Rinse mutton pieces in water for twice or thrice, drain the water in it. Add it to a pressure pan, add salt and cook until the water absorbs fully in it, then add a measure (about 2 cup) of water and pressure cook for 5-6 whistles and keep ready.
Take a large heavy bottomed vessel or a casserole, add oil heat it,
When oil becomes hot, add bay leaves, fennel seeds, clove, cinnamon, cardamom, star anise and saute for a while.
Add paste – 1 fry until you get a fresh aroma, add chopped herbs and chopped onion and fry until the onions turn to translucent, then add paste – 2, saute until oil separates from it.
Add paste – 3 saute it in oil for a minute, add coriander powder and turmeric powder into it and fry for a while.
Add cooked mutton, saute it with the mixture and cook on low flame for 5 to 6 min cover the lid. Then add stock, and water to cook rice @ 1:2 ratio (including the measure added to cook mutton). Bring the mixture to boil. when it begins to boil, check the taste, add salt to taste. Rinse rice in water.
Add rice into it stir properly and cook in a low flame for 15 to 20 min, cover the lid of the vessel, Stir once or twice before it is done.
Rest it for 5 – 6 min before you serve. Transfer the dish to a serving dish.
Rest it for 5 – 6 min before you serve. Transfer the dish to a serving dish.
Enjoy aromatic, delicious traditional Mutton biryani, accompany it with mutton or chicken curries, onion tomato raita, special coconut chutney, boiled egg, onion, tomato, cucumber, lemon slices.
Tips –No need to soak jeera samba rice, just rinse in water for once and add it.You can also prepare this recipe with basmati rice or with biryani rice as well.Always prefer a heavy bottomed vessel to prepare biryani to get a perfect taste.Pressure cook mutton until it is done/cookedThe grounded paste must be coarsely grounded, not to make a fine paste to prepare this recipe.Add 1:2 (including the water added to cook mutton) proportion of water to cook.
