Are you on the lookout for an exquisite dish that tantalizes your taste buds and leaves you craving for more? Look no further than the delectable pleasure in every spoon Indian mutton/lamb biryani. This mouthwatering dish is a symphony of flavors, textures, and aromas that will transport you to a culinary paradise. Originating from the vibrant kitchens of India, mutton/lamb biryani has captivated hearts and palates worldwide. With its succulent meat, fragrant basmati rice, and an array of aromatic spices, this dish is a true feast for the senses.
Check out the recipes below so you can choose the best recipe for yourself!
PLEASURE IN EVERY SPOON INDIAN MUTTON/LAMB BIRYANI
This is the World Famous Indian Chef Sanjeev Kapoor's recipe. I hope you enjoy it. It's from the Young Times magazine! Preparation time includes marinating time for mutton/lamb.
Provided by Charishma_Ramchanda
Categories One Dish Meal
Time 2h5m
Yield 6-8 serving(s)
Number Of Ingredients 26
Steps:
- Soak rice for 5-6 hours in water, drain and keep aside.
- Cut half the ginger into juliennes and make a paste of the rest.
- Soak saffron in warm milk and keep aside.
- Marinate the mutton or lamb in a large bowl for 4 hours in a cool place, in a mixture of yogurt, turmeric powder, salt and 1 tbsp.
- each of ginger and garlic pastes.
- Heat oil in a wok and fry half of the onions in it until brown and crisp.
- Drain on a paper towel and keep aside.
- Cook rice in salted 7 cups of boiling water alongwith the cloves, cinnamon, black and green cardamoms and peppercorns till the rice is almost cooked.
- Strain and keep rice warm.
- Heat ghee in a pressure cooker or a thick-bottomed pan.
- Add the remaining sliced onions and green chillies.
- Stir-fry till the onions turn light golden.
- Stir in the remaining ginger and garlic pastes.
- Stir-fry until the raw smell of the same is gone.
- Add the marinated mutton or lamb.
- Cook on high flame for 8 minutes.
- Mix in corriander, cumin and red chilli powders.
- Stir in 3 cups of boiling water.
- Bring to a boil.
- Reduce flame and cook covered till the mutton is almost cooked.
- Add tomatoes, salt and half of the garam masala powder and the fresh corriander leaves.
- Cook for 15 minutes on medium flame, stirring occasionally.
- If you are using a pressure cooker to cook the mutton or lamb, add chopped tomatoes, salt, garam masala powder, 2 cups of water and chopped fresh corriander leaves after adding the dry spices.
- Pressure cook till the mutton is almost cooked.
- (It normally takes 2-3 whistles to cook).
- Ensure that the cooked mutton does not have a thin gravy.
- If that is the case, cook on high flame to reduce the gravy.
- Preheat oven to 180C.
- Arrange half the quantity of cooked mutton in an oven-proof dish.
- Spread half the quantity of cooked rice on top of the mutton.
- Sprinkle a little of the remaining garam masala powder, mint leaves, saffron dissolved in warm milk and half each of ginger juliennes.
- Dot the rice with half the quantity of butter.
- Spread the remaining mutton on top of the rice, followed by cooked rice and repeat the earlier process with the remaining quantity of ginger juliennes, saffron milk, garam masala powder, mint leaves and butter.
- Cover it with aluminium foil.
- Cook in the preheated oven for 15-20 minutes at 180C.
- Garnish with the fried sliced onions and serve with mixed fruit and vegetable raita as an accompaniment.
- Enjoy!
INDIAN MUTTON BIRYANI
This recipe is from last week's Thursday magazine. It was posted by Hoorbanu Iqbal. I feel that if you really want to enjoy biryani, have it hot with your fingers and not with a spoon. Mmmmm! My brother loves biryani. Come Friday and Biryani is what he wants;)
Provided by Charishma_Ramchanda
Categories One Dish Meal
Time 3h30m
Yield 7 serving(s)
Number Of Ingredients 23
Steps:
- First of all, cut potatoes into quarters.
- Apply salt to them.
- Deep fry.
- Pour oil/ghee in a skillet.
- Fry the onions until pink in colour and crisp, remove them and keep aside before adding the cinnamon, cloves and the pastes.
- Add cinnamon, cloves, peppercorns, bay leaves and green cardamoms.
- Add ginger-garlic pastes.
- Fry for 3 minutes.
- Add in the washed mutton pieces.
- Saute until the mutton gives out its own juices.
- Add the slit green chillies.
- Add turmeric, chilli and cumin powders.
- Mix well.
- Saute for 5 minutes, stirring continuously.
- Mix in fresh yogurt.
- Simmer until the mutton is cooked.
- Add salt.
- Continue to cook until the oil separates from the meat.
- Add finely chopped corriander and mint leaves.
- In a separate pot, parboil rice until the grains are half cooked.
- Strain the rice.
- Spread out the mutton mixture in a heavy bottom pan.
- Sprinkle the rice on top.
- Add fried potatoes.
- Sprinkle saffron milk over this.
- Sprinkle crisp fried onions on top.
- Cover the platter with a tight fitting lid.
- Cook on low flame for 20 minutes.
- Serve with plain chilled yogurt or raita (I'd love to have cucumber raita as it's my favourite) and pappadams.
- ENJOY!
Tips:
- Use high-quality mutton or lamb for the best flavor and texture.
- Marinate the meat for at least 30 minutes, or up to overnight, to allow the flavors to penetrate.
- Use a heavy-bottomed pot or Dutch oven to cook the biryani, as it will distribute the heat evenly.
- Layer the rice, meat, and vegetables in the pot in separate layers, so that the flavors can mingle.
- Use a tight-fitting lid on the pot to trap the steam and cook the biryani evenly.
- Let the biryani rest for at least 10 minutes before serving, to allow the flavors to meld.
Conclusion:
Indian mutton or lamb biryani is a delicious and flavorful dish that is perfect for a special occasion. With its tender meat, fragrant rice, and aromatic spices, this biryani is sure to impress your guests. Follow the tips above to make the best biryani possible, and enjoy this classic Indian dish.
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