Mutton Posto Biryani. Dum Mutton Biryani Recipe : A hearty mutton biryani that will amaze your guests! Biryani is a dish that nobody can ever resist. Be it a dinner party or any celebratory.

Mutton biryani is a delicious dish made of meat, spices, herbs & yogurt. Learn to make the best at home with step by step photos. This Indian Mutton Biryani Recipe was special during Eids. You can cook Mutton Posto Biryani using 33 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Mutton Posto Biryani

You need 400-500 gm of mutton with bones.
You need 1 cup of yoghurt.
It's 1 of onion, roughly chopped.
Prepare 1" of ginger.
You need 4-5 of garlic cloves.
Prepare 2-3 of green chilies.
Prepare to taste of salt.
It's 1/2 tsp. of turmeric powder.
Prepare 1 tsp. of red chilli powder.
Prepare 1 tsp. of coriander powder.
Prepare 1 tsp. of cumin powder.
It's 3-4 tbsp. of oil.
Prepare 1" of " cinnamon stick.
Prepare 2-3 of green cardamoms.
Prepare 5-6 of cloves.
You need 2 of bay leaves.
It's 2-3 of dry red chilies.
It's 1 of mace.
You need 1 tsp. of sugar.
You need 1 of onion, chopped.
It's 1/4 cup of poppy seeds paste.
You need 1/4 cup of cashew nut paste.
It's 1/2 tsp. of garam masala powder.
You need 1 tsp. of ghee.
Prepare 1 tsp. of kewra water.
You need 1 cup of basmati rice, soaked for an hour.
Prepare 2 tbsp. of coriander leaves, chopped.
You need 2 tbsp. of mint leaves, chopped.
It's 2 tbsp. of fried onions.
Prepare pinch of saffron / yellow food colour mixed with 2-3 tbsp. milk.
It's 1-2 of boiled eggs, cut into half.
Prepare as needed of few onion rings.
It's as needed of lemon wedges.

Ammi used to cook the Mutton Biryani in a Method for indian mutton biryani recipe. Mix the red chili powder, coriander powder, salt, tomato. Malabar Mutton Biriyani is a very tasty mutton preparation, tempting beyond words. The flavorful, aromatic mutton biriyani preparation can be easily prepared at home accompanied with raitha and.

Mutton Posto Biryani instructions

Grind to a paste the roughly chopped onion, ginger, garlic and green chilies to a smooth paste. Cook the rice along with some salt till it is 80 percent done. Drain and keep aside..
Curry - Marinate the mutton with the ground paste, 1 tbsp. oil and all the dry spices (except garam masala powder) for a minimum of 3-4 hours or preferably overnight..
Heat remaining oil in a pan / kadai and temper with bay leaves, dry red chilies, cinnamon, cardamoms, cloves, mace and sugar. Saute for a few seconds..
Add the onion and stir fry till light brown. Now add the marinated mutton and cook, covered on a low flame till the oil separates..
Add 1 cup water and pressure cook for 15-20 minutes on a low flame after the first whistle..
Bring it back into the pan and add the poppy seeds paste and cashew nut paste. Mix well and cook, covered for 5-10 minutes on a medium flame..
Add the garam masala, kewra water and ghee. Give it a stir and continue to simmer for 1-2 minutes more or till the gravy is thick..
Biryani - In an oven proof dish layer the mutton posto curry and top it up with the rice. Sprinkle the coriander leaves, mint leaves, fried onions and the colour. Cover with a lid and bake for 10-15 minutes at 180 degrees C..
Transfer to a serving dish and garnish with boiled eggs, onion rings and lemon wedges. Serve with raita for a sumptuous lunch / dinner..

A distinctive biryani full of flavour but low on spiciness and heat. Fragrant rice and soft mutton get together in this classic Calcutta biryani dish. Mutton Biryani - Ambur Mutton Biryani Recipe. Authentic Ambur Vaniyambadi style Mutton Biryani Recipe. Mutton Biryani is feeling naughty in Salem, India.