I would like to know about recipes of Mutton Biryani?

Answer 1

Ingredients:

1 1/2 kg basmati rice
1 1/2 kg mutton
200 gms ginger (ground)
150 gms garlic (ground)
3 tsp garam masala powder (clove, cinnamon, cardamom and shajeera)
500 gms oil
500 gms finely chopped onions
250 gms thick yoghurt
2 lemons
2 sprigs of coriander
1 1/2 tsp turmeric powder
2 tsp salt (salt to taste)


Mutton Biryani

1. Cook mutton with salt, turmeric and ginger-garlic paste for 15 - 20 minutes in a cooker or in 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. Add the beaten yogurt, chopped coriander and juice of two lemons.
3. 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.
4. Add the mutton pieces and cook for 10 minutes. Serve hot with raita (yogurt chutney).

Answer 2

1 kg Rice 1 kg Mutton 10 gms Cardamom 10 gms Cinnamon 10 gms Cumminseed 10 gms Cloves 40 gms Ginger 20 gms Garlic 100 gms Green Chillies 50 gms Fried Onion 1 bunch Coriander Leaves 1bunch Pudina 2 Lemon 1/4 Curd 1/4 kg Ghee How to make meat biryani: Wash mutton and take it in a vessel. Grind green chillies, ginger, garlic, spices, fried onion, and mix them all, then add this mixture to the meat. Then add curd to it, mix the stuff thoroughly. Leave the material for half an hour. Take 2 litres of water in a vessel and put it on the stove. When water boils well put the rice in the vessel. Take out the semi-cooked rice and spread it on the meat and spices mixture as a layer. Take some more rice and spread as second layer. Finally, spread the fully cooked rice. Prepare a mixture of one cup of boiled water and 1/4 kg ghee and spill it on the rice. Now put a plate on the vessel and seal the edges with dough. Put the vessel on the stove, cook for 15 minutes on medium flame. Then turn off the stove. Leave the stuff for 15 minutes. Hyderabadi mutton biryani is ready to serve.

Answer 3

Ingredients:

1 kg Rice
1 kg Mutton
10 gms Cardamom
10 gms Cinnamon
10 gms Cumminseed
10 gms Cloves
40 gms Ginger
20 gms Garlic
100 gms Green Chillies
50 gms Fried Onion
1 bunch Coriander Leaves
1bunch Pudina
2 Lemon
1/4 Curd
1/4 kg Ghee

Wash mutton and take it in a vessel.
Grind green chillies, ginger, garlic, spices, fried onion, and mix them all, then add this mixture to the meat.
Then add curd to it, mix the stuff thoroughly. Leave the material for half an hour.
Take 2 litres of water in a vessel and put it on the stove.
When water boils well put the rice in the vessel. Take out the semi-cooked rice and spread it on the meat and spices mixture as a layer. Take some more rice and spread as second layer. Finally, spread the fully cooked rice.
Prepare a mixture of one cup of boiled water and 1/4 kg ghee and spill it on the rice.
Now put a plate on the vessel and seal the edges with dough. Put the vessel on the stove, cook for 15 minutes on medium flame.
Then turn off the stove. Leave the stuff for 15 minutes.
Hyderabadi mutton biryani is ready to serve.

Answer 4

FOR THE MEAT--------------------------------
2 1/2 lb Lamb or chicken

1 ts Coriander powder

1/2 ts Ground cloves

1 ts Cumin powder

1/4 ts Black pepper, ground

1 ts Chili powder (cayenne)

1/2 ts Ground cinnamon

1/2 ts Cardamom powder

1/2 pt Yogurt

1 ea Juice of on lemon

3 cl Garlic

Salt to taste
1" fresh ginger (or 1 ts

Ground ginger)
4 ea Large onions

8 oz Oil (canola preferable)


--------------------------------FOR THE RICE--------------------------------
1 1/2 lb Rice

5 ea Bay leaves

6 ea Green cardamoms (may

Substitute Black)
10 ea Whole cloves

4 ea Small cinnamon sticks

10 ea Black peppercorns

4 ts Salt

1/2 ts Saffron strands

2 ts Milk


Wash meat and cut into 1-inch cubes; place in bowl with ground spices, yogurt, lemon juice, finely chopped garlic and salt. If fresh ginger is used, chop finely and add to meat. Slice the onions finely and fry them in the oil until crisp and golden brown. Remove onions and put two-thirds into the meat mixture..

Soak the rice for one hour before cooking. Fill large pan 3/4 full with water. Put rice spices and salt into the water and bring to a boil. Add the rice and remove from heat after six minutes. Drain thoroughly without rinsing and spread onto a large flat dish to cool.

Mix saffron in hot milk. In a large pan, put in the meat and yogurt mixture and cover with the rice; pour in the spiced oil from the onions and the saffron/milk mixture.

Bring to a boil, then put in the oven for 1 hour or more. After 30 minutes, reduce heat. Stir before serving and sprinkle remaining fried onions top.

Answer 5

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