Masala Biryani
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About Masala Biryani
This Masala Biryani is a treasured family recipe passed down from my mom, capturing the warmth and nostalgia of home-cooked meals. Tender mutton, earthy potatoes, and a fragrant medley of tomatoes, onions, and ginger garlic paste come together to create a truly mouthwatering experience.
Each bite bursts with bold spices and rich flavors, making it the perfect centerpiece for a satisfying lunch. Whether you're a seasoned biryani lover or trying it for the first time, this dish is sure to transport you to the heart of traditional home kitchens with every aromatic spoonful.
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Recipe Time & More
Ingredients
- 500 gm Mutton
- 500 gm Tomatoes
- 4 onion (sliced)
- 2 cubes Potato (cut in and fry)
- 2 tbsp Ginger Garlic Paste
- 7 cups Rice
- 2 tsp Red Chili Powder
- 5 Bay Leaf (Tej Patta)
- 7 clove Cloves (laung)
- 10 Black Pepper
- 10 Cardamom (Elaichi, safed)
- 4 sticks Cinnamon
- 2 tbsp Garam Masala
- Salt (taste, or as per taste)
- 5 tbsp Oil
- 2 tbsp Coconut (Grated)
- 1 Lemon (juice)
For Rice
- 5 Green Chilli
- 4 Bay Leaf (Tej Patta)
- 4 stick Cinnamon
- 1.5 leaves Mint Leaves
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Instructions
- Wash and soaked rice
- In a pressure cooker heat oil and fry tomatoes.. when it's little cracked remove from oil and make a paste.
- Another pan saute coconut till golden brown colour now make a paste.
- In remain oil add onion saute till brown colour now add whole dry spices.. along with red chilli salt
- Sauted for a while stir continuously.. now add tomato paIn remain oil add onion saute till brown colour now add whole dry spices.. along with red chilli salt to taste ginger garlic paste coconut paste and curd mix all well and cover the lid
- Now pressure cooked masala till mutton become soft and tender
- Now in another pot add water mint leaves green chilli bay leaf cinnamon sticks when it's come to boil add rice in it
- When it's half cooked drain water from the rice and make them steamed.
- When it's cooked off the flame and keep a side
- Now open a pressure cooker saute masala till oil comes from sides
- Now in rice pot make a well like spred rice in a circle and make a space Now open a pressure cooker saute masala till oil comes from sides in center now put the masala in the center and mix well now put fry potatoes and cover the lid keep on lowflame
- Check the rice if it's well cooked off the flame and serve hot with curd
Recipe Notes
Additional Tips
- For extra depth of flavor, marinate the mutton overnight with yogurt, ginger garlic paste, and a pinch of garam masala—this tenderizes the meat and infuses it with rich, aromatic spices.
- If you prefer a subtle smokiness, try the "dum" technique: after layering the rice and mutton, place a small bowl with hot charcoal and a drop of ghee in the pot, cover tightly, and let it infuse for a few minutes before serving.
- To ensure the potatoes cook through and absorb all the masalas, parboil or fry them lightly before adding to the biryani layers.
- For a festive presentation, garnish with fried onions (birista), toasted cashews, fresh mint, and a few saffron strands soaked in warm milk just before serving.
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Recipe Nutrition
Calories: 311kcal | Carbohydrates: 46g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 67mg | Fiber: 3g | Sugar: 4g
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Namrah Qureshi
Articles: 66 Comments
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This looks so good! Appreciate the share.
This looks so good! Appreciate the share.
This looks delightful! Thanks for the recipe.
Very interesting recipe
This looks fantastic! Appreciate the share.
I’m thrilled to try this recipe!