Kerala Style Mutton Biryani

Hello everybody, I hope you're having an incredible day today. Today, we're going to make a distinctive dish, Kerala Style Mutton Biryani. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Kerala Style Mutton Biryani is one of the most favored of recent trending foods on earth. It's simple, it is fast, it tastes delicious. It's enjoyed by millions every day. They're fine and they look wonderful. Kerala Style Mutton Biryani is something which I've loved my whole life.
Many things affect the quality of taste from Kerala Style Mutton Biryani, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Kerala Style Mutton Biryani delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this recipe, we must first prepare a few ingredients. You can cook Kerala Style Mutton Biryani using 33 ingredients and 6 steps. Here is how you cook that.
Ingredients and spices that need to be Get to make Kerala Style Mutton Biryani:
- For Rice:
- 2 cup Basmati Rice
- 2 pieces Cinnamon
- 5 Cloves
- 5 pieces Cardamom
- 3 tsp Ghee
- 1 Bay leaves
- to taste Salt
- 1 tsp Lime juice
- 4 1/2 cup Hot water
- For Mutton Masala
- 1/2 kg Mutton with bone cut into medium cubes
- 2 cup Onion thinly sliced
- 4 Green chilli
- 1 inch Ginger chopped
- 7-8 Garlic cloves
- 1 Tomato chopped
- 1/2 cup Yogurt/curd
- 1 tsp Chilli powder
- 1 tsp Coriander powder
- 1/2 tsp Turmeric powder
- 1/2 tsp Pepper powder –
- 1/2 teaspoon Garam masala
- 1 cup Thin coconut milk
- 2 Mace
- 1 Bay leaves
- 3 Cloves
- As needed Oil
- 2 cups Mint and coriander leaves chopped
- For garnishing
- 2 tsp Cashew nuts
- 2 tsp Raisins
- 1 Onion finely chopped
Steps to make to make Kerala Style Mutton Biryani
- Clean the mutton and marinate it with salt, curd, 1/2 tsp of garam masala, and pepper powder and keep aside for atleast 30 minutes. Soak the rice for 15 minutes and drain it well.
- Heat ghee in a cooking vessel, and add whole cloves, cinnamon sticks, cardamom, & bay leaves, and fry for a minute. Add the rice and fry it for 3-4 minutes. Pour in 4 1/2 cups of water, salt, and lime juice and cook it covered till it is done. Set aside the rice.
- In a blender, grind green chillies, ginger and garlic to a paste. Heat ghee in a pan and fry onions, cashew nuts, and raisins, one by one until they turn brown and keep aside.
- In the remaining ghee, sauté thinly sliced onions, until they turn golden brown. Now stir in the ginger-chilli paste and fry it for 2-3 minutes. Add chilli powder, coriander powder, turmeric powder, and garam masala and fry it for 2 minutes. Stir in the chopped tomatoes, mace, bay leaves, cloves, coriander leaves, and mint leaves.
- Add the marinated mutton pieces and combine it well. Pour in thin coconut milk and salt. Transfer the entire contents to a pressure cooker and cook for 2-3 whistles or until the meat is cooked well. if the gravy is loose, slow cook it until the gravy is thick.
- Take a baking dish and brush it with some ghee or butter. Spread a layer of rice in the bottom and mutton on the top. Arrange the rice and the gravy this way. Garnish with fried onions, cashews, and raisins. Cover it with an aluminium foil. Preheat oven to 350 degrees and bake this for 20 minutes. Serve warm with raita and pickle.
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This isn't a full guide to quick and also easy lunch dishes yet its good something to chew on. With any luck this will get your innovative juices streaming so you can prepare scrumptious meals for your family members without doing a lot of square meals on your journey.
So that is going to wrap it up for this special food Recipe of Quick Kerala Style Mutton Biryani. Thanks so much for reading. I'm confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
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