Pakki Mutton Biryani Recipe

Pooja Nadkarni
11 ratings.
Pakki Mutton Biryani Recipe

In North India, Biryani is traditionally associated with the Mughlai cuisine of Delhi and in South India, it is traditionally associated with the Hyderabadi cuisine. There are two ways to make Biryan, Kaccha(Raw) and Pakki(cooked). In Kacchi Biryani, the meat is marinated and cooked along with half cooked rice, while in Pakki Biryani, meat is first cooked along with spices and rice is cooked separately. Then they are combined into layers and steamed for some time. Today, I have prepared Pakki Mutton Biryani.

Serve Pakki Mutton Biryani with Burani raita or any other raita of your choice

You can also try other Biryani recipes like

  1. Jackfruit Biryani
  2. Egg Biryani
  3. Paneer Biryani

 

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Cuisine: Indian
Course: One Pot Dish
Diet: Non Vegeterian
Equipments Used: Pressure Cooker
Prep in

20 M

Cooks in

45 M

Total in

65 M

Makes:

3-4 Servings

Ingredients

  • 1 kg Mutton , cut into small pieces
  • 1-1/2 cups Basmati rice , washed and soaked in water for 30 minutes
  • 1 Onion , chopped
  • 2 Onions , sliced very thin for garnishing
  • 4 tablespoons Biryani Masala
  • 3 teaspoons Red chilli powder
  • 1/2 teaspoon Cumin seeds
  • Mixed Spices , 2-3 bay leaves, 2-3 ansi, 8-10 cloves, 8-10 black pepper corns, 1 stick cinnamon ,1-2 black cardamom
  • 1 Coriander leaves (Dhania) , bunch, chopped
  • 4 Green Chillies , chopped
  • 1/2 Lime
  • 1/2 cup Yogurt (Curd)
  • 3 tablespoons Ginger garlic paste
  • 5-6 Saffron strands , soaked in 2 tablespoons of warm milk
  • 3-4 tablespoons Ghee
  • 2-3 tablespoons Cooking oil
  • Salt , to taste

Directions for Pakki Mutton Biryani Recipe

  1. To begin with the Pakki Mutton Biryani, wash goat pieces well with water, drain and keep it aside.

  2. Heat a little oil on a skillet and fry sliced onions and caramelize until they turn brownish black in colour. These will be used to garnish the biryani.

  3. Add oil in a pressure cooker and fry garam masala along with onions, ginger garlic paste and little salt. When onion changes colour, add goat pieces.

  4. Add biryani masala, green chilies, handful of coriander leaves, red chilli powder, lime juice, yogurt and cover it with a lid.

  5. Pressure cook for upto 5-6 and then switch off the pressure cooker.

  6. In the mean time, in a separate vessel, add 2-3 cups of water and after water boils, add little salt, jeera and soaked rice. Cook until rice is 90% cooked. This will take roughly around 10 minutes. Remove and strain the rice.

  7. Now lets make layers in a baking pan. First add half of the rice at the bottom of the baking pan and sprinkle ghee, chopped coriander, saffron milk and then arrange few cooked goat pieces (don't add the gravy you get after goat is cooked. Reserve it for the end part) on top of this rice.

  8. Again add remaining rice on top of the pieces and sprinkle ghee, chopped coriander, saffron milk and the gravy of the goat meat which you had reserved.

  9. Cover this pan tight with aluminium foil and bake at preheated oven at 350 degree Fahrenheit for about 20 minutes. Remove and it is ready to be served.

  10. Serve Pakki Mutton Biryani with Burani raita or any other raita of your choice.

Pooja Nadkarni

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Last Modified On Monday, 21 November 2016 16:04

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