Ramzan Special Mutton Briyani

    Treat Yourself this Ramzan - A delicious Mutton biryani made using KesariSaffron.

    kesarisaffron

    1 person made this

    Ingredients

    • Basmati Rice – 250 grams
    • Oil / Ghee – 5 tbsp
    • Onions – 2 large sliced thinly
    • Green Chillies – 5 to 6
    • Ginger Garlic Paste – 1 tbsp
    • Mint Leaves – 1/2 cup chopped
    • Coriander Leaves – 1/2 cup chopped
    • Kesarisaffron- 10 -12 strands
    • Kesari saffron powder - optional
    • Warm Milk – 3 tbsp
    • For Mutton
    • Mutton – 250 grams
    • Water – 1 cup
    • Curd / Yogurt – 1/2 cup
    • Salt to taste
    • Green Chillies – 2 to 3
    • Whole Spices
    • Fennel Seeds / Sombu / Saunf – 1 tsp
    • Cumin Seeds / Jeerakam – 1 tsp
    • Cinnamon / Pattai – 2 cm piece
    • Cardamom / Yelakai – 3
    • Cloves / Krambu – 3
    • Bay Leaf – 1
    • Black Stone Flower / Kal Paasi -1 piece
    • Star Anise – 1

    Directions

    1. Cut mutton into pieces. Now add all the ingredients mentioned above for cooking mutton in a pressure cooker and cook for 5 whistles. Simmer for 10 mins. Turn off the heat and wait for the steam goes all by itself. Open the cooker and check whether the mutton is cooked. Keep it aside.
    2. Take milk in a bowl and add saffron to it. Let it infuse.
    3. Wash and soak the rice for 30 mins.
    4. Drain this and cook the rice.
    5. When rice is 3/4 done strain water using a colander and keeps it aside.
    6. Now, heat oil or ghee in a Kadai. Add in whole spices and let them sizzle for 1 mins.
    7. Add onions, salt, and chilies. Cook till it gets golden brown.
    8. Add in ginger garlic paste and sauté for a min till raw smell leaves it.
    9. Now drain the cooked mutton and add the mutton pieces alone in the Kadai. Saute it for 5 to 8 mins till it gets the nice color.
    10. Now add the drained stock and reduce it till it gets thick.
    11. Add in mint and coriander leaves reserve little for topping.
    12. Now lay the cooked rice and top with the coriander and mint leaves, add the saffron milk and cover with a tight lid.
    13. Place this kadai over a heavy bottom tawa and put the flame to the lowest as possible.
    14. Cook on dum for 15 mins. Turn off the heat and let it stay for 10 mins
    15. Open the lid and give a gentle mix.

    See it on my blog

    Kesari`s Recipes

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