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Eid Special Mutton Biryani 🍖🤤 #shorts

#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.

14 Replies to “Eid Special Mutton Biryani 🍖🤤 #shorts”

  1. Eid Mubarak! 🌙✨🎉🤲🕌🍛
    Eid Special Mutton Biryani Recipe:-
    Ingredients:
    For Cooking Mutton in a Cooker:
    1 kg mutton pieces (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.

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