Mutton biryani recipe – Simple and quick lamb biryani recipes suitable for bachelors, new cooks and busy folks. There are so many ways a BIRYANI is made across India. In this post I am sharing 3 easy recipes to make mutton biryani. The first one is a hyderabadi pakki dum mutton biryani & second one is a kachi dum biryani. The third one is mutton biryani recipe in pressure cooker.
The success to making any good lamb or mutton biryani recipe is tender meat and cooking it the right way on a low flame or heat.
Most folks fail to prepare a good mutton recipe or mutton curry, due to the wrong choice of meat. Using one that is not tender. Next overcooking or cooking on high flame too can make it hard.
I have included clear instructions on how to cook mutton that yields soft and tender chunks.
Mutton has to be marinated with yogurt and oil that helps to tenderize it very well. If you are using meat that is not tender or if you are unsure about how tender it is, use meat tenderizer, which is available in most grocery stores. Alternately you can use grated raw papaya during marination.
All the recipes will yield you amazing & delicious best mutton biryani. Please scroll down to find the kachi mutton biryani (method 2) & the recipe made in cooker (method 3)
Step-by-step
Method 1 – Dum mutton biryani
Marination
1. Wash mutton thoroughly and drain well. Add ginger garlic paste, salt, turmeric, biryani masala, red chili powder and lemon juice.
2. Next add curd and oil. If using raw papaya paste you can add it now.
3. Marinate well and cover. Allow this to rest for at least 4 hours to overnight in the fridge. This marinade tenderizes the mutton. So longer the resting time softer the meat will be. If you are using papaya paste, you can just leave it for 45 mins. I prefer to marinate overnight and refrigerate. I do not use raw papaya.
4. When you are about to prepare the other ingredients for the biryani keep the mutton out of the fridge. It is good to bring it to room temperature before cooking. You can slice the onions and chilies, soak the rice for 30 to 40 minutes. Soak saffron in milk. Set aside.
Cooking mutton for mutton biryani
5. Heat a heavy bottom pan or pressure cooker with ghee or oil. Add the spices.
6. Immediately add sliced onions & green chilies. You can skip this step if using store bought fried onions.
7. Fry them evenly until golden brown. Set aside half of this.
9. Add chopped mint and coriander leaves.
10. Next begin to saute on a very low flame for 3 to 4 mins.
11. Cover and cook for 10 mins on the low flame.
Cooking rice for mutton biryani
13. While the meat cooks, bring water to a boil and add bay leaf, shahi jeera, cardamom, cloves and cinnamon.
14. Next add salt.
15. Then add rice and cook al dente. The rice must be cooked completely but you must feel the bite. If you are a beginner, you can also check this post on HOW TO COOK BASMATI RICE FOR BIRYANI.
16. Drain it completely in a colander.
How to make pakki dum mutton biryani recipe
17. When the meat is soft cooked, you will be left with a thick gravy. Add the rest of the curd to this.
18. Add the fried onions, coriander and mint leaves.
20. Layer the rice, mint and coriander leaves. Add ghee as well.
21. Finally pour the saffron milk. Next cover the pot with a foil or kitchen cloth. Place a heavy lid over the pot. If you do not have a heavy lid, place any lid and a heavy pot filled with water over the lid.
