Mutton Biryani | Goat Biryani

Mutton Biryani | Goat Biryani is a conventional  Pakistani and Indian rice dish made by layered into a cooked gravy and then layered with parboiled rice, herb, and food color. Mutton biryani gravy where the mutton meat is cooked along with yogurt, tomatoes, Indian spices, and whole spices.

The layers of rice and gravy and topped with the herb. You can try my other Rice RecipeChicken Biryani (Biryani Recipe),Beef pulao Recipe |How to make beef pulao recipe,Chicken Vegetable Tehri.

Mutton Biryani Ingredients

Mutton Biryani step by step

how to make mutton gravy

In a pan, add 1 cup oil and fry the onion slices till nicely brown.

Add the garlic, ginger, and saute at medium-high heat until the garlic and ginger have lost their raw smell.

Next, Add the mutton meat and cook over medium-high heat until golden brown on both sides.

Add 6 aloo Bukhara (plum).

Then, add the following whole Spices.

• 1 Star anise
• 1 Black Cardamom
• 6 Green Cardamom
• 12 Black peppercorns
• 8 Cloves
• 4 Bay leaf
• 2 Cinnamom Stick 2 inches

Then add 1 cup beaten yogurt,2 tablespoons lemon juice and mix well, cover, and cook for 5 minutes.

Next, add the Following powder spices.

• 2 Tablespoons Red Chili Powder
• 1 Tablespoon Cumin powder
• 2 Tablespoons Coriander Powder
• 1 Teaspoon Turmeric Powder
• 1 Tablespoon Whole Spices Powder

And then add tomatoes.

When the tomato is cooked and oil is released on the top.

Now, add 6 slits of green chili and mix well.

Finally, add 1 & 1/2 Cups water cover, and cook for 25 minutes on low heat until mutton is tender.

When the mutton is tender and oil separates from the edges. Then add chopped herbs.

Prepare the yellow-milk

Take 1/4 cup of milk in a cup and dissolve yellow food color in the milk. Cover and wait for 5 minutes. Add kewra essence to the milk. Mix well and cover. Keep aside.

How to make Parboiled Rice

Wash the rice in several changes of water until the water remains clear. Next, soak the rice. There should be at least 4 cups of water in the bowl. soak the rice for at least two hours.

Drain the soaked rice.

Boil the water into a large pot. Bring back to the boil, add 2 tablespoons of salt, 3 bay leaf, 6 cloves, 6 black peppercorns.

Then add the drained rice and boil until the rice is three-quarters cooked.

Strain the rice immediately.

Layer the biryani

In a pot, add half-layer cooked mutton gravy.

Add spread half-layer of boiled rice.

Add remaining mutton gravy.

Now add leftover boiled rice spread on the top. Add dissolve food color spread it.

Add, coriander leaves, mint leaves, green chili spread it. Put the biryani pot over high heat and wait until the steam starts coming out. Let the steam come through for one minute. Meanwhile, roll the dough into tubes and use the dough to seal the lid of the biryani pot. Put the pot on top of an iron frying pan or tawa over medium-high heat: this is to diffuse the heat. And steam for 15 minutes on low flame.

When ready to serve, unseal the biryani lid. Using a large spoon and starting from one side, gently lift the mutton up and mix it with the rice. You need to gently merge the wet rice with the dry rice on top, so each grain is perfectly moist. Mutton biryani is ready to serve with Raita Recipe and Kachumber Salad (Indian Salad).

More Yummy Rice Here

• Chicken Biryani (Biryani Recipe)
• Beef pulao Recipe |How to make beef pulao recipe
• Chicken Aloo Tahari Recipe

Below Recipe Card

Mutton Biryani | Goat Biryani

Mutton Biryani | Goat Biryani is a conventional  Pakistani and Indian rice dish made by layered into a cooked gravy and then layered with parboiled rice, herb, and food color. Mutton biryani gravy where the mutton meat is cooked along with yogurt, tomatoes, Indian spices, and whole spices.

