Mutton Biryani With Mutton Gravy

Mutton Biryani

Ingredients

Mutton/lamb meat with bone – ½ kg

Basmati rice/jeera samba rice – 600gms

Big onions (chopped lengthwise) – 2 nos

Small onions – 10 nos

Green chillies – 10 nos

Mint leaves – 1 cup

Coriander leaves – 1 cup

Ginger/garlic paste – 3 tblsp

Turmeric powder – ½ tsp

Cumin seeds powder – 1½ tblsp 

Bay leaf – 2

Mace – 2

Curd – 1 cup

Coconut milk – 1 cup

Lemon – 1

Salt – required

Oil – required

For Biryani powder

Cardamom – 5 nos

Star anise – 2 nos

Cloves – 3 nos

Black stone flower/kalpasi – few

Poppy seeds – 3 tblsp

Cinnamon stick – 3 nos

Nutmeg – 1

Dry Red chillies – 5 nos

Fennel – 2 tblspn

Method

♥ Soak the rice for 30 mins and Drain it and set aside.

♥ Boil the cleaned mutton in 1 glass water with salt and turmeric powder in a pressure cooker for 20 minutes or more until well cooked.

♥ Take a pan and add all the dry ingredients for biryani powder and fry for 5 mins in slow flame and grind them into fine biryani powder.

♥ Drain the mutton stock and keep it aside.

♥ Grind mint leaves and coriander leaves with water and make semi-thick juice.

♥ In a cooker add oil and saute bay leaf, mace and chopped big onions until onions change into light brown color.

♥ Add ginger/garlic paste and sauté for few mins.

♥ Now grind small onion + green chillies and add the paste and saute.

♥ Then add some mint leaves and coriander leaves and mix well.

♥ Add the boiled mutton and cumin powder and stir.

♥ Now add the rice and sauté for 2 mins.

♥ Add 1 spn biryani powder.

♥ Measure the mutton stock, coconut milk and mint/coriander juice which makes 1 ltr and add it. If the above 3 things doesn’t make 1ltr add some water.

♥ Now add curd and squeeze half lemon juice.

♥ Add required amount of salt and two tspn ghee and mix well.

♥ Close the cooker lid with whistle on and cook it for 8 to 10 mins in medium flame.

♥ Switch off the flame and release the pressure to open.

♥ Mix well the cooked biryani and garnish with fried cashews and coriander leaves.

♥ Serve hot with onion raita and mutton gravy.

Mutton gravy

Ingredients

Mutton/lamb meat – ½ kg

Small onions (chopped) – 20 nos

Turmeric powder – ½ tspn

Dry red chilly – 7 nos

Coriander seeds – 2 tblspn

Cumin seeds – 2 tblspn

Black pepper – 1 tblspn

Oil as required

Salt to taste

Method

♥ Clean and cut the mutton into small pieces.

♥ In a cooker pour some oil, add chopped small onions, salt and turmeric powder and sauté well.

♥ Then add the mutton and sauté for few mins.

♥ Cut two red chillies and add it to cook.

♥ Take little oil in a separate pan and add remaining dry chillies, coriander seeds, cumin seeds, black pepper and fry it for 3 mins.

♥ Grind them into a semi-thick masala paste.

♥ Add 1 tblspn masala paste to the mutton mixture in cooker and sauté well.

♥ Throw in some salt to taste and pour ½ glass water in.

♥ Close the cooker lid and whistle on.

♥ Cook it in medium flame for 20 minutes.

♥ Now the mutton gravy is ready to serve.