Mutton biriyani recipe | Biriyani | Nonveg biriyani | mansh biriyani @iamjulendri @YouTube

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Mutton biriyani recipe

Ingredients

For marinating mutton:

500g mutton (bone-in, medium pieces)

1 cup yogurt (curd)

1 tbsp ginger-garlic paste

1/2 tsp turmeric powder

1 tsp red chili powder

1 tsp coriander powder

1/2 tsp garam masala

Salt to taste

Juice of 1/2 lemon

Fresh coriander & mint leaves (a handful, chopped)

2 green chilies (slit)

For rice:

2 cups basmati rice (soaked for 30 minutes)

5 cups water

1-2 cloves, 1 bay leaf, 1 cinnamon stick, 2-3 cardamoms

Salt to taste

For biryani:

2 medium onions (thinly sliced & fried until golden brown)

2 tbsp ghee

2 tbsp oil

A few strands of saffron soaked in 2 tbsp warm milk (optional)

Fresh mint & coriander for layering

Instructions

1. Marinate the Mutton (at least 2–4 hours, preferably overnight):

Mix all marination ingredients with the mutton. Cover and refrigerate.

2. Cook the Rice:

Boil water with whole spices and salt.

Add soaked rice and cook until 70% done (grains should still have a bite).

Drain and set aside.

3. Cook the Mutton:

In a heavy-bottomed pan or pressure cooker, heat oil and ghee.

Add marinated mutton and cook until the mutton is tender. If using a pressure cooker, cook for 2–3 whistles.

Let the gravy thicken (shouldn’t be watery).

4. Layer the Biryani:

In a heavy-bottomed pot, spread a layer of mutton with gravy.

Add a layer of rice over it.

Top with fried onions, chopped mint & coriander, saffron milk, and a drizzle of ghee.

Repeat layers if needed.

5. Dum (Steam Cooking):

Seal the pot with a tight lid (or dough).

Cook on low flame for 20–25 minutes.

Alternatively, bake at 180°C (350°F) for 20 minutes.

6. Rest & Serve:

Let it sit for 10 minutes before serving.

Gently fluff and serve with raita .

Видео Mutton biriyani recipe | Biriyani | Nonveg biriyani | mansh biriyani @iamjulendri @YouTube канала Cookw_ithzeulee