White Mutton Biryani – Delicious biryani without spice

AuthorManakkum Samayal
RatingDifficultyAdvanced

White Mutton Biryani - made for my son without spice. So all friends prepare this Biryani for your children this weekend enjoy with family. Try the recipe at home and share your feedback with Manakkumsamayal.

White Mutton Biryani

Yields3 Servings
Prep Time20 minsCook Time20 minsTotal Time40 mins

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Items required
 2 cups Basmati rice
 500 g Mutton with Bone
 4 tbsp Peanut Oil
 4 tbsp Ghee
 2 Cinnamon
 2 Cardamom
 2 Cloves
 2 Medium size OnionSliced
 2 Medium size TomatoChopped
 1 Garlic pod
 2 Ginger piece inch
 3 Green chiliesSlit
 ½ tsp Salt
 1 Lemon Juice(Small lemon)
 2 tsp Coriander Powder
 ½ cup Curd / Yogurt
 20 Mint leaves
 7 Coriander Leaves

White Mutton Biryani - Preparation guide - Posted by Sandhya Purushothaman

This White Mutton Biryani I made for my son without spice. So all friends prepare this Biryani for your children this weekend enjoy with family. Try the recipe at home and share your feedback with Manakkumsamayal.

1. Heat oil in a pan and add in the spices. Cinnamon, Cloves, and Cardamom. Add in the onions and saute until the onions are soft & Brown

2. Once the onions are soft, add in the tomatoes and the ginger garlic paste.

3. Saute the mixture until streaks of oil appear on the top. Then, add in the green chilies and the MUTTON. Briefly saute for a minute to coat the MUTTON.

4. Add in the salt, Add in the yogurt.

5. Cover the pan with a lid and cook on a medium flame for 10 -15 minutes. When the mutton is cooking, soak the rice in cold water.

6. After 15 Minutes, the mutton should be almost cooked. Remove the cooked meat to a bowl and roughly measure how much liquid is left behind. Mine had about 1.5 cups of water. Just measure roughly. It need not be accurate. Measurements used – 1 cup rice = 250 ml. We are using 2 cups of rice and 750 grams of meat. We require 1.5 times water to the quantity of rice. Let the mixture come to a boil.

7. Drain the rice and add it to the pan. Add in the coriander leaves, mint leaves, and juice of a lemon.

8. Cooked the mutton biriyani in the pressure cooker. If using a pressure cooker, cover the lid and cook for exactly two whistles. Approximately 5 Minutes. If cooking directly on the pan, then cover the pan with a lid and let it cook for the first four minutes on medium flame. Open the lid. Gently mix once from the bottom, cover the lid again and simmer for 10 Minutes on very low flame.

9. Remove the pan from heat and set aside.

10. Wait for the pressure from the cooker to release naturally. If cooking in a pan, do not disturb for the next 20 Minutes. The rice will get swollen and absorb all the left out moisture. This time is very important. Do not rush.

White Mutton Biryani – Serve hot!

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Ingredients

Items required
 2 cups Basmati rice
 500 g Mutton with Bone
 4 tbsp Peanut Oil
 4 tbsp Ghee
 2 Cinnamon
 2 Cardamom
 2 Cloves
 2 Medium size OnionSliced
 2 Medium size TomatoChopped
 1 Garlic pod
 2 Ginger piece inch
 3 Green chiliesSlit
 ½ tsp Salt
 1 Lemon Juice(Small lemon)
 2 tsp Coriander Powder
 ½ cup Curd / Yogurt
 20 Mint leaves
 7 Coriander Leaves

Directions

White Mutton Biryani - Preparation guide - Posted by Sandhya Purushothaman
1

This White Mutton Biryani I made for my son without spice. So all friends prepare this Biryani for your children this weekend enjoy with family. Try the recipe at home and share your feedback with Manakkumsamayal.

1. Heat oil in a pan and add in the spices. Cinnamon, Cloves, and Cardamom. Add in the onions and saute until the onions are soft & Brown

2

2. Once the onions are soft, add in the tomatoes and the ginger garlic paste.

3

3. Saute the mixture until streaks of oil appear on the top. Then, add in the green chilies and the MUTTON. Briefly saute for a minute to coat the MUTTON.

4

4. Add in the salt, Add in the yogurt.

5

5. Cover the pan with a lid and cook on a medium flame for 10 -15 minutes. When the mutton is cooking, soak the rice in cold water.

6

6. After 15 Minutes, the mutton should be almost cooked. Remove the cooked meat to a bowl and roughly measure how much liquid is left behind. Mine had about 1.5 cups of water. Just measure roughly. It need not be accurate. Measurements used – 1 cup rice = 250 ml. We are using 2 cups of rice and 750 grams of meat. We require 1.5 times water to the quantity of rice. Let the mixture come to a boil.

7

7. Drain the rice and add it to the pan. Add in the coriander leaves, mint leaves, and juice of a lemon.

8

8. Cooked the mutton biriyani in the pressure cooker. If using a pressure cooker, cover the lid and cook for exactly two whistles. Approximately 5 Minutes. If cooking directly on the pan, then cover the pan with a lid and let it cook for the first four minutes on medium flame. Open the lid. Gently mix once from the bottom, cover the lid again and simmer for 10 Minutes on very low flame.

9

9. Remove the pan from heat and set aside.

10

10. Wait for the pressure from the cooker to release naturally. If cooking in a pan, do not disturb for the next 20 Minutes. The rice will get swollen and absorb all the left out moisture. This time is very important. Do not rush.

White Mutton Biryani – Serve hot!

White Mutton Biryani – Delicious biryani without spice

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