ENGA BHAI AMMA VEETU SPECIAL "MUTTON BIRIYANI" | SuShi's Fun

Mutton Biryani Recipe –

✅ Ingredients
• Basmati Rice – 7 cups (more than 1 kg)
• Mutton biryani cut – 1½ kg with 10 g mutton fat
• Oil – 2 cups
• Onion – 7 medium-sized, thinly sliced
• Tomatoes – 6 large, roughly chopped
• Ginger and garlic paste – 3 tbsp
• Garam masala – 1 tsp
• Red chilli powder – 1½ to 2 tbsp (as per taste)
• Salt – 4 tsp
• Green chillies – 4, slit
• Coriander leaves – 1 handful, chopped
• Mint leaves – 1 handful, chopped
• Curd – 200 ml
• Malai (milk cream) – 3 tbsp
• Lemon juice – 2 tbsp
• Water – as required (for parboiling rice)
• Saffron infused milk – as needed

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✅ Step-by-Step Instructions

1. Prepare the Mutton Masala
1. Heat the biryani pot and add 2 cups of oil.
2. Add thinly sliced onions and sauté on medium heat until caramelised and golden brown.
3. Add 1 tsp garam masala, mix well, and cook until you smell its aroma.
4. Add 3 tbsp ginger and garlic paste, mix well, and sauté for a few seconds.
5. Add mutton pieces with fat, and cook until the colour changes.
6. Add red chilli powder (1½–2 tbsp as per your taste), mix well, and sauté until you smell the spice.
7. Add 4 slit green chillies, coriander leaves, and mint leaves, mix gently, and cook for a few seconds.
8. Add roughly chopped tomatoes, mix, and cook until soft.
9. Add 200 ml curd and 3 tbsp malai, stir to combine.
10. Cook on low flame for 45 minutes, stirring occasionally, until the mutton is tender.

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✅ Parboil the Rice
1. In a large pot, bring plenty of water to boil.
2. Add 3 tsp salt and lemon juice (2 tbsp) to the boiling water.
3. Add the soaked rice (soaked for 20 minutes) and cook until 75% done.
4. Drain the water and keep the rice aside.

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✅ Assembling the Biryani
1. Once the mutton is tender, reduce the flame and check for excess oil. Keep it aside.
2. Add the parboiled rice on top of the mutton layer evenly.
3. Gently mix the rice and mutton, ensuring not to break the grains.
4. Top up with the reserved excess oil.
5. Pour saffron infused milk over the rice for colour and flavour.
6. Cover the pot with a tight-fitting lid.
7. Slow cook (dum method) on low flame for 15 minutes.

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✅ Serving
• Gently fluff the biryani and serve hot with raita, salad, or pickle.

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