|Mutton Biriyani with Brown Basmati Rice|
Mutton Biriyani, Brown Basmati Rice gives nutty flavor and it is considered to be more nutritious than white basmati rice. It gives nice flavor. Biriyani Recipe is been shared by my friend Suganthi. Hope you remember her who already shared two recipes (Fried Corn Chicken & Surul Poori).
It is one of the easy and more delicious biriyani. As i didnt had white basmati rice in my pantry, i thought to try it with brown basmati rice. I was wondering how it would taste with brown basmati rice since i never tried this rice before. And guess what?? it was just awesome. So try this yummy biriyani and enjoy with your family 🙂
- 3 cup Brown Basmati Rice (optional) – soaked in water for 30 mins
- 300 gms Mutton
- 2 big onions
- 3 small tomatoes
- 1 tbsp ginger-garlic paste
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp lemon juice
- salt to taste
- 4 cloves
- 1 cinnamon stick
- 1 star anise
- 1 bay leaf
- 2 green cardamom
- 1 tbsp butter
To Grind :
- 1 cup mint leaves
- 1 cup chopped coriander leaves with stems
- Soak brown basmati rice in water for 30 mins. Marinate mutton with 1/4 tsp turmeric powder for 10 mins and wash with water.
- Heat 4 tbsp oil and butter in a pressure cooker. Tamper cloves, cinnamon, star anise, bay leaf and cardamom. Saute a while.
- Add chopped onions and fry for few mins. Add tomatoes and ginger-garlic paste. Mash the pulp and cook till the oil separates.
- Add mint-coriander paste, turmeric powder and mutton. Mix well and cook for 5 mins.
- Add little salt and red chili powder. Cook for another 5 mins. Add 1/4 cup water and close the lid. Pressure cook for 15-20 whistles. The meat we bought was too tender, so i pressure cooked for 30 whistles.
- Remove from the heat and let the pressure settle down. Keep the cooker on flame and add 5 cup water. Allow to boil.
- Add basmati rice, salt to taste and lemon juice. Close the cooker with a plate instead of cooker lid. And cook on low flame for 30 mins.
- Mix the rice well and keep on dum for another 20 mins. Garnish with chopped coriander and serve hot with raita.