White Mutton Biryani
The name in itself says that it is a royal dish among all the other rice preparations of Pakistan and Indian. There are many subtle variations to biryani, the familiar elements found in all of them is the harmonizing of Indian condiments, spices ,stock & yogurt. The aroma of cinnamon, cloves, bay leaf and cardamom distinctly fills the air. The blending of two whole and separate dishes into one, bursting with flavour. When it comes to Biryani, one can understand by the tempting aroma and fragrance of the dish, how much effort the cook has put into it. Today I’d like to share my White Mutton Biryani recipe with you all which is actually a combination of Dum Biryani and Yakhni Pulao. Goes great with simple salad and zeera raita. Check it out the white Mutton Biryani recipe here and don’t forget to leave your comment below the post.
[divider] [one_third] Prep Time: 20 minutes[/one_third] [one_third]Cook Time: 1 hour 30 minutes[/one_third] [one_third_last] Servings: 6[/one_third_last] [divider] [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]
For stock (yakhni):
- 6 cup water
- 4 bay leaves
- 2 black cardamom
- 6 garlic cloves
- 8 mint leaves
- 1 small piece of dried ginger
- 1 cinnmon stick
- 1 tablespoon fennel seeds
For Mutton Biryani:
- 500 gm mutton
- 500 gm basmati rice
- 1 large onion, thinly sliced
- 2 tomatoes
- 1 cup plain yogurt
- 1/2 cup brown onion
- 1/2 cup oil
- 4 cloves
- 4 green caradmom
- 1 black cardamom
- 1 tablespoon ginger garlic paste
- 2 teaspoon green chili paste
[/tab] [tab]Yield: 5 servings
Nutritional information is not yet available. [/tab] [/tabs]
[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title][tab_title]Recipe Note’s[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]
Take a large pot, add water, bay leaf, dried ginger, cinnamon stick, fennel seeds, black cardamom, garlic cloves and mint leaves in it.
Bring to a boil and cook for 30 minutes. Strain the stock and set aside.
Put mutton in the pan. Add stock, ginger garlic paste, cloves, sliced onion, black cardamom, green cardamom, green chili paste. Cover and cook for 1 hour or until mutton is almost tender.
Now add, yogurt. Cook fro 10-12 minutes or until all water dries up.
Meanwhile, boil rice with salt until half done. Strain and reserve half cup water of the rice.
Layer mutton mixture, tomato slices, brown onion and boil rice in a heavy bottom skillet or pot. Drizzle reserved water from rice over it.
Heat oil and pour on the top of rice. Cover and simmer for 15 minutes on low flame or until cooked thorough.
Take it out in a serving dish. Garnish with mint leaves. Delicious white Mutton biryani is ready to be serve.
- While frying onions, add a pinch of salt. This speeds up the frying process.
- You may boil the chicken a day before the cooking to make it easier the next day.
- Do not overcook the rice or else it will become mushy.
- Serve with green salad and zeera raita.
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