Mutton Mandi Biryani Recipe
How to make mutton mandi biryani
Originally an Arabic dish, this biryani has slowly found ways to be included in Bakri-Eid festivals all around the world. It is cooked in mutton stock itself which is why every bite feels like a piece of flavourful heaven.
- Total Cook Time1 hr
- Prep Time 30 mins
- Cook Time 30 mins
- Recipe Servings4
Ingredients of Mutton Mandi Biryani
- 750 gms Mutton
- 4 cups Basmati rice
- 1 cup Chopped onions
- 1 cup Tomato puree
- 2 tbsp Ginger garlic paste
- 4 tbsp Butter
- Chopped coriander leaves
- Chicken stock cube
- 4 tbsp Lime juice
- 8-10 each Almond and cashew
- 2 tbsp Green chilli paste
- 1 tsp haldi
- 1 tsp Red chilli powder
- Salt as required
- Oil as required
- Whole spices
- 1 tsp Coriander
- 1 tbsp Cumin
- 2 Star Anise
- 4-5 Dried red chilli
- 2 Bay Leaf
- 8-10 Cloves
- 8-10 Cardamom
- 2 sticks Cinnamon
How to Make Mutton Mandi BiryaniHideShow Media
In a grinder mix all the whole spices, except for bay leaf and couple of cloves and cardamom. This powder is the mandi masala.
In a bowl, add clean and dry mutton pieces, the mandi masala powder, salt and green chilli paste. Let this marinate for minimum 30 minutes and maximum 4 hours.
In a cooker add oil, ginger garlic paste, onions, tomato puree one by one and cook properly. To this add haldi, chilli powder, some salt and finally the mutton.
Let the mutton cook in the gravy for 5-10 mins.
Now add one cup water and let the mutton cook for 2 whistles or 70%.
In a bowl, soak the rice for about 30 mins.
Open the cooker and remove all mutton pieces from it.
In another pan, add this mutton stock and rice and let it cook until rice is fluffy.
In another pan, heat butter and slightly fry almonds and cashews.
Remove nuts and fry the mutton pieces for 5-10 mins or until light brown.
In the pan with rice, add fried mutton pieces on top, nuts and coriander.
Use the coal smoking method if you like at this point.
Serve this deliciousness and enjoy!