The word Biryani is derived from an amalgamation of Persian words “Birian” and “Birinj” which mean “fried before cooking” and “rice”, respectively. Biryani as a dish is widely enjoyed across different countries from centuries. The dish was brought to India by the Mughals and was further modified in the Mughal kitchen.
It is a dish that is differentiated by the type of meat that is used in it and by the style in which it is prepared. It is a highly debatable topic as to which variety is the best but there is no denying that each one of them has its own distinct flavor.
Mutton biryani, as the name suggests, is made by adding mutton to a scrupulous preparation of rice. The tempting aroma, the beautiful texture of rice and meat, its unbeatable taste, and a sense of satisfaction while eating with your hands give a fulfilling experience to the biryani lovers.
This delicious serving melts in your mouth creating a sense of utmost satisfaction. While mutton biryani is a self-sufficient meal, accompaniments along with it make it more palatable.
Brinjal gravy, also known as Baingan salan/ Bagara baingan goes really well with mutton biryani and adds a distinctive taste to the preparation. Mutton biryani is traditionally a spicier variant of biryani.
Different methods and the plethora of ingredients used in the dish make it versatile and classic. In one of the methods, the mutton is slightly cooked and uncooked rice is added to it and then they are mixed and cooked together.
Another style of preparation has the rice, masala, and meat all cooked individually and then layered one above the other. Garnished with dry fruits and fried onions, eating this biryani will prove it why it was a favorite among the royal Mughals.
Mutton Biryani can be served with buttermilk to keep the stomach cool and the numerous health factors will make you forgive a little overeating. It could be one of the best options for a relaxing weekend brunch. The love for biryani has been there for a long time and it is truly a treat for the taste buds.
- 250 g Mutton with bones
- 3/4 cup Rice washed, drained
- 1 1/2 tbsp Ghee
- 1 1/2 tbsp Oil
- 2 nos Black Peppercorns
- 1 no Black Cardamoms
- 1 no Cloves
- 1 inch Cinnamon Stick
- 1/2 inch Bay Leaf
- 1 1/4 tsp Salt
- 1/2 tsp Garam Masala Powder
- 1 no Onion big, sliced
- 1/2 tsp Garlic chopped
- 1/2 inch Ginger chopped
- 1 no Tomato big, chopped
- 2/3 tsp Kashmiri Red Chilli Powder
- 1/2 Egg hard boiled, wedged
- pinch Garam Masala Powder for sprinkling at the end
- few Coriander Leaves finely chopped
- Add ghee and oil in a pressure cooker and place it over moderate flame.
- Add peppercorns, cardamoms cloves, cinnamon and bay leaf.
- Fry for 30 seconds and add sliced onions, ginger and garlic.
- Cook for 45 to 60 seconds and add the mutton pieces.
- Stir and cook for 5 to 1 0 minutes.
- Now add the tomatoes, salt, garam masala powder and red chilli powder.
- Stir-fry for 5 minutes.
- Pour 3/4 cup of water and pressure cook till 1 whistle.
- Reduce flame to low and simmer for 15 minutes.
- Remove and open the lid when pressure reduces.
- Place the cooker on low flame and allow the water to dry.
- Add the rice and 1 1/2 cups of water.
- Mix well and pressure cook till 3 whistles.
- Remove and keep aside till pressure reduces.
- Transfer to a serving dish.
- Garnish with egg wedges, coriander leaves and garam masala powder.
- Serve hot.