Mutton Biryani Recipe
Mutton Biryani is a popular Indian dish that features tender pieces of mutton (goat meat) cooked with aromatic spices, fragrant basmati rice, and a medley of flavors. This rich and flavorful biryani is a true celebration of Indian cuisine and is often served during special occasions and gatherings. The mutton is marinated in a blend of spices, yogurt, and lemon juice to enhance its taste and tenderness, and then cooked with layers of rice to create a delicious and aromatic one-pot meal.
INGREDIENTS
For the marination:
- 500 grams mutton (goat meat), cut into pieces
- 1 cup plain yogurt
- 2 tablespoons ginger-garlic paste
- 1 tablespoon lemon juice
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala powder
- Salt to taste
For the rice:
- 2 cups basmati rice, soaked for 30 minutes
- 4 cups water
- 1 bay leaf
- 4-5 whole cloves
- 2-3 green cardamom pods
- 1-inch cinnamon stick
- Salt to taste
For the biryani:
- 2 large onions, thinly sliced
- 2 tablespoons ghee or oil
- 1 tablespoon ginger-garlic paste
- 2 green chilies, slit
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1/2 cup chopped fresh coriander leaves
- 1/2 cup chopped fresh mint leaves
- Saffron strands soaked in warm milk (optional)
- Fried onions for garnish (optional)
INSTRUCTIONS
In a large bowl, combine the mutton pieces with yogurt, ginger-garlic paste, lemon juice, turmeric powder, red chili powder, garam masala powder, and salt. Mix well to coat the mutton with the marinade. Cover and let it marinate in the refrigerator for at least 1 hour or overnight for best results.
Rinse the soaked basmati rice under running water until the water runs clear. In a large pot, bring 4 cups of water to a boil. Add the soaked rice, bay leaf, cloves, cardamom pods, cinnamon stick, and salt. Cook the rice until it is 70-80% cooked (it should still have a slight bite). Drain the rice and set aside.
In a deep, heavy-bottomed pan or a large biryani pot, heat ghee or oil over medium heat. Add the sliced onions and sauté until they turn golden brown and caramelized. Remove half of the fried onions and set them aside for garnishing.
To the remaining fried onions in the pan, add ginger-garlic paste, slit green chilies, cumin seeds, and fennel seeds. Sauté for a minute until aromatic.
Add the marinated mutton pieces to the pan and cook over medium heat until they are browned and sealed. Stir occasionally to ensure even cooking.
Add coriander powder, cumin powder, red chili powder, turmeric powder, chopped coriander leaves, and mint leaves. Mix well to coat the mutton with the spices.
Cover the pan with a tight-fitting lid and cook the mutton on low heat for about 1-2 hours or until it is tender and cooked through. You can also use a pressure cooker to expedite the cooking process.
Once the mutton is cooked, layer half of the cooked rice over the mutton in the pan. Sprinkle saffron strands soaked in warm milk on top of the rice for a vibrant color and aromatic flavor. Alternatively, you can mix saffron strands in a little warm milk and drizzle it over each layer.
Layer the remaining rice over the saffron rice layer. Cover the pan with a lid and cook on low heat for another 10-15 minutes to allow the flavors to meld together.
Remove the pan from heat and let it sit covered for 10-15 minutes to allow the biryani to rest and the flavors to develop.
Garnish with the reserved fried onions and some chopped coriander leaves. Serve the Mutton Biryani hot with raita (yogurt sauce), salad, or any accompaniments of your choice.
TIPS
- Adjust the spice levels according to your preference. Add more or less red chili powder and green chilies to suit your taste.
- For a more fragrant biryani, you can add a few drops of rose water or kewra water to the rice while layering.
- For a smoky flavor, you can add a small piece of charcoal to the biryani. Heat the charcoal until it is red hot, place it in a small heatproof bowl or foil, and place it on top of the rice layer. Drizzle a little ghee or oil on the charcoal, cover the pot tightly, and let it sit for 5-10 minutes. Remove the charcoal before serving.
- You can customize the biryani by adding vegetables like carrots, peas, or potatoes along with the mutton.
- Serve the Mutton Biryani with a side of raita (yogurt sauce), salad, or pickle for a complete meal.
NUTRITION VALUE
- Calories: Approximately 500-600 calories per serving
- Protein: Around 25-30 grams per serving
- Carbohydrates: Approximately 50-60 grams per serving
- Fat: Around 15-20 grams per serving
- Fiber: Approximately 2-4 grams per serving
