Enjoy the delicious and luxurious mutton biryani on this Bakra Eid. Learn the recipe for how to make mutton biryani.
Bakra Eid is one of the most important religious festivals celebrated by Muslims across the world. The festival is observed on the tenth day of the month of Dhul Hijja. It marks as the sacrifice made by the pilgrims after the completion of the Hajj, in the form of slaughtering domestic animals. The holy occasion calls for get-togethers, special parties, feasting, presenting gifts and others. While it is time to slaughter animals, preparing mouth-watering and scrumptious delicacies is a must. One such popular recipe that is most often cooked is the mutton biryani. Not only tasty and yummy, it leaves the guests and other acquaintances licking their fingers. Find the recipe for making mutton biryani in the following lines.
How To Make Mutton Biryani
For The Mutton
- 1 kg Mutton (cut into 2" pieces)
- 1 (2" piece) raw Papaya (made into a paste)
- 5 large Onions (peeled, finely sliced and fried until crisp)
- 4 sticks Cinnamon
- 2 big Black Cardamoms
- 6 small Cardamoms
- 6 Cloves
- 2 Bay Leaves
- 1 tsp whole Black Peppers
- 1 tsp Cumin Seeds
- 2 tbsp Red Chili Powder
- 1 tsp of Turmeric Powder
- 1 tsp Ginger Paste
- 1 tsp Garlic Paste
- 1½ cups plain Yogurt (beaten)
- 2 pinches of Saffron (dissolved in warm milk)
- 4 Green Chilies (slit)
- 1 Lemon (juiced, divided)
- A handful of Kothmir
- 5 tbsp clarified Butter (Ghee)/ Refined Oil
For The Rice
- 500 g Basmati Rice (washed & drained)
- A handful of Mint Leaves (chopped)
- 1 big Black Cardamom
- 2 Cinnamon Sticks
- 2 small Cardamoms
- 3 Cloves
- Salt (to taste)
- Mix mutton with beaten yogurt, ginger-garlic paste, raw papaya paste, red chili powder, turmeric powder, cinnamon, big cardamom, small cardamom, cloves, bay leaves, black peppers, cumin seeds, salt and half the crushed fried onions.
- Allow the mutton to marinate for 3 hours.
- Pour water in a large stockpot, about 2½ times more than rice.
- Boil the water and add rice, black cardamom, cinnamon sticks, small cardamoms, cloves and salt.
- Cook till the rice is ¾ done.
- Drain in a colander and remove the whole masala.
- Melt the clarified butter and set aside.
- Add half of the melted clarified butter in a heavy-bottomed pot.
- Add the marinated mutton and cover with mint leaves and kothmir.
- Add the remaining fried onions, slit green chilies and half lemon juice.
- Spread the rice over the mutton mixture.
- Sprinkle the remaining clarified butter, saffron milk and remaining lemon juice.
- Cover the pot and seal it with atta paste.
- Cook the mixture over high heat for 20 to 25 minutes.
- Reduce the heat to low and cook for another 45 minutes.
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