Lamb Biryani / Mutton Biryani !

" Biryani " ♔ ♨ doesn't require any introduction, whether it is a veg or non - veg biryani..we equally appreciate & enjoy  ♥The Biryani♥ !! Don't we ?!! Earlier, I posted Chicken & Mixed vegetable biryani recipes here and now it's time and space for The Mutton Biryani !!

Lamb Biryani

Ingredients :

Lamb / Mutton - 1 lb

Sliced Tomatoes - 1 cup (Approx 2 small sized tomatoes)

Chopped Onions - 1 cup

Diced Potatoes - 1 cup (OPTIONAL)

Green chills - 3 to 4 (slitted)

Red chili powder - 1 tbl spoon

Ginger & Garlic paste - 1 tbl spoon

Turmeric powder - 1 tea spoon

Dhaniya / Coriander powder - 1 tbl spoon

Cumin powder / Jeera - 1 tea spoon

Chopped Coriander leaves - 1/2 cup 

Chopped Mint leaves - 1/2 cup

Saffron strands -  soaked in 1/4 cup warm milk

Lemon juice - 2 table spoons

Oil - 2 tbl spoons

Ghee  - 2 tbl spoons

Water - 3/4th to 1 cup

Salt - 1 to 2 tbl spoons / as per the taste

For Rice :

Rice - 2 cups ( I used basmati rice)

Water - 3 cups

Salt - 1/2 tbl spoon

Ghee / Oil - 1 tbl spoon

Whole Garam masala Ingredients :

Bay Leaf - 1 to 2

Cinnamon - 1

Cloves - 4 to 5

Green / black cardamom - 2

Anis flower - 2 to 3

Nutmeg - small piece

Preparation:

- Wash the rice thoroughly & add water, salt, ghee & all the whole garam masala ingredients to the rice and cook the rice. 

- Once done, keep the rice aside, while preparing the mutton for biryani. 

Mutton Biryani

- It is best to use a thick, wide & even bottomed utensil for cooking biryani..and I am using the pressure cooker.

- Wash the mutton / lamb pieces thoroughly with water and remove any excess fat.

- Heat the oil in the pan / cooker (whichever you have chosen to use) add the chopped onions and fry until they turn translucent & then add the tomatoes and let them cook until turn softer.

Lamb Biryani

- Add the Diced potatoes which is totally optional, if you are not using potatoes you can totally avoid this step.

- Add the meat to the pan and stir well and start adding the red chili powder, coriander powder, ginger & garlic paste, cumin powder, turmeric and the salt. Stir well & add about 3/4th cup of water, stir thoroughly and cover the pan with a lid and let the meat be well cooked under low to medium heat.

(May take approximately 10 to 12 minutes).

- Meanwhile warm a 1/4 cup of milk & add the saffron strands and keep it aside.

- Once the meat is cooked (gravy will be thickened), turn off the heat and let it sit for 5 minutes.

- Now, place half of the earlier cooked rice with whole garam masala ingredients on top of the meat, add chopped coriander, mint leaves, milk with saffron strands, slitted green chili, ghee & lemon juice.

Mutton Biryani

- And repeat the same for the second layer until the rice is finished.

- Turn on the heat, keep it low, cover the pan with the lid and place some weight on top of the lid so that steam stays inside the pan allowing biryani to be steam cooked (dhum).

- If you are using a pressure cooker, close the cooker with the lid & DO NOT PLACE THE WEIGHT / WHISTLE on.

Mutton Biryani

- Let the biryani steam cook for about 7 to 10 minutes under low heat & once done, turn off the heat, open the lid and gently run the spatula through the biryani to mix the meat with the rice while serving.

There it is.. Spicy & Smoking hot Mutton / Lamb Biryani… complement The Mutton Biryani with Korma, Raita & some onion and lemon wedges on the side !!!

Lamb Biryani