North Karnataka Mutton Biryani
Robust mutton biryani from North Karnataka with local spices. Less Mughlai, more rustic — uses local rice variety and peanut-coconut base.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- Peanuts — 100 g (whole)
- salt (optional) (whole)
- Mutton — 250 g (chopped)
- Red Chilli Powder (Lal Mirch) — 1 tsp (ground)
- coriander powder — 1 tsp (ground)
- Turmeric Powder — 0.5 tsp (ground)
- rice — 375 g (ground)
- Coconut — 100 g (chopped)
Tempering
- Coconut Oil — 2 tbsp (whole)
Method
- Wash the rice and soak it in water for about twenty minutes, then drain.
- Clean the mutton pieces and marinate with turmeric powder, red chilli powder, coriander powder and salt, and keep aside for some time.
- Grate the coconut and grind it to a smooth paste along with the peanuts.
- Heat the coconut oil in a heavy-bottomed pot, add the marinated mutton and saute on high flame for a few minutes until it changes colour.
- Pour in the ground coconut-peanut paste along with enough water, cover and cook on low flame, or pressure cook, until the mutton turns tender.
- In a separate pot, par-boil the soaked rice in salted water until it is about seventy percent cooked, then drain.
- Layer the par-boiled rice over the cooked mutton masala in the same pot, sprinkle a little coconut oil on top, cover tightly with a lid and cook on dum on very low flame until the rice is fully cooked and the flavours combine.
- Garnish with chopped coriander leaves and gently fluff before serving the biryani hot.
Common questions
- What is ಉತ್ತರ ಕರ್ನಾಟಕ ಮಟನ ಬಿರಯಾನೀ in English?
- ಉತ್ತರ ಕರ್ನಾಟಕ ಮಟನ ಬಿರಯಾನೀ is written North Karnataka Mutton Biryani in English.
- How many calories in one plate of North Karnataka Mutton Biryani?
- 610 kcal per plate.
- How much cooking time?
- 105 min — 45 min prep, 60 min cooking.