This mughlai delicacy that is loved and cherished by all is a recipe people might take quite seriously. Everyone wants an authentic version and we do just that with this recipe. This video shows just how perfect a single sauteuse pan is for making a large lot of biryani when you have guests coming over, as it goes directly from stove to table.
Mutton biryani is a mixed rice dish that is made by cooking various Indian spices in different steps and ingredients. To finish the dish, everything is either mixed together or layered together and cooked till serving. Mutton biryani can be made in the pulav form by cooking rice with the mutton or it can also be like a Hyderabadi biryani. In this biryani, cooked mutton and half cooked rice are layered in a dish with other aromats (sometimes also topped with eggs) covered and sealed to form a dum. This biryani is kept in a dum till it is ready to serve and is served inside the utensil it has been cooked in.
Authentic food is something we strive for and with this mutton biryani we did just that while tweaking the measurements a little for being cooked perfectly in a home kitchen. The best thing about this recipe is that it can be fully cooked and layered inside a stainless steel sauteuse and once its done it can be served straight inside that on the table.
How to make Mutton Biryani?
1) In a large bowl, add the mutton pieces, salt and ginger garlic paste. Rub it together and coat it thoroughly. Let it marinate for 45 minutes.
2) In a stock pot, boil water for cooking the rice, add in the whole spices and milk, season it with salt and add the soaked rice into the pot. Stir everything, cook the rice till 50 % and strain.
3) In a stainless steel sauteuse pan add ghee, oil, green cardamom, sliced onions and slit green chillies. Toss in the ginger garlic paste and saute everything thoroughly.
4) To the browned sauteed onions add your marinated mutton, toss and roast it nicely till it gets an even browning all over.
5) Season the mutton salt, meat masala, coriander powder, red chilli powder, turmeric. Mix it all together, cover with water and let it cook for 50 minutes.
6) Once the mutton is cooked, add some curd, fresh coriander, mint leaves, fresh cream and some butter to finish it off and mix it together.
7) Take out half of the cooked mutton from the pan and layer it with half the rice, repeat with the remaining mutton and rice.
8) Now over the rice add mint leaves, chilli oil, fried onions, reserved gravy, saffron milk, kewra water, garam masala and ghee. Cover it and cook it for 12 minutes on low till the rice is cooked.
9) Open the pan and serve the hot biryani directly from the pan.
- Saute the spices and onions completely before adding the tomatoes.
- The potatoes should only be mixed when the masala is completely cooked.
- When toasting the bread, make sure to toast the potato side on the butter first.