WHITE MUTTON BRIYANI

அசைவ பிரியாணி 253 Last Update: Dec 25, 2019 Created: Dec 06, 2019
WHITE MUTTON BRIYANI
  • Serves: 4 People
  • Prepare Time: 1 Hours
  • Cooking Time: 1/2 Hours
  • Calories: 150
  • Difficulty: Medium
Print

This white mutton Briyani I made for my son without spice. So all friends prepare this biriyani for your children this weekend enjoy with family

Ingredients

Directions

  1. Heat oil in a pan and add in the spices. Cinnamon, Cloves, and Cardamom. Add in the onions and saute until the onions are soft & Brown
  2. Once the onions are soft, add in the tomatoes and the ginger garlic paste.
  3. Saute the mixture until streaks of oil appear on the top. Then, add in the green chilies and the MUTTON. Briefly saute for a minute to coat the MUTTON.
  4. Add in the salt, Add in the yogurt.
  5. Cover the pan with a lid and cook on a medium flame for 10 -15 minutes. When the mutton is cooking, soak the rice in cold water.
  6. After 15 minutes, the mutton should be almost cooked. Remove the cooked meat to a bowl and roughly measure how much liquid is left behind. Mine had about 1.5 cups of water. Just measure roughly. It need not be accurate. Measurements used – 1 cup rice = 250 ml. We are using 2 cups of rice and 750 grams of meat. We require 1.5 times water to the quantity of rice. Let the mixture come to a boil.
  7. Drain the rice and add it to the pan. Add in the coriander leaves, mint leaves and juice of a lemon.
  8. I cooked the biriyani in the pressure cooker. If using a pressure cooker, cover the lid and cook for exactly two whistles. Approximately 4-5 minutes. If cooking directly on the pan, then cover the pan with a lid and let it cook for the first four minutes on medium flame. Open the lid. Gently mix once from the bottom, cover the lid again and simmer for 10 minutes on very low flame.
  9. Remove the pan from heat and set aside.
  10. Wait for the pressure from the cooker to release naturally. If cooking in a pan, do not disturb for the next 20 minutes. The rice will get swollen and absorb all the left out moisture. This time is very important. Do not rush.
  11. Serve hot!

WHITE MUTTON BRIYANI



  • Serves: 4 People
  • Prepare Time: 1 Hours
  • Cooking Time: 1/2 Hours
  • Calories: 150
  • Difficulty: Medium

This white mutton Briyani I made for my son without spice. So all friends prepare this biriyani for your children this weekend enjoy with family

Ingredients

Directions

  1. Heat oil in a pan and add in the spices. Cinnamon, Cloves, and Cardamom. Add in the onions and saute until the onions are soft & Brown
  2. Once the onions are soft, add in the tomatoes and the ginger garlic paste.
  3. Saute the mixture until streaks of oil appear on the top. Then, add in the green chilies and the MUTTON. Briefly saute for a minute to coat the MUTTON.
  4. Add in the salt, Add in the yogurt.
  5. Cover the pan with a lid and cook on a medium flame for 10 -15 minutes. When the mutton is cooking, soak the rice in cold water.
  6. After 15 minutes, the mutton should be almost cooked. Remove the cooked meat to a bowl and roughly measure how much liquid is left behind. Mine had about 1.5 cups of water. Just measure roughly. It need not be accurate. Measurements used – 1 cup rice = 250 ml. We are using 2 cups of rice and 750 grams of meat. We require 1.5 times water to the quantity of rice. Let the mixture come to a boil.
  7. Drain the rice and add it to the pan. Add in the coriander leaves, mint leaves and juice of a lemon.
  8. I cooked the biriyani in the pressure cooker. If using a pressure cooker, cover the lid and cook for exactly two whistles. Approximately 4-5 minutes. If cooking directly on the pan, then cover the pan with a lid and let it cook for the first four minutes on medium flame. Open the lid. Gently mix once from the bottom, cover the lid again and simmer for 10 minutes on very low flame.
  9. Remove the pan from heat and set aside.
  10. Wait for the pressure from the cooker to release naturally. If cooking in a pan, do not disturb for the next 20 minutes. The rice will get swollen and absorb all the left out moisture. This time is very important. Do not rush.
  11. Serve hot!

You may also like

Add Your Comment

Newsletter

Sign up to receive email updates on new recipes.