Wednesday, March 19, 2014

Back to blogging with a refreshing Mutton Biryani

Everyone thinks that biryani preparation is a very lengthy process ,time consuming and tough. But for me it is not so hard as that of making a lunch with rice, curries,stirfries,non veg fries,papad and all. So get the things ready and start cooking!!!

Ingredients :
For Masala

  1. For marinating the Mutton pieces:
  2. Mutton pieces(medium size) : 1 kg
  3. Red Chilly Powder : 2-3 tsp
  4. Coriander Powder : 2 tbsp
  5. Turmeric Powder:1/2 tsp
  6. Fennel Powder : 1 tsp
  7. Garam Masala : 2 tsp
  8. Salt
  9. Curd : 2-3tbsp
For making the masala

  1. Onions : 6or7(sliced lengthwise)
  2. Ginger paste : 3 tbsp
  3. Garlic paste : 3 tbsp
  4. Green chilly(slitted) : 3-4
  5. Tomato : 2 (chopped)
  6. Garam Masala : 2 tsp
  7. Coriander leaves(chopped) : a handful
  8. Mit leaves(chopped): a handful
  9. salt
  10. Ghee and oil : 2 tsp each

For Rice :
  1. Basmati Rice : 3 cups
  2. Water : 5.5 cups
  3. Whole spices : 1/4 cup(fennel,cardamom,cinnamon,cloves)
  4. Salt
  5. Ghee : 1 tbsp

For Rice
  • Boil water in a large vessel.
  • When it starts boiling add the whole spices ,ghee and salt into the water.
  • When it boils well, add the washed and drained rice and change the flame into medium.
  • When all the water evaporates and  the rice cooked well, switch off the flame and keep the vessel open.
For Masala:
  • Marinate the mutton pieces well with the ingredients under marination and keep aside for half n hour.
  • Divide the sliced onions,ginger paste,garlic paste,green chilli,chopped tomato into two portions.
  • Take one portion of the above spices and marinated mutton pieces in a pressure cooker and cook for 4-5 whistles in medium flame without adding any water.
  • Heat ghee and oil mixture in a wide pan and add the other portion of the spices one by one.
  • When the tomatoes get mushy, add the spice powders ,cooked mutton and the chopped coriander and mint leaves.
  • Stir well and mix with the masala.
  • Close the lid and cook for 2-3 minutes in low flame.

Layering :

  • Heat little ghee in a pan
  • Fry the nuts , raisins and keep aside
  • Chop coriander leaves and keep aside ready for layering
  • a pinch garam masala on each layer
  • ghee 2-3 tbsp
  • 2-3 tbsp of rice mixed with 1/2 tsp of rose water and turmeric powder(for  flavour and colour)
  • Layer the  masala in a large ,thick bottom vessel followed by half of the rice.
  • Sprinkle garam masala,nuts and raisins,chopped coriander leaves and ghee
  • Layer the second half of the rice , sprinkle the same things again.
  • Sprinkle the rice mixed with rose water and turmeric powder on the top.
  • Cover tightly and keep in medium flame for 15-20 minutes.



  1. Adipoli biriyani dee... nee paranja pole thanne, biriyani undakkana easy!

    1. Thanks di..njan vicharichu ini aarum ee vazhikkonnum varillenn

  2. biryani looks so tempting...would love to taste...

  3. Yes, biriyani making is too easy than other...
    Mutto biriyani looks so tasty...inviting....

  4. Akka,

    Making on weekend.Marination of mutton today.