Mughlai Mutton Biryani Recipe - Tempting & Tasty!

Mutton

oi-Gowri Nandini

By Nandhini Devi

Monday, July 18, 2011, 17:20

Mughlai cuisine, strongly influenced by Persian and Turkish flavours, is one that makes everyone's mouth water. Among the many dishes offered in this cuisine, Mughlai Mutton Biryani is a sumptuous and grand dish that is part of many traditional household recipes.

Mughlai Mutton Biryani is a favourite dish of Suchitra Pillai and many other celebrities too. This biryani recipe is considered to be the most famous among the many celebrity recipes. Though this recipe involves considerable time in preparing, we have a tempting and tasty mughlai mutton biryani recipe for you, which will leave you licking your fingers.

Mughlai Mutton Biryani Recipe – Famous Celebirty Recipe

• 1 cup basmati rice (long grains) (washed and pre soaked for about 2 hours in salted water)
• ' cup mutton
• 3 medium sized onions
• 6 cloves garlic
• 1" ginger
• Cashews (soaked in water)
• 6 Green chilly (finely chopped)
• 2 tbsp red chilly powder
• 1 cup curd
• Coriander leaves (finely chopped)
• Mint leaves (finely chopped)
• ' cup ghee
• Water to cook the rice
• 5-6 threads saffron (dry roasted & soaked in warm milk for about 2 hrs)
• Salt to taste

Dry spices for mughlai mutton biryani recipe

• 1 tbsp jeera / cumin
• 2 brown crushed cardamom
• 2-3 cloves cloves / lavang
• ¼ “ cinnamon / dalchini

Garnish for mughlai mutton biryani recipe

• 2- 3 boiled eggs
• 10 toasted almonds (sliced)
• 2 tbsp raisins

How to prepare mughlai mutton biryani?

• Make a paste of one onion, garlic, ginger and cashews.
• Heat ghee in a thick pan and fry other 2 onions that have been finely sliced. (till they turn brown)
• Keep aside the fried onions.
• Similarly fry the almonds and raisins and keep aside.
• Now add the chopped mutton to the same ghee and fry well on all sides (till all sides turn brown)
• Keep aside the lamb.
• Fry the paste (made earlier) in the same ghee. Add water if necessary.
• Now put back the mutton, and add a cup of curd.
• Add salt to taste and more water. Let it simmer for at least 20 minutes with lid closed.
• Crush the dry spices together and add to this liquid.
• Cook the rice that has been soaking, but make sure the grains do not stick to each other.
• Once the rice is cooked, layer a heavy bottom pan with the meat, then rice. Then add the onion rings, almonds and raisins.
• Layer again with meat, rice and onion rings.
• For the final topping, strain and sprinkle the saffron milk evenly.
• Close the lid and cook in a preheated oven for at least 30 minutes.
• Before serving, garnish with almonds, raisins, chopped mint, coriander and sliced eggs.

Mughlai mutton biryani is ready for your sumptuous meal!