Saturday, October 16, 2010

Mutton Biryani - Spicy South Indian Style

This week being dedicated to husband appreciation...on the gastronomy part a little pampering him with a George Foreman Grill and also trying to make some of his favs..and the first thing he always want is Biryani..All the more when he was sick with flu and it was Thanksgiving week too.

Below is one easiest method to get this traditional dish on the dinner table for family and friends. Since the meat used is mutton, using a pressure cooker definitely speeds the cooking process. Again this is one of many ways that Biryani is made. The ingredients and the procedure differ to some extent in each type.

2 lb Mutton (Leg with bones cut into medium size pieces)
3 cups Basmati Rice (Washed and soaked for 30 mins)
3 Tbsp oil/ghee
5 Bay leaves
5 medium or 3 big Onions cut length wise thinly
6-8 Green Chillies
4 Tbsp Ginger Garlic paste
3 Medium size Tomatoes quartered
1/2 tsp Turmeric powder
2 Tsp Red Chilly powder
2 Tsp Coriander Powder
2 Tsp Garam Masala powder(home made)
1/2 cup Curd/Yogurt
Water 3-4 cups
A bunch of Mint and Coriander leaves
Salt to taste

Procedure :
Add a little red chilly powder, salt and turmeric to the mutton pieces with a few drops of oil, mix thoroughly and keep aside.
Wash and soak basmati rice.
In a pressure cooker heat some oil/ghee, add bay leaf, sliced onions and green chillies.
Fry until onions turn golden brown.
Add ginger garlic paste and fry till the rawness is gone.
Add half of the mint and coriander leaves and fry.
Now add meat and fry well.
Add Chilly powder, Coriander powder, salt and fry again.
Add garam masala and fry till the pieces absorb the flavour.
Add tomatoes and cook till soft.
Add yogurt and cook till oil separates.
Add 1/4 cup of water mix and pressure cook for 20-25 mins
After that time, release pressure, remove lid and check to see if the meat is cooked.
Now add rice and fry again.
Now add enough water depending on the amount of gravy present, approximately 3-4 cups.
Add more salt and mix.
Pressure cook again for 7-10 minutes.
By then all the water is evaporated and the rice is cooked.
Release pressure, uncover, and then add the remaining herbs.
Transfer the biryani to a serving dish.

Serve hot with raita or egg plant masala.


anu said...

recipe is quite different from the typical Hyderabadi Mutton Biryani

Anonymous said...

hmmmmmmmmmmmmmmmmm i love biryani you know yummy....

Dr.Sameena Prathap

Hi Rina,

Looks yummy..i posted mutton biryani last week...i love it...:)Visit me when time permits...


Nandini said...

Wow! It's aromatic and simply out of the world! Very divine! Ooh!

Anonymous said...


Kartheek Nagappala said...

I just made this. My husband literally jumped off the couch and hugged me! He is from Mysore and said the other recipes I have tried are not this south Indian. I did add nearly 10 more green chilies for his spice wishes but other than that it was easy to follow and the pictures made me comfortable with what I was doing. Thank you so much. God bless.