Aromatic mutton biriyani infused with a handpicked selection of Indian and Sri Lankan spices.
- Recipe serves:7 to 8
- Preparation Time20 Minutes
- Cooking Time25 Minutes
- 1 kg Basmati rice
- 1 kg mutton
- 3 Knorr Chicken Cubes
- 20g Astra
- 200g tomatoes
- 1 tablespoon coriander powder
- 2 tablespoons cumin seeds
- 5 cloves
- 1 cinnamon stick
- 4 cardamom seeds
- 1 teaspoon turmeric
- 1 tablespoon crushed pepper
- 1 tablespoon chilli powder
- 2-3 green chillies
- 2 tablespoons of tamarind extract
- 2 tablespoons ginger, finely chopped
- 2 tablespoons garlic, finely chopped
- 100g yoghurt or curd
- Salt to taste
- Wash 1 kg rice and soak in water for 20 minutes.
- In a pan, melt Astra and sauté ginger and garlic till golden brown. Add mutton and fry well.
- Then add cumin seeds, coriander powder, cloves, cinnamon, cardamom, turmeric, crushed pepper, Knorr Chicken Cubes, tamarind and yoghurt. Mix well.
- Add 1 cup of water and cook for a few minutes.
- Chop tomatoes and add it into the meat mixture.Add soaked rice and the meat mixture into a pot or a rice cooker. Stir it and pour water to the measurement of 1 cup of rice = 1 ½ Cups of water.
- Cook till the rice is done / fully cooked. Garnish as desired and serve hot.
- Looking for flavourful mutton recipes you may serve with rice as an entrée? Bookmark this well-loved recipe today.
Chef’s Tip:If the mutton pieces are large, cook the mutton in a pressure cooker with a little water and then add it in when cooking the rice. The remaining stock can also be used to flavour the rice.