Mutton Biryani / Aatu Kari Biryani

Mutton Biryani / Aatu Kari Biryani

Recipe Details

Marination time of at least 1 hour is additional.

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Ingredients

Main Ingredients

• Mutton / Lamb – 1 lb, cut into small pieces
• Basmati rice or Jeera Samba rice – 1 1/2 cups

For Marination

• Curd / Yogurt – 3 tsp
• Turmeric powder – 1/4 tsp
• Ginger-garlic paste – 1/2 tsp
• Red chili powder – 1/2 tsp

To Grind

• Cinnamon – 1 piece
• Cardamom – 2
• Cloves – 3
• Black peppercorns – 4
• Fennel seeds – 1/2 tsp
• Poppy seeds – 1/2 tsp
• Ginger – 1-inch piece
• Garlic – 8 cloves
• Green chilies – 2
• Dried red chilies – 2
• Onion – 1/2 medium
• Coriander leaves – from about 3 stalks
• Mint leaves – from about 2 stalks

For the Biryani

• Oil – 3 tsp
• Ghee – 1 tsp (optional)
• Bay leaves – 3
• Cardamom – 2
• Clove – 1
• Cinnamon – 1-inch piece
• Star anise – 1
• Black stone flower / Kalpasi – 1 tsp
• Onion – 1 medium, thinly sliced
• Green chilies – 4, slit
• Tomatoes – 2, chopped
• Coriander leaves – 3 tbsp, chopped
• Mint leaves – 3 tbsp, chopped
• Salt – to taste
• Water – 2 cups
• Rose water – 1 tsp
• Cashews – 5 (optional)

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Preparation

1. Cut the mutton into small pieces and pat dry.
2. Add the mutton to a bowl with curd, turmeric powder, ginger-garlic paste, and red chili powder.
3. Mix well, cover, and refrigerate for at least 1 hour. Overnight marination can also be used.
4. Soak the rice for about 10 minutes, then drain and keep aside.
5. Grind the cinnamon, cardamom, cloves, black peppercorns, fennel seeds, poppy seeds, ginger, garlic, green chilies, dried red chilies, onion, coriander leaves, and mint leaves into a smooth masala paste.
6. Thinly slice the onion for the biryani.
7. Chop the tomatoes, coriander leaves, and mint leaves.
8. Slit the green chilies lengthwise.

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Cooking Instructions

1. Heat the oil and optional ghee in a pressure cooker over medium heat.
2. Add the bay leaves, cardamom, clove, cinnamon, star anise, and black stone flower.
3. Fry briefly until the spices become aromatic.
4. Add the sliced onion and sauté until lightly golden.
5. Add the prepared ground masala paste.
6. Cook over medium heat, stirring frequently, until the raw aroma of the ginger, garlic, onion, and spices disappears.
7. Add the chopped tomatoes, slit green chilies, marinated mutton, salt, coriander leaves, and mint leaves.
8. Mix well, close the pressure cooker, and cook for 1 whistle.
9. Allow the pressure to release naturally before opening the cooker.
10. Add 2 cups water and bring the mixture to a boil.
11. Add the drained rice and gently mix.
12. Taste the cooking liquid and adjust the salt if needed.
13. Add the rose water.
14. Close the pressure cooker and cook for about 2 whistles.
15. Turn off the heat and allow the cooker to rest until the pressure releases naturally. Let the biryani sit covered for a few additional minutes so the rice can finish steaming.
16. Open the cooker and gently fluff the rice without breaking the grains.
17. Add the optional cashews at the end and serve hot.

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Tips

Marination: Marinating the mutton for at least 1 hour gives it more flavor. Overnight marination in the refrigerator works well when preparing ahead.

Rice: Both Basmati rice and Jeera Samba rice can be used. Jeera Samba gives the biryani a distinctly South Indian character.

Mutton: If the meat has a lot of visible fat, trim the excess before marinating rather than boiling the meat separately.

Fresh Masala: Grinding the mint, coriander, ginger, garlic, chilies, and whole spices together gives the biryani a fresh and aromatic flavor.

Pressure Cooking: Pressure cooker timing can vary depending on the cut and tenderness of the mutton. Make sure the meat is tender before proceeding with the rice.

Resting: Allow the biryani to rest covered after cooking instead of keeping the pressure cooker over heat for an extended period. This allows the rice to settle and finish steaming without becoming mushy.

Ghee: Ghee is optional, but even a small amount adds a rich aroma to the biryani.

Serving Suggestion

Serve Mutton Biryani hot with Raita / Thayir Pachadi and your favorite non-vegetarian gravy.

Recipe Source: My family-style biryani recipe.