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Pakki Mutton Biryani
Pakki Mutton Biryani

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We hope you got benefit from reading it, now let’s go back to pakki mutton biryani recipe. To cook pakki mutton biryani you only need 32 ingredients and 15 steps. Here is how you do it.

The ingredients needed to prepare Pakki Mutton Biryani:
  1. Prepare 1 KG/2LBS (approx.) Fresh Goat Meat – with Bone cut medium to big size piece
  2. Prepare 2 tbsp Ginger-Garlic Paste –
  3. Prepare to taste Salt
  4. Provide 1/4 tsp Turmeric – (use less turmeric as it will spoil the colour of your final biryani)
  5. Prepare 2 tsp Red Chilli powder –
  6. You need 2 Lemon juice – Juice of 2 medium-sized lemon
  7. Prepare 1 & 1/2 tsp Cumin Powder–
  8. You need 2 tablespoons Biryani Masala – (I prefer Shaan)
  9. Provide 1 & 1/2 tsp Coriander Powder-
  10. Use 5 Yellow Onions large, sliced
  11. Take 1 Fried Onions – Fry large sized onion in home or we can buy the fried onions from store
  12. Prepare 1 Tomato medium
  13. Prepare 1 &1/2 cup Yogurt
  14. Take as needed Water – To cook rice and
  15. You need as needed Oil for cooking
  16. Get 2 tbsp Caraway seeds/Shahi jeera –
  17. You need 1 & ½ flower Star Anise –
  18. Get 1& ½ inches Cinnamon – stick
  19. Take 2 Black Cardamom –
  20. Get 4-5 Green Cardamom –
  21. You need 4-5 Bay leaves –
  22. Provide 2 Mace – flowers
  23. You need 10-12 pieces Cloves
  24. Use 10-12 pieces Whole Pepper –
  25. Prepare 6 to 7 Green Chilies –chopped into 1 inches pieces
  26. Get 1 bunch Mint leaves –
  27. Provide 1 Bunch Fresh Coriander or Cilantro-
  28. Get 1/2 cup Warm Milk –
  29. Get 1 big pinch Saffron strands –
  30. Use 3 tbsp Pure Ghee –
  31. You need 5 cups Basmati, Long Grained Rice –
  32. Provide 2-3 Drops Kevra Essence
Instructions to make Pakki Mutton Biryani:
  1. Wash the meat and let all the water drip off. The meat should be dry and clean before we being the cooking process - Wash the rice well with gentle hands, soak in water, and keep aside - Warm the milk, add the saffron strands to the milk, and let it soak in milk – we will need this at the end for layering - Garam Masala – We usually use whole spices in Biryani but many people do not like the whole spices in their mouth while eating food and more so if you have kids at home.
  2. Take meat in a large bowl for marinating add the ginger garlic paste,lemon juice, salt, turmeric and red chilli powder, mix well and keep aside in refrigerator for 30-45 minutes - Since Goat Meat is hard to cook We cook the meat in a pressure cooker and then cook for biryani. This will ensure a juicy and well-cooked meat in the final biryani. - Heat 3-4 tablespoon of Oil in a pressure cooker, once the oil is hot add 3 to 4 whole red chilli, 3 to 4 bay leaves, add all of the sliced onion and saute.
  3. Once the onion is translucent add chopped tomatoes, 1/2 tsp of Salt and 1/4 tsp of Turmeric Powder - Add marinated meat into the cooker, give it a good mix and close the lid of pressure cooker with weight and let it cook for 2 whistles on medium flame.
  4. Open the lid once the stem is settled and now we are ready for our next process to cooking meat further - Heat a large pan add 1 tablespoon of oil in the pan - Add the pressure cooked meat into the Pan - Once the meat is cooked for about 5 minutes add the coriander powder and cumin powder - Add 1 & ½ cup of yogurt to the meat and cook for 10-12 minutes on high flame until the yogurt is fully cooked and the water is dried up and your meat starts to separate the fast
  5. At this point add 1/2 cup each of coriander and Mint leaves, 1 and 1/2 tbsp of biryani masala. Finally add 1/2 cup of fried onion, cook it for 2 to 3 minutes.
  6. Meat is ready and we need to start cooking the rice.
  7. Take plenty of water (2 & ½ times the rice) and keep it in an open and wide pan to boil. Add plenty of salt to the water (taste the water and it should taste salty). Along with it, add few bay leaves and caraway seed to the water for flavor and let the water come to a boil. - Take a muslin bag to it add 1/2 tsp of Shahi jeera, 1/2 inch piece of Cinnamon, 1 Black cardamon, 2-3 Green cardamon and Mace - Tie the mouth of the muslin bag and put it into the boiling water for rice.
  8. Once the water starts to boil add rice to the boiling water and gently mix it once so that the rice does not stick to bottom and the rice does not break - Lower the flame to Medium-high and let the rice cook. Stir gently in between. - The good trigger to know when rice is about to cook is when the rice grains will start floating on the top of the vessel and kind of swim with boiling water at that time take few grains of rice and they should feel hard and break easily.
  9. This is the time when we take out the rice in a strainer and remove the water completely
  10. Now take an oven safe pan. Divide the meat and Rice you separately cooked earlier in 2 parts.
  11. Sprinkle some chopped coriander and mint, some biryani masala and a handful of fried onion - Take one portion of the meat pieces with some masala and spread it evenly at the bottom as the first layer. - Now take the one part of the rice and spread it evenly over the meat - Take the remaining portion of the meat and gently spread over the layer of rice - Now take the remaining part of the rice as spread gently and evenly over the meat completing the fourth layer.
  12. Make sure you have some (around 2 inches of space left in the container. We need this for rice to swell further and the air to circulate inside when we put this on dum. - Sprinkle some more chopped coriander and mint, some biryani masala and a handful of fried onion on the fourth layer - Take the warm milk with saffron and pour it evenly over the rice - Take the ghee (melt it if solid) and pour evenly around the walls of the container.
  13. Add few drops of Kewra essence over top and biryani is ready for dum.
  14. Cover the container with Aluminum foil, place the lid tightly over it, and make sure even the sides of the aluminum foil are tightly tucked over the surface - Preheat an oven at 190C/475F for 5 minutes - Put the container in the oven and leave it at 180C/450F for 30-35 minutes - After 30 minutes take the container out of oven, be very careful, as it will be very hot (exercise caution while removing the foil as the steam will escape and can burn)
  15. For plating take out the biryani by inserting a spatula vertically till the bottom and scoop out. Yammy delicious biryani is ready serve with Raita.

Lucknowi Mutton Biryani / Awadhi pakki gosht ki biryani Biryani - even the word sounds so delicious and exotic, smells aromatic and promises a royal treat of highly fragrant basmati rice and richly spiced succulent meat, dish that is fit for kings and nobles. It is of two types: Kacchi biryani and Pakki biryani. The difference in both the biryani is in the way of preparing it. Kacchi biryani - the chicken is marinated with curd and spices and then layered with partially cooked rice. This is further cooked on dum.

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