Mutton Shank Biryani (Nalli Biryani)
ID: 361b09ba...
A traditional, rich, and aromatic village-style Mutton Shank (Nalli) Biryani cooked slowly over firewood. This recipe features tender mutton shanks cooked with fresh spices, herbs, curd, and ghee, layered with perfectly half-cooked basmati rice and slow-cooked in dum style.
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🍳 Cooking Flow
Prepare and clean the mutton shanks (nalli) while dry-roasting and grinding the biryani spices. → Sauté onions, fresh mint, coriander, ginger-garlic paste, chili paste, tomatoes, and green chilies in coconut oil and ghee to create a rich masala gravy. → Add the mutton shanks, curd, ground biryani masala, and water, then cover and cook until the meat is tender. → Boil the basmati rice separately until half-cooked, strain it, and layer it over the cooked mutton gravy. → Drizzle with lemon juice and ghee, then seal and slow-cook in 'dum' style using hot coals on the lid before serving.
Cooking Steps
Brief Cooking Order
Prepare and clean the mutton shanks (nalli) while dry-roasting and grinding the biryani spices. → Sauté onions, fresh mint, coriander, ginger-garlic paste, chili paste, tomatoes, and green chilies in coconut oil and ghee to create a rich masala gravy. → Add the mutton shanks, curd, ground biryani masala, and water, then cover and cook until the meat is tender. → Boil the basmati rice separately until half-cooked, strain it, and layer it over the cooked mutton gravy. → Drizzle with lemon juice and ghee, then seal and slow-cook in 'dum' style using hot coals on the lid before serving.
Introduction
A traditional, rich, and aromatic village-style Mutton Shank (Nalli) Biryani cooked slowly over firewood. This recipe features tender mutton shanks cooked with fresh spices, herbs, curd, and ghee, layered with perfectly half-cooked basmati rice and slow-cooked in dum style.
Step 1
Clean, trim, and cut the mutton shanks (nalli) into large, uniform pieces.
Step 2
Wash the prepared mutton shanks thoroughly with clean water.
Step 3
Roast whole spices (cinnamon sticks, cloves, cardamom) in a pan over firewood until aromatic.
Step 4
Grind the roasted spices manually on a stone slab to make a fine biryani masala powder.
Step 5
Thoroughly wash the fresh mint and coriander leaves, and slice the onions and tomatoes.
Ingredients List
Important Notes
Using firewood for cooking gives the biryani an authentic smoky flavor.
Manually grinding spices and pastes on a stone slab ensures the freshest aroma and rich, traditional taste.
The 'dum' process with hot coals on top of the lid ensures uniform heat distribution and prevents the rice from drying out.
Do not overcook the rice during the boiling stage; it must be half-cooked so it finishes steaming perfectly in the dum stage without becoming mushy.
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