Mutton Biryani

Recipe Name:
Mutton Biryani
Prep Time:
30 minutes
Cook Time:
1 hour 30 minutes
Serves:
4-6 people
Description:
Mutton Biryani is a flavorful and aromatic rice dish made by layering marinated mutton pieces with fragrant basmati rice, caramelized onions, and a blend of spices. This dish is cooked in layers to infuse all the flavors together, resulting in a delicious and festive meal.
Why You Will Love It:
You will love Mutton Biryani for its rich and complex flavors, tender mutton pieces, and the aroma of spices that permeates each bite. It's a special dish perfect for celebrations and gatherings, guaranteed to impress your guests.
Key Ingredient:
Basmati rice and mutton (goat meat)
Ingredients:
For Marinating Mutton:

• 500 grams mutton, cut into medium-sized pieces
• 1 cup yogurt (curd)
• 2 tablespoons ginger-garlic paste
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon biryani masala powder
• Salt to taste

For Biryani Rice:

• 2 cups basmati rice, soaked for 30 minutes and drained
• 3-4 tablespoons ghee (clarified butter)
• 2 onions, thinly sliced
• 1 teaspoon cumin seeds
• 2-3 green cardamom pods
• 2-3 cloves
• 1-inch cinnamon stick
• 1 bay leaf
• Salt to taste

For Layering:

• Fried onions (from above)
• Fresh coriander leaves, chopped
• Fresh mint leaves, chopped
• Saffron strands soaked in milk
• Ghee (clarified butter)

Instructions:

• Marinate the mutton pieces with yogurt, ginger-garlic paste, red chili powder, turmeric powder, biryani masala powder, and salt. Mix well, cover, and refrigerate for at least 1 hour or overnight for best results.
• In a large heavy-bottomed pan or pressure cooker, heat ghee over medium heat. Add sliced onions and fry until golden brown and crispy. Remove half of the fried onions and set aside for garnish.
• To the remaining onions in the pan, add cumin seeds, green cardamom pods, cloves, cinnamon stick, and bay leaf. Sauté for a minute until fragrant.
• Add the marinated mutton pieces to the pan. Sauté for 5-7 minutes until the mutton is browned and sealed.
• Add 2 cups of water to the mutton in the pan. Bring to a boil, then reduce the heat to low. Cover and cook until the mutton is tender, about 30-40 minutes. If using a pressure cooker, cook for 4-5 whistles or until mutton is tender.
• In a separate large pot, bring water to a boil. Add soaked and drained basmati rice along with salt. Cook the rice until it is 70-80% cooked (parboiled). Drain the rice and set aside.
• Once the mutton is cooked and tender, begin layering the biryani:
• Spread half of the mutton and its gravy evenly in the bottom of a heavy-bottomed pot or pressure cooker.
• Sprinkle half of the parboiled rice evenly over the mutton layer.
• Sprinkle half of the fried onions, chopped coriander leaves, and mint leaves over the rice.
• Repeat the layers with the remaining mutton, rice, fried onions, coriander leaves, and mint leaves.
• Drizzle saffron milk and ghee over the top layer of the biryani.
• Cover the pot or pressure cooker tightly with a lid. Cook on low heat (dum) for 15-20 minutes to allow the flavors to meld together and the rice to cook through.
• Once done, remove from heat and let it rest for 10 minutes without opening the lid.
• Gently fluff the biryani with a fork, mixing the layers lightly before serving.
• Serving:
• Serve hot Mutton Biryani with raita (yogurt salad) or salan (spicy gravy) on the side.

Recipe Notes:

• Ensure the mutton is tender and cooked through before layering with rice.
• Adjust the spice levels according to your preference.
• Use good quality saffron for the best flavor and color in the biryani.

Enjoy the aromatic and indulgent Mutton Biryani, a classic dish that is sure to be a hit at any gathering or special occasion!