#eidbiryani #asmr #biryani #muttonbiryani #eidspecial #eidmubarak
Eid Special Mutton Biryani Recipe:-
Ingredients:
For Cooking Mutton in a Cooker:
1 kg mutton nalli (bone marrow cuts)
4 tbsp oil or ghee
3 bay leaves
4 cloves
4 green cardamoms
2-inch cinnamon stick
2 Star Anise
4 Onions (sliced)
2 tbsp ginger-garlic paste
7 green chilies (slit)
½ cup mint leaves (chopped)
½ cup coriander leaves (chopped)
4 tomatoes (chopped)
1 cup curd (yogurt)
2 tsp red chili powder
1 tbsp coriander powder
2 tsp Biryani Masala
1 tbsp garam masala
Salt to taste
2 cups water
For Rice:
1 kg basmati rice (soaked for 30 minutes)
10 cups of water
1 tbsp salt
1 tsp shah jeera (caraway seeds)
2 bay leaves
For Dum Layering:
½ cup mint leaves (chopped)
½ cup coriander leaves (chopped)
2 tbsp ghee
Instructions:
Step 1: Cooking Mutton in a Pressure Cooker
Heat oil/ghee in a pressure cooker.
Add bay leaves, cloves, cardamoms, cinnamon, and black cardamom. Sauté for 30 seconds.
Add sliced onions and fry until golden brown.
Add ginger-garlic paste and green chilies, sauté for 1-2 minutes.
Add tomatoes, curd, turmeric, chili powder, black pepper, coriander powder, garam masala, and salt. Cook until the oil separates.
Add mutton nalli pieces and mix well.
Pour 2 cups of water, cover the lid, and cook on medium heat for 5-6 whistles (or until the meat is tender).
Once done, release the pressure and check if the mutton is soft. If needed, cook for another 1-2 whistles.
Step 2: Cook the Rice Separately
Boil 10 cups of water with salt, bay leaves, and shah jeera.
Add soaked rice and cook until 70% done.
Drain and keep aside.
Step 3: Layering for Dum Cooking
In a heavy-bottomed pot, spread a layer of half the cooked mutton Gravy.
Drizzle ghee and mint leaves over the top.
Step 4: Dum Cooking
Cover the pot with a tight lid (seal with dough for better results).
Cook on low heat for 25-30 minutes (place a tawa under the pot to prevent burning).
Let it rest for 10 minutes before opening.
Serving:
Gently mix the biryani, ensuring the Mutton pieces stay intact, and serve hot with raita and salad.
