మటన్ బిర్యానీ వంట రానివారు కూడా ఈ కొలతలతో పర్ఫెక్టుగా చేస్తారు Mutton Biryani (Mutton Palav) Telugu

Ingredients

• 0.5 kg Mutton (trimmed, cut into bite‑size pieces)
• 1 tsp Salt (for marinating mutton)
• 0.5 tsp Turmeric Powder (half tsp for marination)
• 1 tsp Red Chili Powder (for marination)
• 4 tsp Ginger Garlic Paste (approximately 1 tbsp total)
• 0.5 cup Water (for pressure cooking) (about half a glass)
• 2 cups Basmati Rice (rinsed twice and soaked 30 min, long grain)
• 3 medium Onion (cut lengthwise, some set aside for garnish)
• 2 medium Tomato (chopped)
• 4 pieces Green Chili (cut lengthwise)
• 1 piece Bay Leaf
• 1 piece Cinnamon Stick (2‑inch length)
• 3 pods Green Cardamom Pods
• 5 pieces Cloves
• 1 sprig Curry Leaf (also called Marathi leaf)
• 1 cup Mint Leaves (loosely packed, chopped)
• 1 cup Coriander Leaves (loosely packed, chopped)
• 0.5 cup Yogurt (plain, not overly sour)
• 0.5 cup Raw Papaya (peeled and diced (optional))
• 1 tbsp Kasoori Methi (dried fenugreek leaves, crushed)
• 2 tsp Red Chili Powder (additional to marination)
• 0.5 tsp Turmeric Powder (additional to marination)
• 2 tsp Coriander Powder
• 0.5 tsp Cumin Powder
• 1.5 tsp Garam Masala Powder
• 1 tsp Lemon Juice (optional, for final seasoning)
• 2 tbsp Butter (or ghee, for topping)
• 4 tbsp Oil (vegetable or canola oil for frying)

Instructions

1. Marinate the Mutton

   Rinse 0.5 kg mutton, then add 1 tsp salt, 0.5 tsp turmeric, 1 tsp red chili powder, and 4 tsp ginger‑garlic paste. Mix well and set aside for 5 minutes.

   Time: PT5M

2. Pressure‑Cook the Mutton

   Transfer the marinated mutton to the pressure cooker, add 0.5 cup water, close the lid and cook on medium flame for 4–5 whistles (≈20 minutes).

   Time: PT20M

3. Soak the Rice

   Rinse 2 cups basmati rice twice until water runs clear. Soak in enough water to cover for 30 minutes, drain, then soak again for another 30 minutes.

   Time: PT1H

4. Prepare the Aromatics

   Thinly slice 3 onions, chop 2 tomatoes, and cut 4 green chilies lengthwise. Set aside.

   Time: PT10M

5. Fry Onions to Golden Brown

   Heat 4 tbsp oil and 2 tbsp butter in the deep pot over medium flame. Add the sliced onions and fry, stirring occasionally, until they turn deep golden brown.

   Time: PT10M

6. Temper Whole Spices

   Add 1 bay leaf, 1 cinnamon stick, 3 green cardamom pods, 5 cloves, and 1 curry leaf to the pot. Sauté for 2 minutes.

   Time: PT2M

7. Add Ginger‑Garlic Paste

   Stir in the remaining ginger‑garlic paste (≈1 tsp) and fry until the raw aroma disappears (about 2 minutes).

   Time: PT2M

8. Cook Tomatoes

   Add the chopped tomatoes and 1 tsp salt. Cook, stirring occasionally, until the tomatoes soften and oil begins to separate (≈5 minutes).

   Time: PT5M

9. Add Papaya and Kasoori Methi

   Stir in 0.5 cup diced raw papaya (optional) and 1 tbsp crushed kasoori methi. Sauté lightly for 1 minute.

   Time: PT1M

10. Incorporate Yogurt

    Add 0.5 cup plain yogurt, stirring continuously on low flame until the mixture thickens and the oil separates (≈2 minutes).

    Time: PT2M

11. Add Ground Spices

    Mix in 2 tsp red chili powder, 0.5 tsp turmeric, 2 tsp coriander powder, 0.5 tsp cumin powder, and 1.5 tsp garam masala. Stir well for 2 minutes.

    Time: PT2M

12. Add Fresh Herbs

    Add 1 cup chopped mint leaves and 1 cup chopped coriander leaves. Mix gently for 1 minute.

    Time: PT1M

13. Combine Cooked Mutton

    Pour the pressure‑cooked mutton along with its cooking liquid into the pot. Stir to combine and simmer on medium flame for 10 minutes, uncovered.

    Time: PT10M

14. Adjust Seasoning

    Taste the gravy and add salt if needed, plus 1 tsp lemon juice for brightness.

    Time: PT2M

15. Add Water for Rice

    Measure 3 cups water (1.5 cup per cup rice) and add to the pot, ensuring the total liquid is about 4 cups when combined with the existing gravy.

    Time: PT5M

16. Add Soaked Rice

    Drain the soaked rice and gently fold it into the pot, spreading evenly. Mix lightly to coat the grains with the masala; avoid breaking the rice.

    Time: PT5M

17. First Simmer

    Cover the pot with a tight‑fitting lid, reduce flame to medium‑low, and cook for 5‑6 minutes until the rice is about 70 % done.

    Time: PT6M

18. Layer Fried Onions and Butter

    Scatter the reserved golden onions over the top, drizzle 2 tbsp butter (or ghee) and sprinkle a little extra chopped mint and coriander.

    Time: PT2M

19. Dum (Steam) Cooking

    Place a heavy weight (e.g., a clean pan) on top of the pot, seal with foil if needed, and cook on low flame for 10 minutes.

    Time: PT10M

20. Rest Before Serving

    Turn off the heat, keep the lid on, and let the biryani rest for 5 minutes. Then gently fluff with a fork and serve.

    Time: PT5M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

70 g

Fat

15 g

Fiber

3 g