Recipes - Bhatkali Mutton Biryani

½ kg. mutton
½ kg. basmati rice
½ kg. onion (thinly sliced)
¼ kg. tomato ( finely chopped)
6-8 green chillies (slit)
1 tsp. garam masala powder
2 tbsp. mutton masala powder
½ tsp. turmeric powder
1 tbsp.  ginger garlic paste ( preferably bhatkali)
1 bunch coriander leaves (finely chopped)
¼ bunch mint leaves (finely chopped)
1 “ cinnamon
4-5 cloves
2 cardamoms
2-3 bay leaves
1 ½  cup oil
Salt as per taste
To garnish:

Orange food colour
Tomato wedges
Roasted nuts 
One browned onion
Wash and soak rice for half an hour.  Clean and wash meat well.  Drain the water completely.  Apply little mutton  masala powder and set aside.
In a large vessel cook rice in enough water along with cinnamon, cloves, cardamom, bay leaves and salt. Add a tbsp. of oil as well.  Cook until ¾ th done.   Strain and set aside.
In a heavy bottomed pan, heat oil.  Add green chillies and fry for a minute.  Add sliced onion and salt and sauté until soft and pink. Add tomato, garam masala powder , turmeric powder and ginger garlic paste.  Sauté well.  Cover and keep for some time.  Now add mutton, mutton masala powder and half of coriander  and mint leaves.  Mix well.  Cover and keep on slow flame until the meat turns soft.    Over this spread cooked rice, coriander leaves, food colour, tomato wedges, little oil and nuts.  Cover with a foil paper.  Place the lid with a weight or pot with water and set on slow flame for about 10 mts.,  until the rice gets fully cooked.
Serve with raitha of your choice.

Comment on this article

  • Shally Ferns, Toronto, Canada

    Tue, May 23 2017

    Hi ,

    How to prepare mutton masala powder ? I hope it is not Shan or National Powders.

  • Hazel Mendonca, Canada

    Wed, Apr 26 2017

    I don't know how to make mutton masala. Please give the recipe.

  • Juliet Vaz, Mangalore/ Abu Dhabi

    Sun, Feb 05 2017

    Which Mutton masala powder to use?

  • sowmya, mangalore

    Fri, Oct 28 2016

    which mutton masala powder do you prefer ?

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Title: Bhatkali Mutton Biryani

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