Mutton Biryani is a popular and aromatic rice dish that combines succulent mutton pieces with fragrant basmati rice, a blend of spices, and herbs.
Mutton Biryani
2
servings20
minutes20
minutesIt’s a hearty dish often reserved for special occasions and gatherings, but with the right recipe, you can bring this royal dish to your table anytime.
Ingredients
500g mutton (cut into medium pieces)
1 cup yogurt
1 tablespoon ginger-garlic paste
1 teaspoon red chili powder
1 teaspoon turmeric powder
1 teaspoon garam masala
1 tablespoon lemon juice
Salt to taste
2 cups basmati rice
4 cups water
4-5 green cardamom pods
2-3 cloves
1 cinnamon stick
1 bay leaf
1 teaspoon salt
3 medium onions (thinly sliced)
2 medium tomatoes (chopped)
1 cup fresh coriander leaves (chopped)
1/2 cup mint leaves (chopped)
1 tablespoon biryani masala
1/2 teaspoon saffron strands (soaked in 2 tablespoons warm milk)
1/4 cup ghee or oil
1/2 cup fried onions (for garnishing)
Directions
- In a large bowl, mix yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, lemon juice, and salt.
- Add mutton pieces and coat them evenly with the marinade.
- Cover and refrigerate for at least 2-4 hours, or overnight for the best flavor.
- Rinse the basmati rice until the water runs clear. Soak for 30 minutes.
- In a large pot, boil 4 cups of water. Add cardamom, cloves, cinnamon, bay leaf, and salt.
- Add the soaked rice and cook until it is 70-80% done (it should still have a bite). Drain and set aside.
- Heat ghee or oil in a large, heavy-bottomed pot.
- Fry the sliced onions until golden brown. Remove half for garnishing.
- Add chopped tomatoes and cook until they turn mushy.
- Add the marinated mutton and cook on medium heat until the mutton is tender and the oil starts to separate.
- Stir in biryani masala, half of the chopped coriander, and mint leaves.
- In the pot with cooked mutton, spread half of the partially cooked rice evenly.
- Sprinkle half of the saffron milk, fried onions, coriander, and mint leaves.
- Add the remaining rice and repeat the toppings with saffron milk, fried onions, coriander, and mint.
- Drizzle a tablespoon of ghee over the top.
- Seal the pot with a tight-fitting lid or aluminum foil.
- Place the pot on a low flame (use a griddle under the pot for even heat) and cook for 20-25 minutes.
- Alternatively, bake in a preheated oven at 180°C (350°F) for 20 minutes.
- Gently mix the layers before serving to ensure even distribution of flavors.
- Serve hot with raita, salad, or pickle on the side.
