How to Make Tasty Mutton Biryani? (Ramzan Special Recipes) – Viji’s Food Recipes – Festival Recipes



Ingredients:   ( for 60)

Pulao rice  – 4 kg

Mutton (with bones)  –  6 kg

Potatoes  – 2 kg

Garam Masala:

Cinnamon  – 20 gm

Cardamom – 20 gm

Pepper  – 20 gm

Clove  – 20 gm

Sweet cumin  – 50 gm

Cumin  – 40 gm

Dried plums  – 250 gm

Saffron   –  3 to 5 gm

Orange  Colour  –  8 gm

Turmeric  –   40 gm

Coriander powder  –  50 gm

Chilli powder  –  50 gm

Hydrogenated fat   –  100 gm

Tomatoes    – 1  1/2 kg

Curds  – 500 gm

Ginger  – 100 gm

green Chillies  – 100 gm

Limes  – 5

Coriander Leaves   –    1/2    bunch

Garlic  –  1/4 kg

Onions  –  4 kg

Bay leaf  – 5 gm

Salt   –  to taste



  • Boil water ( double the amount of rice) with bay leaf, one-third of sweet cumin, pepper, cloves, cinnamon, cardamom and salt.
  • Add rice when water starts boiling. Boil for 2 minutes. Remove and drain off water into another vessel. Keep water aside.
  • Clean and cut mutton and soak in curds mixed with crushed ginger, green chillies, garlic, coriander leaves, one-third cloves, cinnamon, cardamom and onions sliced and fried crisp till golden brown and powdered. Ad quartered tomatoes.
  • Peel and quarter potatoes. Half-fry in hot fat.
  • Fry in the same fat the remaining garam masala, coriander powder and red chili powder, one-third of the turmeric and just before removing, the cumin.
  • Pour over mutton and soak for 1 hour.
  • In a heavy bottomed pan, in the mutton and on top of the fried potatoes. Over this, place parboiled rice.
  • Add water in which rice was parboiled, pulp of dried plums, lime juice, coloring and remaining turmeric mixed together. Add salt as required.
  • Seal and cook over a slow fire – preferably coal and with live coal on top of the lid. (It can also be done in an oven for 1 to 2 hrs.)
  • Remove from fire and keep till ready to serve.Break seal. Add saffron mixed with 1 tbs. pure ghee and 1 tbs. milk.
  • Mix well and serve hot.

Viji’s  Food  Recipes


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