Mutton biryani recipe – Gosht biryani

Mutton biryani recipe – Gosht biryani

 

Almost an year ago, I was hitting the “Publish” button for the first time. That time, when I started blogging, I wanted to share the enjoyment of cooking delicious Indian food with my family, friends and good people around me. I thought it’s a good idea to “record” my Indian cooking adventure and introduce other people to Indian cuisine, which is one of the most varied cuisine in the world in terms of cooking styles and flavors.

From then to now, many people have joined me in my Indian cooking adventure and helped me to go ahead with this blog. My cooking has improved a lot and I have learned so much about this rich Indian cuisine.

Living as an expat in India, cooking and sharing Indian food have been also a good way of making new friends, I have managed to get in touch with many wonderful people thanks to blogging.

Before I get to the mutton biryani recipe, I want to thank you all for reading, for the comments and shares, for subscribing by e-mail, for the suggestions some of you have e-mailed me or just for visiting my space here. I am delighted to receive feedback to my posts and to have a dialogue with my readers, so please keep commenting and getting in touch.

The recipe I’m featuring today is mutton (gosht) biryani – if you’ve been around for a while, this isn’t the first biryani recipe you’ve seen on the blog. I’ve shared the Chicken biryani Hyderabadi style, another awesome and famous biryani, a must try.

Biryani is a traditional celebration meal in India, and I thought this recipe is perfect for the one year blogging celebration.

Some of you might look at the long list of ingredients and the time consuming process and think to give up trying this recipe. But if you try it, I assure you that it will be one of the most delicious and aromatic foods you ever had.

Mutton biryani recipe – Gosht biryani step by step recipe

Into a big bowl, combine all ingredients under “For marinade” and keep it in the fridge, for at least one hour, to marinate.

mutton biryani steps

Once the meat is marinated, take a pressure cooker (or a simple deep pot) and heat some oil or ghee. Add bay leaf, cinnamon stick, cardamoms, cloves, star anise, mace and fennel seeds. Fry for 30 seconds on medium heat, the spices will start release their aromas. Add chopped onions, ginger garlic paste and green chillies. Stir fry until onions change color to golden-brown.

mutton biryani gosht biryani steps

Then add chopped tomatoes, coriander powder, red chilli powder, cumin powder and garam masala. Cook until the tomatoes get mushy and oil starts to separate.

mutton lamb biryani recipe

Add chopped fresh mint and coriander/cilantro leaves and the marinated meat. Mix all together and let it cook for 10-15 minutes, on medium flame.
Add 2 cups of water and more salt, if needed. Close the lid and pressure cook for 6-7 whistles, on medium heat. If using a simple pot, then add more water and cook covered, on low-medium heat for about 1h-1h30mins until meat gets tender. Once the meat is cooked, it shouldn’t remain too much of water but it should be a thick sauce along with the meat (it shouldn’t be dry – if it is, add little water).

mutton lamb goat biryani recipe

While the meat is cooking, wash the rice and let it soak in water for 20-30 minutes.
Then take a deep pot, and add about 4 cups of water. Bring the water to boil, then transfer the soaked and drained rice into the pot, add some salt and squeeze some lime/lemon juice. Cook the rice for about 4-5 minutes over medium heat. The rice should be slightly undercooked or al dente. Once done, drain the water and keep the rice aside.

rice mutton biryani recipe

Take a frying pan, add some ghee or oil and deep fry the remaining onion, julienne cut, until golden brown. Keep aside on a paper towel, to absorb the excess oil.

