Here's a special recipe for Tandoori Mutton Biryani:
Ingredients:
500 grams mutton, cut into pieces
2 cups basmati rice, soaked for 30 minutes
1 cup plain yogurt
2 tablespoons tandoori masala
2 teaspoons ginger paste
2 teaspoons garlic paste
1 teaspoon red chili powder
1 teaspoon turmeric powder
1 teaspoon garam masala
1 teaspoon cumin powder
1 teaspoon coriander powder
2 onions, thinly sliced
4 tablespoons ghee or oil
A handful of mint leaves, chopped
A handful of coriander leaves, chopped
Salt to taste
Saffron strands (optional) soaked in 2 tablespoons of warm milk
Instructions:
In a large bowl, combine the yogurt, tandoori masala, ginger paste, garlic paste, red chili powder, turmeric powder, garam masala, cumin powder, coriander powder, and salt. Mix well to make a marinade.
Add the mutton pieces to the marinade and coat them thoroughly. Allow the mutton to marinate for at least 2 hours or preferably overnight in the refrigerator.
Preheat your oven to 180°C (350°F). Place the marinated mutton pieces on a baking tray and cook in the oven for about 30-40 minutes or until the mutton is tender and cooked through. Keep the cooked mutton aside.
In a large pot, bring water to a boil and add salt. Drain the soaked basmati rice and add it to the boiling water. Cook the rice until it is 70-80% cooked (slightly undercooked). Drain the rice and keep it aside.
In a separate pan, heat ghee or oil over medium heat. Add the sliced onions and cook until they turn golden brown and caramelized. Remove half of the fried onions and set them aside for garnishing.
In the same pan with the remaining onions, layer half of the partially cooked rice. Then, layer the cooked mutton pieces on top of the rice.
Add a sprinkle of chopped mint leaves and coriander leaves on the mutton layer. Follow this with the remaining rice, spreading it evenly.
Drizzle the saffron-infused milk over the top layer of rice (optional) to create a visually appealing effect.
Cover the pot tightly with a lid and cook on low heat for about 20-25 minutes, allowing the flavors to meld and the rice to fully cook through.
Once done, remove the lid and gently fluff the rice with a fork, being careful not to break the grains. Serve the Tandoori Mutton Biryani hot, garnished with the reserved fried onions and additional mint leaves.
Enjoy your flavorful Tandoori Mutton Biryani!
Ingredients:
500 grams mutton, cut into pieces
2 cups basmati rice, soaked for 30 minutes
1 cup plain yogurt
2 tablespoons tandoori masala
2 teaspoons ginger paste
2 teaspoons garlic paste
1 teaspoon red chili powder
1 teaspoon turmeric powder
1 teaspoon garam masala
1 teaspoon cumin powder
1 teaspoon coriander powder
2 onions, thinly sliced
4 tablespoons ghee or oil
A handful of mint leaves, chopped
A handful of coriander leaves, chopped
Salt to taste
Saffron strands (optional) soaked in 2 tablespoons of warm milk
Instructions:
In a large bowl, combine the yogurt, tandoori masala, ginger paste, garlic paste, red chili powder, turmeric powder, garam masala, cumin powder, coriander powder, and salt. Mix well to make a marinade.
Add the mutton pieces to the marinade and coat them thoroughly. Allow the mutton to marinate for at least 2 hours or preferably overnight in the refrigerator.
Preheat your oven to 180°C (350°F). Place the marinated mutton pieces on a baking tray and cook in the oven for about 30-40 minutes or until the mutton is tender and cooked through. Keep the cooked mutton aside.
In a large pot, bring water to a boil and add salt. Drain the soaked basmati rice and add it to the boiling water. Cook the rice until it is 70-80% cooked (slightly undercooked). Drain the rice and keep it aside.
In a separate pan, heat ghee or oil over medium heat. Add the sliced onions and cook until they turn golden brown and caramelized. Remove half of the fried onions and set them aside for garnishing.
In the same pan with the remaining onions, layer half of the partially cooked rice. Then, layer the cooked mutton pieces on top of the rice.
Add a sprinkle of chopped mint leaves and coriander leaves on the mutton layer. Follow this with the remaining rice, spreading it evenly.
Drizzle the saffron-infused milk over the top layer of rice (optional) to create a visually appealing effect.
Cover the pot tightly with a lid and cook on low heat for about 20-25 minutes, allowing the flavors to meld and the rice to fully cook through.
Once done, remove the lid and gently fluff the rice with a fork, being careful not to break the grains. Serve the Tandoori Mutton Biryani hot, garnished with the reserved fried onions and additional mint leaves.
Enjoy your flavorful Tandoori Mutton Biryani!
Category
😹
Fun