Mutton Biryani using Coconut Milk – Goat /Lamb Biryani | Step by step procedure with Pictures
Mutton Biryani is a popular recipe in South India. I have already shared a Mutton Biryani recipe using seeraga samba rice. Today I am sharing Mutton biryani recipe using Basmati Rice. Also I am using coconut milk in this biryani which makes it more rich and flavorful.
SERVING SUGGESTION :
AUTHOR : Dimple CUISINE : South Indian
COURSE : Main Course YIELD : 2-3 Servings
- Basmati Rice – 1.5 cups
- Oil – 3 Tbsp
- Onion – 1 cup sliced
- Tomato – 1 cup sliced
- Mint leaves – 1 handful
- Coriander leaves – 1 handful + for garnishing
- Coconut milk (diluted with water) – 3 cups
To marinate mutton :
- Mutton / goat / lamb – 1/2 kg (1 lb)
- Turmeric – 1/2 Tsp
- Red chilli powder – 1 Tbsp (adjust to spice level)
- Coriander powder – 1 Tbsp
- Salt – as needed
- Ginger – 2-3 inch
- Garlic – 6-7 cloves
- Green chilli – 3
Whole spices :
- Cinnamon – 2 inch
- Green cardamon – 4
- Black cardamom – 1
- Bay leaf – 2
- Star anise – 1
- Cloves – few
- Grind ginger garlic and green chillies together.
- Clean and wash the mutton pieces thoroughly. Drain the water completely.
- Add turmeric, red chilli powder, coriander powder and salt.
- Add the ginger garlic and chilli paste. Marinate well.
- Rest it for about 30 min.
- Finely chop mint and coriander leaves.
- Wash and soak the basmati rice for 30 min.
- Heat oil in a pressure cooker over medium heat.
- Add in whole spices and saute for 30 seconds.
- Add sliced onions and saute until it turns golden brown in color.
- Add in tomato slices and cook until soft. (Cover the cooker with lid)
- Add mint and coriander leaves. Combine well.
- Add marinated mutton pieces and saute for about 5-7 minutes.
- Add diluted coconut milk and combine well. Check for salt and add more if needed.
- Pressure cook it for about 7 whistles or until needed.
- Open the pressure cooker when the pressure is released. Check whether the mutton is tender or not. Cook for more whistles if needed.
- Add soaked basmati rice. Combine well and pressure cook for 1 or 2 whistles.
- Garnish with coriander leaves and serve hot with raita.
- You can use ghee instead of oil.
- I am not using Garam masala or Biryani masala in this recipe. You could add if needed.
- Number of whistles differ with mutton quality. Cook accordingly.
Do try this recipe at home and let me know how it turned out for you. Share your comments down below in the comment section.
Step by Step Procedure with pictures :