Once the meat is cooked and tender, it’s time to add the rice. I have transferred the meat with the sauce into a larger pan, because my pressure cooker is pretty small. But if you use a large pot for cooking the meat, then there is no need to do so.
Bring the flame to low heat and cover the meat with a layer of rice. On top of the rice add half of fried onions, some coriander and mint leaves, 1 tbsp ghee (optional) and also sprinkle some garam masala.

mutton goat biryani recipe step by step

Cover the pot with a lid. Let it cook on very low flame, for 15-20 minutes.
Garnish it with the remaining fried onions and serve with raita.

mutton biryani recipe step by step how to make mutton biryani
 
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Mutton biryani recipe - Gosht biryani
 
Prep time
Cook time
Total time
 
Author:
Cuisine: Indian
Serves: 3-4
What you need
  • For marinade:
  • 250 gm mutton/goat/lamb with or without bones, cut into big pieces;
  • 1 tbsp yogurt;
  • ½ tsp crushed garlic;
  • 1 tsp grated/paste fresh ginger;
  • ½ tsp red chilli powder;
  • ½ tsp salt;
  • pinch of turmeric powder;
  • ½ tsp garam masala.
  • For rice:
  • 1 and ½ cup basmati rice (long grain rice), soaked in water for 30 minutes;
  • 4 cups of water;
  • juice from 1 lime or ½ lemon.
  • Cooking the meat:
  • 1 bay leaf;
  • 1 stick cinnamon;
  • 2 green cardamoms;
  • 2 cloves;
  • 1 star anise;
  • 1 mace;
  • ½ tsp fennel seeds;
  • 2 onions, chopped;
  • 2 tomatoes, cubed;
  • 1 tbsp ginger garlic paste or ½ tsp crushed garlic and 1 tsp grated fresh ginger;
  • 2 green chillies, cut big;
  • ½ cup chopped fresh mint and coriander/cilantro leaves;
  • 1 tbsp coriander powder;
  • ½ tsp red chilli powder, more or less, as per taste;
  • 1 tsp cumin powder;
  • 1 tsp garam masala;
  • ghee or oil;
  • 2 cups of water;
  • Others:
  • 1 onion, julienne cut and deep fried;
  • Few fresh cilantro/coriander leaves to garnish.
Method
  1. Into a big bowl, combine all ingredients under "For marinade" and keep it in the fridge, for at least one hour, to marinate.
  2. Once the meat is marinated, take a pressure cooker (or a simple deep pot) and heat some oil or ghee. Add bay leaf, cinnamon stick, cardamoms, cloves, star anise, mace and fennel seeds. Fry for 30 seconds on medium heat, the spices will start release their aromas. Add chopped onions, ginger garlic paste and green chillies. Stir fry until onions change color to golden-brown.
  3. Then add chopped tomatoes, coriander powder, red chilli powder, cumin powder and garam masala. Cook until the tomatoes get mushy and oil starts to separate.
  4. Add chopped fresh mint and coriander/cilantro leaves and the marinated meat. Mix all together and let it cook for 10-15 minutes, on medium flame.
  5. Add 2 cups of water and more salt, if needed. Close the lid and pressure cook for 6-7 whistles, on medium heat. If using a simple pan then add more water and cook covered, on low-medium heat for about 1h-1h30mins until meat gets tender. Once the meat is cooked, it shouldn't remain too much of water but it should be a thick sauce along with the meat (it shouldn't be dry - if it is, add little water).
  6. While the meat is cooking, wash the rice and let it soak in water for 20-30 minutes.
  7. Then take a deep pot, and add about 4 cups of water. Bring the water to boil, then transfer the soaked and drained rice into the pot, add some salt and squeeze some lime/lemon juice. Cook the rice for about 4-5 minutes over medium heat. The rice should be slightly undercooked or al dente. Once cooked, drain the water and keep the rice aside.
  8. Take a frying pan, add some ghee or oil and deep fry the remaining onion, julienne cut, until golden brown. Keep aside on a paper towel, to absorb the excess oil.
  9. Once the meat is cooked and tender, it's time to add the rice. Bring the flame to low heat and cover the meat with a layer of rice. On top of the rice add half of fried onions, some coriander and mint leaves, 1 tbsp ghee (optional) and also sprinkle some garam masala.
  10. Cover the pot with a lid. Let it cook on very low flame, for 15-20 minutes.
  11. Garnish it with the remaining fried onions and serve with raita.

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