Amma's Mutton Biryani Recipe
There's never been a Sunday without Amma's Chicken Biryani/ Mutton Biryani those were my teenage days and what bliss to sit and enjoy home cooked biryani along with a good Sunday movie. Gosh I miss those days terribly. Life was so care-free sigh! but now I just relish those moments by cooking up Amma's recipes and enjoying great tasting meals along with my other half ;-). Biryani is this magic dish that just draws all your senses and taste buds together and any South-Indian cannot live without them. Although I was never a fan of heavy meals/ biryani I always grew up loving the biryani Amma made. It had the perfect colour, texture, taste and spices. I think a lot had to do with her method and love that went into the dish. Nevertheless without much non-sense lets move on to the recipe.
South Indian Mutton Biryani Recipe
MUTTON BIRYANI RECIPE | SOUTH INDIAN MUTTON/GOAT BIRYANI RECIPE
Recipe Source - Amma
Prep time -
Cook time -
Serves -
Serving suggestion - along with onion raita, brinjal pachadi
Ingredients
Basmathi Rice - 2 cups
Water - 2 cups
Mutton / Goat - 1/2 kg
Onion - 2 large, sliced
Tomato - 3 large, sliced
Ginger garlic paste - 1 tbsp
Green chilli - 4 no
Mint & corriander leaves - 3/4 cup chopped
Corriander powder - 2 tsp
Red chilli powder - 1/2 tsp
Jeera powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Biryani Masala - 1 tsp
Salt - to tate
Lemon juice - from 1 lemon (medium sized)
Curd - 1 tbsp
Bay leaf - 1
Cinnamon - 2 sticks
Cardamom - 2
Cloves - 2
Star anise - 1
Fennel seeds - 1 tsp
Mace - 2
Marination (minimum 3 hrs - max overnight)
Mutton - 1/2 kg
Curd - 1 tbsp
Ginger garlic paste - 1 tsp
Red chilli powder - 1/3 tsp
Salt
Method
1. Wash basmathi rice in cold water 3-4 times, soak in cold water for 30 mins.
2. Pressure cook the marinated mutton for 5- 8 whistles (adjust according to your usual cooking, we love our meat to be soft and tender). Switch off and set aside.
2. In a wide heavy bottom pan heat oil, add the whole spices one by one - Bay leaf, fennel, cardamom, cinnamom, cloves, mace, star anise. Wait for 10-15 seconds for it to sizzle and release all the aroma.
4. Add onions and saute for 3-4 minutes until they have a golden tint. Add the green chillis and tomoto sprinkle some salt and saute. Cook covered for 3 minutes and wait until its cooked and mushy.
5. Now add the spice powders - red chilli powder, corriander powder, biryani masala, jeera powder and mix well. Add in half of the mint and corriander leaves, beaten curd cook for 1 minute covered.
6. Add the cooked mutton and its juices if any. Mix well bring it to a boil. Add 4 cups water (adjust if you have more water from the cooked meat). Bring this to a boil.
7. Drain the soaking rice and once the water is boiling add the rice. Mix well, check for salt and spices.
8. Sprinkle the left over mint leaves & corriander leaves mix well. Cook covered in medium flame for 4 minutes.
9. Lower the flame and place a dosa skillet and keep the biryani pan over it. Cook further in simmer for 8 minutes. Switch off. After 10 minutes open the pan and sprinkle the lemon juice.
10. Serve hot along with raita.
Tamil style Mutton/Goat Biryani
COOKS WISDOM
TIP 1
1. I used 2 cups rice, and 4 cups water. If you have some water/ stock left from the pressure cooked mutton adjust the water measurements accordingly.
TIP 2
2. Amma usually pressure cooks the mutton and then adds it to cook the biryani. You can directly add the marinated mutton to the rice and cook together.
TIP 3
3. If using the pressure cooker to make this biryani, make sure to keep a skillet and the pan over it. You can cook the biryani for 3 whistles / 10 minutes.
TIP 4
4. Overnight marination of the meat makes it softer and tender. It also adds amazing flavour to the biryani.
TIP 5
5. The same recipe can be used to make a chicken biryani.
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