I’ve posted this recipe during my earlier days of blogging. I wanted to update the recipe with step by step pictures and a new picture for quite sometime.
I do hope you also get to try this wonderful biriyani recipe, it’s one of my all time fav! This is my family’s fav biriyani recipe. It has been passed on from generations and I’ve been making it from the time I started to take baby steps in the kitchen.
This is originally a chicken biriyani recipe. I just made with mutton for a change. You can use the same recipe (given below) for making both chicken or mutton biriyani.
Here is the recipe…
Please check out the notes section on how to cook it without oven.
Marinate mutton pieces with all the ingredients for marination & keep for 1 hour…
Heat ghee in a pan/pressure cooker. Saute onions till it becomes brown…
Add crushed ginger, garlic & green chillies & saute…
Add tomatoes, salt & stir. When tomato becomes soft add garam masala…
After 5 minutes add marinated mutton pieces. Mix well…
Add enough water & cook. Grind the ingredients for white paste together. Add the white paste when mutton is half cooked…
Add chopped coriander leaves to the mutton and mix well. When the gravy becomes thick, remove from fire…
Clean the rice & soak for 25 minutes & drain the water completely…
Heat ghee in a pan & splutter whole masala. Fry the rice…
When the rice starts cracking add boiled water, salt & lemon juice. Cook the rice till the water is completely dried…
Layering the Biriyani
Apply some ghee to a baking dish. Spread one layer of rice first and a layer of mutton masala on top of it. Repeat the same.The top layer should be of rice. You can drizzle ghee & sprinkle coriander leaves, mint leaves, fried onion, nuts and raisins in between the layers.
Spread a wet cloth/ aluminium foil over the top layer. Cover the baking dish with a tight lid. Bake in the preheated oven for 25-30 minutes. Garnish with fried onions,nuts, raisins…
- 1 Onion (sliced)
- 2 tbsp Curd
- 1/2 tsp Turmeric powder
- 1 tsp Pepper powder
- 1 tsp Lemon juice
- 1/2 tsp Garam masala
- Salt – to taste
- 500 gms Mutton
- 2 big Onion (sliced)
- 6-7 cloves Garlic (crushed)
- 1 big piece Ginger (crushed)
- 4-5 Green chilli (crushed)
- 2-3 Tomato (sliced)
- 1/2 tsp Garam masala
- 2 tbsp Ghee
- 1-2 tbsp Chopped coriander leaves
For white paste
- 3 tbsp Grated Coconut
- 6-7 Cashew nut
- 1-2 tsp Poppy seeds (kasha kasha) ( optional)
For the rice:
- 2 cups Rice
- 4 ups Water (refer notes)
- 6 Cardamom
- 6 Cloves
- 2 medium size stick Cinnamon
- 1-2 tbsp Lemon Juice
- 2 tbsp Ghee
- 3-4 tbsp Chopped coriander & mint leaves (each)
- 1 big Onion (finely sliced)
- 7-8 Cashew nuts
- 1 tbsp Raisins
- Mutton Preparation
- Marinate mutton pieces with all the ingredients for marination & keep for 1 hour. Heat ghee in a pan/pressure cooker. Cook onions till it becomes brown. Add crushed ginger, garlic & green chillies and cook for 3-4 mins. Add tomatoes, salt (keep in mind salt is already added with mutton also) & stir. When tomato becomes soft add garam masala. After 3 mins, add marinated mutton pieces. Mix well. Add 1/4 cup water & cook (refer notes to see the pressure cooking details).
- Grind the ingredients for white paste together with 2 tbsp water. Add the white paste when mutton is cooked. Add chopped coriander leaves (1-2 tbsp) and mix well. When the gravy becomes thick and mutton is tender remove from fire.
- Rice Preparation
- Rinse the rice a few times and soak for 25 minutes. Drain the water completely. Heat ghee in a wide and deep pan & splutter whole masala (cinnamon, cardamom and cloves).Fry the rice. When the rice starts cracking (around 4-5 mins) add hot water, salt & lemon juice. Cook the rice till the water is completely dried. Spread the rice on a tray.
- Heat oil / ghee in a deep small pan. Fry the cashews and raisins till the cashews becomes brown and raisins plump. Add more oil / ghee, if required, and fry the onion till it becomes golden brown. Drain it on a paper towel.
- Layering the Biriyani
- Preheat the oven to 180 degree 10 minutes before baking the biriyani. Apply some ghee to a deep and wide baking dish. Spread one layer of masala first & a layer of rice on top of it. Repeat the same.The top layer should be of rice. You can drizzle ghee & sprinkle coriander leaves, mint leaves, fried onion, nuts and raisins in between the layers (on top of the rice). Spread a wet cloth over the dish while baking. Bake in the preheated oven for 25-30 minutes. Garnish with fried onions,nuts, raisins.
1. Layer the rice and masala in a greased heavy bottomed vessel/non stick pan & cover it with a tight lid. 2. Heat a thava/dosa kallu, when it is really hot, place the biriyani vessel on top of that. Reduce the heat to the lowest flame & cook for 20-25 mins. Keep the heat at the lowest flame throughout, otherwise it might get burnt. 3. Also place a pan of boiling water on top of the biriyani vessel at the same time. Pressure cooking the mutton: After the first whitsle on full flame, reduce the flame to low-medium. I cook for another 10-12 whistles. Switch off the flame and let the pressure drop naturally. If the mutton isnt, cooked close the cooker and cook for another 5-6 whistles on low-medium flame. Water for cooking the rice: Though the usual water qty is double the qty of rice, I take a little less. For 2 cups of rice, I use 3.5 cups of water instead of 4. If you feel that rice isnt cooked, add more water. However keep in mind that, rice will be cooked further during baking or while heating on thawa.