Why Should You Try Mutton Biryani?
Mutton biryani is a delicious and hearty dish that is perfect for a winter meal. If you want to try the best mutton biryani recipe then you need to taste jagavi’s kritunga biryani.
The rich and flavourful gravy, tender chunks of mutton, and aromatic rice make it a dish that is truly irresistible. Mutton biryani is also a very hearty and filling dish, making it perfect for a winter meal.
About Mutton Biryani
A delicious mutton biryani that will quickly amaze your guests. Nobody can ever get enough of Biryani. Whatever the occasion, biryani appears to be an appropriate main dish to offer alongside a spicy salad or refreshing raita.
Ingredients used for Mutton Biryani
- 2 cups basmati rice
- 2 green cardamom
- 1/2 cup ghee
- 1 bay leaf
- 1 tablespoon ginger paste
- 1/2 cup cashews
- 1 teaspoon garam masala powder
- 2 dashes saffron
- 1 kilograms mutton
- 1/2 cup fresh cream
- 4 red chili
- 2 teaspoon cumin
- 1 tablespoon garlic paste
- 1/2 cup raisins
- 1/4 cup milk
Mutton biryani is a delicious and hearty dish that is perfect for a winter meal. The key to making a good mutton biryani is to use fresh ingredients and to cook the rice and meat properly. Here is a step-by-step guide to making a delicious mutton biryani:
Let’s Drive into the process of making it
Firstly let’s Marinate the mutton:
- To the mutton add the beaten curd, ginger-garlic paste, raw papaya paste, chili powder, salt, lemon juice, and garam masala.
- Allow the mutton to marinate for 3 hours.
- Prepare fried onions
- Thinly slice 2 onions. Divide the pieces.
- Heat the oil in a pan or kadai and brown the onion pieces.
- Take care not to overheat them. Small amounts should be fried. Do not place all of the slices at once; this will result in lumpy, untidy onions.
- Ensure that all fried onion pieces are immersed in oil; if necessary, add extra oil. Stir continually but gently to get an even brown hue.
- Using a slotted spoon or ladle, remove the fried onions.
- Place them on a platter lined with paper towels. Barista is the name given to these crispy brown fried onion slices.
Cook the mutton as follows:
- In a heavy-bottomed pan, melt the ghee.
- Stir in the remaining chopped onion and green chilies. Cook, stirring constantly until the onions are golden brown.
- Mix in the ginger and garlic paste well.
- Add the marinated mutton and simmer for 7 to 8 minutes on high heat.
- Mix in the coriander, cumin, and red chili powder. Thoroughly combine.
- Stir in three cups of water, boil, decrease heat, and cover and simmer until the mutton is almost done.
- Combine the tomatoes, salt, garam masala powder, and fresh coriander leaves in a mixing bowl.
- Cook for 15 minutes, stirring periodically, over medium heat. The ghee would be separated from the spices, and the meat should not have any watery sauce.
Let’s Stack the biryani
- Take a big pan with a hefty bottom and a tight-fitting cover.
- 2 tbsp ghee should be added to the pan. Melt the ghee in a small saucepan over low heat. Turn and spin the pan carefully so that the ghee coats the bottom and sides. Turn off the heat.
- Layer cooked rice on top, then cooked meat pieces, saffron water, fried onion slices, and ghee.
- Add another layer of rice, then meat, and so on until finished. The top and bottom layers will be rice.
- Serve hot with raita and a dollop of ghee.
Conclusion: jagavis Kritunga Mutton biryani recipe is one of the favorite recipes of Indians.
