Eid Special Signature Biryani

Spice Coated Mutton Biryani

Its Eid!! And it has to be mutton biryani and sheer kurrma. Me and Hashim are not sheer kurrma addicts hence the replacement of it is always gulab jamun and chocolate pudding. Rice is that one dish that brightens the level of festivity. And what can be better than a gentle dose of luxurious biryani. I always try to prepare Eid meals with all its statement dishes like biryani, barbecues and of course lots of salads. As we are a family of two, we both have a ball in planning 3 days Eid meals consisting of desi platter, and others days with fast food and italian meals to add zing in Eid celebrations.

This year Chand raat was a quick and surprising moment where I hardly got a chance to doll up, but as I have this freaking habit to pre-plan things ahead of time, we enjoyed the sudden arrivals. As the time demanded uncertainty in actions, the recipe which I chose to make was quite easy, speed fast and so delicious. This biryani recipe is unique and you will relish the art of cooking while making this.

Simply marinate, simmer and assemble and feel the perfection in your plate. Side up with barbecue kebabs, zarda and lots of raita. Its satisfying bite of tender meat and flavorful rice is worth a happy dance! And must have dish for Eid.

You can also try out my other biryani recipes. I will tag its link right below the end page of this recipe. Hope my recipe helps.

Signature Meat Biryani

 Preparation Time: 20 minutes

Cooking Time: 2 hours

Total Time: 2 hours 20 minutes

Serves: Depends

Ingredients:

½ kg meat, with bones or boneless

2 large onions, half-moon sliced

3 large tomatoes, peeled and diced

4 tablespoons cooking oil

½ teaspoon black peppercorns

1-star anise

4 green cardamoms

1 inch cinnamon sticks

½ cup whisk yogurt

1 tablespoon lemon juice

2 tablespoons ginger and garlic paste

½ teaspoon turmeric powder

1 tablespoon red chili powder, as per the spice

1 tablespoon coriander powder

¼ teaspoon mace powder

¼ teaspoon nutmeg powder

1 teaspoon Kashmiri red chili powder

1 tablespoon meat tenderizer

3 prunes

5-6 tablespoons salt, as per the taste

½ kg basmati rice, soaked in water for 30 minutes

4-5 tablespoons cilantro, roughly chopped

1 tablespoon orange food color

Recipe:

• In a pot, add sliced onions in 4 tablespoons cooking oil, fry them until they become crisp and golden brown. In same pot, add 3 large peeled and diced tomatoes and allow it to cook until the mixture becomes pulpy texture.
• Meanwhile, in a bowl, mix ½ kg meat, ½ teaspoon black pepper corns, 1-star anise, 4 green cardamoms, 1 inch cinnamon sticks, ½ cup whisk yogurt, 1 tablespoon lemon juice, 2 tablespoons ginger and garlic paste, ½ teaspoon turmeric powder, 1 tablespoon red chili powder, 1 tablespoon coriander powder, ¼ teaspoon mace powder, ¼ teaspoon nutmeg powder, 1 teaspoon Kashmiri red chili powder, 1 tablespoon meat tenderizer, 3 prunes and 1 tablespoon salt. Refrigerate it for an hour, 5 hours or overnight.
• As soon as the tomatoes turn soft, add the marinated meat and mix for a minute. Allow the mixture to cook uncovered until the oil separates from the sides. Later, add ½ cup water and allow the meat to cook until the pieces become tender.
• Biryani Rice: In another pot, heat 4 cups of water, add ½ kg soaked basmati rice and 3-4 tablespoons salt. Cook 70 % of rice.
• Final Touch - Signature Biryani: In a pot, layer half rice on the bottom layer, spread the entire meat gravy on the top of the rice layer, sprinkle lots of chopped cilantro, finalize by spreading the remaining rice on the top of the gravy. Sprinkle 1 tablespoon of orange food color. Cover and steam the biryani on a low flame for at least 10 minutes. Serve hot with a nice blend of raita. Enjoy!

Hyderabadi Mutton Biryani (Recipe)

Mutton Sindhi Biryani (Recipe)