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Mutton and potato Biryani
Mutton and potato Biryani

Before you jump to Mutton and potato Biryani recipe, you may want to read this short interesting healthy tips about Snacks that offer You Energy.

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We hope you got benefit from reading it, now let’s go back to mutton and potato biryani recipe. To cook mutton and potato biryani you only need 23 ingredients and 8 steps. Here is how you do that.

The ingredients needed to make Mutton and potato Biryani:
  1. Take 4 cups Rice
  2. Take meat 1.25 kg (I added a little more meat but you can add less if you like) and i used goat back leg meat
  3. Provide 1 cup Oil
  4. Get masalas- Tej pat (Bay leaf)
  5. Get 2-3 , dal chini (cinnamon)
  6. Provide 1 1/2 inch, jaiphal (nutmeg) javathri powder 1tsp (optional),
  7. You need 6-7 prunes (Dry Aaloo Bhukara),
  8. Use green cardamoms 4-5,
  9. Use whole black pepper ¾ ts,
  10. Prepare 3 black cardamoms,
  11. Use cloves 7-8;
  12. Get beaten 1½ cup greek style yoghurt or Regular;
  13. Take 1 tsp crushed chillies,
  14. Provide 1 ts salt,
  15. You need 1 1/2 tsp chilli powder,
  16. Use 1 1/2 tsp coriander powder &
  17. Get 1 1/2 tsp cumin seeds,
  18. Prepare 1 tbsp Shan Bombay Masala
  19. Provide 2 large size onion
  20. Use 3 med tomatoes
  21. Take 2-3 green chillies
  22. Use 3 medium potatoes
  23. Use 1 tbsp Lemon Juice
Steps to make Mutton and potato Biryani:
  1. To the mutton add the beaten yoghurt, ginger-garlic paste, chilli powder, 1 tbsp haldi, crushed red chillies, coriander (dhaniya) powder, lemon juice, cumin seed (safaid Zeera). Shan Bombay Masala
  2. Allow the mutton to marinate for couple of hours. I usually just marinate till i fry the other masalas. you can also marinate overnight too if you like
  3. Now in a pot warm up 1 cup oil add sliced onions and fry them till they turn golden brown then add tomatoes
  4. Fry them until they are soften. Now add the marinated mutton. Fry for some more minutes now cover the pot and lower the flame. Cook until meat is tender Completely!
  5. After the meat is tender add potatoes, cook for only 5-6 minutes on medium to high flame because the rest it will cook while you put it on dum
  6. Heat water (2 ½ times more than the rice) add the whole masala (Again you can adjust Khara masala on your own taste if you like less you can do that),salt to taste according to your rice, once the water starts boiling then add the rice & Vinegar (3 tsp). Cook the rice till ¾ done and then drain in the colander
  7. Assembling: Take a heavy-bottomed pot or take the same pot that you cooked rice in, Spread a lil oil at the bottom then spread three quarer rice and pour the cooked mutton curry on top. At this point you can add Aloo bukhara and hara dhaniya if you like.
  8. Spread the remaining rice over this. Now add fried onions, and heat up 1/4 cup of oil in a pan add some green chillies,once they starts to crackle up put the green chillies on top of the onions and pour the oil over the rice. Now put the flame high for 5 minutes, then lower the flame completely until the Rice is Tender! Birayni is ready..

This blog post rounds up the best biryani houses of Kolkata and my sustained relationship with this special dish! Two integral parts of Kolkata Biryani. Irani Biryani is slightly different from Hyderabadi Biryani as the mutton and potatoes are fried. Simply pair the mutton and potatoes with the magic of saffron, spices and nuts and you are good to go on a supreme food journey where you would meet a riot of flavors. recipe card for Irani mutton Biryani recipe : Kolkata Biryani is exceptionally light, low on essence and colour, and mildly spiced - using just the right amount of spices to enhance the taste. In a huge handi, rice is steamed with cooked.

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