Cinnamon 1 inch
-Cloves 2 nos.
-Mace 1 no.

For Masala Paste:-

-Grated Coconut ½ cup
-Black Pepper 1 tsp.
-Red Chilies 8 nos.
-Cumin 1 tbsp.
-Fennel 1 tbsp.
-Coriander seeds 2 tbsp.
-Poppy seeds 1 tbsp.
-Ginger 1 inch
-Garlic 12 flakes
-Curd

Method:-

1) Clean the meat and marinate it with pepper powder and turmeric powder.
2) Leave it for 15 minutes and then boil it with little salt and water.

For Masala Paste:-

1) Fry red chilies, fennel, coriander seeds, poppy seeds and cumin.
2) Grind them to a fine paste with grated coconut, garlic and ginger grind them to a thick paste with curd.
3) In pan heat oil and fry bay leaves, cardamom, cloves, cinnamon, chopped onions and sauté it well.
4) To this add the boiled meat and fry it well.
5) To this add green chilly and the masala paste.
6) Add chopped tomatoes and turmeric powder.
7) Add enough stock or ordinary water with salt.
8) Add the washed rice and allow it to cook for 5 minutes.
9) To this add chopped mint and coriander leaves and top it with limejuice.
10) Close the lid and cook.

Serve it hot with raitha or any gravy spicy curry.
ENJOY!!

Answer 5

Mutton Biryani

Biryani of Mutton

Ingredients:
2 cups rice, basmati
1/2 teaspoon saffron threads
2 tablespoon boiling water, for saffron
1/4 cup butter
2 - onion, finely chopped
1 inch piece ginger fresh, peeled & chopped
1 teaspoon cumin, grounded
1 tablespoon coriander seeds, ground
1 teaspoon cardamoms seeds, crushed
1 teaspoons peppercorns, coarsely ground
1 - cinnamon stick
1 pound lamb, cut in 1" cubes
4 ounces apricot halves, dried cut crossw
4 ounces raisins (kish mish)
2 ounces cashews, slit in half
2 ounces almonds, slivered
2 - bay leaves
3 teaspoons salt
2 cups chicken stock
3 tablespoons butter, melted
2 ounces pistachio nuts, chopped

How to Cook:
Rinse rice well, soak it in cold water for 30 minutes and drain. Place saffron threads into two tablespoons of boiling water and allow to soak for 10 minutes. Melt butter in a large, heavy skillet. Add onions, ginger and garlic. Saut?, stirring constantly for 5 minutes, or until onions are soft and translucent but not brown. Add cumin, coriander, cardamom, peppercorns, and cinnamon stick. Saut?, stirring constantly for about 2 minutes.
Dry lamb cubes with paper towels and add to the spice mixture, taking care not to splatter. Saut? for about 10 minutes, or until they are seared and brown.
Add apricots, raisins, cashews, half the almonds, bay leaves, and 1 tsp. salt. Pour into chicken stock, cover pan, and simmer until lamb is tender, about 35 to 40 minutes. Taste the mixture and add more salt if necessary. Remove pan from heat. Remove and discard
cinnamon stick and bay leaves. Set aside and keep warm. Preheat oven to 350 degrees F. In a large saucepan, bring 3 pints of water to boil over high heat. Add remaining salt and rice, and boil for 1 to 2 minutes. Remove pan from heat and drain rice in a colander.
Pour 1 tablespoon of melted butter into a large, ovenproof casserole dish. Put one-third of the rice in the bottom. Sprinkle with one-third of the saffron water. With a slotted spoon, transfer half of the meat and fruit mixture to the casserole dish. Add another third of the rice and saffron water. Add the remaining meat and fruit mixture, reserving the pan juices. Finish with a last layer of the rice sprinkled with the remaining saffron water. Pour the reserved pan juices over all. Sprinkle with pistachios,
remaining almonds, and remaining melted butter.
Cover casserole dish and bake until the rice has absorbed all the liquid--approximately one half hour. Remove from oven and serve immediately.


This recipe serves 6 people.
Preparation Time: 15 minutes.
Cooking Time: 30 minutes.

Serving Options:
Serve Hot
Try Raita with this dish.

Answer 6

Have you ever tried Shan Bombay Biryani Masala?
http://www.simplyspice.co.uk/bombay-biryani-masala-p-838.html

Or Laziza Bombay Biryani Masala?
http://www.simplyspice.co.uk/bombay-biryani-masala-p-838.html

Or Laziza Sindhi Biryani Masala?
http://www.simplyspice.co.uk/masaledar-sindhi-biryani-masala-p-863.html

I've tried all three of them and I use them at least every week, they turn out amazingly delicious and mouthwatering!!!