Bangalore Muslim Style Mutton Biryani Recipe

If you ask a bengalurean what is his or her comfort food the answer will surely be biryani. The famous bengaluru biryani has a slight sour taste, when cooked with short grain fluffy rice and mutton the taste and texture is amazing.

Ingredients:
750 Grams (Sheep/ Bannur) Mutton
600 to 700 Grams Short Grain Rice Jeeragasamba
1 Large Bangalore Tomato (Roma)
2 Medium Bangalore Natti Tomato
2 Large Onions
5 Green Chilies
5 Sprigs Mint
5 Sprigs Coriander
1/2 Lime
3 Tbsp Yogurt
3 Tbsp Garlic Paste
1 1/2 Tbsp Ginger Paste
1 Tbsp Byadige / Kashmiri Chilly Powder for Color
2 Tbsp Spicy Chilly Powder
1 1/2 Tbsp Coriander Powder
2 Inch Sticks Cinnamon
4 Cloves
4 Cardamoms
1 1/2 Tbsp Coarse Salt
2 Tbsp Ghee
2 Tbsp Oil
Warm Water as required.

Bengaluru Style Mutton Biryani on Youtube English Channel 😊

Prep:

Peel and Wash Onion, 2 Whole Garlic Bulbs, 2 Inch Ginger.

Wash the Tomatoes and slice into coins.

Slice the onions into coins.

Separate the mint and coriander. Wash well and finely chop.

Juice the lime.

Grind the ginger and garlic separately.

Whisk the yogurt.

Boil 5 Cups water.

Wash the mutton and allow the excess moisture to strain in a colander.

Method:

Heat a pressure cooker on medium flame. Add 1 tbsp ghee and oil allow to smoke on low flame.

Add whole spices, cloves, cinnamon and cardamom allow to sputter.

Add the onion and fry till transparent.

Add garlic paste to onions and fry it on low flame till transparent.

Add the tomatoes and fry on low flame. If the tomatoes are taking longer time to cook then cover and cook the tomatoes till tender.

Add the chilly powders, turmeric and coriander powder and fry till tomatoes form a paste.

Add yogurt and stir well make sure to place the flame on low not to burn the masala.

Add mint, coriander and chilies and stir well. Once the curry base has formed add the washed mutton and stir well.

Fry the meat for two minutes on medium flame.

Add 1 tbsp salt and stir well.

Wash the rice thrice and soak the rice for 15 minutes until the mutton is cooked well.

Add 1 cup warm water stir well. Cover,  place a whistle and cook the meat on medium flame for 4 to 5  whistles until the meat is tender and well done.

Remove the mutton from flame allow the pressure to reduce, open the cooker and strain the oil surfaced on the curry and reserve in a bowl.

Add the cooked meat to a heavy bottom pot on medium flame. Stir the curry, strain and add the rice to the meat and stir once.

Add 1/2 Tbsp salt and warm water...for every one glass or cup of rice add two cups warm water, stir.

Allow the rice to cook till 70% done. Stir the rice and meat well top the rice with reserved oil, 1 tbsp ghee and lime juice cover and cook the biryani on low flame for 15 minutes.

Once the biryani is done mix once and serve the Bangalore biryani with raita and salna...Enjoy!