Punjabi Mutton biryani Recipes

How to Prepare / Make / Cook -Mutton biryani ?

2 cups Delhi rice. 4 cloves. 1 tblsp. Big cardamom seeds. 1 bay leaf, crumpled. ½ -inch piece cinnamon stick, broken into bits. 500 grams mutton. 1 tblsp. Garam masala. 1 tblsp. Ground cumin seeds. 1 tblsp. Coriander powder. 250 grams onions. 2-inch piece ginger. 4 flakes garlic. 2 hard-boiled eggs, shelled and quartered. Salt and chilli powder to taste. 125 grams curds.

Grind onion. Ginger and garlic to a paste. Heat 4 tblsps. Ghee and fry the ground paste to a golden brown colour. Put in ground spices, salt and nicely beaten curds and cook till the ghee starts to separate, put in mutton and fry to a golden brown colour. Cover the meat with water and cook till the meat is done. Remove from fire and strain out the stock completely. The stock should be about 4 cups, if it is less make up the quantity by adding milk or water. Heat 2 tblsps. Ghee and put in whole spices and rice. Fry for 5 minutes and then pour in the stock. Bring to a rolling boil, reduce heat and cook till the rice is almost done and almost all the water is absorbed. Mix in the mutton. Reduce heat completely, cover tightly and continue cooking till the rice is tender and dry. Serve immediately garnished with eggs and if you like rings of fried onion.

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Mitha pullao Anda pullao Manpasand pullao Kabuli channa pullao Chicken biryani Mutton biryani