MUTTON BIRYANI

MUTTON BIRYANI


1 kg mutton,cut in to medium size pieces

800 gm basmathi rice, I use super long basmathi rice jasmine brand. soaked for 2 hours and drain.

7- cups water,depends on the  kind of rice use

1 cup evaporated milk

1 cup chopped coriander leaves

1 cup chopped pudina leaves

3 big ripe tomato,chopped

2 cube chicken cube, optional

1 tbsp biryani powder

1 tsp turmeric powder

25 cashewnuts,fried in ghee

50 gm raisins

Salt to taste

To grind into paste:

10 green chilies, or to taste becareful chilies must not be too hot.

4-5 cm ginger

10 garlic

For tempering:

7-8 tbsp ghee or oil

4 cardamons

4 cloves

2 stick cinnamon

2 big onion,finely sliced


1. Cook the mutton pieces with 1/2 of the grind paste,turmeric powder,salt with some water (don't add to much) just to cook the meat in a pressure cooker. Cook until meat is cook.

2. Heat a rice cooker pot and add in the ghee. When the ghee is hot add in the tempering ingredients and fry until the onion turn light brown. Add in the remaining grind paste,tomato,biryani powder and salt and fry well until the ghee rise.

3. Add in the rice and cooked mutton and combine well.  Add in the milk,water,chopped leaves,raisins and the cashewnuts mix well. Transfer the pot to the rice cooker and switch it to on. Cook until done.Serve biryani with any raita you like.