There is rarely a Biryani that is grander than one made with mutton. Generally – making a traditional biryani takes much time and effort like my recipe for Shakira’s Mutton Biryani which I had posted sometime ago.
This recipe is a much simpler, homier version made in my mother’s kitchen and it also absolutely delicious. Biryani is best made with pure ghee. You can substitute this recipe with chicken too in which case you need not precook the chicken as we do in this recipe.
3 cups of long grain basmati rice, soaked in 1 cup of water for an hour or more
1 ½ kg mutton, sliced into small pieces (boti)
3 tbsp. pure ghee or any oil
3 tbsp. garlic and ginger paste
4 medium onions, sliced
2 bay leaves
3 moti elaichi (black cardamom)
2 strips of cinnamon (about 1 inch each)
2 green cardamom
3 tbsp. dhaniya (coriander powder)
1 tsp. haldi (turmeric)
1 tsp. red chilli powder (optional)
6 plum tomatoes, pureed
1 inch ginger, sliced into thin strips
1 tsp. roasted cumin powder
1 tsp. garam masala
- Place the chopped mutton in a pressure cooker if you have one available and cook the mutton in it for about 20 minutes.
- Set aside.
- In a pot heat 3 Tbsp. oil or ghee.
- Add 3 tbsp. garlic and ginger paste
- Add 4 medium onions, sliced
- Add 2 bay leaves
- Add 3 moti elaichi (black cardamom)
- Add 2 strips of cinnamon (about 1 inch each)
- Add 5 cloves
- Add 2 green cardamom
- Add 3 tbsp. dhaniya (coriander powder)
- Add 1 tsp. haldi (turmeric)
- Add 1 tsp. red chilli powder (optional)
- Add 1 inch ginger, sliced into thin strips
- Add 1 tsp. roasted cumin powder
- Add 1 tsp. garam masala
- Add 6 plum tomatoes, pureed
- Mix well and cover and cook for about 20 minutes stirring occasionally.
- Add the cooked mutton to this mixture and cook on medium flame – do not cover the pot.
- Cook the mutton for about ½ hour until the water dries and there is a thick gravy left.
- Add the soaked rice along with its water.
- Mix well and add 2 tsp. of ghee.
- Add salt to taste and cover and cook on a slow fire for about 1 hour.
- Turn the heat off and allow the biryani to sit for at least ½ hour before you serve.