Mutton Biryani ~ Weekend Cooking!

As I stepped into the room, I was hit by the aroma of the freshly roasted peanut. It is not something one can miss even if it was the middle of the day, forgot it being the night. What you smell is not related to what you feel, but when it was almost midnight, your senses are more acute, the smell was so distinct that you can feel it washing all over you. Maybe the fact that the house was silent and I was more tuned to the smell that was wandering around I just roasted a batch of groundnuts, to be handy for the chutneys down the week. Its been a while since I roasted any.

Kids had gone to bed by then, while hubby dear was watching the tele, he wanted me to watch that program about Uganda. Though the program was compelling, the roasting was even more! All I could remember while roasting was, all those days back, when I was doing it at Parents home! Groundnuts are a staple at home. And I don’t think I have met anybody else who can roast so perfectly as Amma does. The voices from the memory haunts me, and I can hear Amma calling me to come to the kitchen. Though we practically grew up on them, our love never daunts. Even more for Dad, as they had lands where they grew groundnuts. Freshly roasted groundnuts right from the stove, is Dad’s favorite. I almost curbed the urge to call them, to tell that I am roasted peanuts. I can imagine the look that hubby dear will have!

Anyway, this mutton biryani has nothing to do with peanuts. It being a Sunday, I wanted to make a biryani. I called up the Aunty who gave me the Mutton Paya recipe. She wasn’t in town and was expected on the day. But I couldn’t reach her on time for me to prepare the biryani. That’s when I decided that I should take a chance and go on my instinct to prepare my own biryani. The entire recipe was just cooked on instinct, will surely prepare it many more times. The verdict for both the Mutton Biryani and Mutton pepper fry was excellent. So naturally will be making it few more times.

Ingredients Needed:

Mutton – 500 gms
Basmati Rice – 2 & 1/2 cups
Onion julienne – 1 medium
Tomatoes – 2 medium
Cloves – 2
Cinnamon – 2″
Javatri / Mace – 1
Bay Leaf – 1
Cumin Seeds – 1/2 tsp
Cardamom – 2
Green Chillies – 2 long
Red Chili powder – 1 tsp
Mint leaves – handful
Coriander leaves – handful
Salt to taste
Oil – 2 tbsp
Ghee – 4 – 6 tsp
Water – 2 cups

For the paste:

Shallot Onions – 50 gms
Onion – 1 small
Green chili – 1 long
Ginger – 2 “
Garlic – 6-7 flakes

Method to prepare:

Wash and soak basmati rice for 15 mins

Wash and drain the mutton.

Grind the ingredients together for the paste, keep it aside. Chop onions as julienne.

Heat a pressure cooker with oil and 3 tsp of ghee. First add all the spices, sauté for a min. Once the cumin starts spluttering, add the onion julienne along with slit green chillies. Sauté till the onions start browning. Add the ground paste. Fry till it’s done and oil comes out.

Then add the chopped tomatoes and chili powder, turmeric pwd, and simmer till the tomatoes are soft. Next  add the salt, mint leaves, coriander leaves, Cover with the lid and cook till the tomatoes are soft. Then add the drained mutton. Cook in high while you are stirring it. Then add enough water to cover and pressure cook it for 5 whistles or till the meat is done.

Update: The amount of water added is just enough to cover the mutton. Infact you can pressure cook without adding as mutton will leave out water after pressure cook. If you are unsure, maybe you can add 1/4 cup of water.

Once the pressure is off, remove the lid, cook till the water content is reduced and the mutton is well coated with the masala. The consistency should be a like thick masala coated mutton pieces.
Then add the rice and sauté well. Then add 2 cups of water, remaining ghee, mix well and cover again and pressure cook for 3 whistles.

Note: I added water on instinct. Like for basmati rice to get cooked, yet be separate grains, with 1 cup water to 1 cup rice, you need to sauté it well and do a dum cooking. Only then it gets done correctly. Else it will turn out very soft.

I didn’t measure the water for cooking the meat, then I reduced it to half. Finally added about 2 cups of water after adding the rice. I used the stock that was left out from the boiling the meat for the fry. I am not sure if there will be lot of change in the taste if you don’t add it.

