Mutton Biryani is a beloved South Asian dish known for its rich flavors and aromatic spices. This dish features tender pieces of mutton (goat meat) cooked with fragrant basmati rice, creating a delightful and satisfying meal. While it may seem complex, this recipe will walk you through the steps to make Mutton Biryani in your own kitchen.
Mutton Biryani Recipe
Mutton Biryani is a flavorful and aromatic South Asian rice dish that combines tender mutton (goat meat) with fragrant rice and a blend of spices. This recipe will guide you through making a delicious Mutton Biryani at home.
Equipment
- saucepan
- wooden spoon
- Knife and cutting board
- frying pan
Ingredients
- mutton
- plain yogurt
- ginger and garlic paste
- red chili podwer
- tumeric powder
- cumin
- coriander powder
- garam masala
- salt
- basmati rice
- water
- cardamom
- bay leaf
- warm milk
- onion
- tomatoes
- cooking oil
Instructions
- In a large mixing bowl, combine the mutton pieces with yogurt, ginger-garlic paste, red chili powder, turmeric powder, cumin powder, coriander powder, garam masala powder, and salt.
- Mix well to ensure the mutton is evenly coated with the marinade. Cover the bowl and let it marinate in the refrigerator for at least 1-2 hours, or ideally, overnight for the best flavor.
- Wash the basmati rice in cold water until the water runs clear. Drain the rice.In a large pot, bring water to a boil. Add the whole cloves, green cardamom pods, bay leaf, and salt to the boiling water.
- Add the washed and drained rice to the boiling water. Cook the rice until it's 70-80% cooked (al dente). Be careful not to overcook the rice, as it will continue cooking later.Drain the rice and set it aside.
- In a large, heavy-bottomed pot or a biryani pot, heat the cooking oil or ghee over medium heat.Add the thinly sliced onions and sauté until they turn golden brown and crispy. Remove some of the fried onions for garnish and set them aside.
- Add the marinated mutton to the pot and cook for 5-7 minutes, stirring occasionally until the mutton starts to brown.Add the chopped tomatoes and green chilies to the pot and cook for another 5 minutes until the tomatoes soften.
- Add the chopped coriander leaves and mint leaves to the pot and mix well.Reduce the heat to low, cover the pot with a lid, and let the mutton cook for about 20-30 minutes or until it's tender and fully cooked. You may need to add a little water if it becomes too dry. Check for seasoning and adjust salt and spice levels to your taste.
- In the same large pot with the cooked mutton, layer half of the partially cooked rice evenly over the mutton.Sprinkle the saffron strands (if using) over the rice, and drizzle warm milk over them. This will give the rice a beautiful color and fragrance.
- Layer the remaining rice over the first layer and smooth it out evenly.Garnish the top layer of rice with the reserved fried onions and a few teaspoons of ghee or clarified butter for added richness.
- Cover the pot with a tight-fitting lid or seal it with aluminum foil to create a tight seal. This will trap the steam and allow the biryani to cook in its own steam (dum cooking).
- Place the pot on a low flame (you can also use a tava or griddle under the pot for even cooking) and cook the biryani for 20-25 minutes on low heat. This gentle, slow cooking allows the flavors to meld together.
- Remove the pot from the heat and let it rest, covered, for 10 minutes.Carefully uncover the pot, fluff the biryani with a fork, and serve hot.Mutton Biryani is traditionally served with raita (yogurt sauce), salad, or pickle on the side.
Video
Notes
- Adjust the level of spice in the biryani by increasing or decreasing the amount of red chili powder and green chilies according to your preference.
- Saffron adds a lovely color and aroma to the biryani but is optional.
Nutrition
Serving: 700g
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