Mutton Donne Biryani is a flavorful and aromatic dish that originates from the Karnataka, Indian , particularly associated with the city of Bangalore in southern India. The term “Donne” refers to the leaf bowls made from the leaves of the Areca palm, which are traditionally used to serve this biryani.
Mutton Biryani is a popular dish in South Asian cuisine. It’s a delicious and aromatic rice dish made with tender mutton (goat meat or seep meat) cooked with spices, layered with basmati rice or jeera samba rice, and cooked together to create a rich and delicious meal. There are various regional variations of mutton biryani, each with its unique blend of spices and cooking methods.
Before making mutton biryani you can marinate mutton pieces with yogurt, ginger-garlic paste, red chili powder, turmeric powder, biryani masala, and sometimes lemon juice. Marinating helps tenderize the meat and infuse it with flavor. But in this recipe I have pressure cooked mutton pieces along with turmeric powder, red chili powder, coriander powder and salt as required and then I made biryani using cooked mutton pieces.
Mutton biryani is often served with accompaniments like raita (yogurt dip), salad, eggs or a spicy gravy known as “salan.” It’s a beloved dish for special occasions, festivals, and celebrations, cherished for its rich taste and cultural significance.
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Mutton Biryani is a popular dish in South Asian cuisine. It’s a delicious and aromatic rice dish made with tender mutton (goat meat or seep meat) cooked with spices, layered with basmati rice or jeera samba rice, and cooked together to create a rich and delicious meal. There are various regional variations of mutton biryani, each with its unique blend of spices and cooking methods.
Ingredients
Mutton 500 grams
Red chili powder 1 tsp.
Coriander powder 1 tsp.
Turmeric powder 1/2 tsp.
Jeera samba rice 500 grams / 2 cups
Big Onion 3 nos.
Oil/ghee 1/2 cup
Fennel seeds 2 tsp
Bay leaf 2 nos.
Cloves 4 nos.
Cinnamon sticks 2 inch
Cardamom 2 nos.
Star anise 1 no.
Ginger garlic paste 2 tbsp.
Tomato 3 medium size
Green chilies 4 nos. ( add as per your spice level)
Mint leaves 1/2 cup
Coriander leaves 1/4 cup
Garam masala 1 tbsp.
Salt to taste.
Water 1 liter / 4 cups
Directions
- Firstly, rinse mutton pieces and keep it aside. Then in a pressure cooker add in cleaned mutton pieces, turmeric powder, chili powder, coriander powder and water as required.
- Then close the lid and pressure cook it for 3 to 4 whistles. And then keep it aside.
- Later heat a pan and add in oil/ghee, fennel seeds, star anise, bay leaf, cloves, cinnamon sticks and cardamom.
- Further, add in sliced onions and salt.
- Sauté till the onion turns golden brown and crispy.
- Then add in ginger garlic paste and sauté till the raw smell goes away.
- Add in tomato paste, again cook till the raw smell goes away completely.
- Now take a mixer grinder and add in green chilies, coriander and mint leaves. Grind it into a smooth paste.
- And then add in freshly ground green masala.
- Cook till the oil separates the pan.
- Later add in garam masala or biryani masala powder. Give a mix and cook for another 2 minutes.
- Then add in pressure cooked mutton pieces.
- Give a mix and cook for 5 minutes under low flame.
- Add in soaked jeera samba rice (soak for 30 minutes). Then give a mix.
- Then close the lid and allow it to cook.
- Once the rice is 70 percent cooked, then cover the pot tightly with a lid.
- And place it on a tawa (griddle) over low heat. Cook for 20 minutes until the biryani is fully cooked and aromatic.
- Finally, Mutton Donne biryani is ready to serve.
- Serve with salads or raita of your choice.
STEP BY STEP PHOTOS AND INSTRUCTIONS OF MUTTON DONNE BIRYANI RECIPE:
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