19 August, 2018

White Mutton Biryani

Comments : 4 Posted in : Main Course, Mutton on August 19, 2018 by : Fizza

White Mutton Biryani is made with mutton marinated in Indian spices and cooked with rice, a perfect fusion of taste, and aroma. In White Mutton Biryani onions are sauteed till light pink and no spice powder is added.

Chicken or Seafood or vegetables can replace meat.

Biryani can be classified into kachha dum biryani (raw meat biryani) where mutton pieces are marinated and cooked with rice in slow flame. In cooked meat biryani where meat is marinated and boiled and then cooked with rice. Both are equally tasty.

The success to making any good lamb or mutton biryani is in the marination wth curd and oil. If you are using meat that is not tender you can use meat tenderizer or grated raw papaya.

The name in itself says that it is a royal dish among all the other rice preparations This easy biryani recipe is served on all auspicious and special occasions.

    Preparation Time: 20 min
Cooking Time: 1 hr 30 min
Marination Time: 5 hr
Total Time: I hr 50 min
Serves : 6

Ingredients:

• Long Basmati Rice 500gm
• Mutton 750gm (If chicken is preferred, chicken can be used instead of mutton. )
• Onion 400gm
• Curd 200gm
• Cream / Malai 100gm
• Ginger Garlic Paste 2 Tablespoon
• White Pepper Powder 2 Tablespoon
• Green Chillies 5 – 6 Crushed
• Cumin Seeds 2 Tablespoon
• Bay Leaves 2
• Cloves 3
• Cardamom 2
• Cinnamon 1 inch stick
• Salt as per taste
• Carom seeds 1 Tablespoon roasted and powder (optional)
• Oil 50ml + 2 tbsp for marination
• Ghee 3 Tbsp
• Cashew 15 to 20 Slited and sauteed light brown
• Lemon Juice 2 Tbsp
• Raw papaya paste 2 Tbsp (optional)

Instructions:

• Clean and wash mutton, drain out excess water. Add ginger-garlic paste, green chili paste, salt, lemon juice, white pepper powder, carom seeds,
• Then add curd and oil. If using raw papaya paste add it now.
• Marinate for a minimum of 5 to 6 hours or overnight in the fridge.
• If you are using raw papaya 1 hour of marination is enough. I usually do not use raw papaya.
• Take it out of the fridge 2 hours before cooking.
• Wash rice, cook in salted boiling water along with bay leaves cloves cardamom cinnamon till half cooked, strain, and keep the rice aside
• Heat oil add cumin seeds add sliced onions saute till light pink.
• Mix onions with the meat.
• In a thick bottom pan add 2 tbsp oil, spread a thin layer of rice. Over it arrange marinated mutton add cashew nut then again rice. Pour 2 to 3 tbsp of ghee on top. Cover vessel with a lid, seal with dough or cover and seal with foil paper. Keep on Tawa and cook on low heat for 1 hour 30 minutes.
• Serve hot with raita.

Note: This is raw meat biryani, u can also boil the mutton after marination in a pressure cooker for 2 to 3 whistles or can cook in the pot till soft and tender.Do not add any water. If cooking in a pot make sure tostir occasionally to prevent burning. Then layer it on the rice cook over low heat for 30 to 40 min. (Till steam comes out)