You’ll forget my chicken biryani when you try this mutton biryani that Anagha makes! More of a friend to me, Anagha is my dear vahini i.e. sister-in-law. Inspite of her very hectic schedule and on-the-go job, she manages to entertain a crowd on weekends and those festive or special occassions with absolutely delicious homecooked food. With a smile on her face and her trademark warmth, she effortlessly whips up an elaborate menu. Today, she is sharing with us her recipe of Mutton (Goat) Biryani. Guys, this is hands down the best biryani EVER – even a non-mutton eater like myself, has a second helping every single time!
I believe that good food is a way to any ones heart, but food served with love always benefits and is remembered ever after. This recipe is passed on to me by my mother-in-law. Hope YOU enjoy making it!!
Goat Meat – 2 pounds
Curd – 2 bowls
Ginger-Garlic Paste – 3 tbsp
Turmeric Powder – 1 tsp
Green Chilies – Hand-full (Grated)
Red Chilies Powder – 2 tsp
Cloves, Cardamom, Cinnamon, Whole Black Pepper Corn – 7-8 each (Grated, but don’t grate it to powder)
Shaan Mutton Biryani Mix – 2 tsp
Ghee – 4 tbsp
Onions – 6-7
Potatoes – 5-6
Rice – 3 cups
Milk – Half a cup
Saffron – A pinch mixed in 3 tbsp of ghee
Cashew Nuts – 10-20 (fried)
Method in Steps:
1st Step – Marinate the goat meat with curd by adding ginger-garlic paste, turmeric, red chili powder, grated green chilies and little salt.
2nd Step – Chop 2 onions in thin vertical slices and deep fry them till golden brown.
3rd Step – Cook basmathi rice with water, salt and 2 drops of oil till rice is 3/4th done. Add whole spices like bay leaves and whole black peppercorn while cooking the rice. Note that rice should NOT be completely cooked. Drain water from the rice and if required, run it through cold water to separate the grains.
4th Step – Boil 5-6 potatoes, peel them, cut them in 2 halves and fry them in ghee.
5th Step – Take a big deep thick round bottom pan and add ghee to it, once the ghee is heated add the grated spices, few chopped green chilies, red chili powder and ginger-garlic paste. Now add the remaining chopped onions and fry all the mixture for 5 mins by adding a pinch of salt. Later add the marinated goat meat in it along with extra 2-3 tbsp of curd and mix the whole thing together. Now cover the pan and let the meat cook for 45 mins or so. Stir it in between to keep the consistency going. Add salt as per taste. Now add 2 tsp of shan biryani masala and again stir it and cook well till the gravy becomes partially thick. Add the boiled potatoes as a layer on top of it. After that add a layer of the half cooked boil rice and add another layer of the fried onions on the rice. Take the milk which is mixed with Saffron and pour it with spoon from the sides of the pan. Also pour little ghee on the side of the pan to distribute evenly. Again add a layer of rice and top it with sprinkling the remaining fried onions and fried cashews. Now pour little ghee in the middle and close the lid of the pan and steam cook the whole thing for about 15 mins.
Your mutton biryani is ready!! You can serve it by garnishing it with chopped coriander and curd raita.