Mutton Biryani... this recipe needs no introduction. We bring to you Bangalore Muslim Style Mutton Biryani, a classic feast made up of two components, Aqni and semi-cooked rice. Cooked mutton gravy known as aqni is layered with semi-cooked rice and let on 'dum' to perfection. The recipe I bring to you is the traditional slow-cooked method in which the mutton is cooked in an open vessel. I suggest you try the slow-cook method as the mutton gets flavourful and tender. Alternatively, you can cook it in a pressure cooker as it saves time and energy.
This Bangalore style mutton biryani is famous and is also known as aqni biryani. You can try the same recipe with Chicken, but the timing differs as Chicken cooks quickly.
Check out our other Biryani recipes:
INGREDIENTS:
For The Aqni:
- Mutton- 500 gms (curry-cut with bones)
- Oil- 1 cup
- Cardamom- 2 nos
- Cinnamon- 3 1'' sticks
- Cloves- 3 nos
- Sliced onions- 2 nos (large, thinly sliced)
- Sliced tomatoes- 4 nos (large, sliced)
- Ginger-garlic paste- 3 tbsp
- Salt- to taste
- Red chilli powder- 2 tsp (more or less according to your taste)
- Green chillies- 5-6 nos
- Curd- 200 ml
- Juice of 2 lemon
- Coriander leaves- 2 tbsp
- Mint leaves- 2 tbsp
For The Semi-cooked Rice:
- Zeeraga samba rice- 500 gms
- Salt- to taste
- Water- to cook the rice
PROCEDURE:
For The Aqni:
- Take wide thick-bottomed vessel. Add oil to it and let it get hot. Now add whole spices and let it crackle. This step makes the biryani flavourful.
- Now add the sliced onions and Saute them on high flame until they turn light golden.
- Now add mint leaves and saute for a min.
- Add ginger- garlic paste and saute well until it separates oil.
- Now add washed and drained mutton and salt to it. Cook the mutton on high flame, while stirring continuously.
- Cook the mutton for about 5 mins, you'll notice that the mutton starts changing colour.
- Now add sliced tomatoes and coriander leaves to it. Mix well and allow the tomatoes to cook well.
- You'll notice that the tomatoes have started to get mushy.
- Now add red chilli powder and mix well.
- Now allow the mutton to cook till it's 70% done. Keep stirring in intervals. This usually takes 35-40 mins in the slow-cook method. Sprinkle a little water if required.
- Now you'll notice that the mutton masala has reached a gravy consistency. At this stage add curd and mix well. Simmer the flame and cook for another 10-15 mins or until the mutton is tender.
- Add half a glass of water and lower the flame. You'll see that the oil starts separating and accumulates at the top. Carefully remove all of the oil and set it aside we'll use the oil later while keeping the biryani on dum.
- Now add lemon juice and green chillies and mix well.
- Now check for salt and seasoning and add more salt and spice if required.
- Put the flame to lowest and meanwhile let's cook the Rice.
To Cook The Rice:
- Wash the rice well and soak it in water for at-least 30 mins.
- Take a broad vessel and add approx 4 litres of water. While the water is coming to a boil, add the lemon peels from which you extracted the juice to the water. This is done to extract its maximum benefits.
- Allow it to come to a rolling boil.
- Remove the lemon peels and discard it.
- Now add the Drained rice to it and some salt. Taste the water, you should not feel excess salt.
- Stir once or twice, when the rice is about 70% cooked, drain it in a colander.Q
- Pour half of the cooked rice over the simmering mutton. Mix slightly so that the mutton and rice gets mixed.
- Now add the remaining rice and pour the oil (which we removed previously) uniformly over the rice.
- Place an old tawa over the flame. Place the biryani vessel over it. Cover the lid with a soft clean muslin cloth and cover the biryani vessel tightly with it.
- Let the flame be on high for 5 mins after that lower the flame. Usually, biryani vessels are sealed by chapati dough. But, I don't prefer that method because you have to throw the dough after using, it won't be edible. In today's world where lakhs of people go to sleep on an empty stomach, It's a crime to throw food hence the muslin cloth. Try it once you'll be surprised by the results.
- Let it dum on low flame for at-least 10 mins.
- Open the lid slowly, the rice would have been perfectly cooked by now.
- If it is al-dente, sprinkle some water and allow the dum to continue till the rice is perfectly cooked.
- If you follow this recipe, you're sure to get fluffy, restaurant-style Biryani. Bon Appetit!
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