Other notes that I made note is, I use wash the pan after cooking the meat. When I directly added the rice and pressure cooked again, it was little browned on the bottom. Either this or I could have just cooked the rice in dum as the meat was well cooked.

Most important is, you should be liberal with oil/ghee. This is a special dish and should not be minced on the oil/ ghee. Next time will surely add more so that you really get the restaurant effect.!

I was very happy that my own creation resulted in a delicious tasting biryani and is surely something I am going to improvise on!

We are off for a weekend visit to my sil’s place. Will update with their yummy treats soon!

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Mutton Biryani ~ Weekend Cooking!
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Dish Type Mutton Dishes
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Dish Type Mutton Dishes
Servings
Votes: 1
Rating: 2
You:
Rate this recipe!

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32 comments

  1. I was just telling my hubby how much we used to eat roasted peanuts. My dad used to roast them and e used to bring little jaggery to eat along with it. It used to be great…Thanks for reminding our childhood days..
    Though I am a vegeterian..mutton biryani looks yum and inviting…

  2. It is a pity we don’t get mutton here like at home.
    Hi hi I know what you mane ny wanting tell your amm about roasting the peanuts.
    I ring my mom everyweekend. No missing the call to her, i do it always.
    But then during the weekdays I might be vacuming the hous and i just see the phone and I want to ring her and when i ring her she is like is there something wronf you just rang me two days back 🙂 or of i make something which she made i also ring her then 🙂

  3. I had a friend in B’lore, Sabeeha who used to bring Mutton Biryani and sweet made of ghee and bread, so good I still remember the taste.

    Like most, I don’t get Mutton here but get lamb which has different taste. Your aunt’s biryani really looks tasty, authentic recipe. I will try with chicken but I know it won’t taste like Mutton Biryani! 😀

  4. Before I read the biryani, I read the mutton paya recipe. It looks delicious!! I was subjected to mutton paya soup soon after giving birth and it was HORRID! If only they had made it your way, I would have lapped it up 🙂

  5. Valli, the best recipes are the ones you make as you go along. The biryani looks perfect and so does the fry. Not using the stock will surely change the taste, the essence is all in there.

  6. hi, I almost thought you made mutton biriyani with the peanuts as paste or something! Though I am not much of a peanut fan, I love the idea of mutton biriyani for a weekend lunch, and yours looks perfect. Very nice recipe. The peppered fry looks delicious:-)

  7. Srivalli…send me that plate, am just craving for mutton briyani as Happy cook said we dont get mutton as we get in India, just missing everything…pepper mutton fry looks delicious too, just drooling over them..

  8. Valli,
    belated new yr and pongal wishes… sorry was caught up with hectic workload and couldn’t mesg u. got to catch up with so many of ur posts:)

  9. i ring my mom too in the middle of my cooking..
    where is the recipe for the pepper fry.. u had me at "pepper". did u post it already?

  10. hi valli, have tried many of your recipes and loved them. im going to try this mutton biryani tmrw but im a bit confused about the measurements. Firstly, how much water did u use initially to cook the mutton? secondly, at what point did u reduce it to half (to give the stock)? pls could you clarify this cos im dying to try this one tmrw on my hubby who is coming home after a long time! thanks!!

  11. amThanks for the feedback, I am glad you tried and liked the dishes. Coming to this biryani, as I have mentioned in the notes, I didn't actually measure the water for boiling the mutton. But you can add about 1/4 cup of water. As I have also mentioned I used the excess water for the fry.

    But you can simply go ahead and pressure cook the mutton without adding water, as water will come out after being cooked.

    If you don't want the stock, simply simmer and reduce the water to a thick sauce to cover the pieces. This way you are sure you don't go excess with water for cooking the rice.

  12. thanks valli. unfortunately due to a series of things, i couldnt try it this weekend. will try the next. incidentally, i have already made your mutton pepper fry a no. of times. my husband loved it so much, he made me make it for all officers in his unit (he's in the army)! they all liked it so much that they made me make it again!! this time i wanted to try it with the mutton stock as well. thats why the doubts in the previous comment. will try it as u suggest now!

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