Mutton Biryani Recipe | Easy Pressure Cooker Biryani | Kongunadu Vellai Biryani | Lunch Recipes
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To make masala paste
Shallots - 2 nos
Garlic - 12 cloves
ginger
green chilli - 4 nos
Fennel Seeds - 1 tsp (Buy: [ Ссылка ])
cardamom pods - 3 nos (Buy: [ Ссылка ] )
cinnamon - 2 pieces (Buy: [ Ссылка ])
cloves - 4 nos (Buy: [ Ссылка ])
salt - 1 tsp (Buy: [ Ссылка ])
water
To make Kongunadu Biryani
Seeraga Samba Rice - 1/2 Kg (Buy: [ Ссылка ] )
mutton - 1 Kg
water - 3 cups
curd - 2 tbsp
ghee -2 tbsp (Buy: [ Ссылка ])
sesame oil - 2 tbsp (Buy: [ Ссылка ])
bay leaf - 2 nos (Buy: [ Ссылка ])
cinnamon (Buy: [ Ссылка ])
star anise (Buy: [ Ссылка ])
cardamom pods - 3 nos (Buy: [ Ссылка ] )
stone flower - 2 pieces (Buy: [ Ссылка ])
marathi moggu - 2 nos (Buy: [ Ссылка ])
mace (Buy: [ Ссылка ])
cloves - 5 nos (Buy: [ Ссылка ])
Onion - 1 no.
green chilli - 2 nos
mint leaves - 1/2 bunch
coriander leaves - 1/2 bunch
Juice of 1 lemon
METHOD:
1. Wash and soak the rice for 1 hour.
2. For the marinade, add shallots, garlic cloves, ginger, green chillies, fennel seeds, cardamom pods, cinnamon, cloves, salt to a mixer jar and grind everything coarsely once.
3. Then add some water and grind everything to a fine paste.
4. Transfer the masala paste to the cleaned mutton pieces. Add curd.
5. Mix everything well and let the mutton marinate for at least 30 mins.
6. Take ghee and sesame oil in a pressure cooker.
7. Add bay leaves, cinnamon, star anise, cardamom pods, stone flower, kapok buds, mace and cloves.
8. Keep the flame on low and saute until the ingredients release a nice aroma.
9. Add sliced onions and slit green chillies. Saute on high flame until the onions are golden brown.
10. Add marinated mutton and cook for 5 mins on high flame.
11. Add finely chopped mint leaves, coriander leaves and mix well.
12.Add water and let it come to a boil.
13. Cover the cooker with a lid and cook for 6 whistles on a medium flame.
14. After 6 whistles, turn off the stove and let the pressure release. So open the lid after 5 mins.
15. Turn on the flame again, add the soaked rice, lemon juice and mix gently.
16. Let it cook for 2-3 mins on medium flame.
17. Cover the cooked with a lid and cook the biryani for 5 mins on low flame.
18. Turn off the stove and let it rest in dum for 10 mins.
19. That's it, Kongunadu White Biryani is ready to be served hot with salan/raitha by the side.
Kongunadu Vella Biryani is a special dish in comibatore region. Like the name itself suggests, this biryani is white in color with minimum amount of spices/masalas. This biryani can be made with either chicken or mutton. But in this recipe, you watch the method of making Kongunadu Vellai Mutton Biryani with soft and tender mutton. There are few techniques to cook mutton perfectly. So watch the video till the end to get a step by step guidance. This biryani can be enjoyed by everyone who likes mild, subtle tasting food. So try this biryani and enjoy with mirchi ka salan, kathirikai biryani gravy or simple raitha by the side.
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