Irani Mutton Biryani Recipe

Typical Iranian main dishes are combination of rice, meat, vegetables and nuts. Rice is a central and ancient staple of the modern Iranian Kitchen. Traditional Irani Biryani recipe is layered with fried mutton pieces . Topped with fried onions, cashews and almonds.

I have shared a step by step method to prepare a delicious Irani Biryani with a detailed pictures below.

In a mixing bowl add red chili powder, turmeric powder and salt.

Wash the mutton pieces, peel and wash the potatoes cut into pieces add them to the spices. Marinate for 30 minutes.

Marinate the mutton for 30 minutes.

In a kadai heat oil fry the mutton pieces and potatoes.

Fry them till golden brown.

In a pressure cooker heat oil roast cashews and almonds .

In the same oil add cardamom, cloves and bay leaves.

Add sliced onions. You can use the fried mutton, left over oil to the biryani. It gives extra flavor to the biryani. Sautee till the onions turns to golden brown.

Fry the onions till golden brown. Take some of the onions to sprinkle it on later use.

Now peel off the skin of ginger and garlic and chopped them and place  the ginger and garlic to the mortar pestle.  

Crushed to a coarse mixture.

Add ginger and garlic to the onions.

Add red chili powder, coriander powder and chopped tomatoes.

Add yogurt blend for a few seconds.

Lower the flame. Blend yogurt and add them to the gravy.

Add mutton pieces and potatoes, mix well.

Add chopped coriander leaves and mint leaves.

In another vessel bring water to boil add whole green chillies, cardamom and bay leaf.

Strain the excess water from the rice add them to the water, add salt and Brit to boil. When the rice is 75percent done. Drain the excess water from the rice. Place the rice in a colander.

Divide the gravy into two equal portions. In the same pressure cooker add the gravy as first layer, add rice, potatoes, fried onions, saffron milk,and nuts as second layer.

Add the gravy, chopped coriander leaves on the third layer.

Finally add the remaining rice, fried onions, nuts and potatoes as the last layer.

Cover the lid and dum/ steam. Let it simmer, cook for atleast 15-20 minutes. Let it rest for 5 minutes. Serve in a large bowl or plate. Serve hot with onion raita.

Irani Biryani is slightly different from Hyderabadi Biryani as the mutton and potatoes are fried. Simply pair the mutton and potatoes with the magic of saffron , spices and nuts and you are good to go on a supreme food journey where you would meet a riot of flavors.

INGREDIENTS

To Marinate

  • 500 gm mutton pieces
  • 2 potatoes
  • 2 tsp red chili powder
  • 1 tsp turmeric powder
  • salt as needed
  • oil for deep frying

For Biryani Gravy

  • 4-5 sliced onions
  • 3 tomatoes
  • 2 tbsp crushed ginger and garlic
  • 1 tsp red chili powder
  • 1 tsp coriander powder
  • 1/4 cup thick yogurt
  • 3-4 cardamom
  • 4-5 cloves
  • 3 bay leaves
  • 3 tbsp oil
  • 3-4 tbsp coriander leaves and mint leaves
  • 7-8 almonds
  • 7-8 cashews
  • 10-12 strands saffron
  • 2 tbsp warm milk
  • 450 gm long grain rice/ basmati rice

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Hyderabadi Chicken Biryani

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INSTRUCTIONS

To Marinate

  • In a mixing bowl add red chili powder, turmeric powder and salt.
  • Wash the mutton pieces, peel and wash the potatoes cut into pieces add them to the spices. Marinate for 30 minutes
  • Marinate the mutton for 30 minutes.
  • In a kadai heat oil fry the mutton pieces and potatoes.
  • Fry them till golden brown.

For the Rice

  • Wash the rice in plenty of water for several times. Soak the rice for atleast 30 minutes.

For the Biryani Gravy

  • In a pressure cooker heat oil roast cashews and almonds
  • In the same oil add cardamom, cloves and bay leaves.
  • Add sliced onions.  You can use the fried mutton, left over oil to the biryani. It gives extra flavor to the biryani. Sautee till the onions turns to golden brown.
  • Fry the onions till golden brown. Take some of the onions to sprinkle it on later use.
  • Now peel off the skin of ginger and garlic and chopped them and place  the ginger and garlic to the mortar pestle.
  • Crushed to a coarse mixture.
  • Add ginger and garlic to the onions
  • Add red chili powder, coriander powder and chopped tomatoes sautee till the tomatoes gets tender.
  • Add yogurt blend for a few seconds.
  • Lower the flame. Blend yogurt and add them to the gravy.
  • Add mutton pieces and potatoes, mix well.
  • Add chopped coriander leaves and mint leaves.
  • In another vessel bring water to boil add whole green chillies, cardamom and bay leaf.
  • Strain the excess water from the rice add them to the water, add salt and Brit to boil. When the rice is 75percent done. Drain the excess water from the rice. Place the rice in a colander.
  • Divide the gravy into two equal portions. In the same pressure cooker add the gravy as first layer, add rice, potatoes, fried onions, saffron milk, and nuts as second layer.
  • Add the gravy, chopped coriander leaves on the third layer.
  • Finally add the remaining rice, fried onions, nuts and potatoes as the last layer.
  • Cover the lid and dum/ steam for atleast 15-20 minutes. Serve in a large bowl or plate. Serve hot with onion raita.

Irani Biryani is slightly different from Hyderabadi Biryani as the mutton and potatoes are fried. The crispy mutton in the biryani add the extra flavor to the biryani.

Recipe Note

  • Once the muttons are fried. It turns crisp. If your mutton pieces are hard after fried. You can pressure cook for 1-2 whistles till the mutton gets tender.

 

 

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