{"id":597,"date":"2019-02-07T10:18:00","date_gmt":"2019-02-07T10:18:00","guid":{"rendered":"https:\/\/hogr.app\/blog\/?p=597"},"modified":"2023-04-11T17:00:02","modified_gmt":"2023-04-11T11:30:02","slug":"the-perfect-mutton-biriyani","status":"publish","type":"post","link":"https:\/\/hogr.app\/blog\/the-perfect-mutton-biriyani\/","title":{"rendered":"The perfect Mutton Biriyani!"},"content":{"rendered":"\n<p><span style=\"font-weight: 400;\">Biriyani is always a hearty dish enjoyed by children and adults alike, and Mutton Biriyani is the classic biriyani fancied by all. Imagine the layers of mutton and masala in the rice to give you the perfect \u2018Dum\u2019! Here is a recipe for the most sought-after Mutton biriyani of the year-<\/span><\/p>\n\n\n\n<figure class=\"wp-block-image alignnone size-full wp-image-598\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1200\" height=\"800\" src=\"https:\/\/hogr.app\/blog\/wp-content\/uploads\/2019\/02\/mutton-bir.jpg\" alt=\"Mutton Biriyani\" class=\"wp-image-598\"\/><figcaption class=\"wp-element-caption\">Mutton Biriyani<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\"><span style=\"font-weight: 400;\"><strong>The Marination<\/strong>&nbsp;<strong>for the Mutton biryani<\/strong>&#8211;<\/span><\/h2>\n\n\n\n<ul>\n<li><span style=\"font-weight: 400;\">Mix curd, ginger-garlic paste, raw papaya paste, chili powder, salt, lemon juice and garam masala as the marinating paste.<\/span><\/li>\n\n\n\n<li><span style=\"font-weight: 400;\">Marinate the mutton and leave it for at least 3 hours.<\/span><\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\"><span style=\"font-weight: 400;\"> &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;2) <strong>Prepare the fried onions for the Mutton biriyani-<\/strong><\/span><\/h2>\n\n\n\n<ul>\n<li><span style=\"font-weight: 400;\">Heat oil in a pan and add a few pieces of sliced onion; fry until brown.<\/span><\/li>\n\n\n\n<li><span style=\"font-weight: 400;\">Remove them from the pan and place them separately; these fried onion slices are called \u2018Barista\u2019. <\/span><\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\"><span style=\"font-weight: 400;\"> &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;3) <strong>The Mutton for the Mutton biriyani-&nbsp;<\/strong><\/span><\/h2>\n\n\n\n<ul>\n<li><span style=\"font-weight: 400;\">Heat ghee in a deep-bottomed<\/span> pan and, add the remaining sliced onions green chilies<span style=\"font-weight: 400;\"> and stir well until onions are golden brown.<\/span><\/li>\n\n\n\n<li><span style=\"font-weight: 400;\">Add ginger and garlic paste and stir well.<\/span><\/li>\n\n\n\n<li><span style=\"font-weight: 400;\">Add the marinated mutton and let it cook for 7-8 minutes.<\/span><\/li>\n\n\n\n<li><span style=\"font-weight: 400;\">Add masalas like Coriander, Cumin Powder and Red chili powder; mix well.<\/span><\/li>\n\n\n\n<li><span style=\"font-weight: 400;\">Pour in 3 cups of water, mix and bring it to a <\/span>boil; let the mutton cook on<span style=\"font-weight: 400;\"> low heat.<\/span><\/li>\n\n\n\n<li><span style=\"font-weight: 400;\">Further add in tomatoes, salt, Garam Masala and coriander leaves. <\/span><\/li>\n\n\n\n<li><span style=\"font-weight: 400;\">Let it cook for 15 minutes; the texture of the gravy should be thick.<\/span><\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\"><span style=\"font-weight: 400;\"> &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;4) <strong>The Rice for the Mutton biriyani-&nbsp;<\/strong><\/span><\/h2>\n\n\n\n<ul>\n<li><span style=\"font-weight: 400;\">Boil water and add in long basmati rice and spices- Cardamom, Cinnamon, Cloves, Black Peppercorn, Cumin, Star Anise, Bay leaf and Salt.<\/span><\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\"><span style=\"font-weight: 400;\">5) <strong>The Saffron-milk for the Mutton biriyani-<\/strong><\/span><\/h2>\n\n\n\n<ul>\n<li><span style=\"font-weight: 400;\">Add saffron strands, kewra essence and rose water in 1\/4th cup of warm milk. <\/span><\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\"><span style=\"font-weight: 400;\">6) <strong>Time to Layer the Mutton biryani-&nbsp;<\/strong><\/span><\/h2>\n\n\n\n<ul>\n<li><span style=\"font-weight: 400;\">In a deep vessel, heat the ghee and spread the melted ghee throughout the bottom and sides by rotating the pan.<\/span><\/li>\n\n\n\n<li><span style=\"font-weight: 400;\">Add a layer of rice, meat, fried onion slices, and ghee, and <a href=\"https:\/\/womans.ws\/2023\/03\/10\/chto-vhodit-v-konsultatsiyu-ortodonta\/\" target=\"_blank\" rel=\"noopener\">sprinkle saffron water<\/a>. <\/span><\/li>\n\n\n\n<li><span style=\"font-weight: 400;\">Continue the layering and make sure the top layer is of rice.<\/span><\/li>\n\n\n\n<li><span style=\"font-weight: 400;\">Garnish with chopped onion, green chillies, mint and coriander.<\/span><\/li>\n\n\n\n<li><span style=\"font-weight: 400;\">Cover the <a href=\"https:\/\/hogr.app\/blog\/tracing-the-origin-of-biryani\">biriyani<\/a> with aluminum<\/span> foil or dough and close the <span style=\"font-weight: 400;\">lid; let the biriyani cook in this \u2018dum\u2019 for a few minutes without burning the bottom.<\/span><\/li>\n<\/ul>\n\n\n\n<p><span style=\"font-weight: 400;\">Serve hot and experience heaven in this aromatic \u2018Mutton Biriyani\u2019.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Biriyani is always a hearty dish enjoyed by children and adults alike, and Mutton Biriyani is the classic biriyani fancied by all. Imagine the layers of mutton and masala in the rice to give you the perfect \u2018Dum\u2019! Here is a recipe for the most sought-after Mutton biriyani of the year- The Marination&nbsp;for the Mutton biryani&#8211; &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;2) Prepare the fried onions for the Mutton biriyani- &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;3) The Mutton for the Mutton biriyani-&nbsp; &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;4) The Rice for the Mutton biriyani-&nbsp; 5) The Saffron-milk for the Mutton biriyani- 6) Time to Layer the Mutton biryani-&nbsp; Serve hot and experience heaven in this [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":598,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[482],"tags":[],"_links":{"self":[{"href":"https:\/\/hogr.app\/blog\/wp-json\/wp\/v2\/posts\/597"}],"collection":[{"href":"https:\/\/hogr.app\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hogr.app\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hogr.app\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/hogr.app\/blog\/wp-json\/wp\/v2\/comments?post=597"}],"version-history":[{"count":0,"href":"https:\/\/hogr.app\/blog\/wp-json\/wp\/v2\/posts\/597\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/hogr.app\/blog\/wp-json\/wp\/v2\/media\/598"}],"wp:attachment":[{"href":"https:\/\/hogr.app\/blog\/wp-json\/wp\/v2\/media?parent=597"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hogr.app\/blog\/wp-json\/wp\/v2\/categories?post=597"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hogr.app\/blog\/wp-json\/wp\/v2\/tags?post=597"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}