Cook Time : 50 Min | Servings : 2 Persons

Mutton Biryani / Aatu Kari Biryani
Say Kongunadu style Mutton biryani. Well, not exactly but this is how all type of biriyani’s are cooked at my home since I remember. But the marination part has never been done, since I get tough meat here I started marinating. Meat tenderizer can also be added while marinating, but I skipped that step.
Hmm… Sunday with biriyani cooked at home for lunch, who would say no. I normally skip breakfast on Sundays and I start counting the minutes as soon as my mom starts preparing. The aroma spreads the house makes u to feel more hungry. When my mom says it’s done, yes that’s the moment I have been waiting for and I eat more than usual. I should say biryani with some non-veg gravy and raitha is the great combo I have ever had.
Mutton Biryani / Aatu Kari Biryani

Ingredients :
Basmati Rice/ Jeera Samba Rice 1 1/2 cup
To Marinate :
Mutton / Lamb 1 lb
Curd 3 tsp
Turmeric 1/4 tsp
Ginger Garlic Paste 1/2 tsp
Red Chili Powder 1/2 tsp
To Grind :
Cinnamon 1 no
Cardamom 2 no
Coves 3 no
Black Pepper corns 4 no
Fennel Seed 1/2 tsp
Poppy Seed 1/2 tsp
Ginger 1 inch
Garlic 8 nos
Green Chili 2 nos
Red Chili 2 nos
Onion 1/2 no
Coriander leaves 3 stks
Mint leaves 2 stks
To Pressure Cook :
Ghee 1 tsp ( optional )
Oil 3 tsp
Bay Leaves 3 no
Cloves 1 no
Cinnamon 1 inch
Star Anise 1 no
Black Stone Flower 1 tsp
Onion 1 ( Medium )
Green Chili 4 no
Coriander leaves 3 tbsp
Mint leaves 3 tbsp
Tomatoes 2 no
Cashew 5 no ( optional )
Salt to taste
Rose water 1 tsp
Water 2 cups
  1. Step 1

    Cut mutton in to small pieces and wash it. Marinate this with the items given in ” To Marinate ” section for at least 1 hr. Grind the items given in ” To grind ” section. Chop the coriander and mint leave, slice the the Onion length wise , chop the tomatoes given in “To Pressure Cook ” section. Soak basmati rice for 10 min.

  2. Step 2

    In a pressure cooker heat oil and ghee, when hot, add bay leaves, cardamom, cinnamon, cloves, start anise, black stone flower and onion. Saute well till it turns golden brown. Add the ground paste and fry till the raw smell leaves. Add the tomatoes, green chili,  mutton, salt, coriander leaves and mint leaves and cook for 1 whistle.

  3. Step 3

    When the pressure is released, add the water. Let it boil. Add the rice and taste for salt. Add the rose water. Allow it to cook for 2 whistles. Reduce the flame to the lowest setting and allow it to stay for 1-2 hrs for the dum process. Add cashews at the end.

Tips :
  • Over night marination of mutton in refrigerator makes it more juicy and flavorful.
  • I normally drain the excess fat in the mutton by boiling it in hot water for about 10-15. After this marination can be done. I never felt the difference in taste, but if you are looking for the original taste, skip this step.
  • Grind coriander and mint leaves, it enhances the taste.
  • Dum process cooks the rice well and makes it fluffy. But this step can be skipped.

(*) Serve with Raitha.