Zafrani Mutton Biryani | Mutton Zafrani Biryani || How to Make Mutton Biryani with step-by-step photos
Zafrani Mutton Biryani is a quite tasty and simple zafrani mutton
biryani_An elegant style of Mutton zafrani Biryani. Cooked with marinated meat,
all spices, and saffron,
which is why it is called zafrani biryani. It has a very different taste from regular biryani. You have a dinner/party at your home and you want to cook a rice
dish that is easy and mind-blowing. Trust me and choose this one. It’s very
easy to cook and nothing less than other biryani.
Personally,
I love fewer ingredients meals
and this biryani has fewer ingredients_A unique recipe not only easy to make
but very delicious and appetizing_you must have tried a lot of biryani recipes
but this one is very different from others you haven't tried this recipe then
just ponder if you are going to lose a quality dish, its recommended
I used mutton in this recipe you can use
chicken, lamb, or beef as well_ This tasty biryani can be eaten at iftar instead
of fried and oily stuff. If
you are a biryani lover so you can also check out other biryani recipes on my
blog
If you have tried this Zafrani Mutton Biryani Recipe then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!
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To prepare this recipe firstly peel and cut the onion into slices
Soak the saffron in the milk
Chop the coriander and mint leaves
Whisk the yogurt
Rinse the mutton under the running water then add lemon juice and
ginger-garlic paste_
Leave the mutton by covering it for 15 minutes
Now combine powder spices and yogurt to the
marinated meat_Stir to combine well
And more further leave it to rest for 15 minutes_Total marinating timing is 30 minutes
Heat the ghee on medium heat in the pot and put onion slices_First 10 minutes fry the onion on high heat
Once they turn to light golden_lower the flame on medium-low
Keep on stirring until the onion turns to a nice golden brown in color the half-fried onion out of the oil
Drain the onion on the plate for use later
In the same pot add the marinated mutton_Fry it for 5 minutes on medium flame_Pour 2 cups of water
Bring it to a boil and cook it till the meat is tender
Meanwhile, the mutton is cooking rinse the rice thoroughly until starch is removed Soak the rice for 30 minutes set aside
Once the meat is tender
Add green chilies to the mutton masala
Then add chopped coriander leaves and mint_stir to mix up_
Turn off the flame and take the excess oil out of another bowl
This oil will come to work at the time of layering set aside
Pour the water into the large capacity depth pot_Add enough amount of salt until the water becomes salty then add whole spices along with oil, Once boil the water
Add soaked rice and stir well
And cook the rice at about 90%
Drain the rice into the colander and set it aside
Heat the Tawa
In the large-capacity heavy bottom, the pot spread the first layer of mutton
masala and then all the rice_
Then add fried brown onion, saffron milk along with biryani essence
Cover
the lid and place any heavy metal thing so that steam can be sealed within the
pot_Place the pot on hot tawa_Allow simmer the biryani for the first 5-8 minutes on high flame then reduce the heat to low, Let it simmer further for 10 minutes
Turn off the flame_Zafrani Biryani is ready Let the biryani a bit cool down
Then fluff the rice up
Transfer to the serving dish/tray
Serve hot with mixed
veggie raita or cumin raita
Zafrani mutton biryani is a quite tasty and simple zafrani
mutton biryani_An elegant style of Mutton zafrani Biryani. Cooked with marinated meat,
all spices, and saffron...
Ingredients:
- 500g,mutton/beef/chicken
- 200g, onion slices
- 200g, homemade yogurt
- 150g, ghee
- 2 tbsp, ginger garlic paste
- 2 medium-sized, lemons freshly squeezed
- ½ cup, coriander leaves chopped
- 1 tbsp, mint chopped
- 6-8, green chilies
- 3-4 pinches, yellow food color
For Spices:
- 1 tsp, red chili powder
- 1 tbsp, crushed coriander powder
- ½ tsp, turmeric powder
- 1 tsp,zeera powder
- 1 tsp, salt or to taste
- 2 tbsp, biryani masala
- ½ tsp,garam masala
Other ingredients:
- 20-23 threads, saffron
- 50ml, milk
- 3-4 drops, biryani essence
For Rice:
- 500g, long grain rice soaked
- 1 liter, of water
- 1 tbsp, oil
- 3-4 tsp, salt
- 2 pcs, bay leaves
- 2 pads, green cardamom
- ½ pcs, star anise
- ½ tsp, black cumin
- 2 cloves
- 1-inch, cinnamon stick
How to make Zafrani Biryani?
- Rinse the mutton under the running water then add lemon juice and ginger garlic paste
- Stir to mix well
- Leave the mutton by covering it for 15 minutes
- Now combine red chili powder, coriander powder, turmeric powder, salt, biryani powder,garam masala powder zeera powder, and yogurt to the marinated meat
- Stir to combine well and further leave it to rest for 15 minutes
- Total marinating timing is 30 minutes
- Heat the ghee on medium heat in the pot and put the onion slices
- For the first 10 minutes fry the onion on high heat
- Once they turn to light golden_lower the flame on medium-low
- Keep on stirring until the onion turns to a nice golden brown in color
- Take the half-fried onion out of the oil
- Drain the onion on the plate for use later
- In the same pot add the marinated mutton
- Fry it for 5 minutes on a medium flame
- Pour 2 cups of water
- Note: don’t add more
water nor overcook the meat masala
- Bring it to a boil and cook it till the meat is tender
- Meanwhile, when mutton is cooking rinse the rice thoroughly until starch is removed
- Soak the rice for 30 minutes and set aside
- Once the meat is tender
- Add green chilies chopped coriander and mint leaves to the mutton masala
- Simmer the mutton masala for 3-4 minutes over low medium flame
- Turn off the flame and take the excess oil out of another bowl
- This oil will come to work at the time of layering set aside
- Pour the water into the large capacity depth pot
- Add enough amount of salt until the water becomes salty
- Add whole spices bay leaves, green cardamom, black cumin, cinnamon stick, and star anise cloves along with oil
- Once boil the water add soaked rice
- Cook the rice at about 90%
- Drain the rice into the colander and set it aside
- Heat the Tawa
- In the large-capacity heavy bottom, the pot spread the first layer of all the mutton masala then all the rice
- This recipe doesn’t call 2-3 layers_this biryani has just one layer
- Make two holes among the rice and add food color, drizzle some remaining oil
- Then add fried brown onion, saffron milk along with biryani essence
- Cover the lid and place any heavy metal thing so that steam can be sealed within the pot
- Place the pot on hot tawa_Allow simmering of the biryani for the first 5-8 minutes on high flame then reduce the heat to low
- Let it simmer further for 10 minutes
- Turn off the flame
- Zafrani Biryani is ready _Let the biryani a bit cool down
- Then fluff the rice up
- Transfer to the serving dish/tray
- Serve hot with mixed veggie raita or cumin raita
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