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 1 hour hr

Course Rice

Cuisine Indian, Pakistan

Servings 4 People

Ingredients

  

Gravy Ingredients

• 1 Kg Mutton
• 2 Large Onion sliced
• 6 Medium-sized Tomatoes
• 1/2 Cup Coriander leaves Finely chopped
• 1/2 Cup Mint Leaves
• 2 Tbsp Ginger Garlic Paste
• 1 Cup Yogurt (Dahi)
• 2 Tbsp Lemon Juice
• 6 Green chili slit
• 1 Cup Oil
• 6 Aloo Bukhara (plum).
• 1 Star anise
• 1 Black Cardamom
• 6 Green Cardamom
• 12 Black peppercorns
• 8 Cloves
• 4 Bay leaf
• 2 Cinnamon Stick 2 inches
• 2 Tbsp Red Chili Powder
• 2 Tbsp Coriander powder
• 1 Tbsp Cumin powder
• 1 Tsp Turmeric powder
• 1 Tbsp Whole spices powder
• 1 Tbsp Salt
• 2 Cups Water

Yellow-milk Ingredients

• 1/4 Tsp Yellow Food Color
• 1 Tbsp Milk
• 1 Tsp kewra essence

Parboiled Rice

• 2 Cups Basmati Rice
• 6 Cloves
• 6 Black peppercorns
• 2 Tbsp Salt

Instructions

 

Making Mutton Gravy

• In a pan, add 1 cup oil and fry the onion slices till nicely brown.
• Add the garlic, ginger, and saute at medium-high heat until the garlic and ginger have lost their raw smell.
• Add the mutton meat and cook over medium-high heat until golden brown on both sides.
• Add 6 aloo Bukhara (plum).
• Then, add the following whole Spices.1 Star anise,1 Black Cardamom, 6 Green Cardamom,12 Black peppercorns,8 Cloves4 Bay leaf,2 Cinnamon Stick 2 inches.
• Then add 1 cup beaten yogurt,2 tablespoons lemon juice and mix well, cover, and cook for 5 minutes.
• Next, add the Following powder spices.2 Tablespoons Red Chili Powder,2 Tablespoons Coriander Powder,1 Tablespoon Cumin powder,1 Teaspoon Turmeric Powder,1 Tablespoon Whole Spices Powder.
• And then add tomatoes.
• When the tomato is cooked and oil is released on the top.
• Now, add 6 slits of green chili and mix well.
• Finally, add 1 & 1/2 Cups water cover, and cook for 25 minutes on low heat until mutton is tender.
• When the mutton is tender and oil separates from the edges. Then add chopped herbs.
• Mutton Gravy is ready.

Prepare the yellow-milk

• Take 1 tablespoon of milk in a cup and dissolve 1/4 teaspoon of yellow food color in the milk. Cover and wait for 5 minutes. Add kewra essence to the milk. Mix well and cover. Keep aside.

Making Parboiled Rice

• Wash the rice in several changes of water until the water remains clear. Next, soak the rice. There should be at least 4 cups of water in the bowl. soak the rice for at least 30 miuntes.
• Drain the soaked rice.
• Boil the water into a large pot. Bring back to the boil, add 2 tablespoons of salt, 3 bay leaf, 6 cloves, 6 black peppercorns.
• Then add the drained rice and boil until the rice is three-quarters cooked.
• Strain the rice immediately.

Assembling

• In a large cooking pot, add half-layer cooked mutton gravy.
• Add spread half-layer of boiled rice.
• Add remaining mutton gravy.
• Now add leftover boiled rice spread on the top. Add dissolve food color spread it.
• Add, coriander leaves, mint leaves, green chili spread it. Put the biryani pot over high heat and wait until the steam starts coming out. Let the steam come through for one minute. Meanwhile, roll the dough into tubes and use the dough to seal the lid of the biryani pot. Put the pot on top of an iron frying pan or tawa over medium-high heat: this is to diffuse the heat. And steam for 15 minutes on low flame.
• When ready to serve, unseal the biryani lid. Using a large spoon and starting from one side, gently lift the mutton up and mix it with the rice. You need to gently merge the wet rice with the dry rice on top, so each grain is perfectly moist. Mutton biryani is ready to serve with,Raita Recipe,Kachumber Salad (Indian Salad)

Keyword biryani, biryani recipe, goat biryani, mutton biryani

Is biryani Pakistani or Indian?

Biriyani has its origins among the Muslims of the Indian subcontinent and is popular beyond the region. The word “biryani” comes from the Persian word “brian” which means “fried before cooking.” This South Asian mixed rice dish has its origins among the Muslims of the Indian subcontinent.