Loading...
A fiery and aromatic biryani from the heart of Andhra Pradesh. Tender mutton pieces are cooked with fragrant basmati rice and a bold, spicy masala made with green chilies and fresh herbs. A true feast for spice lovers.
For 4 servings
Marinate the Mutton
Prepare Rice and Green Masala
A fiery and aromatic egg fry from Andhra Pradesh, where hard-boiled eggs are tossed in a spicy onion-tomato masala with plenty of green chilies. A quick and delicious side dish for rice or roti.
Pesarattu, popularly known as Moong Dal Polo in the Andhra region, is a classic breakfast crepe. Made from a simple batter of whole green moong lentils and rice, these savory pancakes are crispy on the outside, soft inside, and packed with protein. Often topped with chopped onions and served with a spicy ginger chutney (Allam Pachadi), it's a healthy and delicious start to the day.
A classic Andhra breakfast combining a crispy green moong dal dosa (Pesarattu) with a savory semolina filling (Upma). This wholesome and protein-rich dish is a complete meal in itself, best enjoyed with ginger chutney.
A fiery and tangy mutton curry from Andhra Pradesh. Tender goat meat is simmered in a spicy tamarind-based gravy, creating a rich and aromatic dish that's a true South Indian classic. Perfect with hot rice.
A fiery and aromatic biryani from the heart of Andhra Pradesh. Tender mutton pieces are cooked with fragrant basmati rice and a bold, spicy masala made with green chilies and fresh herbs. A true feast for spice lovers.
This andhra recipe takes 120 minutes to prepare and yields 4 servings. At 889.21 calories per serving with 47.76g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Mutton Masala
Layer and 'Dum' Cook the Biryani
Rest and Serve
Replace mutton with bone-in chicken. Reduce marination time to 1 hour and cook the chicken masala for only 20-25 minutes.
Substitute mutton with a mix of hearty vegetables like potatoes, carrots, cauliflower, and green beans. Par-boil the vegetables before adding them to the masala and reduce the cooking time.
To save time, pressure cook the marinated mutton for 4-5 whistles until tender before proceeding with the layering and 'dum' steps.
Mutton is an excellent source of high-quality protein, which is essential for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
The combination of complex carbohydrates from basmati rice and iron from mutton provides a sustained energy release. Iron is vital for forming red blood cells and preventing fatigue.
The recipe uses spices like turmeric, ginger, and garlic, which are known for their potent anti-inflammatory and antioxidant properties that help combat oxidative stress in the body.
A typical serving of approximately 450g contains around 650-750 calories, primarily depending on the fat content of the mutton and the amount of ghee and oil used.
It is a rich and indulgent dish. While it provides high-quality protein from mutton and beneficial compounds from spices, it is also high in calories and saturated fats. It is best enjoyed in moderation as part of a balanced diet.
Absolutely. You can substitute mutton with bone-in chicken pieces. Simply reduce the marination time to about 1 hour and the cooking time for the chicken masala to 20-25 minutes, or until the chicken is fully cooked.
Mushy biryani is usually caused by overcooking the rice initially. It's crucial to cook the rice to only 70% doneness, where it still has a firm bite. Also, ensure your mutton gravy is thick and not too watery before you begin layering.
Marinating the mutton overnight is the best way to ensure tenderness. For guaranteed results, you can add 1 teaspoon of raw papaya paste to the marinade, which is a natural meat tenderizer, or pressure cook the mutton until it's tender before layering.