Biryani is one of the mostly liked food for all. In Mughal's period, the travelers start to prepare with rice, meat and spices. After that, it will become a favorite food as biryani. They were prepared with mutton meat. Mostly in all the houses, biryani is placed in most of the Sunday menus. In all biryanies, mutton biryani is very tasteful and once we tried this, we will not go for chicken or egg biryani.
| Preparation time | : | 15 Mins |
| Cooking Time | : | 15 Mins |
| Serve | : | 4 Persons |
| Jeera rice | : | 1 Cup |
| Mutton | : | 1/2 Kg |
| Bey leaves | : | 1 No |
| Cinnamon | : | 3 Nos |
| Cardamon | : | 2 Nos |
| Cloves | : | 4 Nos |
| Onion | : | 1 No |
| Ginger paste | : | 1 Tsp |
| Garlic paste | : | 1 Tsp |
| Tomato | : | 1 No |
| Mint leaves | : | 1/4 Cup |
| Coriander leaves | : | 1/4 Cup |
| Turmeric powder | : | 1/4 tsp |
| Chilly powder | : | 1 Tsp |
| Garam masala powder | : | 2 Tsp |
| Ghee | : | 2 Tsp |
| Salt | : | As per taste |
Curry leaves : 10 Nos
Fennel seeds : 2 Tsp
Method :
Method :
Wash the mutton pieces, add turmeric powder, salt and pressure cook for 4-5 whistles.
Heat ghee in a pressure pan, add bay leaves, cinnamon, cardamon, cloves and fennel seeds.Add onion and fry.
Add ginger garlic paste and fry.
Add tomatoes and fry well. Add cooked mutton and fry well.Add chilly powder, garam masala powder, salt and fry.
Add washed rice and fry.
Add water in 1:2 ratio.
When the rice and water started boiling, add mint coriander leaves, lemon juice and allow it to boil.
Everyone try this wonderful recipe and post your valuable comments!....
When the rice became half-cooked, close the pressure pan lid for 10 minutes.
After 10 minutes, wait for another 5 minutes, open the lid and serve hot the tasty biryani with raitha.
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