Searching for a lipsmacking spicy biryani recipe for a special day? Check out this traditional style of making the biryani with irresistible flavors. In this recipe, the raw meat is marinated and cooked with spices and then mixed with rice and kept on dum. The soft and mouth melting mutton chunks in biryani tickles the tastebuds of the non-veg lovers. Thespicy biryani has the prefect taste, texture and colour and pairs up excellent with onion raitha.
Ingredients
For Marinating:
Mutton pieces - 350 g
Lemon juice - 1 tsp
Red chilly pwd - ½ tsp
Ginger garlic paste- 1 tsp
Turmeric pwd - a pinch
Salt to taste
To prepare biryani:
Basmati rice/ biryani rice- 2 cups
Onion - 2
Tomato - 2
Ginger garlic paste - 1 tsp
Chopped mint and coriander leaves - 1 cup
Oil /ghee - 2 tbsp
Cumin seeds - ½ tsp
Bay leaf - 1
Cloves - 3
Cardamom - 2
Cinnamon - 1
Black pepper - 5
Red chilly pwd - 1 tsp
Biryani masala pwd - ½ tsp
Garam masala pwd - 1 tsp
Yoghurt - 3 tbsp
Coconut milk - ½ cup
Salt to taste
1 of 2
Instructions
1.
Wash and chop mutton to desired size pieces
2.
Marinate with lemon juice, turmeric pwd, red chilly pwd, ginger garlic paste and salt
3.
Allow to marinate for 1 hour
4.
Transfer the marinated mutton to cooker, add ½ cup water and cook for4 whistles or until the mutton pieces are three-fourth cooked
5.
Meanwhile wash and soak basmati rice in water for 10 mins and drain water
6.
Cook the rice by adding 3 ½ cups of water
7.
Once the rice is done, drain the excess water
8.
Transfer to another vessel The rice grains should be separable and not sticky
9.
Slice onion, tomato, ginger, garlic and keep ready
10.
Chop fresh mint and coriander leaves
11.
Heat oil/ghee in a frypan
12.
Add cumin seeds
13.
Wait to splutter
14.
Add bay leaf, cloves, cardamom, cinnamon, black peppercorns and saute
15.
Add onions and saute till golden
16.
Add ginger garlic paste and fry for a minute
17.
Add sliced tomatoes and green chilly
18.
Add half of the finely chopped mint and coriander leaves
19.
Cook further till oil separates
20.
Add red chilly pwd, biryani masala pwd, garam masala pwd and salt
21.
Mix well
22.
Add yoghurt and stir
23.
Add mutton pieces (half-cooked) and combine well with the masala
24.
Fry for 5 minutes
25.
Add coconut milk, cover with lid and cook
26.
Check and adjust salt
27.
Add cooked basmati rice to the masala, add lemon juice
28.
Add the remaining mint coriander leaves
29.
Mix gently
30.
Cover the vessel with a lid and cook on low medium flame for 10 mins
31.
Turn off the flame
32.
Lipsmacking Biryani is ready
33.
Serve hot with onion raitha and spicy non-veg masala