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Fatafat Mutton Biryani

A recipe for a quick mutton biryani, but just as tasty.a generic recipe to make muslim mutton biryani or chicken biryani in south Indian style, one that is served in weddings & gatherings Traditional mutton biryani made in a jiffy This is a Sanjeev Kapoor exclusive recipe.

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Fatafat Mutton Biryani

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Main Ingredients Mutton, Basmati rice
Cuisine Indian
Course Rice
Prep Time 31-40 minutes
Cook time 26-30 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Non Veg

Ingredients list for Fatafat Mutton Biryani

  • 800 grams Mutton on bone, cut into cubes
  • 2 cups Basmati rice soaked
  • 12-14 Green cardamoms
  • 12-15 Cloves
  • to taste Salt
  • 1 inch Cinnamon
  • 7-8 Garlic cloves
  • 1 inch Ginger roughly chopped
  • 8 tablespoons Clarified butter
  • 2 large Onions sliced
  • 5 Green chillies
  • 1 cup Yogurt whisked
  • 1 cup Milk
  • as required Fresh mint leaves
  • as required Fresh coriander leaves
  • 2 tablespoons Kewra water
  • a few saffron strands

Method

  1. Take 4 cups water in a large microwave safe bowl. Add 2 cardamoms, 3 cloves and salt and heat in the microwave for 10 minutes or till the water boils.
  2. Combine remaining cardamoms, remaining cloves and cinnamon in a mortar. Grind them coarsely with a pestle. Discard the cardamom skins and add garlic and ginger. Grind further.
  3. Heat 5 tablespoons ghee in a pressure cooker. Add onion and sauté till lightly browned.
  4. Add rice to the boiled water and heat in the microwave for 12 minutes or till ¾ done, stirring once after every 2-3 minutes.
  5. Add ground masala in the cooker, mix and sauté for 10-15 seconds. Add mutton, salt and stemmed green chillies. Mix well and sear the mutton on high heat for 5-10 minutes.
  6. Add yogurt, mix well and cook further. Add milk and 2-3 cups water and stir to mix. Add some mint leaves, some coriander leaves and 1 tablespoon kewra water. Mix well and bring to a boil. Cover and pressure cook on simmer for 2-3 minutes and then on high heat for 15 minutes.
  7. Strain the rice in a colander and transfer the rice in another bowl. Add 1 tablespoon ghee, some mint leaves and some coriander leaves. Cover with an aluminium foil and set aside.
  8. Transfer cooked mutton in a deep non-stick pan and put on heat. Add saffron, remaining kewra water, some mint leaves, some coriander leaves and mix well. Adjust salt if required and bring to a boil.
  9. Add rice and spread evenly on the mutton. Reduce heat to low, drizzle remaining ghee on top, cover with aluminium foil and cook on dum for 8-10 minutes.
  10. Remove aluminum foil and mix the biryani from the sides. Transfer into a serving dish and serve hot garnished with a coriander sprig.

Nutrition Info

Calories 4168
Carbohydrates 347.5
Protein 192.8
Fat 222.8
Other Fiber Iron- 35.1mg
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