• Aaisha Fakih

DHANYA PUDINA MUTTON BIRYANI

You cannot miss this lip smacking Mutton Biryani which comes straight from the kitchen of Nawabs and Nizams. It is best served with tomato onion raita, sliced onions and lemon wedges. Here is how to make it.

If you are someone who loves a good Biryani for your weekend meals, then you must try this biryani recipe.


This is a very quick, easy prepping biryani recipe with minimal spices used in making it. Yet it is so fragrant and absolutely flavorful. We cook the meat marinade first and then add the meat to the mixture and leave it overnight. Next morning just on the stove and let the cooking begin. Let it slow cook for a good 45-60 minutes.


Finally, layer it with boiled rice and top it with some garnish of fried onions, herbs, infused oil, saffron and few drops of kewda water.


Simple cooking sometimes could be the best thing you'd be craving for. This is one such Yummy and delicious simplistic recipe of Biryani.


DHANYA PUDINA BIRYANI

CUISINE: INDIAN AUTHOR: AAISHA

INGREDIENTS

  • 850 g Mutton

  • 2 large onions sliced

  • 2-3 green cardamom

  • 1 black cardamom

  • 2" cinnamon stick

  • 2 star anise

  • 10-12 green chilies slit

  • 1 bunch mint leaves

  • 1/2 bunch coriander leaves

  • 2 tsp ginger/garlic paste

  • 3/4 tsp turmeric powder

  • 2 tsp chili powder

  • 2 tsp salt

  • 3 medium tomatoes chopped

  • 1/2 cup yogurt

  • 1/2 cup water

  • 2 1/2 cups rice

  • 2 potatoes

  • Fried onions for garnish



INSTRUCTIONS


  1. Take oil in a dish and add the onions. Cool until soft and light golden.

  2. Add the whole spices and green chilies. Sauté.

  3. Add the chopped herbs.

  4. Let it cook well till the oil is well infused with the flavors of the herbs.

  5. After a good 5-7 minutes of slow cooking, tilt the pot and with the help of a spoon remove 1/4-3/4 cup of oil from the mixture.

  6. Set the oil aside.

  7. Now add the chopped tomatoes & ginger garlic paste. Cook until soft.

  8. Now add the meat and 1/2 cup yogurt. Mix it well and let cook for 5 minutes.

  9. Add 1/2 -1 cup of water, stir & cover & let cook for 30-45 minutes till meat gets nicely tender.

  10. When meat is ready, add fried potatoes to it, layer the boiled rice on top with some garnish of herbs, fried onions , the herb infused oil, saffron and few drops of kewda water.

  11. Cover and simmer the flame. Let cook for about 25-30 minutes.

  12. Serve hot with Indian style Raita or any simple cucumber and tomato salad.

  13. Bon Appetite 🍽

Some Key Points -

  • This Biryani is the simplest I have ever made, with very little use of spices. Yet, it takes so delicious.

  • After cooking the marinade, the meat is added along with curd and let to rest in their overnight for best results.

  • The Secret of this recipe is the infused oil. You’ll definitely love the flavors when you have the biryani finally - 😊

  • Minimal amount of water let’s the meat cook for longer and also the marinade ain’t runny enough.



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